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Italian Recipe Eggplant Lasagna (Melanzane)

Join us at Vito's Italian Cucina when this week we dish up another one of my Mothers Favorite's " Eggplant Lasanga" and this episode we will also be entertained by the musical artistry of Reno Di Bono. Don't miss it folks ....... Ciao 4 Now !

 

Blueberry Buttermilk Muffins

Giant, fluffy muffins with delicious cinnamon and brown sugar crumble topping. Serves 8
Difficulty Cost
Category: Desserts & Puddings  -  Author: Rose Maringal
Ready in: 30 min  - 
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Blueberry Buttermilk Muffins

Ingredients

For 8 people ()

  • 1.5 cups all purpose flour
  • 0.75 cups white sugar
  • 0.5 teaspoon salt
  • 2 teaspoon baking powder
  • 0.33 cups vegetable oil
  • 1 large egg
  • 0.33 cups buttermilk
  • 1 cups blueberries (fresh or frozen)
  • 0.25 cups white sugar
  • 0.25 cups brown sugar
  • 0.33 cups all purpose flour
  • 0.25 cups butter (softened)
  • 1.5 teaspoon finely ground cinnamon

Directions

  1.  
    1. Begin heating oven at 400 degrees F (200 C). Grease muffin tin or line with paper cups.
    2. Mix flour, sugar, salt and baking powder. In another bowl, combine vegetable oil, egg and buttermilk. Mix together with flour mixture. Add in blueberries (or other fruit). Fill cups all the way to the top, and sprinkle on the crumb topping (see next step)
    3. For the crumb topping: Mix topping ingredients: white and brown sugar, flour, butter, and ground cinnamon. Add to muffins before baking. *
    4. Bake for 20 to 25 minutes, or fully cooked and until golden.
  2. *TIP: If you prefer extra topping, reduce the amount of butter (to about two tablespoons), and increase the amount of sugar used in topping to keep muffins from sinking. 
  3. Note the last 5 ingredients are for toppings

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