Easy Blueberry Muffins

Like a little muffin with your blueberries? (Charlotte Ekker Wiggins pho

Easy Blueberry Muffins

Homemade muffins of any kind are by far one of my favorite treats with tea, especially made with fresh or frozen blueberries. Since I had a supply leftover from winter, it was time to whip up these delicious treats.

If you buy blueberry muffin dry mixes, you can combine the ingredients here, store in a plastic bag and have your own blueberry muffin mix. Add a sticker to add the wet ingredients and you have just saved yourself some money.

Easy Blueberry Muffins Recipe

You will need:

1 ½ cups all-purpose flour

3/4 cup granulated sugar, plus 1 tablespoon for muffin tops

1/4 teaspoon salt

2 teaspoons baking powder

1/3 cup neutral-flavored oil such as vegetable oil

1 large egg

1/3 to 1/2 cup dairy or non-dairy milk

1 ½ teaspoons vanilla extract

6 to 8 ounces fresh or frozen blueberries, about 1 cup.

Optional: light brown sugar for topping

No need to thaw frozen blueberries, use as is. (Charlotte Ekker Wiggins photo)

How to make:

• Heat oven to 400 degrees Fahrenheit. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill remaining empty muffin cups with 1 to 2 tablespoons of water to help the muffins bake evenly,

• Whisk the flour, sugar, baking powder, and salt in a large bowl.

• Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.

• Add milk mixture to the bowl with dry ingredients. Mix until combined. Muffin batter will be thick.

Make this recipe and use up your leftover frozen berries. (Charlotte Ekker Wiggins photo)

• Now for the hard part, how many blueberries do you like in your muffins? This recipe was a full 8 ounces, or a cup. If you want less blueberries, try 6 ounces. You may need to experiment until you find the right amount of blueberries to taste.

• Divide the batter between muffin cups. Optional: sprinkle top with light brown sugar.

Light brown sugar adds a nice top to these homemade blueberry muffins. (Charlotte Ekker Wiggins photo)

• Bake muffins 15 to 20 minutes until a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter.

• Transfer to a cooling rack. Let cool before serving.

• To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days.

• To freeze, wrap them tightly in aluminum foil or place them in freezer for an hour or so, then store in bags so you can remove them individually later. Mark the bag with the date. Freeze for up to 3 months.

  Tea, anyone?

  Charlotte

Pizza Open Sandwich

This open sandwich starts with cheese, then you add your favorite toppings. Photo by Charlotte Ekker Wiggins)

Pizza Open Sandwich

I didn’t realize how exciting some people might get over this until I made one for a recent visitor. As we all settle into doing so much more at home, this is an easy way to get a pizza vibe without all of the calories.

You will need:

Your favorite cheese (this is sharp cheddar; Monterey Jack is also a good choice)

Your favorite multi-grain bread; pick something with substance to hold everything.

Tomatoes

Optional: mushrooms, onions, green peppers, olives, meats, butter

To make:

Toast your bread.

Spread butter on toast (optional) then top with slices of cheese. Make them the same size so they all melt at the same time.

Add your favorite toppings. I tend to favor vegetarian pizzas so the more vegetables the better.

Toast again until cheese melts.

To serve:

Cut in half or quarters.

Enjoy!

Charlotte

So Easy Moist Baked Chicken

Here's where you can make a nice dent in your shopping bill and have something ever so delicious without even glancing at a recipe book:

• I added cut up yellow onions and celery; sprinkled with my BBQ rub, and covered with an olive oil. You can use any seasonings of your choice.

• Cover with aluminum wrap with shiny side up, away from chicken, or cook in a pot with a lid. About 1 hr at 350F. The onions caramelize with the celery and become a delicious topping or side dish; I never make enough. Keeping the chicken covered helps keep chicken moist.

• After pulling out of the oven and letting it rest for 10 minutes, I had to check my cabinet for what olive oil I had used. It was a basil-flavored Olive Oil, which added a scrumptious taste!

• Once cool, you can remove from bone and either cut up to freeze, add to soups or serve just as it is.

• Store in juices to keep chicken moist when you heat it back up before serving.

Note to self; cut up more onions and celery next time!

Charlotte

Banana, Peanut Butter, Honey and Dark Chocolate Ice Cream

Quickly turn banana ice cream into a delicious, decadent desert:

1-1/2 peeled medium bananas, sliced into coins and frozen until solid

3 tablespoons peanut butter

2 teaspoons honey

1 rounded tablespoon dark chocolate chips

Blend bananas in food processor or electric chopper until thoroughly

smashed into a smooth pulp, like mashed potatoes.

Add peanut butter and honey; mix thoroughly.

Remove from the food processor and place in a freezer-safe

container. Add dark chocolate chips and mix well by hand.

Freeze until solid.

Makes two servings,

Charlotte

Simple Apple Compote

When my brother used to visit on leave from the Navy, this was one of his favorite dishes.

He would add it to homemade pancakes instead of maple syrup; pour it over store-bought vanilla ice cream and ate it hot out of the microwave.

Cut up one apple per serving. I like to use Gala, Granny or an apple with a little tartness to it.

Mix 2 tbsp equal parts sugar and cinnamon; add 2 tbsp lemon juice per apple. Mix in microwave dish.

Cook on high for 1 1/2 to 2 minutes.

Mix again and let cool for a couple of minutes.

It will be hot right out of the microwave.

You can also add raisins and a little lemon zest to give it extra zing. Good cold, too!

Charlotte