Hi everyone! From time to time, even I have to deviate from my plan. It turns out, I'm not cooking tonight! For some reason I got Friday's plans mixed up with Thursday's plans and I was at a dress fitting and camp and had to deal with roads closed and I actually ran out of time to grocery shop so we decided to eat out. That means, we're bumping dinner to the right. Tomorrow we're going to have the Shrimp Scampi and Caesar salad that I posted yesterday. One thing about meal planning is you need to be somewhat flexible and I can be, especially when it's a Thursday! However, tomorrow is Friday so I'll be making a dessert. I'm going with muffins this week. This recipe is very simple and tasty!
Spiced Blueberry Muffins
Katie (novbabiemom) Health: July/August 2006
2 c plus 1 T all-purpose flour, divided
3/4 c plus 1 1/2 T sugar, divided
1 T baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves (3/4 tsp Pumpkin Pie Spice subbed for all spices)
1 1/2 c fresh or frozen bluberries, thawed
1/3 c butter, softened
1 (8 oz) block fat-free cream cheese, softened
1/2 c 2 % reduced-fat milk (2 T whole + skim)
2 large eggs (1/2 c egg sub)
1 tsp vanilla
Preheat oven to 425. Combine 2 c flour with 3/4 c sugar and next 5 ingredients in a bowl, stirring with a whisk. Make a well in center of mixture. Place blueberries in a small bowl. Sprinkle 1 T flour over blueberries; toss to coat. Place butter and cream cheese in a medium bowl; beat with a mixer at high speed 1 minute or until blended. Add milk, eggs, and vanilla to butter mixture; beat to combine. Add butter mixture to flour mixture; stir just until moist. Gently fold in blueberry mixture. Spoon batter into 14 muffin cups coated with baking spray. Sprinkle 1 1/2 T sugar evenly over batter. Bake at 425 for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Remove muffins from pans; place on a wire rack.
Here's an extra recipe for you called Susie's Potatoes. These are YUMMY and perfect for the holidays or when you need to bring a potato dish to Mops or a brunch. We love this recipe!
½ cup butter
1 can reduced fat cream of chicken soup
3 Tbs chopped yellow onion
1 pint reduced fat sour cream
½ cup sharp cheddar cheese, grated
½ tsp salt
½ tsp pepper
6-8 medium potatoes
½ cup corn flake crumbs
1 Boil potatoes 20 minutes. Leave skin on to cook, then peel off skin after boiling.
2 Grate potatoes into 13x9" glass pan.
3 Mix all other ingredients in saucepan until melted, and pour over grated potatoes. Top with corn flake crumbs.
4 Bake in 350 degree oven for 45-60 minutes, until hot and bubbly.
*This recipe also works well if you just buy the frozen hash browns to use in place of fresh potatoes.