Shortbread Caramel Bars
If you love SHORTBREAD – If you love CARAMEL – these bars are for you. They are delicious!
Our friend, Jason suggested eating them warm with a scoop of vanilla ice cream!!! Heaven!!!
Preheat oven to 325 degrees.
CRUST:
1 pound unsalted butter, softened *
1 cup sugar
1 1/2 cups powdered sugar
Soften butter in the microwave – see “Softening Butter” under the Tips tab in this blog.
In a large bowl, combine butter and both sugars. Beat together until creamy.
1 T. vanilla
1 tsp. salt
Add vanilla and salt. Beat until combined.
4 cups unbleached flour
Add flour about a 1/2 cup at a time, beating at low speed until all flour is added and a soft dough forms.
Spray a 9 x 13 pan lightly with non-stick cooking spray.
Lay out a piece of plastic wrap and lay the dough on it. Shape it into a size that you can divide into thirds easily.
Press one-third of the dough evenly into the pan to form a bottom crust.
Flatten the rest of the dough just a bit and wrap it in the plastic wrap and refrigerate.
Bake the crust for 25 minutes until firm and the edges are a pale golden brown.
CARAMEL:
14 oz. caramel, unwrapped
Place the caramels in a microwave-safe bowl.
1/3 cup heavy cream *
Add the cream.
Microwave on high for 1 minute. Stir. Microwave for 30 seconds at a time, stirring in between, until all the caramels are melted and smooth. (Be patient and feel the side of the bowl. Towards the end, the bowl will be warm/hot. Continue to stir caramels and the heat of the ingredients will melt the remaining caramels. (I did 1 min 30 sec. 30 sec. 30 sec.)
1/2 tsp. vanilla
Stir in vanilla.
1 cup nuts (pecan, walnuts or cashews) (optional)
Sprinkle the nuts over the bottom of the crust.
I used pecans the first time.
I used cashews the second time.
Reheat caramel for about 15 – 20 seconds in the microwave so it is runny enough to spoon over the nuts.
Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel. It will look like A LOT of dough!
Return pan to the oven and bake until the shortbread topping is firm – about 40 minutes.
Cool completely.
powdered sugar to sprinkle on top (optional)
Dust with powdered sugar.
Use a sharp knife to cut the bars evenly into 15 large squares. Remove the bars from the pan and cut into triangles, if desired.
The bars will keep, covered tightly at room temperature, for 1 week, or 1 month in the freezer.
TIPS:
* SOFTENING BUTTER – see Softening butter under the TIPS tab. Note – different brands of butter are wrapped differently. Tillamook is wrapped in paper and Challenge is wrapped in foil. I prefer the paper so I can soften it in the microwave.
Land O Lakes is also wrapped in paper.
* HEAVY CREAM: Measure out remaining cream and freeze in zip lock bags
RECIPE SOURCE: Revised (name change) from cookiecrumbsandsawdust.blogspot.com (found on Pinterest)
FULL RECIPE WITHOUT PICTURES —
SHORTBREAD CARAMEL BARS
CRUST:
1 pound unsalted butter, softened
1 cup sugar
1 1/2 cups powdered sugar
1 T. vanilla
1 tsp. salt
4 cups unbleached flour
CARAMEL:
14 oz. caramel, unwrapped
1/3 cup heavy cream
1/2 tsp. vanilla
1 cup nuts (pecan, walnuts or cashews) (optional)
powdered sugar to sprinkle on top (optional)
Preheat oven to 325 degrees.
In a large bowl, combine butter and both sugars. Beat together until creamy.
Add vanilla and salt. Beat until combined.
Add flour about a 1/2 cup at a time, beating at low speed until all flour is added and a soft dough forms.
Spray a 9 x 13 pan lightly with non-stick cooking spray.
Lay out a piece of plastic wrap and lay the dough on it. Shape it into a size that you can divide into 1/3’s easily.
Press one-third of the dough evenly into the pan to form a bottom crust.
Flatten the rest of the dough just a bit and wrap it in the plastic wrap and refrigerate about 30 minutes.
