Delicious Cottage Cheese Blueberry Muffins

Delicious Cottage Cheese Blueberry Muffins
Source: https://simplyyummyeats.com/healthy-cottage-cheese-blueberry-muffins-recipe/
Prep: 15 minutes
Cook Time: 20-25 minutes

Ingredients
• 1 cup cottage cheese
• 2 large eggs
• ½ cup honey or maple syrup or liquid stevia (I used a mix of honey and solid sugar substitute) 

• ¼ cup vegetable oil or unsweetened applesauce
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup fresh or frozen blueberries

Instructions:
1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups.
2. In a large mixing bowl, combine the cottage cheese, eggs, honey, vegetable oil, and vanilla extract. Stir everything together until it’s well mixed and smooth.
3. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure these dry ingredients are well combined to ensure your muffins rise properly.
4. Gradually add the dry ingredients to the wet mixture. Stir gently until just combined—be careful not to overmix, as this can make your muffins tough! 5. Gently add the blueberries to the batter, taking care not to crush them.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. 7. Bake for 20-25 minutes. They’re done when they’re golden brown and a toothpick inserted into the center of a muffin comes out clean.
8. Once baked, let the muffins cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.

Alice and Kyle LOVED these! Rachel and Zed didn't like the blueberry part.

Sheet Pan Pancakes

Sheet Pan Pancakes

(Activity Girls recipe)

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients
3 cups flour
2 tablespoons baking powder
3 tablespoons sugar
1/2 teaspoon salt
2-1/2 cups milk
2 large eggs
8 tablespoons unsalted butter, melted
1-2 cups of mix-ins, such as fruit

Directions
1. Preheat oven to 425 degrees.
2. Melt the butter. (Cut into small cubes; defrost for 3 minutes in a plastic bowl with a paper towel over top.) 

3. Mix dry ingredients in a mixing bowl.
4. Add the milk and eggs to the dry ingredients and mix thoroughly together. 

5. Add the melted butter and mix thorougly. (If you add the butter at the same time as the milk, it cools it off and makes clumps!)
6. Spray a baking sheet with cooking spray and pour the batter onto the pan, spreading evenly.
7. Spread the mix-ins over the batter and bake for 15 mnutes until golden brown. (If you use baking chips, dust them with flour first to prevent them from sinking to the bottom of the pan.)

Easy Winter Fresh Fruit Salad

**DOUBLE IT IF YOU'RE MAKING IT FOR A FUNERAL! 

Source: https://www.melskitchencafe.com/winter-fresh-fruit-salad/

Yield: 6 Servings 

Prep Time: 20 mins

Total Time: 20 mins 

Ingredients

 *Fruit is adaptable; see note below* 

1 cup fresh blueberries 

1 cup peeled and diced kiwi fruit 

1 cup mandarin oranges, drained, or fresh mandarin/navel orange segments 

1 cup diced apples or pears 

1 cup halved grapes 

½ cup pomegranate seeds 

1 tablespoon honey 

2 tablespoons orange juice, see note for lemon variation 

Light pinch of cinnamon 

Directions 

Place the fruit in a serving bowl. (If using pears, because they sometimes darken faster than apples, I like to toss them with a light squeeze of lemon juice before adding to the salad.) 

Whisk together the dressing ingredients and pour over the fruit and toss to combine. 

The fruit salad can be made a couple hours ahead of time – keep in mind that depending on what type of fruit is used, the colors may seep into each other as the salad sits. 

Notes 

Fruit: as noted above, the fruit is very adaptable to what is in season and what you prefer. You’ll want about 5-6 cups total fruit (not including the pomegranate seeds). (My note on her note: I've done it as she suggested; I've also done it with strawberries, grapes, oranges, and apples. Kiwi is NOT cheap..and the second time I got some, it wasn't even ripe so I couldn't use it.)

Dressing: my favorite way to make the dressing is to use 1 tablespoon orange juice and 1 tablespoon lemon juice (both freshly squeezed, if you can, especially the lemon juice). I love the tangy freshness from the lemon. But if you want it a bit sweeter and not as tangy, use all orange juice. Cinnamon: you want a very light pinch of cinnamon – less than 1/8 teaspoon. It adds something so special to this salad and the small amount doesn’t overpower the flavor.

Blueberry Zucchini Bread

 Blueberry Zucchini Bread

Source: Danette Carter

Time (estimated): 80 minutes, including cooling time.

3 eggs

1 cup veg oil 

3 tsp vanilla

2-1/4 cups sugar

2 cups shredded zucchini 

3 cups flour

1 tsp salt 

1 tsp baking powder

¼ tsp baking soda

1 tbsp ground cinnamon

1 pint blueberries

Preheat oven to 350 lightly grease 4 mini loaf pans.

Beat together the eggs, oil, vanilla and sugar. Fold in zucchini.

Beat in the flour, salt, baking soda, baking powder and cinnamon. Gently fold in blueberries

Bake 50 minutes.

Cool 20 minute  in pans.