Muffin mania

I love muffins .........why? Because I can enjoy a treat without overdoing it. They are small and sweet. Just enough to satisfy the need for "something". BUT! There's a problem. I see soooo many that I want to try and I need small batches so they don't go to waste. It's really easy to do a commercial mix, bake and eat. Ok, now I have the directions to freeze them.

According to the Quaker oats website most muffins freeze well.

Cool them.
Then wrap in foil, freezer wrap or freezer bags.
Label them with the name and date.
Store for up to 3 months in the freezer.

Thaw frozen muffins at room temperature or heat them in the microwave for about 30 seconds or the conventional oven for 10-15 minutes depending on the muffin size.

Ok gotta give it a try because I still have the cranberry orange left and I want another flavor--LOL!

I found packages of mix in the cabinet today. I think it was blueberry, triple berry, banana walnut and something else.

Cookbooks and recipe websites are great but my latest and greatest discovery (I'm late I know) are FOOD BLOGS!!!!

I'm so grateful to these wonderful food bloggers who have the patience and skill to bake these delicious treats from scratch and then share them with the world.



This recipe hit the blogs a couple of years ago and I think people are still discovering it (ok maybe just moi) .

For me this is a weekend project as opposed to spur of the moment workday UNLESS I have mixed the dry ingredients the night before and have everything ready to go the next morning.

Snickerdoodle muffins

http://www.culinaryconcoctionsbypeabody.com/2007/03/16/cookie-conversion/

Blueberry Sour Cream Corn Muffins Diabetic Recipe
Ingredients:

1 cup all-purpose flour

3/4 cup corn meal

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

One egg, beaten

1 cup sour cream

1/3 cup thawed frozen unsweetened apple juice concentrate1

1/2 cups fresh or frozen (not thawed) blueberries

2/3 cup whipped cream cheese

2 tablespoons no-sugar-added blueberry fruit spread

Directions: Preheat oven to 400-degrees.
Grease 12 medium-sized muffin cups or line with paper liners; set aside.

Combine dry ingredients in medium bowl. Add combined egg, sour cream and apple juice concentrate; mix just until dry ingredients are moistened. Gently stir in blueberries.

Spoon batter into prepared cups, filling each cup 3/4 full. Bake 18 to 20 minutes or until golden brown. Let stand in pan on wire rack five minutes. Remove from pan; cool slightly.

Combine cream cheese and fruit spread; serve with warm muffins.

Recipe makes one-dozen Blueberry Sour Cream Corn Muffins.