Bake the crust for 25 minutes until firm and the edges are a pale golden brown.
CARAMEL FILLING:
Place the caramels in a microwave-safe bowl.
Add the cream.
Microwave on high for 1 minute. Stir. Microwave for 30 seconds at a time, stirring in between, until all the caramels are melted and smooth. (Be patient and feel the side of the bowl. Towards the end, the bowl will be warm/hot. Continue to stir caramels and the heat of the bowl will melt the remaining caramels.
Stir in vanilla.
Sprinkle the nuts over the bottom of the crust.
Spoon caramel filling over the nuts.
Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel. It will look like A LOT of dough!
Return pan to the oven and bake until the shortbread topping is firm and lightly golden about 35 – 40 minutes.
Cool completely.
Dust with powdered sugar.
Use a sharp knife to cut the bars evenly into 15 large squares. Remove the bars from the pan and cut into triangles, if desired.
The bars will keep, covered tightly at room temperature, for 1 week, or 1 month in the freezer.
RECIPE SOURCE: Revised (name change) from cookiecrumbsandsawdust.blogspot.com (found on Pinterest)
Buttermilk Oatmeal Muffins
Made with whole wheat flour, applesauce and oats, these are very healthy muffins. Super moist and super tasty!
The next time I make them I am going to try adding little bits of apples. Stay tuned.
1 cup old fashioned quick oats
1 cup buttermilk
Combine the oats and buttermilk and let this soak for 30 minutes.
Preheat oven to 400 degrees.
Line muffin pan with 12 liners and set aside.
1 cup whole wheat flour
1/2 cup brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
To the oat and buttermilk mixture, add the flour, brown sugar, baking powder, baking soda, cinnamon and nutmeg.
1/2 cup unsweetened applesauce
2 eggs, beaten
1 1/2 tsp. vanilla
3/4 cup nuts, chopped (optional)
Add the applesauce, eggs and vanilla.
Mix until well combined.
Add the chopped nuts if desired.
Spray muffin papers with non-stick spray.
Fill each muffin well 3/4 full.
Bake 15 – 15 minutes.
Remove from pan and cool completely on a wire rack.
RECIPE SOURCE: ladybehindthecurtain.com (found on Pinterest)
FULL RECIPE WITHOUT PICTURES —
BUTTERMILK OATMEAL MUFFINS
1 cup old fashioned quick oats
1 cup buttermilk
1 cup whole wheat flour
1/2 cup brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup unsweetened applesauce
2 eggs
1 1/2 tsp. vanilla
3/4 cup nuts, chopped (optional)
Combine the oats and buttermilk and let this soak for 30 minutes.
Preheat oven to 400 degrees.
Line muffin pan with 12 liners and set aside.
To the oat and buttermilk mixture, add the flour, brown sugar, baking powder, baking soda, cinnamon and nutmeg.
Add the applesauce, eggs and vanilla.
Mix until well combined.
Add the chopped nuts if desired.
Fill each muffin well 3/4 full.
Bake 15 – 15 minutes.
Remove from pan and cool completely on a wire rack.
Ranch House Pork Chops
It doesn’t get much easier than this. 3 ingredients, no work, and you’ve got a delicious dish.
The Hidden Valley Ranch dressing seasons the pork to perfection.
1 can cream chicken soup – 98% fat free
1 package of Hidden Valley Ranch Dressing
Mix soup and dry dressing in crock pot.
Pork chops
Add pork chops, spreading the soup mixture on top.
Cooking time will depend on the thickness of your pork chops. Approximately 4 hours on LOW, would be the average. Watch carefully – overcooked pork is very dry 
NOTE: You can put the pork chops in frozen – just increase the cooking time.
Spicy Avocado Chicken Enchiladas
These Chicken Avocado Enchiladas are delicious! We absolutely loved them! They have just the right amount of spiciness.
Thank you Lynette for sharing this great recipe with me!
In this picture: Served with Cilantro Lime Rice (under the Rice tab)
NOTE: The next time I make this recipe I am going to make an additional 1/2 recipe of sauce and put a spoonful of sauce inside each burrito.
