As Requested and Thanks for Reading!

A few of my friends who have been reading my blog have asked me to post the recipes that I use each week.  Although I cannot take credit for creating any of these fabulous recipes (I’m not that creative, nor that talented of a baker), I am happy to share!

These are the recipes I’ve tried so far (minus the “Burn Baby Burn Cinnamon Bread”).  After this, I’ll include each recipe (if it’s successful) in my weekly posts.

To Die For Blueberry Muffins (care of



1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon


Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake for 20 to 25 minutes in the preheated oven, or until done.

Banana Honey-Walnut Muffins (care of

Banana Honey Walnut Muffins


3/4 cup chopped walnuts
1/3 cup plus 1 tablespoon honey, divided
1/2 teaspoon cinnamon
1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
2/3 cup sugar
2 large eggs
1/2 cup mashed banana, from 1 large overripe banana
1 teaspoon vanilla extract
1/3 cup whole or low fat milk


Preheat the oven to 350°. Spray a 12-cup muffin tin with non-stick cooking spray, then line with paper liners (it is necessary to do both so that the muffin tops don’t stick to pan).
In a small bowl, toss the nuts with 1 tablespoon of the honey and cinnamon until the nuts are evenly coated (obviously, it will be very sticky). Set aside.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl, using an electric mixer, beat the butter with the sugar and the remaining 1/3 cup of honey until fluffy, 2-3 minutes. Scrape down the sides of the bowl with a rubber spatula if necessary. At medium speed, add the eggs one at a time and beat until fully incorporated between additions. Beat in the banana and vanilla until blended. (It will look grainy.) At low speed, beat in the dry ingredients in 2 batches, alternating with the milk.
Spoon the batter into the prepared muffin tin (I like to use an ice cream scooper) and sprinkle with the nut topping. Bake the muffins until the tops are golden and a toothpick inserted in the center comes out clean, about 30 minutes. Let the muffins cool in the pan for 10 minutes, then turn them out onto a rack and let cool for at least 15 minutes before serving.

Cinnamon Pumpkin Spice Muffins (care of

Pumpkin Cinnamon Muffis


3 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons kosher salt
1/2 teaspoon ground nutmeg
1/2 teaspoons ground cinnamon
1/2 teaspoons ground ginger
3/4 cup butter (1 1/2 sticks)
3/4 cup packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups pumpkin purée
for the topping
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/2 stick) unsalted butter, melted

Preheat your oven to 350F.

In a large mixing bowl, add the flour, salt, baking soda, baking powder, and spices (cinnamon, nutmeg, and ginger). Mix and set aside. In a second mixing bowl, add the butter (room temperature), brown sugar, eggs, and vanilla. Mix on high for 2 minutes. Stir in the pumpkin purée. Add the dry ingredients in two batches, mixing until just incorporated. Line your pan with baking cups, and fill about 3/4 full. Bake for 20 minutes if you are using a cupcake pan, or 30 minutes for standard muffin size. Let the muffins cool for 10 minutes. For the topping, mix the granulated sugar and cinnamon in one bowl. Melt 1/2 stick of butter in a second bowl. Brush the top of each muffin with butter, then dip it in the sugar mix.

Huckleberry Coffee Cake (care of my friend Annie)

Huckleberry Coffee Cake


1/4 cup stick of margarine, softened (I used unsalted butter), 1/2 (8 ounce) package nonfat cream cheese, softened (I used full fat, I like the fat), 1 cup sugar, 1 egg, 1 cup all-puropse flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon vanilla extract, 2 cups fresh or frozen (unthawed) huckleberries or blueberries, vegetable cooking spray, 2 tablespoons sugar, 1 teaspoon ground cinnamon


Beat margarine and cream cheese at medium speed of electric mixer until creamy; gradually add 1 cup sugar, beating well.  Add egg; beat well.  Combine flour, baking powder, and salt; stir into margarine mixture.  Stir in vanilla; fold in berries.  Pour batter into a 9 inch round cake pan coated with cooking spray.  Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.  Bake at 350 degrees for 1 hour; cool on a wire rack.

One thought on “As Requested and Thanks for Reading!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s