I've been making this recipe since I was 15 and have always loved it! Very easy!
1 1/2 c flour
1 T sugar
1/2 tsp baking pwdr
1/2/ tsp salt
2 c milk
2 eggs
1 tsp vanilla
2 T butter (melted)
Combine flour, sugar, bkg pwdr, and salt. Stir in the rest of ingredients and beat.
Heat skillet and spray. Pour a small amount of batter and then tilt pan to help spread it around. Flip over when top side thickens.
After removing the crepes from the skillet I fold them in quarters and serve them that way. I love them with a little butter, homemade strawberry jam, and a dusting of powdered sugar for breakfast. Also works as a dessert with ice cream and hot fudge!
Sunday, March 29, 2009
Saturday, March 7, 2009
Blueberry Crumb Muffins
These have got to be some of the yummiest muffins I've had in a long time. Since blueberries have been on sale lately, I've made them 3 times in the past 2 weeks... and so far, no one has complained. I always have intentions of freezing a few for a rainy day as well, but they never seem to last. I got the recipe from my new favorite recipe blog (aside from our own, of course) called My Kitchen Cafe (http://mykitchencafe.blogspot.com). You have seriously got to check it out! In the mean time, whip up a batch of these muffins and you're sure to please everyone.
Muffins:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup milk
2 ½ cups fresh or frozen blueberries (I only use about 1 1/2 cups).
Crumb topping:
6 tablespoons unsalted butter
¼ cup granulated sugar
¼ cup packed dark brown sugar
¾ teaspoon ground cinnamon
Pinch of salt
3/4 cups all-purpose flour
Preheat the oven to 375 degrees. Spray 12-cup muffin tin with flavorless oil spray or line with paper liners (I actually got about 15 muffins out of the recipe). In a mixing bowl, mix together the flour, baking powder, and salt and whisk well. In the bowl of an electric mixer fitted with the paddle attachment and set on medium-high speed, beat the butter and granulated sugar for 4 to 5 minutes, or until light and fluffy. Add the eggs one at a time, beating after each addition until the egg is incorporated before adding the next one, and then beat in the vanilla.
Add the milk, alternating it with the dry ingredients, in 2 or 3 additions. Do not overmix. Fold in the berries using a spatula. To make the crumb topping, combine the butter, sugars, cinnamon, salt and flour and mix with a fork or pastry blender until crumbly.
Spoon the batter into the prepared muffin tin. Top each with a generous tablespoon of the crumb topping. Bake for about 30 minutes or until golden brown and a toothpick inserted in the center of one comes out clean. Let the muffins cool slightly in the muffin tin set on wire racks before removing.
Muffins:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup milk
2 ½ cups fresh or frozen blueberries (I only use about 1 1/2 cups).
Crumb topping:
6 tablespoons unsalted butter
¼ cup granulated sugar
¼ cup packed dark brown sugar
¾ teaspoon ground cinnamon
Pinch of salt
3/4 cups all-purpose flour
Preheat the oven to 375 degrees. Spray 12-cup muffin tin with flavorless oil spray or line with paper liners (I actually got about 15 muffins out of the recipe). In a mixing bowl, mix together the flour, baking powder, and salt and whisk well. In the bowl of an electric mixer fitted with the paddle attachment and set on medium-high speed, beat the butter and granulated sugar for 4 to 5 minutes, or until light and fluffy. Add the eggs one at a time, beating after each addition until the egg is incorporated before adding the next one, and then beat in the vanilla.
Add the milk, alternating it with the dry ingredients, in 2 or 3 additions. Do not overmix. Fold in the berries using a spatula. To make the crumb topping, combine the butter, sugars, cinnamon, salt and flour and mix with a fork or pastry blender until crumbly.
Spoon the batter into the prepared muffin tin. Top each with a generous tablespoon of the crumb topping. Bake for about 30 minutes or until golden brown and a toothpick inserted in the center of one comes out clean. Let the muffins cool slightly in the muffin tin set on wire racks before removing.
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