Preheat oven to 375 degrees.
Before starting to cook, have all ingredients prepared ie – chopped, minced, shredded
1 medium onion, chopped
In a medium fry pan or sauce pan, saute onions. Set aside in another bowl.
1 1/2 T. butter
In the same pan, melt butter over medium/high heat.
1 Serrano pepper, minced NOTE: If you want it HOT – include the seeds. If you want it SLIGHTLY SPICY, use 1 Serrano pepper, seeded and minced. If you want it MILDLY SPICY, only use half of a Serrano pepper, seeded and minced.
This is a Serrano pepper. You can find them at most stores. I always wear gloves when handling peppers because I wear contacts and DO NOT want pepper in my eyes when removing my contacts.
3 garlic cloves, minced
Saute Serrano peppers and garlic for 1 minute.
1 1/2 T. flour
Stir in flour, constantly stirring – cook 2 minutes.
1 1/2 cup chicken broth, 99% fat free
1 1/2 tsp. cumin
1/4 tsp. salt
1/4 tsp. pepper
Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil.
1 1/2 cups salsa verde
1/3 cup cilantro, chopped
3/4 cup fat free sour cream
Once boiling, whisk in the salsa verde, cilantro and sour cream.
Remove from heat.
ENCHILADA ASSEMBLY:
Spray 9 x 13 pan with non-stick spray.
Add 3/4 cup of sauce to the bottom of pan. (I split this recipe into 3)
8 – 10 flour or wheat tortillas NOTE: We used very low calorie wheat tortillas. They were very good but when using these tortillas again, I will brown them slightly on a comal or other fry pan before filling them. Healthy wheat tortillas are very thin and can get mushy.
3 cups chopped cooked chicken (about 4 breasts) – roasted chicken works great
8 oz. Monterrey Jack cheese, shredded and divided
3 avocados, peeled and chopped
Lay tortillas out on the counter top. Divide chicken, 3/4 of the cheese, sauteed onion and avocado evenly to the center of each tortilla.
Roll, placing seam-side down in the dish.
Pour remaining sauce over the enchiladas.
Bake 15 – 20 minutes, covered.
Top with remaining cheese.
Bake another 5 minutes to melt the cheese.
RECIPE SOURCE: Lynette R.
FULL RECIPE WITHOUT PICTURES —
SPICY AVOCADO CHICKEN ENCHILADAS
NOTE: The next time I make this recipe I am going to make an additional 1/2 recipe of sauce and put a spoonful of sauce inside each burrito.
1 small onion, chopped
1 1/2 T. butter
1 Serrano pepper, minced NOTE: If you want it HOT – included the seeds. If you want it SLIGHTLY SPICY, use 1 Serrano pepper, seeded and minced. If you want it MILDLY SPICY, only use half of a Serrano pepper, seeded and minced.
3 garlic cloves, minced
1 1/2 T. flour
1 1/2 cup chicken broth, 98% fat free
1 1/2 tsp. cumin
1/4 tsp. salt
1/4 tsp. pepper
1/3 cup cilantro, chopped
1 1/2 cup salsa verde
3/4 cup fat free sour cream
ENCHILADAS:
8 – 10 flour or wheat tortillas NOTE: We used very low calorie wheat tortillas. They were very good but when using these tortillas again, I will brown them slightly on a comal or other fry pan before filling them. Healthy wheat tortillas are very thin and can get mushy.
3 cups chopped cooked chicken (about 4 breasts)
8 oz. Monterrey Jack cheese, shredded and divided
3 avocados, peeled and chopped
Preheat oven to 375 degrees.
Before starting to cook, have all ingredients prepared as stated above.
In a medium fry pan or sauce pan, saute onions. Set aside in another bowl.
In the same pan, melt butter over medium/high heat.
Saute Serrano peppers and garlic for 1 minute.
Stir in flour, constantly stirring – cook 2 minutes.
Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil.
Once boiling, whisk in the sour cream, salsa verde and cilantro.
Remove from heat.
Add 3/4 cup of sauce to the bottom of a 9 x 13 pan.
