Blueberry muffins

Blueberry Muffins

Ingredients

2/3 cup (135g) sugar

1/2 tsp (3g) salt

2 1/2 cups (300g) all–purpose flour

1 Tbsp (15g) baking powder

1 large egg

1/3 cup (80mL) vegetable oil

1 1/4 cups (300mL) reduced–fat (2%) milk

1 tsp (5mL) vanilla extract

1 cup (150g) fresh or frozen blueberries

Directions

Preheat the oven to 400°F (205°C)

Combine the sugar, salt, flour, and baking powder. In a separate bowl, combine the liquid ingredients. Make a well in the centre of the dry ingredients and add the liquid ingredients and blueberries. Mix with a fork until it forms a loose batter.

Lightly coat a muffin pan with nonstick cooking spray. Spoon the batter into the pan until the cups are 3/4 filled. Bake for 18 to 20 minutes, or until the tops are golden brown and the centres are firm.

Nutrition Facts
Calories: 227
Protein: 4g
Fat: 7g
Carbohydrates: 37g
Sodium: 193mg
Cholesterol: 19mg
Fibre: 2g

Butter tarts aren't just for Christmas

Rich pastry for 8 to 10 tarts

1 C brown sugar
1 C raisins
1 egg, beaten
butter size of an egg, melted
1 T water
1 t vanilla

1. Beat the egg, add the sugar and beat again; add the water, vanilla, raisins and butter. Drop mixture into tart shells to almost healf-full and bake in a 450 F (225 C) oven for about 15 minutes.

Yum!