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Jul 112013

Lemony Blueberry Muffins With Streusel Topping

With today being National Blueberry Muffin Day, what better opportunity to add this recipe! I have blueberries in the frig that I picked out in the woods this year and maybe I’ll make these little tasty morsels to compliment our coffee in the morning as we are not big breakfast buffs, our breakfast is usually more of a lunch or dinner for us. Our blueberries were very late in coming this year and not as plentiful as usual for some reason, something to do with mother nature, I’m sure! Today is also Vegetarian Food Day for all our friends out there who are vegetarians!

The pic below is from an earlier batch of muffins that I can’t seem to find the recipe for and is not on our site, where did it go? Now I’m off on a mission to find my old recipe that has been misplaced somewhere in my recipe boxes and somewhere in cyberspace, oh my! As soon as it shows up, I’ll have to add it to our site, one more time…………

blueberryfreezer 003

Fresh picked berry’s from our yard!


Lemony Blueberry Muffins With Streusel Topping
  • Muffins:
  • 1-3/4 cups self-rising flour
  • ½ cup + 2 tbsp sugar
  • ¾ cup milk
  • ⅓ cup vegetable oil
  • 1 egg, beaten
  • 1-1/2 teas lemon zest
  • ¾ cup fresh blueberries
  • 2 tbsp sugar
  • Streusel:
  • 2 tbsp cold butter
  • ¼ cup all-purpose flour
  • 2 tbsp light brown sugar, packed
  • ¼ teas ground cinnamon
  1. Combine the flour and sugar in a bowl and make a well in the center.
  2. Combine the milk with the oil and egg and add to the flour mixture.
  3. Stir just until batter is moistened.
  4. Toss berries and lemon zest with the sugar and gently fold them into the batter.
  5. Spoon into greased muffin tins, filling about ⅔ full.
  6. For the streusel, combine the flour, sugar and cinnamon and cut in the butter using a pastry blender.
  7. Sprinkle top of each muffin with about 2 teaspoons of the streusel and bake in a 400 degree oven for 20-25 minutes or until muffins are golden brown.


Hope you enjoy!

Jun 172013

Marinated Green Beans With Sour Cream Dressing

Well I hope all you dads out there had a great day yesterday! Quiet here except for the phone calls from the kids and we just pigged out on a seafood dinner which was husband’s final choice for his day, watched TV, napped and of coarse, had a few brews. Thought of our son-in-law and grandson as they had left us a few Coronas in the frig when they left so Kenny and I could have a treat. This recipe is just a simple way to dress up some canned green beans and serve them cold which is perfect for a picnic and the summer time heat.

french style green beans

5.0 from 1 reviews
Marinated Green Beans With Sour Cream Dressing
  • 1 can (15 oz) French style green beans
  • 1-1/2 teas vegetable oil
  • 1-1/2 teas white wine vinegar
  • ½ small sweet onion
  • Sea salt and fresh ground pepper to taste
  • ½ cup sour cream
  • ¼ cup mayo
  • 1 teas chopped fresh chives
  • ⅛ teas fresh squeezed lemon juice
  • 1-1/2 teas horseradish
  1. Combine the green beans with their liquid and the next 4 ingredients in a resealable dish.
  2. Marinate overnight in the frig, stirring occasionally.
  3. Just before you're ready to serve, combine the sour cream and remaining ingredients.
  4. Drain green bean mixture, add the sour cream mixture and toss to coat.


Hope you enjoy!

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