Must Be With An Adult :)
Preperation time: about 40 minutes

What you need:

• 1 cup. flour

• 1 cup. oatmeal

• 3 tbsp. sugar

• 1 tsp. salt

• 4 tsp. baking powder

• 1 c. blueberries, washed

• 1 egg

• 1 c. milk

• 1/4 c. vegetable oil

• nonstick cooking spray

Equipment and supplies:

• oven (you'll need help from your adult assistant)

• mixing spoon

• 2 large bowls

• fork

• muffin/cupcake tin

• paper muffin/cupcake liners
• wire rack for cooling muffins                        

• measuring cups and spoons

What to do:

1. Preheat oven to 400°F (200°C).

1. In a large bowl, mix together the flour, oatmeal, sugar, salt,and baking powder.

1. Mix in blueberries.

1. In another bowl, break the egg and use a fork to beat it just alittle bit. Then add the milk and vegetable oil, and mix.

1. Add egg mixture to the dry ingredients in the large bowl.

1. Using a mixing spoon, mix about 25 or 30 times. Don't mix toomuch! Your muffin mixture should be lumpy, not smooth.

1. Line a muffin tin with paper liners or lightly spray with nonstickspray. Spoon in the muffin mix. Fill each muffin cup about 2/3 ofthe way up.

1. Bake for about 20 minutes.

1. When muffins are finished baking, remove from muffin tin andcool them on a wire rack.

1. Enjoy your berry tasty muffins!

How much does this recipe make?
12 muffins
Nutritional analysis (per serving):
136 calories
3 g protein
6 g fat
19 g carbohydrate
1 g fiber
18 mg cholesterol
344 mg sodium
86 mg calcium
0.9 mg iron
Note: Nutritional analysis may vary depending on ingredientbrands used
Prep: 10mn
Total: 28mnCook: 18mn

 OREO CUPCAKES INGREDIENTS

• 3 ounces bittersweet chocolate, finely chopped (I used Ghirardelli 60% cacao bittersweet chocolate, you could also use semi-sweet. Just make sure you use a good quality chocolate).

• 1/3 cup unsweetened cocoa powder (Use dutch process if you can find it).

• 3/4 cup hot water

• 3/4 cup bread flour (you may sub all-purpose flour, your cupcakes will just be a little more dense)

• 3/4 cup sugar

• 1/2 teaspoon table salt

• 1/2 teaspoon baking soda

• 6 tablespoons vegetable oil

• 2 large eggs

• 2 teaspoons vanilla extract

• 2 teaspoons white vinegar

• 2 Oreo cookies per cupcake (36 cookies – one for the cupcake itself and one for garnish)

FROSTING INGREDIENTS

• 5 tablespoons all purpose flour

• 1 cup milk

• 1 and 1/2 teaspoons vanilla extract                                  

• 1 cup butter, softened

• 1 cup granulated sugar

• 1 cup crushed Oreos (I used my food processor to crush about 10-12 Oreos)

DIRECTIONS

1. Pre-heat your oven to 350 degrees. Line two cupcake pans with 18 paper liners.

1. In a large bowl, combine chopped bittersweet chocolate, cocoa powder, and 3/4 cup hot water. Whisk until the mixture is smooth and all of the chocolate has melted.Place this mixture in the refrigerator to chill for about 20 minutes.

1. In a large bowl combine flour, sugar, salt, and baking soda.

1. When the chocolate mixture has cooled, whisk in 6 tablespoons vegetable oil, 2 large eggs, 2 teaspoons vinegar, and 2 teaspoons vanilla extract.

1. Combine the dry ingredients with the wet and whisk until all of the ingredients are incorporated together.

1. Place an Oreo cookie on the bottom of each cupcake liner.

1. Pour batter over each cookie and fill each cupcake liner about 3/4 of the way full. You should get about 18 cupcakes.

1. Bake for 17-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

1. Cool on a wire rack.

1. While the cupcakes are baking, prepare the frosting. In a small sauce pan combine 5 tablespoons flour with 1 cup cold milk. I used 1%. Stir and whisk the mixture constantly over medium low heat until it becomes really thick. Place this mixture in the refrigerator or freezer for about 10 minutes so that it cools completely.

1. When the flour/milk mixture has cooled completely, cream together butter and sugar with your mixer. When the sugar is well incorporated into the butter, add in vanilla and mix for 30 seconds longer. Add in the thickened milk/flour mixture and mix on low for about 30 seconds. Then turn the mixer to high and mix for about 3 minutes, or until the frosting is light and fluffy, much like whipped cream. If the consistency isn’t like whipped cream, keep mixing! Add in 1 cup crushed Oreos and mix for about 30 seconds.

1. To frost the cupcakes, place the frosting in a ziplock bag, snip the corner, and pipe frosting onto each cooled cupcake. Top with an additional Oreo for garnish.

English Muffins 

                                                                  

 Preparing: 25 minutes

Cooking: 20 minutes

Ready In: 2 hrs 15 Minutes

                                                                                                                                                                                                                                                                                           

Original recipe makes 18 muffins (approximately)

·        1 cup milk

·        2 tablespoons white sugar

·        1 (.25 ounce) package active dry yeast

·        1 cup warm water (110 degrees F/45 degrees C)

·        1/4 cup melted shortening

·        6 cups all-purpose flour

·        1 teaspoon salt

·        Check All Add to Shopping List

Directions

 

1.     Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

2.    In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.

3.     Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.

4.    Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast.

Great with orange butter , or cream cheese and jam