HAPPY 3 YEARS BLOG ANNIVERSARY - LEMON POPPY MINI MUFFINS

SUMMER LUNCH

APRICOT JAM FILLED MUFFINS

ALMOND POPPY SEED MUFFINS

RAISIN BRAN MUFFINS

INGREDIENTS:

6 cups raisin bran cereal,

2 1/2 cup plain all purpose flour,

2 cups buttermilk,

1 cup sugar,

1/2 cup oil,

2 eggs, beaten,

2 teaspoons baking soda,

1 teaspoon salt;

In large bowl mix well all ingredients. Refrigerate overnight. Next morning, stir well and bake as many as needed in greased muffin pan for fifteen minutes or until toothpick inserted comes out clean in a 400° oven. Store remaining batter tightly covered in refrigerator for up to one month.

BLUEBERRY MINI MUFFINS

APRICOT CHEESE MUFFINS

INGREDIENTS:

1.3/4 cup flour,
1 pk. 8 oz.cream cheese, room temp.,
1 stick of butter, room temp.,
1 cup sugar,
2 eggs,
1/3 cup milk,
1 teaspoon lemon zest,
1 teaspoon vanilla extract,
1 teaspoon baking powder,
1/2 teaspoon baking soda,
1/3 teaspoon salt,
12 apricots, (cut in 8 pieces each)

DIRECTIONS:

Beat cream cheese, butter, sugar and lemon zest until fluffy; add eggs one at the time; add vanilla, baking powder, baking soda and salt; add milk; add flour all at once; mix until all ingredients are well incorporated. Preheat oven to 350 F. Prepare 24 baking paper muffin cups;
fill cups 3/4 with batter mixture; top with 4, 5 pieces apricot; bake for 20, 25 minutes, or until nice and golden brown. Do not try tooth pick procedure, due to the fruit moisture.