Seattle Fundraiser muffin Class

Thank you all for your support with the 8th graders' fundraiser for their trip to Seattle in the spring. I hope your children had a great time at the class. Here are the recipes from the class in case you would like to make these muffins in the future.

Thank you again for your support!

Blueberry Muffins

Ingredients :

2 cups all-purpose flour
1 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup grated butter
1/2 cup milk
1 teaspoon vanilla extract
2 cups (1 pint) fresh or frozen blueberries

For the streusel topping:

1/4 cup all-purpose flour
2 tablespoons brown sugar
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons cold butter

Click here for instructions.

Carrot Muffins

Ingredients:

2 cups flour
3/4 cup sugar
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. fresh grated nutmeg
1/2 tsp. cardamom
3 eggs
1/2 cup vegetable oil
2 tsp. vanilla
2 cups grated carrots
1 cup apple peeled and grated
1/2 cup chopped nuts optional
1/4 cup coconut optional

For the streusel topping:

1/4 cup all-purpose flour
3 tablespoons oats
4 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons cold butter

Click here for instructions.

Blueberry Muffins
Yield: 12 muffins
Cook Time: 30-35 minutes
Preheat oven to 375

1. In a bowl, combine dry ingredients (2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt). Using a box grater, grate 1/2 c of butter into the dry mixture. Add the 2c of frozen blueberries. Place the bowl in the freezer. Chill the mixture for at least 15 minutes. (Tip: to save time for future muffins you can prep out all of these ingredients for multiple batches. Freeze in half gallon freezer bags for future use.)

2. While the dry mixture is chilling, you can make your streusel mixture. Combine all of the ingredients (1/4 cup all-purpose flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, 1/4 teaspoon ground cinnamon, 1/8 teaspoon salt, 2 tablespoons cold butter) Rub together the mixture until the butter begins to mix in with the flour and sugar. Set aside until muffins are ready to be topped.

3. Beat the liquid ingredients (2 eggs, 1/2 cup milk, 1 teaspoon vanilla extract) together until they are blended. When your dry ingredient mixture is cool, pull from the freezer and add the liquid ingredients.

4. Using a fork, mix together the liquid and dry ingredients. You don't want to mix together too much, just enough to hydrate the flour. The mixture will appear hydrated, but not wet.

5. Evenly distribute the batter into a lined muffin pan.

6. Add the crumble topping to the top of the muffins.

7. Bake for 30-35 minutes at 375. The muffins will seem firm to the touch when they are ready.

8. Be careful when removing these muffins as there will be hot melted butter in the bottom of the muffin pan when you lift the out muffins. Enjoy!

Carrot Muffins
Yield: 12 muffins
Cook Time: 20-25 minutes
Preheat oven to 375

1. You can make your streusel mixture first. Combine all of the ingredients (1/4 cup all-purpose flour, 3 tablespoons oats, 4 tablespoons brown sugar, 1/4 teaspoon ground cinnamon, 1/8 teaspoon salt, 2 tablespoons cold butter)

Rub together the mixture until the butter begins to mix in with the flour and sugar. Set aside until muffins are ready to be topped.

2. In a bowl, combine dry ingredients (2 cups flour, 3/4 cup sugar, 2 tsp. baking soda, 1/2 tsp. salt, 1 tsp. cinnamon, 1/2 tsp. fresh grated nutmeg, 1/2 tsp. cardamom)

3. Wash and dry apples and carrots thoroughly. (2 c carrots/ 1 c apples= roughly 3 carrots/ 2 medium apples) Grate over the dry mixture. There is no need to peel the apples or carrots (if organic, if conventional I recommend peeling).