My first week in the blogging world and it has been so hot that I haven’t done anything more than what I have had to do all week. I can hardly remember a day as hot as Wednesday! Temperatures nearing 100 degrees each day plus the wonderful addition of the Kentucky humidity, and has the energy for cooking, crafting, or sewing?? It isn’t a good time to turn on a hot oven! (Or so my husband says!) However, I did manage to bake up a batch of Strawberry Lemon Muffins early one morning. I love muffins and I am always searching for a good muffin recipe. I recently ran across a wonderful blog while searching for muffin recipes. You must check out http://jamiecooksitup.blogspot.com/. Jamie describes her blog as a family friendly food blog housing scores of fabulous recipes. Most of her recipes even include instructional pictures! I can’t wait to try more of Jamie’s recipes. Find the instructional pictures and recipe details for these yummy Strawberry Lemon Muffins at http://jamiecooksitup.blogspot.com/2011/06/strawberry-lemon-muffins.html. Make sure you don’t take a shortcut and use bottled lemon juice over fresh squeezed lemon juice with fresh lemon zest. Trust me – the fresh lemon addition makes these muffins heavenly….and don’t forget the addition of fresh chopped strawberries. Bake up a batch of these, and you will be humming the old song – “Have you seen the Muffin Man“. By the way, the featured blog for “Jamie Cooks It Up” today is Cookie Dough Brownies – Oh my! Warning, “Jamie Cooks it Up” is not a good site to visit if you are trying to restrict your diet! Just sayin…..
Since we are talking muffins, I have to share a couple more of my favorite muffin recipes. I found the first one on a bed and breakfast website years ago and I really can’t remember where I stumbled across the Banana Scotch Muffins – but they are both keepers!
Pineapple Cream Muffins – The Lamplighter Bed and Breakfast Makes 15 muffins -Serve hot and refrigerate leftovers -even better cold!
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 1/2 ounces instant vanilla pudding
2/3 cups brown sugar
1 egg, beaten
1 cup sour cream (regular or low-fat)
1 8-ounce can crushed pineapple, with juice
1/2 cup oil
Preheat oven to 425 degrees. Spray muffin cups with nonstick cooking spray. In a large bowl, sift together the flour, baking powder, baking soda, pudding mix, and stir in brown sugar.
In a separate bowl, combine the egg and sour cream. Fold in the pineapple and oil. Add the egg-pineapple mixture to the flour mixture, stirring until moistened. Batter will be thick.
Bake for 15 minutes.
Banana Scotch Muffins
3 ripe bananas 1/2 cup oil
2 eggs 1 cup all-purpose flour
½ cup sugar 1/2 t. baking soda
1 tsp. baking powder 1/2 cup butterscotch chips
Preheat oven to 400 degrees. Line a standard muffin tin with paper liners. Spray with non-stick cooking spray.
Mash bananas and set aside. Wish eggs in a bowl and pour in the oil. Place flour, sugar, baking powder, and baking soda in large bowl. Stir in egg and oil mixture, followed by mashed bananas. Fold butterscotch chips into the batter. Spoon into the muffin liners. Bake for 20 minutes. You can susbstitue the butterscoth chips and use chocolate chips if you have a chocolate fanatic at your home!
“Taste and see that the LORD is good; blessed is the man who takes refuge in him.” Psalm 34:8