“To Die For” Blueberry Muffins

teacher love

It’s national Teacher Appreciation Week this week and at our daughters’ school, the parent-teacher group has been making sure there have been special treats for the teachers each day to show them how much they are appreciated. Little treats like a mural that says “We love you” made out of kids’ drawings, ‘real’ toilet paper in the staff washroom (hey – these things matter!), and today, a tea trolly with treats. Although I can’t be at the school to help deliver the treats, D’Arcy made a batch of his “to die for” blueberry muffins this morning to send.

blueberry muffins

Thank you teachers!!

Here is the recipe:

    • 2-1/4 cups all-purpose flour
    • 1 cup and 2 tablespoons white sugar
    • 1/2 teaspoon salt
    • 1 tablespoon baking powder
    • 1/2 cup vegetable oil
    • 2 eggs OR 2 tsp egg replacer mixed with 1/4 cup water
    • 1/2 cup milk
    • 1-1/2 cups fresh blueberries
    • 3/4 cup white sugar
    • 1/2 cup all-purpose flour
    • 1/4 cup butter, cubed
  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with pastry blender, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.
  5. Makes 12 muffins.

 

Homemade Granola Bar Recipe

Happy New Year! Gosh, keeping the blog updated has taken a backseat to life recently. We had a busy and fun Christmas break, entertaining a total of 72 friends and family at different times during the twelve days we had off from school.

I’m amazed at how fast the month of January has flown – they say “time flies when you’re having fun”… This semester, I’m teaching Entrepreneurhip, Experiential Tourism Products and Services, Into Psychology, and Intro Sociology at the Pictou Campus of the Nova Scotia Community College; while D’Arcy continues to teach Grade 6 at a school not far from mine.

The boys are curling every day after school, and at least one day on the weekend. They are heading “South” to Yarmouth tomorrow for their first Canada Winter Games (2015) qualifier. The tournament is double-knockout and the top two teams will automatically move forward to next year.

The “mate” or “third” of their team is from Yarmouth, so the boys and their coach will be staying at their house, for which we are very grateful. I spent last weekend cooking and baking, to send some food along (the least we can do): lasagna, chilli, homemade macaroni & cheese, four loaves of bread, blueberry muffins, and homemade granola bars.

I posted a photo of the granola bars on my personal Facebook page and got such a response of friends looking for the recipe, that I decided to post it here for more people to enjoy! I must begin with the caveat that each time I make these, they are slightly different, depending on what ingredients I have on hand. Although they are not gluten free, they are peanut, tree nut, egg, and soy free. (Dairy free too if you omit chocolate chips, or use Enjoy Life or Divvies brand chocolate chips.)  I hope if you try them, you will enjoy!

granola

The base of each recipe is:

  • 2 cups flaked oats
  • 1/2 cup whole wheat flour
  • 1/2 cup wheat germ
  • 1/2 cup brown sugar
  • 1 tsp salt
  • 2 tsp cinnamon

To this, I added:

  • 1/2 cup hemp hearts – be sure to use the nutritious hemp hearts 😉
  • 3/4 cup sunflower seeds
  • generous handful raisins
  • generous handful dried cranberries
  • handful of chocolate chips

Other suggestions would be to add flax (I was out), coconut, dates, or any other dried fruit.

Bind together with:

  • 1/2 cup honey
  • 1/2 cup applesauce
  • 1 tsp vanilla

Mixture will be crumbly. Press into a well-greased 11×13 pan. Bake in 375*F oven for 20 minutes or until edges are browned. Cut while still warm, or they become difficult to cut through.

This bars have quickly become a lunchtime or snack favourite in our household and the bonus is that they are economical, allergy-free, and litter-less!

 (I promise not to take so long until the next post…)

Return to the Belgravia B&B website

 

D’Arcy’s Blueberry Lemon Muffins

It’s no secret around here that D’Arcy is the one who does all the baking –  He’s affectionately known as “The Muffin Man” by some.  We often get requests for his recipes and are always happy to share!  This week, he was asked for his lemon-blueberry muffin recipe, so we decided to share it here as well.  We hope you enjoy!

2 cups flour

1/2 cup sugar

1 TBSP baking powder

1/2 tsp salt

Rind of 1 lemon

1 egg

1 cup milk

1/2 cup butter, melted

1 cup fresh or frozen blueberries

To make muffins:  Mix flour, sugar, baking powder, salt & lemon rind in large bowl.  Beat egg in medium bowl; add milk and butter.  Add egg mixture to dry ingredients.  Stir until just mixed. (Batter will be lumpy.)  Stir in blueberries.  Fill muffin pans 2/3 full; bake at 375*F (190*C) for 20 minutes.