I'll share my recipe, if you'll share yours, August 1, 2012

11 years ago

Blueberry Lemon Sugar Topped Muffins

These are delicious muffins, perfect for any time of day.

Ingredients

2 cups all-purpose flour

1/2 cup sugar

1 Tbsp. baking powder

1/2 tsp. salt (reduce to 1/4 tsp. if you use salted butter)

2 tsp. lemon zest

1 egg

1 cup milk (or buttermilk)

1/2 cup unsalted butter, melted and cooled slightly

1 cup fresh or frozen blueberries

For topping:

1/3 cup unsalted butter

1/3 cup sugar

Instructions

Preheat oven to 425 F. Line 12 muffin cups with paper liners.

In a large bowl, whisk together the flour, sugar, baking powder, salt and lemon zest.

In a small bowl, whisk the egg. Add the milk and the melted butter. Stir to combine.

Add the egg/milk mixture to the dry ingredients and stir just until combined. (Do not overmix) Add the blueberries and stir just until evenly distributed in the batter.

Divide the batter between the 12 muffin cups. Bake for 20 minutes or until golden and a tester comes out clean.

Remove from oven, then remove from muffin tin to a cooling rack.

Melt butter in a small bowl in microwave. Add sugar to another small bowl. When the muffins are cool enough to handle, dip the top of each muffin in melted butter and then into sugar.

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Comments (4)

jannie
11 years ago
MMMMMMmmmmm, sounds good. My Mom used to make lemon muffins with poppy seeds. Last night I made a good cold salad: Mixed cans of stewed tomatoes, corn and drained black beans, added oil, lime juice and red pepper. I would have added fresh cilantro or parsley if I had any.
Jasdip
11 years ago
Summertime Orzo and Chicken Salad (Taste of Home)

3/4 cup uncooked orzo pasta
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 medium cucumber, chopped
1 small red onion, chopped
1/4 cup minced fresh parsley
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup crumbled reduced-fat feta cheese

Cook pasta according to package directions. Meanwhile, in a large skillet coated with cooking spray, cook onions and chicken over medium heat for 6-8 minutes or until chicken is no longer pink.

In a large bowl combine the cucumber, parsley and chicken. Drain pasta; stir into chicken mixture. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over chicken mixture; toss to coat. Serve warm or cold. Just before serving, sprinkle with cheese. Yield: 4 servings.
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glenda_al
11 years ago
Delicious! I've made this and served in martini glasses.

Had it last week, again, cruising.

Carnival's strawberry bisque

Chilled Strawberry Soup

Ingredients:
2 cups frozen strawberries
2 cups milk
1 cup heavy cream
1/2 cup sour cream
2 tablespoons white sugar, or to taste

Directions:
Puree strawberries, milk, cream and sour cream in a blender or food processor until smooth. Stir in sugar to taste. Chill 8 hours or overnight in refrigerator before serving.

Serve in chilled bowls.
patti43
11 years ago
Glenda, I've used your recipe and it is delicious. I finally found the strawberry soup recipe we had in New Hampshire. It's a little different.

THE BALSAM'S RESORT CHILLED STRAWBERRY SOUP

3 lbs. frozen strawberries in syrup (thawed)
4 oz. sour cream
2 c. vanilla yogurt
2 c. half and half
1 c. orange juice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Triple sec to taste if desired

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Note: If fresh strawberries are in season they would be perfect to use in place of the frozen. The recipe would need more juice added to thin it down a bit.Garnish with a fresh berry or a mint sprig. Serves 15.

I'll share my recipe, if you'll share yours, August 1, 2012

Comments (4)

jannie

Jasdip

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glenda_al

patti43

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