Blueberry Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh or frozen blueberries (thawed)

Topping

• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoon cinnamon

Directions

Preheat oven to 400 degrees F.  Grease or line muffin tins.

Combine flour, sugar, salt and baking powder in mixing bowl.  Add vegetable oil, egg and milk.  Fold in blueberries.  Fill muffin tins about 3/4 full.

In a small bowl, mix together topping ingredients with a fork and sprinkle over muffins before baking.

Bake 20 - 25 minutes or until done.

~ I made these tonight with some fresh, frozen blueberries we had in the freezer from last fall.  They turned out very good and I'll let you guess what I'll be having for breakfast tomorrow morning with my coffee! ~

Cranberry Upside Down Cake

Ingredients

• 1 1/2 cups fresh cranberries
• 2 tablespoons chopped walnuts
• 1 teaspoon grated orange peel
• 1/2 cup butter, softened and divided
• 1/2 cup firmly packed brown sugar
• 2 tablespoons orange juice
• 1/4 teaspoon cinnamon
• 1 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1/2 cup buttermilk

Glaze

• 1 cup powdered sugar
• 1 teaspoon melted butter
• 2 tablespoons orange juice

Directions

Preheat oven to 350 degrees F.  Coat a 9 inch square or 10 inch round baking pain with cooking spray and dust lightly with flour.

In small bowl, combine cranberries, walnuts and orange peel.  Set aside.

In small saucepan, melt 2 tablespoons butter over medium heat.  Stir in brown sugar, orange juice, and cinnamon.  Cook for 3 minutes stirring constantly.  Pour into pan.  Sprinkle with cranberry mixture.

Whisk flour, salt, and baking powder in a medium bowl.  Set aside.

In a large mixing bowl, with an electric hand mixer set on medium, beat white sugar and remaining butter until creamy.  Add vanilla, egg, buttermik, and flour mixture.  Spoon over cranberries.

Bake about 40 minutes or until toothpick inserted in center of cake comes out clean.  Cool in pan for 5 minutes then invert onto a rack to finish cooking. 

Mix the powdered sugar, melted butter and orange juice and drizzle over cake before slicing.

~ I found this recipe in a magazine today and it looks way too good not to share.  I would think you could change it up with whatever fruit you choose depending on the season. ~