Breakfast Items
Blueberry Muffin Recipe
• ½ Cup of Butter
• 1 Cup of Sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 1/2 cups fresh blueberries or 2 1/2 cups frozen blueberries
• 2 cups all-purpose flour
• 1/2 cup milk
Change Measurements: US | Metric
Directions:
Prep Time: 10 mins
Total Time: 35 mins
1. Heat oven to 375°.
2. Grease 18 regular-size muffin cups (or 12 large size muffins).
3. In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
4. Add eggs one at a time, beating after each.
5. Beat in vanilla, baking powder and salt.
6. With spoon, fold in half of flour then half of milk into batter; repeat.
7. Fold in blueberries.
8. Spoon into muffin cups and sprinkle topping onto each muffin.
9. Bake 15 to 20 minutes, until golden brown and springy to touch, until tooth pick comes out clean.
*Note use fresh blueberries, for best results
• ½ Cup of Butter
• 1 Cup of Sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 1/2 cups fresh blueberries or 2 1/2 cups frozen blueberries
• 2 cups all-purpose flour
• 1/2 cup milk
Change Measurements: US | Metric
Directions:
Prep Time: 10 mins
Total Time: 35 mins
1. Heat oven to 375°.
2. Grease 18 regular-size muffin cups (or 12 large size muffins).
3. In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
4. Add eggs one at a time, beating after each.
5. Beat in vanilla, baking powder and salt.
6. With spoon, fold in half of flour then half of milk into batter; repeat.
7. Fold in blueberries.
8. Spoon into muffin cups and sprinkle topping onto each muffin.
9. Bake 15 to 20 minutes, until golden brown and springy to touch, until tooth pick comes out clean.
*Note use fresh blueberries, for best results
Breakfast Cheese Danish
- 2 Cans of Pillsbury Croissants
- 1 16oz Container of Lowfat Cream Cheese ( Soften)
- 1 Cup of Powdered Sugar
- Two Eggs ( Lightly Beaten)
- 2 Tablespoons of Lemon juice
- 1 Tablespoon of Grated lemon peel ( optional)
Quick Sugar Icing
- 1/4 of powder sugar
- 1 tablespoon of milk
- 1 tablespoon of lemon juice
Directions
1. Preheat Oven to 375 degrees.
2. Prepare a 9X13 baking sheet lightly sprayed.
3. Roll out two cans of croissant dough into an oval shape onto a cutting board or counter with a flat surface.
4. On the prepared dough make 16 lattice cuts( 8 on each side) on the flat dough transfer onto a prepared baking pan.
5. In a large bowl beat together soften cream cheese, powder sugar, two eggs, lemon juice and vanilla extract. Fold in lemon grated lemon peel which is optional. Beat ingredients together for 2-3 minutes until creamy.
6. Using a rubber spatula or spoon smooth cream cheese mixture in the middle of the prepared croissant dough. Connect lattice dough cuts in a folding dough over the prepared cream cheese mixture. Continue this until all mixture is coved by croissant dough. In a lattice format.
7. Bake for 25-30 minutes until golden brown and cream mixture has set.
8. While baking mix quick sugar icing three ingredients into a medium size bowl.
9. Remove Danish from oven and drizzle frosting mixture on top. Enjoy