Sunday, July 20, 2008

Moist Blueberry Muffins

Makes 12 large muffins

Muffin Ingredients
3 cups cake flour or 3 cups all purpose flour less 6 tablespoons
3/4 cup sugar
1 teaspoon baking soda
2 teaspoon baking powder
1/8 teaspoon salt
1 cup yogurt
1/2 cup vegetable oil
1 teaspoon vanilla
1 large egg
2 cups blueberries (fresh or frozen)

Topping Ingredients
2 tablespoon brown sugar
1 tablespoon granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

  • Preheat oven to 350 F. Line muffin pan with paper liners.
  • Sift all dry ingredients into a large bowl.
  • In a small bowl toss washed blueberries with approximately 2 tablespoons of the flour mixture and set aside.
  • In seperate bowl, using a whisk mix wet ingredients together until incorporated.
  • Add wet ingredients mixture to the flour mixture and using wooden spoon, stir until flour mixture is incorporated, making sure not to overmix. Gently fold in the blueberries.
  • Scoop mixture into muffin pan and top with the sugar mixture.
  • Bake for 20 minutes or toothpick comes out clean when inserted into centre of the muffin.
  • Remove from oven, let cool for 5 minutes in the muffin pan. Then remove from pan and cool on a wire rack.
  • Store at room temperature in an airtight container.

Saturday, July 5, 2008

Chocolate Chip Cookies

Makes about 30 cookies.
1/4 cup white sugar
1/2 cup light brown sugar
6 tablespoons unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
1 cup chopped walnuts


  • Preheat over to 350F. Line 2 large baking sheets with parchment paper.
  • Sift flour, salt and baking soda in a mixing bowl and put aside.
  • Using a handheld mixer, in a large mixing bowl, beat butter until creamy.
  • Add brown and white sugars and beat together until smooth.
  • Mix in the egg and vanilla.
  • Add flour mixture.
  • Add chocolate chips and walnuts and mix until combined.
  • Scoop the cookie dough into 1 -1 1/2 tablespoon balls on parchment lined baking sheets, making sure to leave space between cookies.
  • Bake for 18-20 minutes, or until golden brown.
  • Remove from the oven and cool on a wire rack.
  • Store at room temperature in an airtight container.