Recipe adapted from Food.com’s Sweetest Blueberry Muffins.
- 1/2 cup butter, at room temp
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2 cups all-purpose flour (or Bob’s Red Mill 1-to-1)
- 1 cup milk
- 21⁄2 cups fresh or frozen blueberries
Cream butter, add sugar, then eggs. When fluffy add vanilla, baking powder and salt. Alternate flour and milk. Fold in berries.
Bake in buttered muffin tins at 375ºF for 15-20 minutes. Makes 24 medium sized muffins.
We think any firm bits would work nicely, raspberries, strawberries, chocolate chips…
My brother-in-law taught me a quickie recipe for biscuits. Use self-rising flour and cream. (Heavy or whipping, either one will work) All the leavening and fat you need are in those 2 things.
Put some flour in a bowl and add cream, stirring them together until the dough ball pulls away from the side of the bowl. If it gets crumbly, add a little more cream. If it’s sticky, add a little more flour.
Sprinkle some flour on the counter, sprinkle a little on top and pat the dough out to about half the height of the first joint of your thumb. (Try not to handle it a lot. This isn’t bread. Don’t knead it.) A little extra flour on hands, counter and cutter will keep the dough from sticking to them.
If you have a cookie cutter, use it. If you don’t have a cutter, use a glass. (My grandmother used a juice glass because she liked small biscuits. I like them bigger than that. They don’t get wider, only taller.) Rub the edge of the cutter around in the flour and cut straight down. If you cut at an angle, you will have a Leaning Tower of Biscuit. (This is the Voice of Experience.) And don’t twist it. That makes the edge pinch together so they don’t rise well.
Put those biscuits on a cookie sheet, and shape the remaining dough into another flat dough for cutting. keep doing that until all the biscuits are cut out. How many you make depends on the size of your cutter and how close you cut them. The last biscuit will be a little lumpy because it’s just the leftover dough shaped into something similar to the rest of them.
Bake at 425ºF until golden brown. 15-ish minutes. Maybe a little less, maybe a little more. Start checking after 10 minutes. Altitude effects baking time.
1 cup butter/margarine
1 cup brown sugar, lightly packed
2 tsp vanilla extract
1 cup ground flax seed (I use 2!)
1-2 cups all-purpose flour
2 large eggs
1/2 cup unsweetened shredded coconut
2 tsp cinnamon
2 tsp baking soda
2 cups rolled oats
1 cup Craisins soaked in boiling water to soften (We don’t like raisins)
1 small bag chocolate chips
1 cup chopped nuts
1/2 tsp salt
Preheat oven to 350*. Mix all ingredients well. Add water or flour as needed to make a stiff cookie dough. Drop by rounded spoonfuls on greased or nonstick cookie sheets. Bake for 12-15 minutes until cookies are light brown on the bottom. Cool on racks. Makes about 5-6 dozen.
“All the amounts are kind of iffy to get the consistency you want. I use more flax and oats and coconut and less flour. I also may throw in an extra egg or two if El Hubbo will be eating these for breakfast. The ‘recipe’ is truly a general guideline.
…not too soft or runny. Mine look like little golf balls of goodness“
This is about Southern breakfast biscuits, not the cookies that the United Kingdom thinks of when they hear the word. I have been given instructions by one of my great-aunts and my grandmother. One didn’t measure anything and the other used Bisquick. My brother-in-law, Gary, makes excellent biscuits and he shared his recipe with me.
He uses self-rising flour and heavy cream. Mix the 2 together to get the amount you want and bake ’em. If you don’t have self rising flour you can make your own by combining 1 cup of flour, 1½ teaspoons baking powder and ½ teaspoon salt. I think I would add ¼ teaspoon of xanthum gum to that if I was using GF flour.
The most important part, according to all 3, is not to handle the dough too much. Mix the batter in a bowl until it is a sticky blob. How to know if you have too much of one or the other? If it is too wet, it will try to spread out; if it is too dry, it won’t move at all. Let it slump but hold together. The advantage of Gary’s recipe is that you can add a little liquid or a little more flour without having to worry about the fat proportion getting off.
Dump the dough out onto the counter that has more flour sprinkled on it. Sprinkle a little flour on top so that your hands or a rolling pin don’t stick to the dough and roll it out or pat it down to about half an inch tall. You can cut the dough into squares or use cookie cutters and make shapes. If you use a cookie cutter, or a juice glass like my grandmother did (she liked little biscuits.), be sure to cut straight down. If you cut at an angle you will get a biscuit that looks like the Tower of Pisa. This is the Voice of Experience. Or you can just pinch off balls of dough and drop those onto your cookie sheet. Those are called drop biscuits and are kind of lumpy looking, but still tasty.
Place on a cookie sheet and bake at 350°F/175°C until golden brown, usually 10-15 minutes, depending on how big you have made your biscuits..
Here is the original recipe: http://www.theyummylife.com/Refrigerator_Oatmeal\\
And here is the short form. (She has a little more finesse with her’s.)
- 1/4 cup uncooked old fashioned oats
- 1/3 cup skim milk
- 1/4 cup low-fat Greek yogurt
- 1-1/2 teaspoons dried chia seeds
- 1 tablespoon liquid sweetener (honey, maple syrup, agave nectar)
- 1/4 cup fruit, or enough to fill jar (approx. half of a small banana)
I have raspberries, peaches and strawberries ready to mix up.
Not bad. Definitely needs the extra sweetener. However, it didn’t stick with me as long as a bowl of Chuck’s granola does. Pretty much the same as having a serving of yogurt with granola sprinkled in it.
…because the truth will set you free. These were originally named All-Bran 6 Weeks Muffins but my son’s father started calling them Truth Muffins after eating too many at once and the name stuck. For us any way.
2 c. HOT water
1 box bran cereal
4 beaten eggs
2 tsp. salt
5 tsp. baking soda
1 c. oil
2 c. sugar
1 qt. buttermilk
5 c. flour
Mix 2 c. cereal with the H2O in a LARGE bowl and allow to sit for a few minutes. Add other ingredients (sift flour, salt and soda together) and mix well. Refrigerate overnight.
Bake in greased muffin tins for 20 minutes at 400°F.
Different brands of cereal will affect the flavor, slightly.
The batter keeps for 6 weeks in the refrigerator and you just bake a fresh batch of however many you want each morning.
This was our breakfast, with oranges cut in 1/8s, on many mornings before school.