Sour Cream Blueberry muffins

This recipe is compliments of the Taste of Home Cooking School.  Super easy and sooooooo yummy!  I doubled the recipe because I wanted tons of muffins.  With the oven full, it took 30 minutes for these to cook.  This may vary in your oven.  I didn't have enough Bisquick so I used part Bisquick, part Krusteaz pancake mix.  Worked beautifully!

2 cups biscuit/baking mix

¾ cup plus 2 Tablespoons sugar divided

2 eggs

1 cup sour cream

1 cup fresh or frozen blueberries (unthawed)

In a large bowl, combine the biscuit mix and ¾ cup sugar. In a small bowl, combine eggs and sour cream. Stir into the dry ingredients just until combined. Fold in Blueberries.

Fill greased muffin cups ¾ full. Sprinkle with remaining sugar (could use colored sugar for a festive look). Bake at 375 for 20-25 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Makes 1 dozen good sized muffins.  (If you fill the cups less full you could actually get 18)

Honey Cinnamon Oat Muffins

This is a true muffin recipe.  If you prefer a muffin that is super sweet you'll want a cupcake and not this muffin.  If you like a denser muffin that isn't overly sweet, this one is for you.  It is great with a little honey drizzled over the top or a dab of your favorite jam.

1 cup milk

1 cup quick cooking oats

1 egg

2T vegetable oil

½ cup honey

1 cup all-purpose flour

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla
2 teaspoon cinnamon

1. Preheat oven to 400 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.

2. In a small bowl, combine milk and oats; let soak for 15 minutes.

3. Stir egg, oil and honey into oatmeal mixture. Gradually add remaining ingredients stirring just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.

4. Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Crepes

1 cup flour
2 eggs
½ cup milk
½ cup water
¼ tsp. salt
2 tbsp. butter, melted

Mix together the flour and eggs. Gradually mix in the milk and water. Add the salt and butter and mix well. Cook like a pancake for 2 minutes on each side.

Cinnamon rolls

2 ½ cups warm water

2 tbsp. yeast
1/2 cup sugar
1/3 cup potato flakes
1/3 cup vegetable oil
2 tsp. salt
6-8 cups flour

1 cube butter
1-2 cups brown sugar
2-4 tbsp cinnamon
1 cup pecans (optional)
1 cup raisins (optional)
1 cup chocolate chips (optional)

1. Preheat oven to 350 degrees F.

2. Combine warm water yeast sugar and potato flakes together in large mixer. DON’T STIR!!! Let mixture sit for 10 minutes to let the yeast activate and start to bubble.

3. Add oil, salt, and 1 cup of the flour. Mix until flour is mixed in. Add flour 1 cup at a time until the flour is gone. More flour may be needed so the dough is not sticky but should be soft.

4. Roll out into a rectangle about 1/4 inch thick.  Soften butter and spread over entire surface.  Sprinkle liberally with brown sugar, cinnamon, nuts, raisins, & chocolate chips. 

5.  Roll up an cut into 1" slices.  Place in a 9x13 greased pan.  Allow to rise until nearly double in size (30-45 minutes)

6.  Bake at 350 oven for 25-35 minutes or until golden brown.

ICING

3 cups powdered sugar
1 cube butter softened
1 T milk
1 tsp vanilla
pinch of salt

Mix well, beating on high until fluffy.  Spread on cinnamon rolls while they are still warm.





5. Bake 15 to 20 minutes or until the tops are light brown.

Potato Rolls

2 ½ cups warm water
2 tbsp. yeast
1/3 cup sugar
1/3 cup potato flakes
1/3 cup vegetable oil
2 tsp. salt
6-8 cups flour

1. Preheat oven to 350 degrees F.

2. Combine warm water yeast sugar and potato flakes together in large mixer. DON’T STIR!!! Let mixture sit for 10 minutes to let the yeast activate and start to bubble.

3. Add oil, salt, and 1 cup of the flour. Mix until flour is mixed in. Add flour 1 cup at a time until the flour is gone. More flour may be needed so the dough is not sticky but should be soft. Let the dough rise for an hour.

4. Knead the dough and form into kiwi-size balls. Let them rise for 15 more minutes.
5. Bake 15 to 20 minutes or until the tops are light brown.

Banana Bread

2 eggs, beaten
1/3 cup buttermilk
½ cup vegetable oil
1 cup mashed bananas
1 ½ cups white sugar
1 ¾ cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
½ cup chopped pecans (optional)

1. Preheat oven to 325 degrees F. Spray one 9x5 inch loaf pan with non-stick spray.

2. Blend together the eggs, buttermilk, oil, and bananas.

3. Sift together the sugar, flour, baking soda, and slat. Add to banana mixture and stir in pecans. Mix well.

4. Pour into prepared loaf pan and bake for 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.