1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk (approx)
1 teaspoon vanilla extract
1 cup fresh blueberries (can use a bit more if you want)
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter, softened and cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
Place vegetable oil into a 1 cup measuring cup; add the egg and beat then add enough milk to fill to 1 cup, add vanilla.
Pour the wet mixture into flour mixture stir until mixed (do not over mix, some lumps are good). Fold in blueberries.
Fill muffin cups 2/3 full and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup brown sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 18-20 minutes in the preheated oven, or until done. (My oven tends to cook things a bit faster so some ovens may need up to 25 minutes, start checking around 18 though to be safe)
Makes 10-12 regular size muffins or 5-6 jumbo muffins.
Try using a cup of diced apples and adding 1 teaspoon of cinnamon to the muffin mix rather than blueberries. Also try it with peaches!
Use a cup of semi sweet chocolate chips instead of blueberries for awesome chocolate chip muffins.
Sunday, June 27, 2010
Tuesday, June 15, 2010
So simple - a friend's mom made this for a BBQ on Saturday and it was delicious!
Sweet Yellow Onions - Vidalias are good
Salt & Pepper
Cut the onions into strips about 1-2" long, melt the butter in a frying pan and saute the onions until they are soft and begin to carmelize. Add Ketchup until the entire concoction turns pink. Add salt and pepper to taste.
This stuff tastes FANTASTIC on hot dogs fresh off the grill - or - just eat by the spoonful.
Sorry for no exact measurements - it all depends on how many onions you are working with. But seriously try this it is killer!
Monday, June 14, 2010
This is the 3rd recipe from Sandra Lee of Food Network fame and is a great summer treat! This recipe is being published for the first time right here on 2 Hot Dishes - check back for more recipes soon!
2 cups (3.5 ounces each)Hunt’s® Snack Pack® Vanilla Pudding
2 cups (3.5 ounces each) Hunt’s® Snack Pack® Chocolate Pudding
1- 1/3 cups Reddi-wip® Original Whipped Light Cream
Reddi-wip® Original Whipped Light Cream
1 teaspoon dry Swiss Miss® Hot Cocoa Mix
Scoop out vanilla and chocolate puddings and put in separate medium mixing bowls. Wash and thoroughly dry the plastic containers and set aside. To each bowl stir in 1/3 cup of Reddi-wip to lighten pudding. Add additional 1/3 cup of Reddi-wip to each bowl and gently fold in to incorporate.
Layer the pudding mixture into the clean plastic containers by alternating between each flavor 1/3 at a time, tapping to remove air bubbles and level out in between each layer. Put in the freezer for about 2 hours, or until set but not completely hard.
To serve; run each cup under tepid water. Invert each onto a dessert plate to remove from container. Top each with a serving of Reddi-wip and sprinkle with dry cocoa mix. Serve immediately.
Yield: 4 cups
Hands on: 15 minutes
Total Time: 2 hours 15 minutes