Big Fluffy Muffins

 

As the Fall settles in, I have been wanting to try out some new recipes while we are all hibernating inside again. I felt like having some muffins, so I found a muffin base recipe. It is a nice, fluffy, moist base that you can add so many flavour combinations to. I tried a basic blueberry muffin, but you can really try anything. Some suggestions are blueberry lemon, raspberry orange, mocha chip, apple cinnamon, banana chip, banana nut, lemon poppy seed, orange, or banana blueberry and those are just a few ideas I came up with. Now I made these muffins thinking that they would be just an average muffin and to use up some of my frozen blueberries that were going to expire so I didn't think to take pictures as I went along. However, they were so good so I'll make them again and make sure to take pictures. 

Basic Fluffy Muffin Recipe:

3 cups of flour

1 cup of sugar

½ tsp. of baking soda

1 tbsp. of baking powder

½ tsp. of salt

1 ½ cups of plain Greek yogurt

2 eggs

8 tbsp. of melted butter

1 ½-2 cups of fresh or frozen blueberries

Preheat your oven to 375 degrees.

Prepare your muffin tins with liners. I did all my muffins big as opposed to mini muffins. It made just over 24.

Whisk the flour, soda, powder, salt, and sugar.

Melt the butter in a glass measuring cup. Cool slightly.

In another bowl, whisk up the yogurt and eggs until smooth and then fold into the dry mix.

Then fold in the butter.

Lastly, stir in the blueberries.

Now it’s time to scoop. Usually I use spoons and scoop my muffins that way but these are supposed to be big fluffy muffins so I used a 1/3 cup and filled those muffin tins up. They may look full but they won’t overflow or cause a mess while baking, I promise.

Put into the oven for about 25 minutes; they may need a few minutes longer. You want them to be golden looking and to be able to insert a toothpick and it to come out clean.

Cool the muffin slightly on a wire rack and enjoy!

These were so delicious. One of the best muffins I ever had. They were so moist and not overly sweet or heavy. I will definitely be using this as my go to muffin base and try adding different things in the future.

Better than Robert Redford Part 2

Alrighty, today it’s part two of our Robert Redford dessert.

So when we met last, we had made the crust and puddings. Today we start off by making the cream cheese layer. Beat one brick of cream cheese (8 ounces) along with 1 cup of icing sugar. Whip up until smooth. Fold in about 2 cups of Cool Whip (that’s half of a 500ml container).

Spread this cream cheese mixture over the baked and cooled crust.

Now give the vanilla pudding a stir and spread that over the cream cheese layer.

After that, stir the chocolate pudding and spread that over the vanilla pudding layer.

If you plan on eating this right away you can do the final layer and topping now, if not, you can wait until you are ready to eat it. I made this over three days so I waited.

When you are ready, spread a nice thick layer of Cool Whip over the top. The remaining container from the cream cheese filling wasn’t quite enough so I actually used almost half of another 500ml container.

Finally use a vegetable peeler and peel a block of semi sweet chocolate. I used Bakers squares. Cut and serve. This was delicious. People had seconds and even thirds! Divine. 

Better than Robert Redford Cake

I bet you are intrigued by the title. Before we get to that, Happy October. September flew by as has all these months and weeks, haha.

This week we’re trying a new recipe. My mom found it in her recipe box. She first made this about 20 years ago and it is a recipe of my grandmother. We are making Better than Robert Redford cake. This cake involves pudding, chocolate, and whipped cream. It also has five layers of goodness.

I’m making this cake a little differently. It does take a little while as there are a few steps so I started yesterday and will show you what I have so far and then share with you the rest and the finished product next week. I want to have the cake ready for Friday so two days in advance is pretty good for timing.

So here we go…

For the crust part of the cake you will need…

1 cup of flour

1 cup of crumbled graham wafer crumbs or chopped walnuts (your choice; we have a nut allergy)

½ cup of melted butter

Mix all these things together and then press in a buttered 13x9 pan and bake at 350 degrees for 15 minutes.

                                                         

Allow to cool and cover before refrigerating.

I also did the pudding in advance. It is instant pudding that you have to use but I always worry about things setting.

So you’re not going to quite follow the box instructions.

Make the puddings in two plastic sealable containers.

                                                      

For the vanilla, use two of the big 153 gram boxes and add two cups of milk. Whisk for two minutes then put in the fridge.

                                   

                                             

The chocolate pudding comes in a 170 gram box so use two of those and add the same amount of milk and whisk and put that in the fridge as well.

                                              

That’s part one. Come back next week to see the finished product.