Easter recipes – Meghan E White

Who doesn’t want a piece of cake for breakfast? That’s what a muffin is, and that is why I love them. This recipe was given to me many years ago by my mother-in-law. My family loves these moist, delicious muffins that can be customized to any type of muffin you like.

The original recipe uses regular milk but I use buttermilk. It adds to the flavor and texture. Use whatever milk you prefer. I have only made these muffins with regular cow’s milk or buttermilk (made from cow’s milk), so I can’t speak for the various non-dairy milks. I can attest to the effectiveness of the original recipe, and it’s good.

The crumb topping is my addition to these perfect little breads. It’s crunchy and sweet, adding a nice contrast to the softness of the muffin. It’s completely optional, but highly recommended. I usually make half with the topping. Customize the muffins with the fruit of your choice, or keep them plain. Have fun with this recipe.

Happy Eating!

I have set the LORD always before me. Because He is at my right hand, I will not be shaken. Psalm 16:8

Blueberry Muffins

Yield: 12 muffins

Ingredients

1 egg

1/2 cup buttermilk

1/4 cup vegetable oil

1/2 cup sugar

2 tsp. baking powder

1/2 tsp. salt

1 1/2 cups flour

1 cup fresh blueberries

Instructions

Preheat oven to 400°, line cupcake pan with paper liners.
In a medium bowl beat the egg with a fork.
Stir in the milk and oil.
Stir in the sugar, baking powder, and salt.
Add the flour and mix until just combined. Don’t over mix.
Fold in the blueberries.
Fill each cupcake liner with the batter.
Bake for 18 to 20 minutes until golden brown. Check after 15 minutes.
Let cool slightly. The muffins are best served warm.

Optional crumb topping:

yield: enough for 6 muffins

Ingredients

4 Tbsp. melted butter

1/3 cup brown sugar

1/2 tsp. cinnamon

2/3 cup plus 1 Tbsp. flour

Melt butter in a small bowl.
Stir in the brown sugar, cinnamon, and flour.
Scoop topping on raw muffin batter before going into the oven.

Notes

Blueberries: Use frozen or fresh. Frozen blueberries will give blue streaks in the batter.

Milk: Regular milk works great, buttermilk is even better.

Fillings: It doesn’t have to be blueberries. Add bananas, chocolate chips, poppy seeds, or your favorite fruit.

Cook time: Every oven is different. Start checking the muffins after 15 minutes. Tops should be golden brown.

Photo credit: Meghan E. White

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Pavlova is a fantastic meringue dessert that melts in your mouth. It’s light, airy, and crunchy on the outside, with a soft marshmallow inside. The addition of whipped cream and fruit makes this dreamy confection absolute perfection, in my opinion.

You can make your very own pavlova. It may look and sound intimidating to make a meringue cake, if you’ve never made one, but you can do it! With a few simple ingredients, in no time you will have a beautiful dessert for your next holiday, or gathering, or just to enjoy yourself.

And, a little side note on the origins of this wondrous treat; there is debate whether pavlova came from Australia or New Zealand. Either way, it’s delicious. The name is from Russian ballerina Anna Pavlova. Traditionally, it’s topped with passion fruit, but you can use whatever fruit you like. A little history lesson. Now, on to the recipe we go.

Happy Eating!

Have I not commanded you? Be strong and courageous. Do not be afraid; do not be discouraged, for the LORD your God will be with you wherever you go. Joshua 1:9

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Pavlova

Special equipment needed: stand mixer or hand mixer

Ingredients

4 egg whites at room temperature

1 cup granulated sugar

1/2 Tablespoon corn starch

1 teaspoon white vinegar

1 teaspoon vanilla

Instructions

Preheat oven to 200°.
Line a baking sheet with parchment and trace a 9-inch circle around a baking pan onto the paper.
Using the whisk attachment, place room temp egg whites in your mixing bowl and start the mixer on low. Mix for about 2 minutes until the egg whites get foamy.
Now turn up the mixer to medium until you get soft peaks. The egg whites will be fluffy and hold their shape. This will take several minutes.
Next, slowly add the sugar a spoonful at a time while the mixer is running at medium speed. Wait about 30 seconds between each spoonful as the mixer runs.
Once all the sugar has been mixed in, turn up the mixer to medium high until you get stiff peaks, and the mixture is thick and glossy. Check that all the sugar is dissolved by taking some of the mixture between your thumb and forefinger to feel for granules. Continue mixing until all sugar is dissolved and stiff peaks have formed.
Now add the corn starch, vinegar, and vanilla and mix on low just until incorporated.
Spoon the meringue onto the 9-inch circle on the parchment paper leaving a small shallow spot in the middle with the edges being slightly higher.
Bake for 1 hour, then turn off the oven, leaving the meringue in the oven for another hour. After the 2 hours you can take the meringue out of the oven or you can leave it in the oven overnight.
When you’re ready to serve the pavlova top with whipped cream and fresh fruit. Enjoy!

Notes

Cracks in a pavlova are quite normal and it will still taste delicious.
Add the whipped cream and fruit right before serving or slice individual pieces and add toppings separately. The pavlova will start to soften once fruit and cream has been added so it will lose some of its crispness.
Store a decorated pavlova in the refrigerator for up to 2 days. A plain pavlova with no whipped cream or fruit can be kept in an airtight container in the pantry for 2 days.
Vinegar and corn starch will stabilize the pavlova and help prevent weeping.
Leaving the pavlova in the oven overnight to slowly cool will help prevent cracks.