Blueberry Muffins

• 3/4 stick (6 tablespoons) unsalted butter
• 1/3 cup whole milk
• 2 whole large eggs
• 3/4 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon cinnamon
  
• 2 cups fresh blueberries (12 oz)

Put oven rack in upper third of oven and preheat to 375°F. Generously butter muffin pans or use paper liners.

Cream together butter, sugar, milk, eggs, and vanilla.

Whisk together flour, baking powder, cinnamon and salt in a bowl, then add to creamed mixture and stir until just combined. Fold in blueberries gently but thoroughly.

Divide batter among 12 muffin cups.

Bake until done.

Allow to cool and enjoy!

Zucchini Bread

2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts (optional)
1 cup dried cranberries or raisins (optional)

1 Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.

2 Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Makes 2 loaves.

Golden Nugget Carrot Muffins

• 2 1/4 cups King Arthur Unbleached All-Purpose Flour
• 1/2 cup granulated sugar
• ¼ cup light brown sugar, firmly packed
• 1 1/2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 3/4 teaspoon salt
• 1/3 cup golden raisins
• 1/3 cup diced walnuts
• 2 large eggs
• 3/4 cup water
• 1/3 cup vegetable oil
• 1 cup grated carrots, lightly packed; about 2 medium-large carrots

• 9 1/2 ounces King Arthur Unbleached All-Purpose Flour
• 3 ½ ounces granulated sugar
• 1 7/8 ounces light brown sugar, firmly packed
• 1 1/2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 3/4 teaspoon salt
• 2 ounces golden raisins
• 1 3/8 ounces diced walnuts
• 2 large eggs
• 6 ounces water
• 2 3/8 ounces vegetable oil
• 4 3/4 ounces grated carrots; about 2 medium-large carrots

Directions

Preheat the oven to 400°F. Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, and grease the cups.

1) In a medium-sized bowl, whisk together the dry ingredients, including the raisins and nuts.

2) In a small bowl, whisk together the eggs, water, and oil.

3) Stir into the wet ingredients into the dry ingredients.

4) Fold in the grated carrots, stirring to combine.

5) Divide the batter among the muffin cups, filling them quite full.

6) Bake the muffins until a toothpick inserted in the center of one comes out clean, about 20 minutes.

7) Remove the muffins from the oven, and cool in the pan for 5 minutes before transferring to a rack to cool completely.