Blueberry Muffins

I made these muffins to use up some blueberries I had in the freezer, and I was surprised how fast my 3-year old gobbled these up. We will definitely be making these again as they make a good breakfast when paired with yogurt or milk. The recipe came from the Better Homes and Gardens Cookbook.


Blueberry Muffins

Muffins:
1-3/4 cup all-purpose flour
1/3 c sugar
2 tsp baking powder
1/4 tsp salt
1 beaten egg
3/4 c milk
1/4 c oil
3/4 blueberries, fresh or frozen
1 tsp lemon zest, optional (I left this out)

Streusel topping:
3 Tbl flour
3 Tbl brown sugar
1/4 tsp cinnamon
2 Tbl cold butter
2 Tbl chopped nuts, optional (I left these out)

Grease twelve 2-1/2 inch muffin cups or line with paper bake cups; set aside.

In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.

In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

Spoon batter into prepared muffin cups, filling each 2/3 full.

Combine first three ingredients of streusel topping in a small bowl. Cut in the butter until mixture resembles coarse crumbs. Stir in nuts, if desired. Sprinkle over batter in muffin tins. Bake in a 400*F oven for 18-20 minutes or until golden and a wooden toothpick inserted in centers comesout clean. Cool in muffin cups on a wire rach for 5 minutes. Remove from muffin cups; serve warm.

Nacho Cheese Sauce

Nachos are an easy and quick meal. Plus they are versatile because you can put whatever toppings you want on them. I grew up just microwaving shredded cheese on top of the tortilla chips for nachos. But my mother-in-law serves them with this sauce, and it was a nice change. The sauce is very mild with no spice at all, which makes it great for kids. However, it would also be easy to spice up with some Tobasco sauce or red pepper flakes in the sauce, or with spicy salsa and/or jalepenos on top. Whether cooking for a crowd or for your family, this is sure to be a hit!

Nacho Cheese Sauce

2 cans Cambell's Cheddar condensed soup

1/2 cup sour cream**

3 cups shredded cheddar cheese**

Heat soup and sour cream together over medium until hot. Add cheese and stir until well combined. Serve over tortilla chips and top with desired taco toppings (i.e. taco meat, beans, tomatoes, shredded lettuce, olives, etc.)

**Amounts are approximate. Use what tastes good to you!

Granola

Granola and yogurt is one of my favorite snacks and breakfasts. So when my husband and I talked about eating breakfast more consistently I thought I'd try to make my own granola and it was GREAT! I made mine plain because that's how I like it, but it you could also add dried fruit, nuts, and seeds to make it more nutritious. This recipe came from an old ward cookbook and was submitted by Janice Edwards. Another plus to making this recipe is that the molasses made my kitchen smell like I was baking gingerbread cookies! It was heavenly!

Granola

4 cups rolled oats or rolled grains (I used quick oats)
2 cups whole wheat flour
1/2 cup oil (I used vegatable)
1/4 cup honey
1/4 cup molasses
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp vanilla

Mix all ingredients together. Bake 10 minutes on a greased cookie sheet at 325 F. Stir and bake 10 more minutes. Add raisins, dried fruit, chopped nuts, or flax seed to taste after the grains have finished baking.