Blueberry Muffins

1-1/2 cup flour

3/4 cup white sugar

1/2 tsp. salt

2 tsp. baking powder

1/4 tsp. cinnamon

1/3 cup vegetable oil

1 egg 

1/3 cup milk

3/4 cup fresh (or frozen) blueberries

Topping (optional):

1/2 cup white sugar

1/3 cup flour

1/4 butter, cubed

1-1/2 tsp. ground cinnamon

Preheat oven to 400 degrees.  Grease muffin pan (works very well with non-stick spray) or line with paper cups.

Combine 1-1/2 cups flour, 3/4 cup sugar, salt, and baking powder.  Place vegetable oil into a 1 cup measure; add the egg and enough milk to fill the cup. Mis this with flour mix. Fold in blueberries. Fill muffin cups to the top, and sprinkle with crumb topping.  

To mix the crumb topping: combine 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1-1/2 tsp. cinnamon. 

Bake for 20 to 25 minutes in preheated oven, or until done. 

Double the recipe and fill to the top edge for extra generous muffins. 

Waffles

1 cup flour
3 tsp. baking powder
1/4 tsp. salt
1 tbsp. sugar
3 eggs, separated
1 cup milk
4 tbsp. vegetable oil
1 tsp. vanilla

In a large bowl whisk together flour, baking powder, salt and sugar.  Set aside.

Beat egg whites until stiff.

Add milk and egg yolks to flour mix.  Stir until smooth.  Add oil and vanilla to batter and mix well.

Fold egg whites into batter.

Use non-stick cooking spray on waffle maker.  Drop by 2/3 to 3/4 cups onto waffle maker.  Bake for 5-6 minutes.

Serving Suggestions:
Seasonal fresh fruit (strawberries, raspberries, blueberries or peaches)
Chocolate mini-chips

Recipe from Karen, April 2004

White Wine Vinaigrette

Ingredients

• 1/3 cup white wine
• 1/4 cup freshly squeezed lemon juice (from 2 to 3 lemons)
• 1 teaspoon honey
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3/4 cup extra-virgin olive oil

Directions

1. In a medium bowl, whisk together the wine, lemon juice, honey, salt, and pepper. 
2. Still whisking, slowly add the oil in a steady stream. (You can cover and refrigerate the vinaigrette for up to 1 week. Whisk to recombine before using.)
3. Drizzle over a green salad, broiled seafood, sliced roast chicken, or steamed vegetables.