Brown Sugar Scones~by Kelsey

So good!  Makes eight scones, you may want to double.

Ingredients:
2 cups flour
1 tablespoon baking powder
3/4 teaspoon kosher salt
1/2 cup brown sugar
2 teaspoons cinnamon
6 tablespoons unsalted butter, cut into 1/2 inch squares (or salted butter if you reduce salt to 1/2 teaspoon)
3/4 cup heavy cream
1 egg
2 teaspoons vanilla extract

Whisk together flour, baking powder, salt, brown sugar and cinnamon.  Work in the butter with a fork or pasty blender until mixture is coarse crumbs.  In a separate bowl, whisk together egg, heavy cream, vanilla.  Make a well in the dry ingredients and pour in the wet.  Stir just until dough forms.  Turn dough onto floured surface and from a disc about one inch tall.  Cut into eight wedges.  Bake on ungreased cookie sheet at 350 degrees for 12-14 minutes until scones begin to brown on bottom.  Remove from oven and cool about five minutes before serving.

Blueberry Muffins ~ By Sarah

I love blueberries muffins, but I find that the Betty Crocker ones from a box are hard to beat.  This recipe came from Mary Hunt of Everyday Cheapskate and they are excellent!

Ingredients:
1/2 c. soft butter or margarine
1 c. sugar
2 large eggs
1 t. vanilla
2 t. baking powder
1/4 t. salt
2 1/2 c. blueberries, drained (frozen, fresh, or canned)
2 c. flour
1/2 c. milk
1 T. sugar mixed with 1/4 t. ground nutmeg

Directions:
Heat oven to 375 degrees.  Grease a 12-muffin tin (or use metal cupcake liners--not paper).  In a medium-sized bowl, beat butter until creamy.  Add sugar and beat until the mixture is creamy and pale.  Beat in eggs, one at a time.  Beat in vanilla, baking powder, and salt.  Mash 1/2 blueberries with fork.  Fold into batter.  Stir in half the flour and then half the milk.  Add remaining flour and milk.  Fold in the remaining blueberries.  Scoop batter into muffin cups.  Sprinkle with nutmeg sugar.  Bake 25-30 minutes or until golden brown.  Mine were done at 20 minutes, so check them often after about 15 minutes!

Sugared Rhubarb Muffins~by Kelsey

 I found this recipe on allrecipes.com.  It was quick, easy and good!  I doubled it, because 12 muffins don't last very long around here.

 

Ingredients

• 2 cups all-purpose flour
• 1 1/4 cups sugar, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup fat-free milk
• 1/3 cup canola oil
• 1 cup chopped fresh or frozen rhubarb

Directions

1. In a bowl, combine the flour, 1 cup sugar, baking powder and salt. In another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in rhubarb.
2. Fill paper-lined muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 350 degrees F for 25-30 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

One muffin equals 226 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 153 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Pumpkin Chocolate Chip Muffins~by Kelsey

This one comes from allrecipes.com.  I am a huge fan of pumpkin, cinnamon and nutmeg.

Ingredients:
3/4 cup white sugar
1/4 oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup chocolate chips

Preheat the oven to 400 degrees.  Grease the muffin pan, or use paper liners.  Mix sugar, oil, eggs.  Add pumpkin and water.  In separate bowl, mix together the flour, baking soda and powder, spices, and salt.  Add the wet mixture to the dry and stir in the chocolate chips.  Fill the cups 2/3 full and bake for 20-25 minutes.

Blueberry Muffins...The Best Way ~ by Sarah

I didn't make the title up--I copied it from TastyKitchen.com--but I agree with it!  I find it hard to beat Betty Crocker's blueberry muffin mix, but I had fresh blueberries I wanted to use, so I found this recipe. They are yummy!  Simple, too!

Ingredients:
3 cups flour
1/2 cup brown sugar
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, melted
3 large eggs
1 cup milk
1 1/2 cups blueberries, fresh or frozen

Directions:
Mix flour, sugars, baking powder, and salt in a bowl.  Combine melted butter, eggs, and milk and stir by hand into the dry ingredients until just blended.  Fold berries in lightly and carefully.  Spoon into greased muffin tins.  Bake at 400 degrees for 20-25 minutes--until golden brown.  Makes 12 extra large muffins or about 20 regular-sized muffins.

 

Strawberry Muffins ~ by Kelsey

I got this recipe from allrecipes.com when I was looking for something to do with some strawberries that needed used up.  They are really good!  This recipe made 12 muffins.

Ingredients:
1/4 cup canola oil
1/2 cup milk
1 egg
1/2 teaspoon salt
2 teaspoon baking powder
1/2 cup sugar
1 3/4 cup flour
1 cup chopped strawberries

Preheat oven to 375 degrees.  Spray muffin pan or use liners.  Mix the oil, milk and egg together.  Beat.  Mix the flour, salt, baking powder, and sugar together in a separate bowl.  Toss the strawberries in the flour mixture until coated.  Pour the milk mixture into the flour mixture and stir until moist.  Spoon into the muffin pan and cook for about 25 minutes.

French Breakfast Muffins ~ by Kelsey

These are quick and easy.  This recipe only makes about 14 muffins, so you might need to double it.

Ingredients:
2 cups flour
2/3 cups sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 egg
1 cup plus 2 tablespoons milk
6 tablespoons of unsalted, melted butter, slightly cooled
1 teaspoon vanilla

Heat oven to 350 degrees.  Grease muffin pan.  Mix flour, sugar, baking powder, salt, and nutmeg.  Whisk egg until frothy, then add to it the milk, butter, and vanilla.  Blend into the dry ingredients just until mixed.  Fill muffin cups about 2/3 full.  Bake for 15 minutes, rotate, and cook for five minutes more.  If you want, you can dip the tops in melted butter and then roll them in cinnamon and sugar.  I am trying to be good, so I leave that part out!