Basic Muffin Mix, Streusel Tops, and Yumminess...

This week I made Connie Evan's amazing muffins. They made me so happy especially since I made a new year's resolution not to have "treats" in the week! So, I thought this would be ok for a non-treat. It was a logical plan, right? (I later cheated on my "no treat" plan, but that's another story.) Moving on...

(Blueberry Muffins with Streusel Top)

Master Muffin Mix

12 cups flour

2 cups sugar

6 tablespoons baking powder

4 1/2 teaspoons salt

In a big bowl, combine ingredients. Put in an airtight container and store in your pantry so you can make muffins in a moment's notice.

Muffins

2 cups of Master Muffin Mix

1 egg, beaten well

1 cup milk (or 1 cup water)

1/3 c. soft butter (or 1/3 cup vegetable oil)

Combine to make a thick batter, thicker than pancakes but not like dough.

To make more cake-like muffins, make sure you use the above ingredients including the milk and melting butter, then add the following ingredients:

1 more egg, well beaten

1/4 teaspoon baking powder

1/4 cup sugar

Mix all together till there are no more lumps. (To produce a "high crown" on the muffins, allow them to sit for 10 minutes before pouring the batter into muffin tins.) Grease muffin tins well then add dough until it's 3/4 of the way full (if add streusel topping below then do a little less). Connie says she doesn't use cupcake liners because it waste too much of the muffin. I was much happier with the way they looked this way too. Bake at 375 degrees for 15-17 minutes. Touch on top to see if it is done. Makes 15 regular-sized muffins. I doubled my batch since there are six of us in our family.

Variations:

Cranberry Muffins

1/2 cup walnuts

1 cup fresh cranberries (sadly these are seasonal)

Blueberry Muffins

1 cup blueberries, drained and raised
Add 1 tablespoon flour to blueberries before fold to batter.

Chocolate Chip Muffins
1 cup chocolate chips
2 tablespoons cocoa powder (optional)
Add an extra egg for a more cake like muffin.

Apple and Cinnamon Muffins
1/2 cup dried apple chips
1 teaspoon cinnamon.
For a sweeter muffin add extra egg and 1/4 cup additional sugar

Butterscotch Muffins
Melt 1/3 cup butter and stir in 1/2 cup brown sugar.
Place a spoonful of mix in bottom of the muffin cup.
Add muffin mix as normal.

Cheddar Muffins
Add 1/2 grated cheddar cheese to regular mix.
Needs to be served hot so papers are difficult to use.
Can spice with dill, garlic, or onion.

Corn Meal Muffins
Decrease mix to 1 3/4 cup and add 1/2 cup corn meal.
May need to add a little more liquid to make muffins moister.

To Add Any Dried Foods
Add 1/2 to 1/3 cup of chopped dried raisins, cranberries, cherries, or apricots to regular muffin mix.

Streusel Topping:

1/4 cup soft butter

1/2 cup white sugar

1/2 teaspoon cinnamon

1/4 cup flour

Mix flour, sugar, and cinnamon. Then add butter. Connie says she does this in a gallon-size baggie and works it together with a rolling pin or her fingers. She says this is a low-mess way to make this so she doesn't have to clean her whole food processor. I say...."Whatever floats your muffin-making boat!" Fill muffin tins 1/2 full with regular muffin mix then add a teaspoon of streusel mix to the top of each. This makes them extra AMAZING! Try them yourself and let me know what you thought!

Amazing Syrup!

2 C. Butter (Margarine does not work as well)
2 C. Sugar
1 C. Buttermilk (Add a little bit of vinegar to regular milk)
2 T. Karo Syrup
2 t. vanilla
1 t. baking soda

Bring butter, sugar, buttermilk and Karo syrup to a boil for 5 minutes. Cool for 5 minutes. Then add vanilla and baking soda. Use a large pan as it will foam up. This recipe makes a lot of syrup.

Note: It's hard to go back to regular maple syrup after using this delisiously, buttery syrup. It is especially delicious on buttermilk pancakes and Belgian waffles. And scones too, especially after the syrup has been refrigerated, because it becomes hardened but spreadable.

Farmer's Breakfast

This is one of our family staple recipes! It's yummy and the kids don't complain about it. (The best part) Although, Parker likes to pick out the ham. I got this out of my Better Homes and Gardens New Cook Book which has been my "go to" cookbook since college. Do you have a "go to" cookbook you like? Anyway, enjoy!

Ingredients
2 medium potato, peeled and finely chopped
1/4 green onion, sliced
1/3 cup margarine or butter
6 eggs
2 tablespoons milk
1 cup fully-cooked ham, diced
1/4 teaspoon pepper
(optional) zucchini, chopped
ketchup
cheddar cheese, shredded

Directions

1. In a large nonstick or well-seasoned skillet cook potatoes, onion, and zucchini in margarine over medium heat for 8 to 10 minutes or till tender; stir often.

2. Beat together eggs, milk, and 1/4 teaspoon pepper; stir in ham. Pour over potato mixture. Cook, without stirring, till mixture begins to set on the bottom and around edge. Using a large spoon, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking about 4 minutes or till eggs are cooked throughout but still glossy and moist. (I disagree...I like them much dryer than that but you choose what you like the best).

3. Sprinkle cheddar cheese on top and serve with ketchup. YUM.

Notes: When I make this for our family I always double it. I find that you don't even need to measure exactly...I just start throwing ingredients in (which normally I am not very successful at) and it seems to always turn out good. Also, for a quicker breakfast, substitue frozen has brown potatoes for the fresh potat

Awesome Pancake Idea!

This is a great idea for making pancakes ....with a ketchup bottle. Such an easy idea. I love how she makes little silver dollar ones! Those are my favorite! Plus....I love how she takes requests for other shapes! Might even make it easier for the kids to help in the kitchen. So, I'm passing this idea along.... let me know how it works for you. First, I need to get a ketchup bottle...

Here is the link at Meck Mom's blog.