Awesome Blueberry Muffins

shared by Patty H. (moist and delicious)

Ingredients

3 cups minus 2 tablespoons flour
1 teaspoon baking soda
2 teaspoons baking powder
heavy pinch of salt
dash of nutmeg
1 cup sugar
1/2 cup vegetable oil
1 egg
1 generous cup plain yogurt
2 cups fresh blueberries (I used frozen)
capful of vanilla extract
cooking spray or softened butter, for muffin tins

Directions:

1. Preheat oven to 375 degrees.
2. In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.
3. In another large bowl whisk together sugar, oil, capful of vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.
4. Add blueberries and stir 3 times.
5. Add mixture to well-buttered muffin pans.
6. Bake 20 to 25 minutes and allow to cool completely.

Easy English Muffin Bread

shared by Patty H. (Kristin R. made this and posted the recipe; I tried it and it really was easy and good)

Ingredients:

5 cups all-purpose flour

4 1/2 teaspoons dry active yeast

1 T. sugar

1 teaspoon salt

2 cups warm milk

1/2 cup warm water

cornmeal

Directions:

1.     In a large bowl, mix half of the flour with the yeast, sugar, salt, milk, and water. Make sure the water and the milk are warm so they help to activate the yeast. Mix together for a few minutes to give the yeast a chance to activate.

2.     Add in the rest of the flour and mix until just combined. I simply mixed my dough together by hand (it's sticky!) but you can use a stand mixer if you have one. Make sure you do not overmix.

3.     Grease 2 loaf pans and sprinkle cornmeal in the bottom of each pan. Divide the batter into the pans, sprinkle more cornmeal on the top, and let it rise in a warm place until doubled in size.

4.     Bake at 375 for 35 to 40 minutes.