Thursday, July 22, 2010

Do you know the muffin man??

I don't, so I got to make my own.  I posted this recipe a few years ago HERE and decided it was worthy of reposting. 

Why am I double posting tonight?  Well I'm supposed to be packing.  I really have a ton to do....makes sense right? my husband either, but I'm crazy that way.

But hey, we made these for my daughter and I have to have when we leave our house tomorrow on the little mini-trip I'm supposed to be getting ready for.  Does that count?

We're leaving before the sun rises.  Okay so maybe not really before the sun rises, but PERHAPS I don't really have a single clue when the sunrises lately because just PERHAPS since I've been back form church camp I've not been up early enough to have a single little clue.  Just maybe I've been sleeping til....cough cough...well let's just say the sun is up.
MaryKyle and I decided to make these today after picking berries so we would have them to grab in the morning.  We are heading to a homeschool convention with my sister and cousins (HOORAY!!!) this weekend and to visit dear friends of ours we've not seen in too long now!!

These are our very favorite muffins. The recipe is a super duper forgiving one.  For the original recipe click the link above. Here's what I did to it today.

Blueberry Streusel Muffins

1 cup milk
1/4 cup cup canola oil
1 tsp vanilla (oh just squirt some in)
1 egg
1 cup all purpose flour
1 cup whole wheat flour
2/3 cup turbinado sugar (oops...I was out...used natural sugar instead)
1/4 tsp lemon extract  (oops...just squirted in some lemon juice didn't measure that either though)

1 Tbsp Honey  (totally out...we go through tons of raw honey in our house....just skipped it and added about a Tbsp more sugar)
3 tsp baking powder
1/2 tsp salt
1 cup fresh blueberries (tossed in what I thought looked like a yummy amount)
1/4 cup all purpose flour
2 Tbsp packed brown sugar (guesstimated)
2 Tbsp butter, cold (guesstimated)

1. Heat oven to 400 degrees
2 grease bottoms only of 12 cup muffin tin
3. Beat the milk, oil, vanilla and eggs appx 2 min
4. Stir in flour, sugar, baking powder, salt, lemon extract and honey (will be lumpy). Stir in blueberries.
5. divide batter among muffin cups.
6. Cut butter into flour and brown sugar with pastry blender for topping
7. sprinkle each muffin with appx 2 tsp topping
8. Bake 20-25 min or until golden brown.

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