Easy Blueberry Muffins
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk (any type – whole, 2%, or almond milk)
- 1 teaspoon vanilla extract
- 1 cup frozen blueberries (do not thaw)
Directions:
- Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, beat the egg lightly. Then add the vegetable oil, milk, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are okay. The batter should be thick and lumpy.
- Gently fold in the frozen blueberries into the batter. Be careful not to overmix as this can cause the blueberries to bleed into the batter.
- Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely, or serve warm.
Creamy Mac and Cheese
Ingredients:
- 1/2 lb box of elbow macaroni noodles
- 1 cup American cheese blend (shredded)
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Bring a large pot of salted water to a boil. Add the elbow macaroni noodles and cook according to package instructions until al dente. Drain the cooked noodles and set aside.
- In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the roux becomes light golden brown.
- Gradually pour in the milk while whisking continuously to avoid lumps. Cook the mixture for 2-3 minutes until it begins to thicken.
- Reduce the heat to low and gradually add the shredded American cheese blend to the sauce, stirring until the cheese is melted and the sauce is smooth and creamy. Season with salt and black pepper.
- Pour the cheese sauce over the cooked macaroni noodles in the pot, stirring gently until the noodles are evenly coated with the sauce.
- Transfer the macaroni and cheese mixture to the prepared baking dish, spreading it out evenly.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and the top is golden brown.
- Remove the baked macaroni and cheese from the oven and let it cool for a few minutes before serving. Enjoy your delicious homemade mac and cheese!