Blueberry Oat Muffins

Here’s how to make “Blueberry Oat Muffins”

Ingredients:

* 1 cup flour – I use whole wheat flour
* 1 cup quick oats
* 1 cup milk
* 1 tbsp lemon juice
* 3/4 cup brown sugar
* 1/4 cup melted butter
* 1 egg
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp salt
* 1 cup frozen bluberries or carnberries
* muffin cups
* non-stick cooking spray or shortening
* muffin pan

Directions:

* Mix 1 cup of milk with 1 tbsp of lemon juice, and let it sit for a few minutes. You can probably get away with using the pre-bottled stuff, but you’re using fresh-squeezed juice because you’re awesome, right? Right. Of course you are. That’s why you spend your Saturday evenings making muffins.
* Add 1 cup of quick oats to the milk + lemon juice mixture. Stir. You will be rewarded with this:
* Beat 1 large egg lightly, and melt 1/4 cup of margarine or butter. Add the butter and egg to the milk + lemon juice + oats mixture.
* Stir it until it looks like this: Cover your goopy oatmeal mixture and set it aside.
* Mix 1 cup flour, 3/4 cup brown sugar, 1 tsp. baking powder, 1/2 tsp. baking soda, and 1/2 tsp. salt together in a large mixing bowl.
* Stir it up. Work out as many of the brown sugar clumps as you can. Use the underside of a spoon to press the clumps against the side of the bowl. Mine still has some small clumps, but that’s okay.
* This would be a good time to pre-heat your oven to 400 degrees F. Now you get to mix the liquid ingredients with the dry ingredients. Take your oatmeal mixture and dump it into the flour mixture, stirring as you go.
* Keep mixing the dry stuff with the wet stuff until you’re left with nothing but wet stuff. It’ll get thick and hard to mix toward the end, but just muscle through it.
* Gently fold about 1 cup of frozen blueberries into the mixture. Try not to crush all the berries as you fold them in. I used a little more than a cup because I like blueberries.
* Line a muffin pan with paper cups. Alternately, you can spray it down with non-stick cooking spray or lightly grease it with shortening. Doesn’t matter. Then, fill each cup about 3/4 of the way with the muffin batter. If you haven’t done so already, preheat your oven to 400 degrees and slide the muffins in. Go do something productive for 20 minutes while they bake.
* Once the muffins are lightly browned and a toothpick comes out clean, take them out of the oven.

Now that you have learned how to make blueberry oat muffins, please be sure to view the other recipes.

Filipino Breakfast Scones

Here’s how to prepare “Filipino Breakfast Scones”

Ingredients:

2 cups all purpose flour
2 tsps. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 tbsps. sugar

1/3 cup butter or margarine
1/2 cup all purpose cream
1 large egg, lightly beaten
2 tsps. milk
1 tbsp. sugar

Directions:

Combine first five ingredients in a medium bowl; stir well. Cut in butter with pastry blender until mixture is crumbly. Add all purpose cream and egg, stirring just until dry ingredients are moistened. Turn dough onto a lightly floured surface, and knead lightly 4 to 5 times. Divide dough into six pieces. Gently knead until small dough forms a ball and is smooth. Pat dough into 2-1/2″ circle. Place on a greased baking sheet. Brush top with milk and sprinkle with one tablespoon sugar.

Bake at 400°F, to 14 to 16 minutes or until lightly browned. The outside of the scones will be firm and the middle soft. Serve the scones warm with strawberry jam, cream and butter.

Club Submarino

Here’s how to make a “Club Submarino”

Ingredients:

1 loaf french bread/baguette
1/4 cup mayonnaise
15 gms. mozzarella cheese
15 gms. provolone cheese
2 slices sweet ham, shaved (optional)

2 slices turkey ham
2 slices bacon
60 gms. lettuce, shredded
2 slices tomatoes (firm, ripe)

Directions:

Slice the french/bagauette lengthwise. Spread evenly mayonnaise on each half of bread. Layer two strips of bacon on top half of bread.

Sprinkle evenly mozzarella cheese and provolone cheese on top of bacon. Place sweet ham and turkey slices on bottom half of the bread. (Meat must be evenly distributed.)

Bake at 375°F for 3-1/2 minutes or until cheese melts enough and the cold cuts sizzle. Do not over bake as your bread crust will be burned.

Top bottom half with lettuce and place slices of tomato. Serve hot.

Note:
Pre-heat oven for 30 minutes.

Banana Pancake

Here’s how to prepare “Banana Pancake”

Ingredients:

200 gms. all purpose flour
7 gms. baking powder
2.5 gms. salt
30 gms. Sugar
2 gms. nutmeg, ground

1 pc. egg
240 ml. milk
45 gms. bananas, mashed
10 ml. lemon juice

Directions:

Pre-measure all dry and wet ingredients. Mix until well blended and smooth. Ladle per order and according to desired choice of stacks.