Honey Corn Bread

It's a pleasure to serve this moist corn bread to family and guests. Honey gives it a slightly sweet taste. Most people find it's difficult to eat just one

Please be sure to follow my blog

https://cherylstastyhomecooking.blogspot.com/

My Instagram Follow me

https://www.instagram.com/mscheriluv/

Follow me on Facebook

https://www.facebook.com/CherylsCookingandCraftingatHome

Please be sure to follow my blog

MAKES: 9 servings

What you need:

  1 cup all-purpose flour
  1 cup yellow cornmeal
  1/4 cup sugar
  3 teaspoons baking powder
  1/2 teaspoon salt
  2 eggs
  1 cup heavy whipping cream
  1/4 cup canola oil
  1/4 cup honey

How to make them:

In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil and honey; beat well. stir into the dry ingredients just until moistened. 

This recipe will make 12 small muffins, grease your pan before spooning in batter, about half full in each or just a touch more.

To make in a pan Pour into a greased 9-in. square baking pan.

Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 9 servings.

Nutritional Facts

1 serving (1 piece) equals 318 calories, 17 g fat (7 g saturated fat), 83 mg cholesterol, 290 mg sodium, 37 g carbohydrate, 2 g fiber, 5 g protein.

Blueberry Huckleberry Streusel Muffins

#huckleberry #blueberries #muffins

You can use blueberries or huckleberries for this recipe, I have huckleberries newly planted this year and so I used half and half, they are less sweet but in this recipe they turn out tasty. The streusel topping and pecans on top of each muffin makes these really good.

What you need:

1/2 cup sugar
1 egg, beaten
2-1/3 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 tsp. vanilla extract
1-1/2 cups fresh or frozen blueberries

1/4 cup butter, softened

STREUSEL 

1/2 cup sugar
1/3 cup flour
1/2 tsp. ground cinnamon
1/4 cup butter

@1/2 cup halved pecans

How to make them:

In a mixing bowl, cream sugar and butter. Add egg; mix well.

Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds way full. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees for 25 to 30 minutes or until browned. 

Note: I use the extra large muffin pan, so this recipe then makes 6 big muffins. You can do either.

Zucchini Bread or Muffins

★★★★★

Please be sure to follow my blog

My Instagram Follow me

https://www.instagram.com/mscheriluv/

Follow me on Facebook

https://www.facebook.com/CherylsCookingandCraftingatHome

Please be sure to follow my blog

This Bread or Muffins are so good, Filled

with brown sugar and cinnamon, you can’t taste the zucchini!

servings 1 loaf or 12 muffins

Ingredients

1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins,etc)
1/2 cup (120ml) canola or vegetable oil
1/2 cup (100g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 cup grated zucchini (about 1 medium)*

Instructions

Preheat the oven to 350°F (177°C). Grease a 9×5 (or 8×4) inch loaf pan. See
notes for muffins.
Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and
chocolate chips together in a large bowl until thoroughly combined. Set
aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg,
vanilla, and zucchini together until combined. Pour the wet ingredients into
the dry ingredients. Gently whisk until *just* combined; do not overmix.
Batter will be semi-thick.
Spread the batter into prepared loaf pan. Bake for 45 – 55 minutes. (I like
to loosely cover the bread with aluminum foil halfway through to prevent
heavy browning on top.) Baking times vary so keep an eye on yours. The bread
is done when a toothpick inserted in the center comes out *mostly* clean
with zero raw batter. Remove the bread from the oven and set on a wire rack.
Allow to cool completely before slicing.
Cover and store leftover bread at room temperature for up to 3-4 days or in
the refrigerator for up to 1 week.

Notes
Make Ahead Instructions: Make the bread ahead of time by freezing it. Bake
it, cool it, wrap it up in aluminum foil and freeze the loaf as a whole.
Allow to thaw overnight in the refrigerator and bring to room temperature
before slicing and serving. Freezes well up to 3 months.
Special Tools: Melamine Mixing Bowls | Glass Mixing Bowls | Rainbow Whisks |
Loaf Pan | Paper Muffin Liners | Muffin Pan
Blot Zucchini: Very lightly blot the zucchini. Do not squeeze moisture out,
just give it a light blot to rid some, especially if your zucchini is extra
wet.

Muffins: Grease a 12-count muffin pan or line with liners. Prepare batter in
step 2. Spoon the batter evenly into each liner, filling each all the way to
the top. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the
muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for
an additional 13-16 minutes or until a toothpick inserted in the center
comes out clean. The total time these muffins take in the oven is about 18-
21 minutes, give or take. Allow the muffins to cool for 5 minutes in the
muffin pan, then transfer to a wire rack to continue cooling.