Cooking

Blueberry Jam Muffins

~ lindy
Blueberry Jam Muffins


Ingredients:


*1 cup Whole Wheat Flour
*1/2 cup All-purpose Flour
*1/2 cup packed Brown Sugar, extra for topping
*1 cup Old-Fashion Rolled Oats, few extras for topping
*1/2 cup Quick Oats
*1 tablespoon Baking Powder
*1/2 teaspoon Sea Salt
*2 large Eggs, slightly beaten
*1 cup Almond Milk
*1/4 cup Extra Light Olive Oil
*1 tablespoon Vanilla Extract
*2 and 1/2 cups  Fresh Blue Berries, divided add 1 tablespoon flour  to 1 and 1/2 cups of the blueberries and toss together, set aside.  Save 1 cup blueberries for the jam.
*1/4 cup Sugar, for jam
*2 tablespoons Lemon Zest (1-2 Lemons), topping
*2 teaspoons Sugar, topping
*Muffin tin with Cupcake Liners/cups


Instructions:


*First:  


Blueberry Jam


Add 1 cup blueberries and 2 teaspoons sugar to a sauce pan on medium heat and bring to a boil.  Then turn down heat and simmer until jam thickens, about 3 to 5 minutes, stirring, watching and making sure it doesn’t burn.  Then smash the blueberries with a potato masher and set aside to cool.


*Second:


Lemon Sugar Topping


To a bowl add the Lemon Zest and Sugar, stir together and set aside.


*Third:


Blueberry Muffins


Dry Ingredients:


Add to a mixing bowl: Wheat flour, all-purpose flour, brown sugar, rolled oats, quick oats, baking powder and salt. Mix together and set aside.


Wet Ingredients:


Add to a second mixing bowl eggs and whisk with fork. Then add milk, oil and vanilla. Whisk all together. Then add to the dry ingredients and hand mix until combined. Fold in the Blueberries.


Scoop batter into lined muffin tins, 3 tablespoons per muffin cup. Then add a teaspoon of jam to the tops of each batter filled cup and sprinkle on the Lemon sugar, save some lemon sugar to sprinkle on after baking.


Bake muffins in a pre-heated 400*F. oven for 20 minutes or until toothpick comes out clean.


Enjoy!

Lindy

Honeycomb Cashew Munch

~ lindy

Honeycomb Cashew Munch

Ingredients:

*1/4 cup Butter

*1/8 to 1/4 cup Sugar, plus 2 tablespoons set aside

*1 teaspoon Cinnamon

*1 teaspoon Vanilla Extract

*5 cups Honeycomb Cereal

*Candy Coated Cashews, recipe follows

*2 teaspoons Honey, for topping

Instructions:

First:

In a small bowl mix together the 1/8 or 1/4 cup sugar and cinnamon and set aside.

Second:

In a heavy duty sauce pan on medium heat, add the butter and melt.  Then stir in the vanilla and add cereal, carefully and continually toss/stir and cook for 4 minutes, until cereal begins to brown.  Add warmed cereal mixture to a large mixing bowl and add the cinnamon and sugar mixture stir and toss together until all cereal is coated.  

Add warm candied coated cashews: Then drizzle with honey, toss/stir again.  Allow to cool completely! Serve or store in airtight container.

Third:

Candied Cashews

In a heavy duty sauce pan or small frying pan, on medium-low heat and add cashews.  Heat 2 to 3 minutes until cashews are heated through, then add 2 tablespoons sugar and Caramelize or until sticky and adheres to cashews.  Add hot cashews to the warm honeycomb mixture.

Enjoy!

Lindy