Blueberry Coffee Cake Muffins

Hurry! Go and make these little muffins.

Ingredients:

by Ina Garten (Barefoot Contessa)

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems

Directions:
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

The Results:

These were the Best muffins ever. Seriously, I made these last night so we could have them for breakfast in the morning. We almost finished them all off. They will all by gone by tonight. I picked up some blueberries from the store yesterday. I knew I had to use them. So I went looking for the perfect recipe. Well I came on foodtv.com and typed in blueberry muffins. I have seen so many people into Barefoot Contessa recipes that I thought I would give it a try. Plus it had 5 stars. Ina's recipe didn't fail me. These will be made over and over again in my house. Everyone loved them. Hurry go and try this recipe. You can't go wrong.

Oh and my New Year's Resolution is to make some good food.

**My changes to the recipe were I didn't have unsalted butter so I just used my Imperial stick butter and I added only about a 1/4 teaspoon of salt instead of 1/2 tsp and it wasn't kosher salt it was plain ol' table salt.

Pancakes

Ingredients:

1 large egg

1 cup all purpose or whole wheat flour

3/4 cup milk

1 tablespoon granulated or packed brown sugar

2 tablespoons vegetable oil

3 teaspoons baking powder

1/4 teaspoon salt

Butter, stick margarine or shortening

Directions:

1. Beat egg in medium bowl with hand beater until fluffy. Beat in remaining ingredients except butter just until smooth. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.

2. Heat griddle or skillet over medium heat or to 375 (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with butter if necessary.

3. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancake until bubbly on top, puffed and dry around edges. Turn and cook other side until golden brown.

The Results:

I changed some things about these pancakes. I added another teaspoon of sugar. I added 3 tablespoons more of milk. We like our pancakes thinner. At first they were too thick and didn't even bubble on top so I thinned it out. They turned out perfect and my husband loved them. I got the recipe out of my Betty Crocker Cookbook.

Biscuits and Gravy

Ingredients:
Breakfast Sausage
Flour
Milk
Salt
Pepper
Canned Biscuits

Directions:
Here are the step by step directions: http://thepioneerwoman.com/cooking/2007/09/biscuits_and_gr/ or you can you the PDF recipe she has set up.
http://thepioneerwoman.com/cooking/recipes/biscuits-and-gravy.pdf

The Results:
My husband really liked this. I think next time I would use a Hot Breakfast Sausage though. Everything went really good together.

Grandma's Bran Muffins

Ingredients:

6 cups of Raisin Bran

5 cups flour

2 cups sugar

2 tsps. salt

5 tsps. baking soda

1 cup of Raisins

Mix together all these ingredients in a LARGE bowl.

Then.....Add

1 cup of oil

4 eggs (beaten)

1 Quart buttermilk

1 small can of crushed pineapple (drained)

Directions:

Add the top 6 ingredients together and mix. Then add the next 4 ingredients to the bowl and mix. Refrigerate overnight.

In the morning take it out of the fridge and spoon in the muffin mixture into muffin tins. Make sure to spray some non stick cooking spray in the muffin tins.

Bake 350 for 16-18 minutes

The Results:

These are the BEST Bran Muffins. I got this recipe from my sister-in-laws grandma.