Blueberry Muffins

Makes 12 muffins.

Ingredients

• 2 c flour
• ½ c sugar
• 3 tsp baking powder
• ½ tsp salt
• ¾ c milk
• ⅓ oil
• 1 egg, beaten
• 1½ – 2 cups blueberries (you could change this up)
• 1 tsp lemon or orange zest (optional)

Streusel Topping

• ¼ c brown sugar, packed
• 1 T butter, softened
• ½ tsp cinnamon
• ¼ c old fashion oats (or you could use nuts)

Instructions

1. Heat oven to 400. Grease 12 cup muffin tin or line with paper baking cups.
2. In a large mixing bowl combine flour, sugar, baking powder and salt.
3. In a small bowl combine milk, oil and egg; blend well. Add to dry ingredients all at once; stir just until moistened. Batter will be lumpy. Fold in blueberries.
4. Fill muffin tins ⅔ full. Blend streusel topping with a fork and sprinkle over muffins.
5. Bake at 400 for 20-25 minutes

Source: http://sneakyspoons.com/2013/10/blueberry-muffins-2.html

Texas Roadhouse Rolls

4 tsp. active dry yeast

1/2 c. warm water

2 c. milk, scalded and cooled to lukewarm

3 Tbl. of melted butter, slightly cooled

1/2 c. sugar

2 quarts all purpose flour (7-8 cups)

2 whole eggs

2 tsp. salt

Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy. Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter). Beat thoroughly. Add melted butter, eggs and salt. Beat well. Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.

Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen. Serve with Cinnamon Honey Butter.