Lay tortillas out on the counter top. Divide chicken, 3/4 of the cheese, onion and avocado evenly to the center of each tortilla.
Roll, placing seam-side down in the dish.
Pour remaining sauce over the enchiladas.
Bake for 15 minutes or until bubbly.
Top with remaining cheese.
Bake for another 5 minutes. to melt cheese.
Serve immediately.
RECIPE SOURCE: Lynette R.
Campfire Blueberry Orange Muffins
My niece, Chelsie made these Orange Blueberry Muffins the last time we went camping. THEY ARE DIVINE!!! I made the mistake of not taking pictures of her preparing them, so these picture are borrowed from BuzzFeed Community – found on Pinterest.
These were a special treat while camping!!!
Cut oranges in half and scoop out the inside, leaving just the orange peel.
Prepare a boxed Blueberry Muffin mix according to the package directions and fill ONE HALF of each orange.
Put the empty orange peel on top and wrap in 3 layers of foil.
Place them over some nice hot coals, turning every couple of minutes. They will take about 10 – 15 minutes to cook all the way through. (Just to be safe – take one out and check it make sure they are done all the way through.)
Thanks Chelsie!!! These were the BEST!!! ENJOY!!!!
Parmesan Bread Twists
I love making these bread twists – First, because they are REALLY good and I always eat way too many! Second, because they are easy to make and only take 20 minutes to raise. They are a great compliment to any meal.
I also added a little garlic salt which is not shown.
1 1/2 cups warm water
2 T. sugar
Mix water and sugar in stand mixer – stir lightly to dissolve.
1 T. yeast
Sprinkle yeast over the top. Let sit 5 minutes until yeast is bubbly.
3 1/2 cups flour
1 tsp. salt
Add flour and salt. Mix with the dough hook until smooth.
Let it sit and raise for 10 minutes.
With floured hands, remove dough onto a floured surface.
Roll dough into a large square.
4 – 5 T. butter
Brush dough with about 3 T. melted butter.
garlic granules
parmesan cheese (the kind in the green can)
garlic salt
Sprinkle with parmesan cheese, garlic granules and a little bit of garlic salt.
Fold the dough in half with the buttered side to the inside.
Lightly roll with a rolling pin, especially on the folded side to flatten it out a little bit.
Using a pizza cutter, cut the dough in half the long way and then in 1″ strips. (These will look kind of small but when you twist them, they stretch out.)
Preheat oven to 400 degrees.
Twist the strips and place on a cookie sheet. Let them sit for another 10 – 15 minutes to raise.
Bake at 400 degrees for 14 – 15 minutes or until golden brown.
Immediately after baking, brush with more melted butter and sprinkle with more garlic granules and parmesan cheese.
Serve with marinara sauce, alfredo sauce, or ranch if desired….or just eat them as is!!!
This dough also makes excellent pizza dough.
RECIPE SOURCE: The Recipe Critic (found on Pinterest)
FULL RECIPE WITHOUT PICTURES —
PARMESAN BREAD TWISTS
1 1/2 cups warm water
2 T. sugar
1 T. yeast
3 1/2 cups flour
1 tsp. salt
4 – 5 T. butter
garlic granules
parmesan cheese (the kind in the green can)
garlic salt
Mix water and sugar in stand mixer – stir lightly to dissolve.
Sprinkle yeast over the top. Let sit 5 minutes until yeast is bubbly.
Add flour and salt. Mix with the dough hook until smooth. Let it sit and raise for 10 minutes.
With floured hands, remove dough onto a floured surface.
Roll dough into a large square.
Brush dough with about 3 T. melted butter.
Sprinkle with parmesan cheese and a little bit of garlic salt.
Fold the dough in half with the buttered side to the inside.
Lightly roll with a rolling pin, especially on the folded side to flatten it out a little bit.
Using a pizza cutter, cut the dough in half the long way and then in 1″ strips. (These will look kind of small but when you twist them, they stretch out.)
Preheat oven to 400 degrees.
Twist the strips and place on a cookie sheet. Let them sit for another 10 – 15 minutes to raise.
