Teaching children is always a blast, especially when they love learning, here are couple of muffin recipes Claire is going to put in her up and coming cookery book , I’m looking forward to seeing the finished product.
BLUEBERRY MINI WHEAT MUFFINS
INGREDIENTS
1.5 cups whole wheat flour
1,5 cups all purpose flour
1 cup crushed Shredded Mini Wheats cereal
1 tsp ground cinnamon
2 tbsp baking powder
2 tsp salt
1 1/2 cups nonfat milk
1 tsp vanilla extract
1/2 cup blueberry yogurt
1/2 cup light vegetable oil
1 1/4 cups brown sugar
2 eggs
2 cups blueberries
INSTRUCTIONS
Preheat oven to 375°F.
Prepare your chosen muffins tins, lightly spray or butter the cups, place muffin papers in cups.
Mix the flours, Shredded Wheat, cinnamon, baking powder, salt in a medium mixing bowl.
In a separate bowl, blend together the milk, vanilla, and yogurt.
In a mixer, cream the oil and sugar together until light, add the eggs one at a time. Add the mixed dry ingredients and the wet in 1/3rd batches, stopping and scraping down the sides after each addition. Fold the blueberries.into the batter.
Spoon batter into the prepped muffin tins. For larger muffins, fill to the top.
Bake for 18-20 minutes regular muffins, 28 minutes for large, or until the tops brown.
Yields 24 regular-sized muffins, 12 large.
BACON & EGG MUFFINS
INGREDIENTS
8 eggs
1 pound bacon
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1/2 cup vegetable oil (or, the fat from the bacon)
3 tablespoons brown sugar
2 cups milk
2 tablespoons chopped chives
2 cups shredded Cheddar cheese
DIRECTIONS
In a sauce pot, place 6 eggs, cover with cold water, place on the stove and bring to a boil, once the pot begins to boil time the eggs for 7 minutes, turn heat off, leave covered for 3 minutes, cool completely under cold water, peel the eggs, cut the eggs in half for regular muffins or leave whole for large, side aside.
Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled. Reserve the fat if using in the muffins.
Preheat oven to 400°F (200°C). Coat 12 small, or, 6 large muffin cups with cooking spray.
Mix flour, baking powder, garlic salt, and black pepper together in a large bowl.
Beat vegetable oil with the sugar in a mixer until light, add
the remaining 2 eggs one at a time. Stir flour mixture and the milk. Gently fold bacon, chives and cheese into the batter.
Spoon batter into prepared muffin cups, filling half way, place a half egg for regular muffins, (whole egg for the large) onto the batter. Scoop the remaining batter over the eggs to cover completely.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes for regular or, 25-28 minutes for large. Serve warm.
1/2 cup vegetable oil (or, the fat from the bacon)
3 tablespoons brown sugar