The Best Blueberry Muffins I’ve Ever Made

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Yesterday, I baked some Martha White blueberry muffins for the kids.  They ate all of them within 10 minutes of being home from school.  I was in shock! So, this morning I decided to grab some fresh blueberries and make some homemade blueberry muffins 🙂

I love browsing Pinterest and all other recipe websites, as well as my many cookbooks. Then, I combine the recipes and make them my own.  Here is the recipe for the most delicious blueberry muffins I have ever made.

The Best Blueberry Muffins I’ve Ever Made

Ingredients

  • 2 Cups All Purpose Flour
  • 3 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 2 Large Eggs
  • 1 Cup Sugar
  • 1 Cup Non-Fat Greek Yogurt
  • 1/2 Corn Oil
  • 1 1/2 Tsp Vanilla
  • 2 Cups of Blueberries
  • 1 Tbsp Flour
  • For the Topping:
  • 1 Cup All-Purpose Flour
  • 1/2 Cup Sugar
  • 1 Melted Stick of Unsweetened Butter
  • 2 Tsp Cinnamon

Instructions

  • 1. Oven at 400F Degrees
  • 2. In a large bowl stir together flour, baking powder, and salt.
  • 3. In another bowl stir together eggs and sugar until well combined.
  • 4. Whisk in yogurt, oil, and vanilla
  • 5. Fold the wet ingredients into dry ingredients, make sure to mix by hand.
  • 6. Take one cup of blueberries and add (1) one teaspoon of flour and toss in a bowl until berries are coated. Then mix, gently into the muffin batter.
  • 7. In another bowl, add the topping ingredients, mix well, then add remaining berries.
  • 8. In a lined muffin pan, add the batter (for smaller muffins fill only 3/4 of the pan...I wanted bigger muffins therefore I fill the pans all the way to the top).
  • 9. Add the topping to each muffin
  • 10. Lower the oven temperature to 375, then bake the muffins for 25-30 minutes.
  • 11. Let the muffins cool, and enjoy!
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They came out simply delicious!

Always,

Latin Mama in the South

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GARLIC

Garlic equivalents, because I seem to forget to pick up fresh garlic from the grocery store more often than not...

One of my absolute favorites in the kitchen is the stinky garlic.  Garlic grows underground in the form of a bulb, the bulb, often times called the head, is composed of individual sections called cloves.  The flavor of the garlic is very pungent, it is OK to eat it raw, but most people prefer to cook it before its served. I use garlic when I saute, bake, stir-fry, roast, braise, you name it! My to-go marinate for meats is a mixture of mashed garlic, with adobo Goya, EVOO, and Apple Cider vinegar.  Place the mixture in a gallon-size ziplock bag, add your choice of meat, zip it, and let all those juices take over the meat.

Garlic is said to help lower cholesterol and regulate blood pressure.  Garlic is also great to combat common cold people!  So, stop being afraid of those stinky cloves and start using them in the kitchen!!!

DIY Preserving Garlic - Make Garlic Powder, Minced Garlic or Garlic Salt!

*Photo courtesy of Simply Notable via Pinterest

Always,

Latin Mama in the South

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Chicken Broth for the Soul

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Chicken broth is a staple in my kitchen.  I usually get the store-bought chicken broth because is cheap and easy to just grab and use.  However, today, I decided to make my own chicken broth.  I have some memories of my maternal grandmother making chicken soup when her loved ones were sick.  She would go all the way our, from killing the chicken to plucking its feathers to making the soup…needless to say, that although a bit icky, the soup was delicious! I won’t kill the chicken nor would I pluck the feathers 🙂  (If I was on the island, chances are, I’ll do it!).  I decided to make the broth because I was getting a whole chicken to make my sick son some chicken noodle soup.

Making the broth is super easy!  I gathered the chicken carcass and placed it in a pot with the following: onions, green peppers, cilantro, celery, yellow pepper, garlic, carrots, salt, pepper, and water. Add whatever vegetable left-overs you have at hand!  Bring everything to a boil. and let boil for a while.  Once the remaining chicken attached to the carcass is cooked, taste the broth.  If it needs salt, add some more.  I usually strain the liquid into a bowl, then discard the remaining veggies, but you can add those veggies into a blender, blend and then add back into the liquid, is a matter of preference! The broth is going to be delicious, and best of all, you know what is in it!

Chicken broth is something I love to drink when I am a little under the weather, it makes me get an energy boost!  Many people believe that bone broth is great for the immune system, it has plenty of minerals (calcium, potassium, etc), and is a great way to get a healthy dose of garlic and other veggies who are not necessarily delicious to eat but great for you.

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Always,

Latin Mama in the South     17159016_1283441918398409_323272135595288608_o

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