homemade cake – 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

Cream Cheese Pound Cake

Ingredients:

1 ½ cups butter, softened

1 (8oz.) package cream cheese, softened

3 cups sugar

6 large eggs

1 ½ teaspoons pure vanilla extract

3 cups all purpose flour

⅛ teaspoon salt

Directions:

1. Preheat oven to 300°

2. Beat butter and cream cheese at medium speed with an electric mixer for 2 minutes or until creamy; gradually add sugar, beating until mixture is light and fluffy.

3. Add eggs one at a time, beating until combined. Add vanilla extract, beat until blended.

4. Combine flour and salt in a small bowl; gradually add to butter mixture, beating at low speed just until blended after each addition. Don’t over mix.

5. Pour batter into a greased and floured 10-inch bundt pan or tube pan.

6. Bake for 1 hour and 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack for 15 minutes. Remove from pan, and let cool completely for about an hour.

Notes:

~I prefer to use three loaf pans. Cooking time drops to approximately 1 hour 5 minutes when using loaf pans. You can freeze the loaves. Thaw before serving.

~Reduce the sugar to 2 ½ cups or 2 ¾ if 3 cups is too sweet. It still comes out yummy.