Recipe from www.allrecipes.comI had one cup of fresh blueberries and a craving for blueberry muffins. With one quick google search I found this tasty muffin recipe.
what you’ll need:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
what to do:
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. 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 right to the top, and sprinkle with crumb topping mixture. 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 fork, and sprinkle over muffins before baking. Bake for 20 to 25 minutes in the preheated oven, or until done.
When I think of pancakes, I think of these. I have no clue what makes them “Swedish” but they are darn good. I think they would be most closely compared to crepes, but that makes them sound complicated, so we’ll call them ‘easy crepes’.
Beat eggs, oil and milk. Add all other ingredients and beat well. At this point, the batter can be stored in the refrigerator, for cooking later (a day or two later). My mom always used her trusty griddle to cook the pancakes, so I do the same. I honestly have no idea if these can be cooked any other way. Heat griddle and oil surface. Pour batter to griddle and smooth out (the bottom of a spoon works well). Flip when the bottom start to turn light brown (see left). Remove when both sides start to brown, but are still very soft.eat as you choose (see toppings above). smile. yum.
