Tuesday, January 22, 2013

Strawberry Jam Muffins

Review: They are soooo good. I definately reccomend heating them up before you eat them!

2c - flour
2/3c - sugar
1tbs - sugar
1tbs - salt
1c - milk
1/4c - vegetable oil
1 - large egg
1/4c - strawberry jam
1/2tsp - cinnamon

1. Preheat oven to 400°. Spray a 12-cup muffin pan with nonstick cooking spray. Mix the flour, 2/3c sugar, baking powder, and salt in a large bowl. Combine the milk, vegetable oil and egg in a medium bowl. Add the milk mixture to the four mixture, stirring gently, until the dry ingredients are moistened.
2. Fill the muffin cups halfway with batter. Place 1tsp jam in the center of the batter. Pour the remaining batter over the jam.
3. Combine the remaining sugar with the cinnamon in a small bowl. Sprinkle the mixture evenly over each muffin. Bake until golden, 12-15 minutes. Let cool in the pan for 5 minutes before transfering to a wire rack. Serve warm.

Strawberry Jam Muffins

Saturday, January 19, 2013

Peanut Butter Cookies

Review: Peanut butter cookies are by far my favorite cookies. They always come out so soft and gooey, but they don't taste too sugary.

1/2c - granulated sugar
1/2c - brown sugar
1/2c - peanut butter
1/4c - shortening
1/4c - butter
1 - egg
1 1/4c - flour
3/4tsp - baking soda
1/2tsp - baking powder
1/4tsp - salt

1. Mix sugar, brown sugar, peanut butter, shortening, butter, and egg in a larg bowl. Stir in remaining ingredients. Cover and refrigerate about 2hrs or until firm.
2. Heat oven to 375°
3. Shape dough into 1 1/4in balls. Place about 3in apart on ungreased cookie sheet. Glatten in crisscross patter with fork dipped into sugar.
4. Bake 9-10 minutes or until light golden brown. Cool 5 minutes.

Peanut Butter Cookies