Bake at 400 degrees for 14 – 15 minutes or until golden brown.
Immediately after baking, brush with more melted butter and sprinkle with more garlic granules and parmesan cheese.
Serve with marinara sauce, alfredo sauce, or ranch if desired.
This dough also makes excellent pizza dough.
RECIPE SOURCE: The Recipe Critic (found on Pinterest)
Oatmeal Banana Chocolate Chip Cookies
Another great way to use overripe bananas. This is a tasty little cookie. The bananas make it very moist and delicious.
Preheat oven to 375 degrees.
1 cup flour
1/2 cup whole wheat flour
1 tsp. salt
1/2 tsp. baking soda
Whisk together flours, salt and baking soda in a small bowl. Set aside.
3/4 cup ( 1 1/2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
Beat butter and sugars until fluffy.
1 large egg
1 1/2 vanilla extract
Reduce speed to low. Add eggs and vanilla. Mix until combined.
1/2 cup ripe banana (or a little more) – mashed. I didn’t measure – I used 2 very ripe medium bananas.
Mix in mashed banana.
Add flour mixture. Mix until just combined. (If you are adding more than the 1/2 cup of banana, like I did, add a spoonful or 2 of extra flour).
1 cup rolled oats, regular or instant
8 oz. semi-sweet chocolate chips
1/2 cup nuts (optional)
Stir in oats, chocolate chips and nuts. (I didn’t add nuts.)
Scoop rounded teaspoons onto a cookie sheet.
Bake cookies 12 – 13 minutes.
Let cool on the cookie sheet for 5 minutes and then cool completely on a wire rack.
Makes 30 cookies
FULL RECIPE WITHOUT PICTURES —
1 cup flour
1/2 cup whole wheat flour
1 tsp. salt
1/2 tsp. baking soda
3/4 cup ( 1 1/2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 1/2 vanilla extract
1/2 cup ripe banana (or a little more) – mashed. I used 2 medium bananas.
1 cup rolled oats, regular or instant
8 oz. semi-sweet chocolate chips
1/2 cup nuts (optional)
Preheat oven to 375 degrees.
Whisk together flours, salt and baking soda in a small bowl.
Beat butter and sugars until fluffy.
Reduce speed to low. Add eggs and vanilla. Mix until combined.
Mix in mashed banana.
Add flour mixture. Mix until just combined. (If you have added more than the 1/2 cup of banana, like I did, add a spoonful or 2 of extra flour).
Stir in oats, chocolate chips and nuts.
Scoop rounded teaspoons onto a cookie sheet.
Bake cookies 12 – 13 minutes.
Let cool on the cookie sheet for 5 minutes and then cool completely on a wire rack.
Makes 30 cookies
Manti Turkey or Chicken Marinade
This famous turkey marinade is what they use at the Manti Miralce Pageant in Manti, Utah. We also use it on chicken.
1 cup soy sauce
1 cup oil
1/2 tsp. horseradish
1/2 T. garlic granules
12 oz. 7-up or Sprite
Mix all ingredients in a zip-lock bag.
Marinate turkey or chicken for approximately 24 hours.
Grill.
Enjoy! We served this with grilled vegetables: green peppers, mushrooms, onions, asparagus, zucchini and pineapple
RECIPE SOURCE: Manti, Utah Miracle Pageant
Honey Glazed Salmon with Browned Butter Lime Sauce
This salmon is simple to prepare, yet has such an incredible flavor!! The citrus of the lime, the silky sweet of the honey, and the deep rich flavor of the browned butter go together so well. They all compliment each other perfectly.
Browned Butter Lime Sauce
3 T. salted butter, diced
Place butter in a small, light-colored saucepan. Cook over medium heat, swirling pan until butter has turned a tan shade. Be careful not to burn it! Browned butter should be a light brown color and have a toasty aroma. Overcooked butter will have a very bitter taste.
1 1/2 fresh lime juice
1/2 clove garlic, minced
1/8 tsp. salt
1/4 tsp. pepper
Remove from heat and add lime juice, garlic, salt and pepper.
Pour into a blender and blend on low speed for 30 seconds to 1 minute until well blended.
