These Blueberry Muffins Are To. Die. For

Tags

30 minute muffins, baking, blueberries, blueberry muffins, fruit, kids baking, muffins

Hands down these are are best blueberry muffins out there! The recipe makes 12 regular sized muffins or 6 extra large ones.  

  
I used frozen blueberries which is why in these pictures the muffins are really blue… If you use fresh ones the muffins will be more white :). 

Ingredients1 1/2 cups all-purpose flour

3/4 cup white sugar 

1/2 teaspoon salt 

2 teaspoons baking powder 

Pinch of cinnamon 

1/3 cup vegetable oil 

1 egg 

1/3 cup milk (approx)

1 teaspoon vanilla paste or extract 

1 to 1 1/2 cups of blueberries (fresh or frozen) – this time I used wild frozen blueberries

Demerara sugar for topping

Instructions: 

Preheat oven to 400 degrees F (200 degrees C). I used convection bake so my oven was set to 375 convect. Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt, pinch of cinnamon and baking powder. Place vegetable oil into a 1 cup liquid measuring cup; add the egg and vanilla 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 demerara sugar or course sugar. 

Bake for 20 to 25 minutes in the preheated oven, or until done. Mine took exactly 24 minutes. 

  
Cool on a rack and watch these babies disappear! Delish!

http://www.monicaskitchen.com

Advertisements

Nice and light chicken pumpkin chili

Tags

chicken, chili, fast dinner, fresh, light dinners, pumpkin

Most people make chili during the fall and winter but it can be a perfect meal for spring and summer too… You just need to lighten it up a bit. 

This chili is made with ground chicken, and canned pumpkin. A friend delivered me some this winter when I tore my ACL and it was so delish I just had to make a big batch for myself!

It is easy peasy and takes 1 hour start to finish. If freezes great… To thaw just take it out the night before. Perfect lunch or dinner.

  
Ingredients: 

2 tablespoons coconut oil

1 small yellow onion, chopped, chopped

1 red bell pepper, cored, seeded and chopped

2 jalapeños, seeded and finely chopped

2 cloves garlic, finely chopped

1 pound ground chicken 

1 (14.5-ounce) can diced tomatoes, with their liquid

1 (15-ounce) can pumpkin purée

1 cup water

1 tablespoon chili powder

1/2 tablespoon ground cumin

1/2 teaspoon salt

Ground black pepper, to taste

1 (15-ounce) can kidney beans, rinsed and drained (red or white) I used both

Fresh cilantro, sour cream and cheese for garnish 

Heat coconut oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add spices and cook for another minute. Add chicken and cook until browned. Add tomatoes, pumpkin, water,  salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve. 

Delish!