A typical Sunday morning
“Mom, a muffin is sort of like a little cake, right?” This is what my 6 year old son asked as he took one of these sweet little muffins. Yes, they are very much like a little lemon cake with some blueberries in it and they are fabulous. Also, quite easy to make. Your breakfast table will thank you for it.
I used frozen blueberries here. Dropping them into the dry mixture allows each berry to be coated so they don’t clump together. When I stirred the dry in with the wet ingredients the frozen blueberries created a lovely lavender hue in the batter.
- 1 3/4 cups all-purpose flour
- 3/4 cup plus 2 tablespoons sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup blueberries, fresh or frozen.
- 2 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- Finely grated zest of 1 lemon
- 1/4 cup fresh lemon juice
Preheat the oven to 375°. Butter a standard 12-cup muffin pan or use paper liners like I do. In a medium bowl, whisk the flour with the sugar, baking powder and salt. Stir in the blueberries. In another medium bowl, whisk the eggs with the milk, oil and lemon zest, then whisk in the lemon juice. Using a rubber spatula, fold the egg mixture into the flour mixture until blended; do not overmix.
Spoon the batter into the muffin cups and bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins stand in the pan for 5 minutes, then carefully transfer them to a rack to cool slightly. Serve warm or at room temperature.
Adapted from Food & Wine August 2005
These cookies have the appearance of being healthy… they have nuts! And oatmeal! Despite the appearance of health, they still taste like a treat. I will often add chocolate chips to them to make them even more fun and my son likes them better that way. The coconut can be a deal-breaker for some, though. I tend to add it in to half the cookies after the dough has been spooned onto the cookie sheet in order to please both the coconut loving and the anti-coconut factions in my house.
Here we have a double batch of dough. I recommend baking half the dough and putting the rest in the freezer for later. To do so, roll out a piece of plastic wrap. Using a spatula, spoon the leftover dough from the mixing bowl onto the plastic and work it into a long, log-like shape. Wrap it in more plastic and put it in the freezer. A few days or weeks later when you are ready to bake the frozen part, you can slice it with a sharp knife to make neat medallions.
- 2 cup all-purpose flour
- 1 cup flaked coconut
- 1 cup rolled oats
- 2 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. ground cinnamon
- 1 1/2 cup firmly packed light brown sugar
- 12 Tbs. (1 ½ stick) unsalted butter, at room temperature
- 1 very ripe banana, mashed
- 2 eggs, at room temperature
- 1 cup chopped dried apricots or golden raisins
- 1 cup chopped walnuts
- 1 cup chocolate chips (optional)
Preheat an oven to 325°F. Lightly grease 1 or 2 baking sheets or line each with a Silpat nonstick liner.
In a bowl, stir together the dry ingredients: flour, coconut, oats, baking soda, salt and cinnamon. In a mixer, cream the brown sugar and butter until fluffy. Add the banana and eggs and beat until blended. Stir in the flour mixture, about 1/2 cup at a time, then stir in the apricots and walnuts and chocolate chips.
Spoon the dough by heaping tablespoonfuls onto the prepared baking sheet(s), spacing the cookies about 2 inches apart. Bake until golden brown, 12 to 15 minutes, switching pan positions halfway through baking if 2 pans were used.
Remove from the oven and let the cookies cool on the baking sheet(s) on a wire rack for about 5 minutes. Transfer the cookies to the rack and let cool completely. Store in an airtight container at room temperature for up to 3 days.