BEST BLUEBERRY MUFFINS

I cannot tell a lie... I got this from Ruth. (Thanks Ruth!) I just store recipes from online here, so I put it here! But, it really came from Ruth!

If buttermilk is unavailable, substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk.

Ingredients

Streusel Topping
3 tablespoons granulated sugar
3 tablespoons dark brown sugar
Pinch table salt
1/2 cup plus 3 tablespoons unbleached all-purpose flour (3 1/2 ounces)
5 tablespoons unsalted butter , melted and warm

Muffins
2 cups fresh blueberries (about 10 ounces), picked over
1 1/8 cups sugar (8 ounces) plus 1 teaspoon
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons unsalted butter , melted and cooled slightly (1/2 stick)
1/4 cup vegetable oil
1 cup buttermilk (see note)
1 1/2 teaspoons vanilla extract

Instructions
1. FOR THE TOPPING: Stir together sugar, brown sugar, salt, and flour in small bowl until combined. Drizzle with warm butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout. Set aside.

2. FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

3. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 11/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)

4. Using an ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle streusel topping evenly over muffins.

5. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Amish Bread Starter

INGREDIENTS:

1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk

DIRECTIONS:

In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.

On days 2 thru 4:
stir starter with a spoon.

Day 5:
stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.

Day 10:
Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place 1 cup each into three separate plastic containers. Give one cup and a copy of this recipe to three friends. To the balance (a little over one cup) of the batter, add the following ingredients and mix well.

1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla

In a separate bowl combine the following dry ingredients and mix well:

2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup nuts

**I've used chocolate pudding instead of vanilla & added chocolate chips. YUM!!!
**We also use no sugar added pudding & you can't taste the difference.

INDIAN FRY BREAD

2 C flour

3 tsp baking powder

pinch of salt

1/2 C powdered milk

warm water

vegetable oil

Mix all ingredients together until you have biscuit dough consistency. Knead until smooth. Let dough rise in a warm place in an oiled bowl that is covered for at least 30-60 minutes. The longer you leave it, the softer the bread will be. Heat oil. Shape a handful of dough into disks. Cook in oil until golden brown turning once. Top with beans and cheese or honey.

PUMPKIN CHOCOLATE CHIP MUFFINS

4 eggs

2 C. sugar

16 0z can Pumpkin

Beat together

Add 1 1/2 C. oil ( I always substitute 1 C. applesauce for 1 C. oil)

3 C. flour (can use whole wheat)

2 tsp. baking soda

2 tsp. baking powder

1 tsp. cinnamon

1 tsp. salt

1 C. semi-sweet chocolate chips

Pour into muffin tins. Bake @ 400˚ 12 min. (will take longer for larger muffins)

makes 2 dozen