Pour sauce into a small glass dish – set aside. Note: Whisk butter mixture with a fork before pouring onto salmon, as it will separate – rewarm if needed.
Salmon:
2 (6 oz.) salmon fillets, rested at room temperature for 20 minutes
4 tsp. flour, divided
Sprinkle 1 tsp. of flour on one side of each salmon fillet.
1 T. honey, divided
Drizzle honey over the flour. (I did not measure out the honey. I just drizzled the specified amount onto the salmon).
small amount of olive oil (optional)
Lightly oil a small skillet and heat for a minute or two before adding salmon. If you are using a pan that is NOT non-stick, you will need to add more olive oil.
Once it is hot, carefully place the salmon – floured and honey side down.
(This picture shows oil on the pan. The recipe I was following called for 1 T. of olive oil. I would not use this much – if any.)
Cook over medium-low heat for about 6 minutes. The honey will give it a nice browned crust.
Flip salmon and sprinkle 1 tsp. flour on each fillet. Drizzle with honey.
Cook over medium-low heat for another 6 minutes or until done. DO NOT over cook salmon!
Plate salmon immediately and drizzle each fillet with half of the Browned Butter Lime Sauce.
zest of 1 lime
Sprinkle with lime zest.
Serve immediately.
* A note about Browned Butter: Browned butter adds a complex nutty flavor to your food with this classic French technique. Brown butter, also known as beurre noisette, is made by cooking butter long enough to turn the milk solids and salt particles brown while cooking out any water present. It has a more complex flavor than melted or clarified butter. Brown butter is traditionally served with fish, but makes a delicious topping for vegetables. It adds a deep, nutty flavor to sweet items like butterscotch pudding or cream cheese frosting.
FULL RECIPE WITHOUT PICTURES —
HONEY GLAZED SALMON WITH BROWN BUTTER LIME SAUCE
Browned Butter Lime Sauce
3 T. salted butter, diced
1 1/2 fresh lime juice
1/2 clove garlic, minced
1/8 tsp. salt
1/4 tsp. pepper
To brown butter *
Place butter in a small, light-colored saucepan. Cook over medium heat, swirling pan until butter has turned a tan shade. Be careful not to burn it! Browned butter should be a light brown color and have a toasty aroma. Overcooked butter will have a very bitter taste.
Remove from heat and add lime juice, garlic, salt and pepper.
Pour into a blender and blend on low speed for 30 seconds to 1 minute until well blended.
Pour sauce into a small glass dish – set aside. Note: Whisk butter mixture with a fork before pouring onto salmon, as it will separate – rewarm if needed.
Salmon:
2 (6 oz.) salmon fillets, rested at room temperature for 20 minutes
4 tsp. flour, divided
1 T. honey, divided
small amount of olive oil (optional)
zest of 1 lime
Sprinkle 1 tsp. of flour on one side of each salmon fillet.
Drizzle honey over the flour. (I did not measure out the honey. I just drizzled the specified amount onto the salmon).
Lightly oil a small skillet and heat for a minute or two before adding salmon. If you are using a pan that is NOT non-stick, you will need to add more olive oil.
Once it is hot, carefully place the salmon – floured and honey side down.
Cook over medium-low heat for about 6 minutes. The honey will give it a nice browned crust.
Flip salmon and sprinkle 1 tsp. flour on each fillet. Drizzle with honey.
Cook over medium-low heat for another 6 minutes or until done. DO NOT over cook salmon!
Plate salmon immediately and drizzle each fillet with half of the Browned Butter Lime Sauce. Sprinkle with lime zest.
Serve immediately.
* A note about Browned Butter: Browned butter adds a complex nutty flavor to your food with this classic French technique. Brown butter, also known as beurre noisette, is made by cooking butter long enough to turn the milk solids and salt particles brown while cooking out any water present. It has a more complex flavor than melted or clarified butter. Brown butter is traditionally served with fish, but makes a delicious topping for vegetables. It adds a deep, nutty flavor to sweet items like butterscotch pudding or cream cheese frosting.
