This week we meet our first guest blogger. Sumomo is working on a cake making business here in Arizona. Check her work out on Facebook.com. Just look for Jessica Mann and look at the cake folder.
For us though, Sumomo sweetens Nomday with a breakfast goody for us on the go.
Muffin Mayhem
Who doesn’t love a good blueberry muffin? They are delicious and a nutritious breakfast in the morning when you are on the go. Well with this recipe you can get 24 muffins and a delicious muffin… LOAF! IT also tastes great with cheesecake filling ;-)
Blueberry muffins and Loaf
Difficulty: 1 out of 10
Preparation time: 15 min
Cook Time: Muffins (24) 30 min, 1 Loaf 1 hr
Approximate Cost: $20
Makes 24 servings.
1 C butter (2 sticks rooms temp)
2 C Sugar, granulated
4 Large Eggs
2 tsp Vanilla Extract
4 tsp Baking Powder
½ tsp salt
5 C Blueberries
4 C Flour, all purpose
1 C milk
2 T sugar mixed with ½ tsp. ground nutmeg
Heat the over to 375®F. Grease your muffin pan all over, muffin cups not needed and grease the loaf pan
In a bowl beat butter until creamy, then add sugar and beat until fluffy smooth. Then add in the eggs and beat until fully incorporated. Next beat in vanilla, baking powder and salt.
Mix in Mashed berries into the batter, then fold in half the flour with a spatula, then half the milk. Add in remaining flour and milk.
Scoop batter into muffin pans, and remaining into loaf pan, then sprinkle nutmeg sugar on top to your liking.
Bake muffins 25-30 minutes or until golden brown. Bake Loaf 55-60 minutes or until golden brown. Make sure to let them cool before removing from the pans.
No comments:
Post a Comment