Sues Somersized Muffins Food

SUE'S RICE MUFFINS

Steps:

• Preheat oven to 425 degrees F. Lightly grease a 6 cup muffin tin, set aside.
• In a one quart jar place all ingredients; mix well. Pour into prepared muffin tin.
• Bake for 17 - 20 minutes. Allow muffins to cool for 5-8 minutes before removing from tin.
• Yield: 6 muffins.

CHOCOLATE FUDGE (SOMERSIZE LEVEL 2)

Steps:

• In a small saucepan, melt butter over low heat.
• Add heavy cream and cream cheese and whisk until smooth.
• Add Splenda and adjust for taste.
• [NOTE:I found that for my taste, I needed to add quite a bit more than the three tablespoons called for.
• ]Heat until bubbling, stirring constantly.
• Reduce heat and stir in cocoa and vanilla.
• Blend well.
• Pour into a small buttered dish.
• Place in the refrigerator to set for 3 to 4 hours.
• Cut into eight pieces.

SUE'S SOMERSIZED MUFFINS

Steps:

• Preheat oven to 375 degrees.
• In medium bowl mix together all dry ingredients.
• Make a well inthe middle and add yogurt& milk.
• Stir until blended.
• Gently toss in blueberries and distribute them as evenly as possible.
• Spoon into muffin tins that have been sprayed with Pam.
• Bake at 375 for 25 minutes or until middle is cooked.
• Cool on wire rack.
• Wrap muffins individually and freeze in ziploc bag any portions that will not be eaten within the next day.
• Can be warmed up in the microwave and 2 make a filling carb breakfast.
• Enjoy!

LAWSUIT BUTTERMILK MUFFINS

Steps:

• Preheat oven to 200 degrees C ^ or 400 degrees F and line a 12-cup muffin tin with paper liners.
• Mix together flour, salt, baking powder and bicarb soda in a bowl then set aside.
• In another bowl, combine the oil, brown sugar, citrus zest/lemon juice and egg; stir in the vanilla extract and buttermilk.
• Add the wet ingredients to the dry ingredients and mix till combined but do NOT overmix.
• Gently add the fruit and mix.
• Leave to sit for about 5 minutes and check the batter consistency - if it is still quite watery then add a little more flour as the batter should be quite stiff and hold it's shape. And if you used lemon juice instead of zest it will have more liquid.
• Spoon the batter into the muffin cups and fill pretty much to the top. Don't do anything silly like smooth the tops over as muffins look tastier when their tops are messily puffed!
• Sprinkle whichever streusel topping (see Step 13 OR Step 14) you're using evenly on top of each muffin and make sure they are well covered as when they cook they expand a lot and suddenly there isn't as much streusel as you thought there was!
• Bake for 15 minutes, then lower temperature to 160 degrees C^ and bake for another 10 minutes. (When the muffins are done they will spring back when lightly touched.).
• Let the muffins cool in the tray for 10 minutes, then remove to a wire rack to cool completely.
• Enjoy! (especially if you have a nice cup of tea or hot chocolate!).
• You can use either of these streusel toppings, the walnut one is the original for this recipe, but if you find yourself without any walnuts, you might give the other one a try :).
• For the Nut Streusel Topping: Combine1 tablespoon unsalted butter, chilled, 1/3 cup brown sugar (firmly packed), 1/2 teaspoon cinnamon, 1/2 cup walnuts, finely chopped, (you may sub pecans) in a bowl till you have a crumbly mixture. Set aside if using immediately, or store in the fridge till you want to use it.
• OR for the Butter Streusel Topping: Combine 60g caster sugar, 90g all-purpose flour, 1/2 scant teaspoon of baking powder, 1/4 scant teaspoon of bicarb soda, 80g chilled butter, cut into cubes--mixing with your fingertips till it resembles coarse breadcrumbs and has a sandy texture. Use a fork to combine 1 tablespoon demerara sugar (coffee sugar will suffice if you don't have any demerara) with the dough, then set aside or store in the fridge till you need it if not using immediately.

SUE'S STRAWBERRY ALMOND MUFFINS

Steps:

• Preheat the oven to 375. Line a 12 cup muffin tin with paper liners.
• In the bowl of an electric mixer, cream the butter and sugar.
• Add eggs, one at a time, and blend until fluffy.
• Mix in the milk and the almond extract.
• In a separate bowl, sift together the flours, baking powder and salt.
• Add the dry ingredients to the milk mixture, and blend until just combined.
• Fold in the strawberries and almonds.
• Fill the muffin cups to the top, and bake for 30 minutes.