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Quick breads or yeast breads need to always have the ingredients measured precisely. Use a knife to level the flour, salt or baking powder since baking is relying on the chemistry. When you have an ingredient 'heaping' you have changed the chemistry!
Bread Recipes
Banana Bread RecipeMolasses Banana Bread Recipe
Biscuits Recipe
Cornbread Recipe
Buttermilk Pancakes Recipe
Crepes Recipe
Buttermilk Waffles Recipe
Granola Cereal Recipe
Blueberry Muffins Recipe
Basic Sweet Yeast Bread Recipe
Apricot Bread Filling Recipe
Date Bread Filling Recipe
Pina Colada Bread Recipe
Crescent Rolls Recipe
Cinnamon Rolls Recipe
Potato Bread Recipe
Herb Bread Recipe
Wheat Bread Recipe
Honey Wheat Bread Recipe
Blueberry Muffins
Use this recipe for Blueberry Muffins as a morning treat.
2 cups flour
2½ tsp baking powder
2 tbls sugar
¾ tsp salt
½ cup butter
1 egg, well beaten
¾ cup milk
½ cup sugar
1 cups blueberries
Crumble top:
2 tbls brown sugar
2 tbls sugar
3 tbls flour
½ tsp cinnamon
2 tbls butter
Preheat oven to 375. Mix up the dry ingredients of flour, salt, sugar and baking powder with a fork. Use pastry knife to cut in butter until crumbs are the size of small peas. Make a hollow in the center.
In another small bowl, combine egg and milk. Add all at once to hollow in dry ingredients. Mix just until moistened while also folding in blueberries. (Batter should be lumpy.)
Fill greased muffin pan cups 2/3 full or use paper liners. Use a small bowl and mix brown sugar, flour, cinnamon and butter for crumble topping. Sprinkle topping mixture over the muffins. Bake for about 25 minutes. This makes about a dozen muffins.
*Note: For variety use ¾ cup of chocolate chips instead of blueberries.
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