Well look no further!

This recipe uses fresh blueberries and sweet vanilla bean sugar, it’s perfect to serve at brunch or a family breakfast.

So sit down, read up, and get ready to learn how to make the best blueberry muffins.

Materials:

• Oven at 375 degrees

• Muffin tin lined with 12 paper liners or silicone cups greased lightly with coconut oil (or butter)

Ingredients:

• 1 1/2 cups all-purpose flour*

• 2 teaspoons baking powder*

• 1/4 teaspoon salt (optional)*

• 1/4 teaspoon vanilla bean powder*(or 1 tsp vanilla extract)***

*Use organic or unbleached ingredients. If purchasing from a bulk bin, make sure you know the source.

*If you have a nut allergy, try using a substitute like 1/4 cup coconut flour or almond flour.

Directions:

• Blend together dry ingredients in a large bowl.

• Add wet ingredients and mix until blended, but do not over mix.

• Scoop batter into muffin cups (or spoon evenly into cups) to just fill each two thirds full.

• Bake for 20-25 minutes or until a toothpick inserted into a muffin comes out clean.

• Remove from the oven, and let cool completely before serving.

Baking Tips:

• For best results, use a silicon or parchment muffin pan. Don’t overfill the cups with batter; it will spill out and make your muffins tough to remove. Fill the cups just to 3/4 of the way full and check your batter before baking.

• To make vanilla bean powder, place your dried vanilla beans in a coffee grinder and grind them until they are a fine powder. You can also use this method to make cinnamon or ginger powder.

• Be sure to weigh your ingredients for the most accurate results. Adjust accordingly as needed.

• Muffins will keep for about a week at room temperature. For best results, be sure to store them in an airtight container.

• Store muffins in the fridge for up to 1 month.

These tips will help you when Making Blueberry Muffins:

1. Never over-mix the batter.

2. Always sift your dry ingredients into a large bowl before mixing them with liquids.

3. To prevent lumps and bumps, try using a spatula instead of the back of a spoon to mix.

4. Never use metal utensils to scrape the sides and bottom of the bowl. Substitute wooden or plastic spoons instead.

5. Always use fresh eggs.

6. Make sure the eggs are at room temperature before being added to the batter.

7. The larger eggs are, the thinner the batter will be after baking. Use a smaller egg if you want thick muffins.

8. To increase the size of your muffins, add some flour on top of batter before baking. Just use a little; that way the muffins won’t stick to each other and you’ll be able to pick them up easily with a spoon.

9. Remove muffins after they’ve cooled completely. If you remove them before they cool, the muffins can quickly become soggy.

10. To prevent sticking on the liners, line your tin with a cloth before pouring in the batter.

11. To keep muffins from sticking to the paper liners, grease the cupcake liners before pouring in the batter.

Conclusion

Take muffins out of pans when they are cool enough to handle. You can serve them immediately or store them in an air-tight container at room temperature.

The post How To Make Blueberry Muffins appeared first on Meringue Bakeshop.

This recipe has been passed down in my family and has proven to be a fantastic success. All you need to do is follow the simple steps and you will have a delicious treat in no time.

How to make crispy rice treats that are crispy on the outside and soft on the inside.

Ingredients

1. 1/2 tablespoon of vegetable oil

2. 1/4 cup rice cereal

3. 1 tablespoon of cornstarch

4. pinch of salt

5. 3 cups granulated sugar

6. 2 tablespoons tapioca flour, mixed with 2 tablespoons water in a small bowl

7. 1-quart heavy cream or half-and-half, heated to 185 (85)

8. 8 ounces dark chocolate (cacao content of at least 60%), chopped

Directions

1. Place a large saucepan over medium heat.

2. Add the vegetable oil and, when it is hot, add the rice cereal. Stir constantly until toasted and very light golden brown, about 10 minutes. (Once toasted, you can remove any un-toasted pieces by tapping the pan against the side of your countertop.)

3. Stir in the cornstarch mixture and salt until evenly distributed.

4. Add the sugar a little at a time, stirring constantly to prevent any lumps.

5. Once the mixture begins to boil, remove from the heat and add the tapioca flour mixture.

6. Pour into a 9×12 baking dish and cover with foil.

7. Place in the refrigerator for at least 2 hours, or until set (whenever you remove it from the refrigerator you can press some part of it flat so that it will not sag during cooking.)

8. Preheat oven to 300 degrees

9. To remove the rice cake mixture from the foil, use a knife to cut two slits in the top, like an hourglass shape.

10. Place in the oven and cook for 30 minutes or until golden brown.

11. Turn off the oven, open the door and let it cool until it reaches room temperature.

12. In a double boiler on medium-low heat melt the chocolate with the butter.

13. Remove the top of the double boiler and stir until the chocolate is melted.

14. Pour over the rice cereal mixture and place in the refrigerator for at least 2 hours to cool.

15. Cut into squares and serve.

Variations

This recipe can be modified to your taste with more or less butter, marshmallows, or salt. However, if you like rice cereal bars, you should definitely check out Hometown Hero’s Delta-8 edibles, particularly their Delta-8 Rainbow Squares and Delta-8 Cinna Crunch Squares. And when you purchase from Hometown Hero, you know you’re getting quality because all of their products are lab-tested and made in small batches.

Conclusion

This recipe is so simple and can be modified to your taste by adding more or less butter, marshmallows, or salt! It is amazing how something so simple can taste so good.

Add more if you like it and less if you like it more crispy. Some people also add a bit of vanilla extract to the mixture. This can be done with different kinds of chocolate.

We hope you have enjoyed this simple recipe. Enjoy and have fun!

The post How To Make Rice Cereal Bars appeared first on Meringue Bakeshop.