Strawberry Muffins
This is the PERFECT muffin recipe!! Any fruit can be added. In this blog, I have pictures and ingredients for Blueberry muffins, which is the same recipe as this, exchanging the blueberries for strawberries. They are super moist and have just the right amount of sweetness. They are also easy and quick to make. These muffins can be made into the large jumbo muffins, regular size muffins or mini muffins.
Preheat oven to 425 degrees.
Spray your muffin tin of choice with non-stick spray or line with cupcake liners. Set aside.
3 cups all-purpose flour
4 tsp. baking powder
1/2 tsp salt
1 tsp. cinnamon
In a large bowl, mix together the flour, baking powder, salt and cinnamon until evenly distributed. Set aside.
2 eggs, room temperature
1 cup granulated sugar
In a medium bowl, whisk together the eggs and sugar until combined.
1 cup buttermilk *
1/2 cup canola oil (or vegetable)
1 tsp. vanilla extract
Mix in milk, oil and vanilla.
Fold wet ingredients into dry ingredients and mix everything by hand. Avoid over mixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy.
1 cup strawberries
Roughly chop strawberries and fold into batter.
Using a spoon, fill muffin cups with batter all the way to the top.
coarse sugar for sprinkling (optional – but makes them look really pretty! **
Sprinkle with coarse sugar.
* Buttermilk is preferred for the moistest texture but 1% milk or higher would be fine. Almond milk or soy milk can be used also. Do not use skim milk.
** Course sugar is not sold on the shelf in your average grocery store. I bought it from the bakery department at Harmons (SLC).
BAKING:
REGULAR MUFFINS (Makes 15-16) : Bake at 425 degrees for 5 minutes, then reduce temperature down to 375 degrees for 13-14 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.
LARGE MUFFINS (Makes 6) : Bake at 425 degrees for 5 minutes, then reduce temperature down to 375 degrees for 25-26 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.
MINI MUFFINS (Makes 30) : Bake 11 – 12 minutes at 375 degrees the entire time.
Muffins taste best fresh but can be stored in an airtight container for up to 5 days. Muffins will freeze up to 3 months.
RECIPE SOURCE: Sally’s Baking Addiction (found on Pinterest)
FULL RECIPE WITHOUT PICTURES —
STRAWBERRY MUFFINS
3 cups all-purpose flour
4 tsp. baking powder
1/2 tsp salt
1 tsp. cinnamon
2 eggs, room temperature
1 cup granulated sugar
1 cup buttermilk *
1/2 cup canola oil (or vegetable)
1 tsp. vanilla extract
1 cup strawberries
coarse sugar for sprinkling (optional – but makes them look really pretty! **
Preheat oven to 425 degrees.
Spray your muffin tin of choice with non-stick spray or line with cupcake liners. Set aside.
In a large bowl, mix together the flour, baking powder, salt and cinnamon until evenly distributed. Set aside.
In a medium bowl, whisk together the eggs and sugar until combined.
Mix in milk, oil and vanilla.
Fold wet ingredients into dry ingredients and mix everything by hand. Avoid over mixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy.
Roughly chop strawberries and fold into batter.
Using a spoon, fill muffin cups with batter all the way to the top.
Sprinkle with coarse sugar.
* Buttermilk is preferred for the moistest texture but 1% milk or higher would be fine. Almond milk or soy milk can be used also. Do not use skim milk.
** Course sugar is not sold on the shelf in your average grocery store. I bought it from the bakery department at Harmons (SLC).
BAKING:
REGULAR MUFFINS (Makes 15-16) : Bake at 425 degrees for 5 minutes, then reduce temperature down to 375 degrees for 13-14 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.
LARGE MUFFINS (Makes 6) : Bake at 425 degrees for 5 minutes, then reduce temperature down to 375 degrees for 25-26 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.
MINI MUFFINS (Makes 30) : Bake 11 – 12 minutes at 375 degrees the entire time.
Muffins taste best fresh but can be stored in an airtight container for up to 5 days. Muffins will freeze up to 3 months.
RECIPE SOURCE: Sally’s Baking Addiction (found on Pinterest)
