Rob's 46 (ha) Dyslexia Birthday

Family Favorite Blueberry Muffins

I had not made these muffins in many moons. Betty Crocker is who to thank for! Easy, no mess no fuss recipe. Recipe can easily be doubled.

Ingredients:

• 1 egg
• 1/2 cup milk
• 1/4 cup oil
• 1 1/2 cups flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup blueberries ( if frozen: thaw & drain) although this batch I threw in frozen blueberries

Directions:

Preheat oven to 400-degrees.

Beat egg and add milk and oil; mix throughly. 

Sift dry ingredient with a fork and add the wet mixture. Fold in the blueberries. Do not overbeat.

Fill 12 well-greased muffin tins evenly.

Bake for 18-20 minutes until golden brown.

 

Once slightly cooled; remove from muffin tin and allow to completely cool on a wire rack.

Grands ~ Christmas ~2018

Company Cornbread

I cannot tell you how OLD this recipe is... Better Homes and Gardens Cookbook. Would imagine one will not find a better cornbread. Simple ingredients, quick result - recipe. I like to slice my cornbread in half and toast lightly.

Ingredients:

• 1 cup flour
• 3/4 cup yellow or white cornmeal
• 3 tablespoons sugar (yes, real sugar)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon butter (yes, real butter)
• 2 large eggs
• 1 cup milk
• 1/4 cup canola oil 

Directions:

Preheat oven to 400-degrees.

Add butter to a 8x8 pan and place in the preheated oven for about 3 minutes or until butter is melted. Remove from the oven and swirl to coat bottom and sides of the pan.

Stir together the flour, cornmeal, sugar, baking powder and salt; set aside.

Beat the eggs and add the milk and oil.

Add the egg mixture all at onto the dry ingredients. Stir till just moistened.

Pour batter into the hot pan and bake for 18-20 minutes until golden brown.