Beautiful blueberry muffins

HI, Sorry I have not written in a while about food.

Today we are talking about blueberry muffins.

I found the recipe here. Looked great so I tried it.

Here is the recipe!

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done. 

 

*****

So let's see me make it. 

First I added all the dry ingredients into my bowl. 

Then I added the oil to the 1 cup measuring cup. Weird right?

Then I added the egg. Then finally the milk. (Am I using the word then too much?)

looks blury  and gross.

I used the wonderful mixer. The dough was a little weird. Was very thick and shiney. 

Don't freak out when it is stiff and thick. It is supposed to be like that. 

I folded in the blueberries in with a spatula by hand. 

Those blueberries are HUGE. I don't know where my mother gets them but they are the size of grapes. 

Here is how they looked int heir muffin cups. 

I filled them to the top like the recipe said. 

 

Then I started the topping. 

I left the butter sitting out a few hours to make it easier to work with.  I added all ingredients together. 

Then mixes. No I did not bother to cube the butter. You are just going to mash it up anyways. Here is what it looks like halfway through.

And here it is done.

I took handfuls of it and topped the muffins. It seemed like a lot. And some fell on the pan. 

Baked them at 400 for 20 minutes. When I checked them they needed a little more time so I added another 5 minutes. to the bake time was 25 minutes. 

Here they are. 

 They look beautiful right?

Here is a view of one muffin. 

and

***

The verdict?

The were amazing. Tasted just like a bakery muffin. They did puff up like the recipe said they would. I totally recommend. 

I read some of the reviews on the website. Some people added buttermilk instead of milk and some left out the topping. Some used brown sugar in the topping. I will have to test these changes. I will report back each time I mess with it. 

I do want to remind everyone that blueberries are really really good for you. Like you need a reason to eat these muffins, but they are filled with antioxidants.  

Also this was super easy to make. I am currently sick and I still made them no issues.

Overnight French Toast casserole.

Hi!

Today we learn about my adventure in making the Overnight French Toast casserole. I found it via Pintrest!

Here is the Website with the recipe.

This is the Recipe.



French Toast:
12 slices bread, cut into cubes (french or Texas toast work well. I prefer Texas Toast.)
1 (8-ounce) package cream cheese, cut in cubes
1 cup blueberries (fresh or frozen)
12 large eggs
1/3 cup maple syrup
2 cups milk (I use 1 cup milk and 1 cup cream)
Syrup:
1 cup sugar
1 cup water
2 Tablespoons cornstarch
1 cup blueberries (fresh or frozen)
1 Tablespoon butter

1. Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.
2. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.
3. Top with remaining bread cubes.
4. Mix together eggs, milk, and syrup.
5. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
6. Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce. Serves 8.

Sauce: Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.

Enjoy!

*****

Now I shall attempt it!

I shall say I doubled the recipe. I made one blueberry and one strawberry.

Let's start with the bread.

I used Texas toast. Cinnimon swirl, and the insides of the bread bowls featured last.

Each peice was cut into nine squares.

I put them into bags. Mostly because I prepared this part while handleing the bread bowls earlier in the day.

When time came to assemble the casserole. (right before bed)I put them all into the casserole dish. The reread the recipe and realized I needed to take half out. So I did.

This is a picture before that step...

Since I decided to make one strawberry and one blueberry I needed an extra step for the strawberries. I cut the tops off and sliced them but after I washed them. The blueberries were frozen. They freeze really well.

So I Will be showing the pictures for the strawberries on the top and blue berry on the bottom.

I placed the fruit over half the bread.

Then I cut a whole package of cream cheese each. I scattered it over the fruit and bread.

Then cover with he other half of the bread.

Then You take a whole dozen eggs and put them into a bowl.

As I doubled the recipe I used two dozen eggs!

To ensure proper measurments I did the batches sepratly.

I also added the 1/3rd cup syrup and 2 cups milk. I totally took pictures of this, but apparently, became to erase happy to early, thinking I had uploaded them alredy. Silly me.

I them poured it over the bread fuit and cheese.

I covered them in foil and found a place in them in my fridge. Then went and watched Doctor Who with the husband.

***

In the morning.

I woke up and took my glorious allery meds then preheated the oven to 350 degrees. Placed both casseroles in the oven and set the timer for 30 minutes.

Checked my email and did some of my normal morning routine.

When the timer went off I took off the foil and started on the syrup.

I was absent minded about my ingrediants. I did not have enough sugar to make the syrup. I used 1/2 cup sugar and 1/2 cup brown sugar as a subsitute.

So, I added the ingrediants per the recipe after that.

Since I did two casseroles. I did two syrups. Can you guess what type? Strawberry and blue berry. exciting huh?

SO the brown sugar, sugar, cornstarch, and water looked like this pre cooking.

(the one for strawberry is on top, See Consistant!)

I am super aware in the mornings and turned on the wrong burner for the strawberry one. Did not notice for a while too. Awesomeness right there.

So the syrup is ready for the fruit whenit is thick enough to coat the fork. see?

The blue berry looks like this. all blue like.

and the strawberry looks like this.

When cooked the strawberry kinda falls to peices.

Now, some of the blue berries in the syrup will pop. Don't be upset.

This is what the casseroles look loke finished.

My plate looke like this.

l
They are both strawberry, just one with flash one without. choose which one you like.

***
My sugestions.

I loved the blue berry vs. strawberry.

People are split down the middle in our house about which they like. I have a rather large family. 7 of us. So I made two casseroles. I also had half of each casserole left.

So int he future I will make one casserole. Unless I have visitors. I will do half srawberry and half blueberry.

Also I would make the syrup in the evening. It is too much for me to be responsible for in the mornings. I am so NOT a morning person.

I hope you enjoyed.

Also Please correct my spelling. I can't find the spell check thingy tonight....