Lemon Blueberry Jumbo Muffins

I made these muffins especially for my husband. He had requested jumbo muffins. Since he bought me two jumbo muffin tins for Christmas, I figure I owe him some muffins. I found this recipe which was originally written to use raspberries. I would say you could even substitute strawberries cut into quarters or eights. I just took the muffins out of the oven. Watch these muffins carefully. I baked them at 400 degrees for 22 minutes and they came out slightly charred. Next time I make them, I will bake them at 350 degrees for 25 minutes and go from there. I also added a topping to make them more lemony which is optional.

Of course, you could make these muffins in regular size muffin tins which would probably make at least 12 muffins or you could even make them in mini muffin tins which would probably make at least 24 muffins.

LEMON BLUEBERRY JUMBO MUFFINS

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Servings: 8

INGREDIENTS:

2 cups all-purpose flour (I used 1 cup all purpose flour and 1 cup whole wheat flour)

1 cup sugar (I used 1-3/4 cups powdered sugar)

3 teaspoons baking powder

½ teaspoon salt

2 eggs

1 cup half-and-half (I used buttermilk)

½ cup vegetable oil (I used safflower oil)

1 teaspoon lemon extract (I used 3 teaspoons lemon juice)

1-1/2 cups fresh or frozen unsweetened blueberries (or raspberries)

1 teaspoon finely grated lemon zest (optional)

1 tablespoon Turbinado sugar (optional)

Topping (Optional):

1/4 cup butter, melted

1/2 tablespoon lemon juice

1/2 cup sugar

DIRECTIONS:

1. In a large bowl, combine flour, sugar, baking powder and salt.
2. In another bowl, combine the eggs, cream, oil and extract.
3. Stir into dry ingredients just until moistened.
4. Fold in berries.
5. Fill greased jumbo muffin cups two-thirds full.
6. Sprinkle with Turbinado sugar (if using).
7. Bake at 400 degrees F for 22-25 minutes or until toothpick comes out clean.
8. Cool for 5 minutes before removing from pan to a wire rack.
9. Combine butter and lemon juice for the topping.
10. While muffins are still warm, dip the tops into the butter and lemon juice, then dip in sugar.
11. Serve warm.

Recipe from www.allrecipes.com submitted by Carol Thoreson

Enjoy!

The Creative Cook

Monte Cristo with Strawberry Habanero Jam

Is there anyone else in the United States who hasn't tried a Monte Cristo besides me? The Monte Cristo has always been my husband's favorite sandwich but I had never eaten one or made one before. We have been married for over 20 years so I figure it's about time I break down and make him a Monte Cristo. The other day I happened to be watching The Sandwich King with Jeff Mauro on the Food Network when I saw him making his version of the Monte Cristo. Then and there, I knew that I had to make them for my husband. I decided not to make the Strawberry Habanero Jam because I know my husband likes his Monte Cristo's with Red Raspberry Jam. I'm sure Jeff's jam is great, too. We enjoyed these sandwiches last night for dinner.

Monte Cristo with Strawberry Habanero Jam

Recipe courtesy Jeff Mauro

Prep Time: 10 min

Cook Time: 20 min

Level: Easy

Serves: 4 sandwiches

Ingredients:

Strawberry Habanero Jam:

• 4 cups granulated sugar

• 1 orange, zested and juiced (or 1/4 cup orange juice)

• 2 pounds strawberries, hulled and quartered

• 1 habanero, stem and seeds removed, finely minced

Custard:

• 1 cup whole milk

• 1 teaspoon salt

• 1 teaspoon granulated sugar

• Pinch freshly grated nutmeg

• 2 eggs

Sandwich Build:

• 8 slices Texas toast

• 8 slices gruyere

• 12 ounces honey ham, shaved, such as Boar's Head

• 4 tablespoons salted butter

• Powdered sugar, for dusting, optional

Directions:

For the strawberry habanero jam: In a 4-quart saucepan set over medium heat, add the sugar, orange zest and juice, and stir until the sugar dissolves. Turn the heat up to high and add the strawberries and habanero. Bring to a boil, stirring often, until the temperature reaches 200 degrees F on a candy thermometer. Once the jam has reached that temperature, remove it from the heat and allow it to cool slightly. Once cooled, you can serve immediately. Store any leftovers in an airtight container in the refrigerator for about a week.

For the custard: In a baking dish, whisk together the, milk, salt, sugar, nutmeg and eggs. Reserve.

For the sandwich build: Preheat a griddle over medium heat. Top a slice of Texas toast with a slice of cheese, one-quarter of the ham, a second piece of cheese and the second slice of toast. Dip the sandwiches into the custard, letting the excess drip off. Add some butter to the griddle and gently pan fry each sandwich until golden brown, 2 to 3 minutes each side. Remove from the griddle, dust with some powdered sugar, if using, and serve some strawberry habanero jam on the side.

Enjoy!

The Creative Cook