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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Friday, September 25, 2015

The Best Blueberry Muffins

What do you do when you're back is acting up and it's rainy outside? Bake muffins, of course!  This recipe is straight from Food.com.....I changed nothing. But they sounded good so I decided to make them and share the recipe. I think what really 'makes' these such delicious muffins is the sugar and nutmeg on top. You know that old saying 'measure twice, cut once'? Well, read a recipe and the directions twice! I didn't. The original recipe says this will make 18 muffins or 12 large size muffins. I didn't read that and figured it made 12 regular size muffins. Thankfully this is one of those times that a mistake turned out good! Phew! Would really hate to waste all the ingredients that went into this recipe! To me, these are truly The Best Blueberry Muffins!

Makes 18.....or 12...muffins

½ cup butter at room temperature
1 cup sugar
2 large eggs
1 tsp vanilla
2 tsp baking powder
¼ tsp salt
2 cups all-purpose flour
½ cup milk
2 ½ cups fresh or frozen blueberries

1 TBSP sugar
¼ tsp ground nutmeg

Preheat oven to 375°. Spray muffin tin, set aside.

Don't forget to spray your muffin tin in the dishwasher to avoid overspray clean-up!
In a large bowl, mix butter with electric mixer until creamy. Add sugar and beat until pale and fluffy.

Add eggs one at a time, beating after each.

Beat in vanilla, baking powder and salt.

With a spoon, fold in half of the flour and then half of the milk; repeat.

Fold in blueberries.

Spoon into muffin cups and sprinkle topping onto each muffin.

For 18 muffins, bake 15 – 20 minutes until golden brown and springy to the touch.
For 12 muffins, bake 25 – 28 minutes until golden brown and springy to the touch.

Loving Life!

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