Our Baby Girl's Growing Up

 Baby Birthday Ticker Ticker

July 26, 2009


There were two things I needed to accomplish Saturday (well, many more than 2 things but these things were of paticular importance.) 1. Make a tasty breakfast treat to take to our small group at church Sunday morning. 2. Use the fresh fruit in my fridge before it went bad.

The result: Blueberry Streusel Muffins and Blackberry Walnut Bread

Success! I was skeptical at first, but both turned out quite tasty...especially the Blackberry Walnut Bread. These recipes are keepers -- both are very easy, fairly quick, and can be eaten right away or savored over time.

Blackberry Walnut Bread (makes 2 loaves)
2 C all-purpose flour
1 t baking soda
1 t salt
1/2 t ground cinnamon
1/4 t ground nutmeg
2 C sugar
1/4 t ground allspice
4 eggs, well beaten
1 1/4 C vegetable oil
2 C fresh blackberries (frozen if not in season)
1 C halved walnuts (or chopped if you prefer)

Mix dry ingredients together. Add eggs and oil. Fold in blackberries and walnuts just until mixed. Pour into 2 well-greased 9 x 5 x 3 inch bread pans at 350' for 60 minutes. Cool in pans on cooling rack at least 5 minutes before eating.

Blueberry Streusel Muffins (makes 12)
1/4 C butter, softened
1/3 C sugar
1 egg, beaten
1 t vanilla extract
2 1/3 C all-purpose flour
4 t baking powder
1/2 t salt
1 C milk
1 1/2 C fresh blueberries (frozen if not in season)

Streusel: (this would also be yummy as the topping for a pie!)
1/2 C sugar
1/3 C all-purpose flour
1/2 t ground cinnamon
1/4 C cold butter

Cream butter and sugar together. Beat in egg and vanilla; mix well.
Combine the flour, baking powder and salt; add to creamed mixture alternating with milk.
Fold in blueberries.
Fill 12 greased or paper-lined* muffin cups 2/3rds full.
In a small bowl combine streusel ingredients, cutting in butter with a pastry fork until cumbly.
Sprinkle over muffins generously. (don't worry about the streusel mix getting all over the muffin pan; after baking and while you wait for the muffins to cool, you can peel the extra struesel off the pan and snack on it...guilty pleasure)

Bake at 375' for 25 - 30 minutes or until browned. Cool for 5 minutes in pan, then remove to wire rack (or eat immediately)

*Hint: I prefer greasing muffin tins over using paper cups. Get the baking spray that combines oil with flour and your cupcakes, muffins, and breads will slide right out of the pan.

No comments:

Post a Comment