What Happened to the Coffee Pot???

This past Friday AM started out with "What?  The coffee pot is not working?"  O.K., I admit it... I appreciate need a cup of hot, black coffee to start my day.  Every day.  The next best thing sounded good - a cup of Taster's Choice instant black coffee - but it really is just not the same, but it had to do.  My DH & I were delivering "Meals on Wheels" to seniors in town on Friday.  This is a wonderful program in many towns, including mine, where volunteers take turns delivering a noontime well balanced meal to members of the older generation.

It had been a typically busy week and our younger son was coming in that evening for a weekend visit.  A new coffee maker was purchased in the afternoon and there was no time to bake goodies.  However, my search in our freezer yielded a Ziploc Freezer Bag of Yummy Blueberry Muffins!  Woohoo!  Those 6 muffins filled with blueberries were placed on a plate and covered with GladWrap - to defrost.

Covered & Defrosting...

Yummy Blueberry Muffins are so good!  I use 1 Whole Egg + 2 Egg Whites when baking a batch.  If possible, I try to place 1 dozen in the freezer...for occasions such as on Friday.  (Sometimes a dozen finds its way to another kitchen after baking.)  That package in the freezer was a great find!  Nothing like a homemade goodie when one of the guys is in!  Yes, Saturday brought me to find my stove again.  :)

Yummy Blueberry Muffins

Oven Temperature:  375°F
Time:  26 Minutes
Yield:  22 Muffins

Ingredients

1/2 Cup Butter/Margarine
1 and 1/4 Cups Sugar
1 Whole Egg + 2 Egg Whites
2 Cups Flour
2 teaspoons Baking Powder
1 teaspoon Salt
1/4 teaspoon Cinnamon (optional, but a wonderful addition)
1/2 Cup Milk (can be Soy Milk)
2 - 2 and 1/2 Cups Blueberries (fresh or frozen that have been defrosted)

Method

1. Preheat oven to 375°F.
2. Place paper liners in muffin tins.
3. In large bowl cream butter/margarine with Sugar and beat until light.
4. Add Egg + 2 Egg Whites, one at a time, beating well after each addition.
5. Add Baking Powder, Salt, Cinnamon and 1/2 of Flour.  Beat.
6. Add 1/2 of Milk, beat.
7. Add remaining Flour, beat.
8. Then, add remaining Milk, beat.
9. Gently add in Blueberries.  Stir in with Spatula or large Spoon.
10. Fill muffin cups 3/4 full.
11. Bake 26 Minutes or until muffins are lightly browned.

These light muffins taste great all year using drained defrosted Blueberries!  Do you bake & freeze goodies?

Enjoy!
Yummy!