Strawberry Chip Coffee Cake Muffins



  • (Makes 18 muffins)
  • 1½ sticks of butter (12 tbs), room temperature
  • ¾ cup of brown sugar
  • ⅓ cup of white sugar
  • 3 eggs, room temperature
  • ½ cup of milk
  • 1½ tsp vanilla extract
  • 1 cup sour cream
  • 2½ cups of flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup chopped strawberries
  • 1 cups of white chocolate chips (for sprinkling on top)

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  1. Preheat the oven to 350 degrees F. Line the 12 cup muffin pan with cupcake liners.
  2. In the large mixing bowl cream the butter and sugar until light and fluffy.
  3. Add the eggs, 1 at a time, beating on low speed after each addition.
  4. Add the vanilla, sour cream, and milk. Beat until well combined.
  5. Sift in the flour, baking powder, baking soda, and salt. Beat on low speed until just mixed.
  6. Fold in the strawberries.
  7. Scoop the batter into the prepared muffin pan, filling each cup until almost full (but not completely.)
  8. Sprinkle the muffins with white chocolate chips.
  9. Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a toothpick, inserted in the center, comes out clean.

Raspberry-White Chocolate Muffins


2 cups (500 mL) Bisquick* Mix

1/2 cup (125 mL) white chocolate baking chips

1/3 cup (75 mL) granulated sugar

2/3 cup (150 mL) milk

2 tbsp. (25 mL) vegetable oil

1 egg

1 cup (250 mL) raspberries


  • Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups with shortening or non-stick cooking spray, or place paper baking cup in each muffin cup.
  • In large bowl, stir all ingredients except raspberries just until moistened. Fold in raspberries. Spoon batter evenly into muffin cups.
  • Bake 15 to 18 minutes or until golden brown. Cool 5 minutes. Remove from pan to cooling rack. Serve warm.

*note you can drizzle white chocolate over muffin once cooled

Raspberry Cheesecake Muffins



  • 2/3 cup cream cheese, softened
  • 1/3 cup butter, softened
  • 1 cup sugar
  • 1 1/2 tsp vanilla extract
  • 2 egg whites
  • 1 egg
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 2 cups raspberries (fresh or frozen; can also substitute other berries)
  • Zest of one lemon


  1. Preheat the oven to 350 degrees F.
  2. Mix the cream cheese and butter together in a large bowl, then beat with a mixer on high speed until well-blended.
  3. Add the sugar to the mixing bowl and beat until fluffy; then, add the vanilla, egg whites, and egg and beat well.
  4. In a separate bowl, mix the flour, baking powder, baking soda, and salt. Then, gradually add the flour mixture and buttermilk to the cream cheese mixture while beating on low speed. Make sure to start and end with the flour mixture.
  5. Gently fold the raspberries and lemon zest into the cream cheese mixture.
  6. Place 24 cup liners in muffin cups, then spoon the batter evenly into the liners. Bake them for about 25 minutes, and test them with a toothpick in the center to make sure it comes out clean. (If not, let them bake for a few more minutes.)
  7. Remove the muffins from the pans and let them sit on a cooling rack for several minutes before serving.

Mini Peanut Butter Chocolate Chip Muffins.


1 cup peanut butter (smooth or chunky)

1 egg

1/3 cup white sugar

1/3 cup brown sugar

1 cup milk

1 cup all purpose flour

½ cup whole wheat flour

1 Tablespoon baking powder

¼ teaspoon salt

½ cup mini chocolate chips

  1. Preheat oven to 375 degrees. Spray 36 mini muffin cups with nonstick spray.
  2. In a large bowl, combine peanut butter, egg and sugars. Blend until smooth. (I used my handmixer)
  3. Add the milk, slowly, until totally smooth.
  4. In a small bowl, whisk flours, baking powder and salt. Add chocolate chips.
  5. Mix dry ingredients into the wet ingredients. Stir just until combined.
  6. Spoon into muffin cups and bake until puffed up and firm on top, about 10 – 15 minutes. They should be a slight golden brown.

Fresh Strawberry Muffin


1/2 cup butter, softened

3/4 cup sugar

1 egg

2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup milk

1/2 tsp vanilla

1 1/2 cups chopped strawberries

3 tsp sugar

1/2 tsp cinnamon

Cream butter and sugar. Add egg and mix well.

Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.

Spoon batter into muffin pans.

Combine sugar and cinnamon and sprinkle over muffins.

Bake at 400º for 20-25 minutes.

Makes one dozen muffins.

Blueberry Walnut Muffins


  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 2 cups frozen unsweetened blueberries


  • 1/4 cup walnuts
  • 2 tablespoons sugar
  • 1/2 teaspoon ground nutmeg


  • In a large bowl, combine the flour, baking powder and salt.

In a large bowl cream butter and sugar, Add eggs, milk and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in frozen blueberries.

  • Fill greased or paper-lined muffin cups two-thirds full. Combine sugar and nutmeg; sprinkle over muffins top with walnuts.

Bake at 375° for 20-25 minutes or until a toothpick comes out clean for 12 cup muffin pan or 30 minutes for 6 cup muffin pan.

