Today is National Blueberry Muffin Day.

These muffins have a nice surprise in the centre.

Stuffed Blueberry Muffins

1. Preheat oven to 375 degrees F. Line a 12 cup muffin tin with paper cups.
2. In a bowl add the blueberries and 1.4 cup flour. Toss to coat.
3. In another bowl mix together the remaining flour, baking powder and salt.
4. In a large bowl cream together the butter and sugar. Beat in the eggs one at a time then stir in the vanilla.
5. Add the flour and milk in alternating additions and stir well. Fold in the berries.
6. Fill the muffin cups 1/3 of the way full. Add a dollop of jam to the centre. Cover with more batter until the cups are 2/3 full.
7. Bake for 25-30 minutes, or until tester comes out clean when inserted in centre of muffin.

Today is National Apple Turnover Day.

Not a turnover recipe but a really good apple one.

Apple Strudel Muffins

1. Preheat oven to 375 degrees F.. Grease a 12 cup muffin pan.
2. In a medium bowl mix together the flour, baking powder, baking soda and salt.
3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla.
4. Stir in the apples and then gradually blend in the flour mixture.
5. Spoon the mixture into the prepared muffin pan.
6. In a small bowl mix brown sugar, flour and cinnamon.
7. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
8. Bake 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Today is National Zucchini Bread Day.

Serve these to those picky children who don’t like vegetables. They won’t be able to tell that there is zucchini in them at all. They may taste the onion so if your little ones hates those as well just omit it from the recipe.

You need:

Prep work: Preheat oven to 375 degrees F. and grease a 12 cup muffin tin.
Cut the butter into cubes.  They are easier to incorporate into the flour when in smaller pieces.

Mince the onion.  I tend to use mostly red onion in all my dishes however you can use whatever you have on hand.

Grate the cheese.  The sharper the cheddar you use the cheesier the taste.

Grate the zucchini.  Zucchini is packed full of water to you need to squeeze out any excess moisture.  Just grab a handful of the grated stuff and squeeze.

Now let’s put it together. In a large bowl mix together the flour, baking powder, sugar and salt.

Add the butter and with a pastry blender cut it up into the flour. Make sure you don’t leave any large pieces of butter.

Add the cheese and mix well. Make sure you don’t have large clumps of cheese. It would be good if you could guarantee that you got the biscuit with that clump however it’s not likely to happen unless you eat the whole pan yourself.

In another bowl beat together the egg and the milk.

Add the onion, zucchini and Dijon mustard. Dijon mustard has a very pungent taste but don’t be concerned if you don’t like it, the taste isn’t recognizable in the finished product.

Mix everything together well.

Add the milk mixture to your bowl of flour.

Stir just enough to make sure everything is combined, but don’t over mix.

Drop evenly into your muffin tins.

Bake in the oven for 30-35 minutes or until tester comes out clean.

These are really good right out of the oven but you can let them cool, wrap them in foil and reheat as needed or eat them cold.

Zucchini and Cheddar Biscuits

1. Preheat oven to 375 degrees F and grease 12 muffin tins.
2. Mix together flour, baking powder, sugar and salt in large bowl.
3. Using a pastry blender cut in the butter until it resembles coarse crumbs.
4. Mix in the cheese.
5. In another bowl mix together the eggs and milk. Stir in the onion, zucchini and mustard.
6. Add the wet ingredients to the flour mixture until dough forms, do not over mix.
7. Spoon dough into muffin tins and bake for 40-45 minutes until toothpick inserted in centre comes out clean.