Cool in pan for 10 minutes before removing to a wire rack.

Yield: about 2 dozen if using 12 cup muffin pan/ if using 6 cup muffin pan Yields 12 large 🙂

Stuffed Mexican Cornbread


For the cornbread you’ll need:

1 cup self rising cornmeal

1 [14.75 oz] can cream style corn

1 cup buttermilk

2 eggs

1/3 cup vegetable oil

2 Tbsp sugar

2 Tbsp chopped chives

1/2 tsp salt

For the filling:

1 medium sweet onion

vegetable oil

1 lb extra lean ground beef

seasoned salt & black pepper to taste

1/2 cup taco sauce

1 [4 oz] can diced green chilies

1 tsp cumin

1 tsp minced garlic

2 Tbsp chopped cilantro

2 cups shredded Mexican cheese, divided


Preheat the oven to 375°F.  Spray a 7 x 11 inch baking dish with cooking spray and set aside.  In a medium size mixing bowl, whisk together the corn meal, creamed corn, buttermilk, eggs, 1/3 cup of vegetable oil, sugar, chopped chives and salt.

In a stove top pan, saute the chopped onion in a couple of tablespoons of vegetable oil until translucent, then add the ground beef.  Season with seasoned salt and pepper to taste.  Cook until no pink remains in the beef, then drain any excess fat from the pan.  Stir in the taco sauce, green chilies, cumin, minced garlic and cilantro.  Simmer for 3-5 minutes, adjust the salt and pepper if needed, then remove from the heat.

To assemble, pour 1/2 of the corn bread batter into the baking dish.

Using a tablespoon, drop the ground beef evenly over the corn bread  batter.

Sprinkle 1 1/2 cups of the shredded cheese over the ground beef.

Pour the remaining corn bread batter on top then place into the oven and bake for 30 minutes.

Remove from the oven, and sprinkle the last 1/2 cup of cheese on top.  Return to the oven for another 5-10 minutes to allow the cheese to melt and brown.  Yield:8 pieces

Cook’s note:

If you’d really like to heat things up, chop a small jalapeno and saute along with the onions for the filling.  You can also substitute pepper-jack cheese for the Mexican cheese blend.



1 pack buttermilk biscuit mix (I used Bisquick, about 1 1/2cups)

1 1/2cups shredded cheddar cheese

1/2 cup milk

2 tbsp butter

1 tbsp oregano (you can omit or use less)

3/4 tsp garlic salt

  1. Preheat oven to 400F. Spray cooking sheet with non-stick spray.
  2. Put biscuit mix, cheese and milk in a bowl and mix well to form a sticky dough.
  3. Using spoon, drop lumps of dough onto cookie sheets 1.5in apart. Bake for 10min.
  4. In a bowl, melt butter and mix with oregano and garlic salt.
  5. When the timer goes off, take them out and brush with butter mixture and bake 5min at 400F and another 5-6min at 350F.
  6. Transfer into a plate and serves immediately

Pretzel Rolls


The Dough

6 – 7 1/2 cups unbleached, all-purpose flour

1 teaspoon salt

3 tablespoons canola oil

2 teaspoons active dry yeast

2 1/2 cups milk, slightly warmed

1 cup water, slightly warmed

Coarse sea salt for sprinkling

The “Bath”

7 cups water

1 tablespoon salt

4 tablespoons baking soda

In a small container, mix yeast with warmed milk and let rest for 10 minutes.Whisk 5 3/4 cups of flour and teaspoon of salt in a large bowl.

Add canola oil and warmed water to yeast mixture. Pour into bowl with flour and salt. Knead in the bowl until dough is mostly smooth. Only add more flour if your dough cannot be easily handled. The dough will be somewhat stiff. Cover the bowl with a dish towel and put in a warm place to rise for one hour.

Punch down dough and knead in bowl for one minute. Cut dough into 15 pieces.(Cut more pieces if you would like smaller size rolls.) Form balls by pulling the dough under. Place on a well-greased surface. Let the dough balls rise for 15 minutes.

While the dough balls are rising, preheat the oven to 400 degrees and get the pretzel “bath” ready. In a large pot, bring water, salt, and baking soda to a rolling boil. Plunge three dough balls into the water and let them “poach” for 1 minute total. Using a slotted spoon, transfer them to a well-greased baking sheet. With a serrated knife, cut 2-3 lines across each roll and sprinkle with coarse sea salt. Bake for 20 to 25 minutes, or until pretzels are a rich brown.  These are best eaten the same day they are made.

KFC and Kentucky Fried Chicken Biscuits



1 1/2 cups flour

1 1/2 teaspoons salt

1 tablespoon sugar

1 tablespoon baking powder

2/3 cup milk

1/3 cup vegetable shortening


Preheat oven to 425ºF.

Sift together flour, salt, sugar and baking powder into mixing bowl.

Make a well in the flour mix and add the milk.

Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed.

Add milk, if needed to form, and mix.

Turn onto floured board, and knead gently 6 to 8 times.

Pat dough to 1/2-inch thickness.

Cut into biscuits.

Place on baking sheet and brown in oven 10-13 minutes.

Makes about 9 biscuits.