Blueberry Coffee Cake Muffins

Sometimes your ordinary breakfast isn't enough.  You've maxed out the corn flakes, yogurt, fruit and all other ready-made choices...and you're searching for something more.  This morning I had some family coming by, my mom was bringing my sweet niece Blair over to play with Sydney.  And well, none of my breakfast options were appealing to me.  I also had some dried blueberries from Costco living in my cupboard, and I distinctly remembered an Ina Garten recipe somewhere...  Aha!  There it was.  Blueberry Coffee Cake Muffins.  And I had all the ingredients.  Well, wasn't that meant to be...

Blueberry Coffee Cake Muffins

Here's what I used:

12 tbsp unsalted butter (1 1/2 sticks)
1 1/2 cups sugar
3 large eggs
1 1/2 tsp pure vanilla extract
8 oz (1 cup) sour cream (I used light)
1/4 cup milk (I used whole)
2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 pints fresh or dried blueberries (I used dried)

Here's what I did:

Preheated oven to 350 degrees and placed paper liners in muffin pan.  Sprayed just a touch of Pam into each liner to prevent sticking.  I sometimes lose the bottom of the muffin to the liner...so this helps.

In my Kitchen Aid mixer with paddle attachment, mix butter (softened) and sugar until creamy and light, about 5 minutes.  With speed on low, add eggs one at a time, vanilla, sour cream and milk.  In a separate bowl, combine all dry ingredients, by sifting through a fine mesh strainer.  Then add these ingredients to the mixing bowl, until just combined.  Resist the urge to overmix.

Gently fold the blueberries into the batter.  And then using an ice cream scoop or large spoon, add batter to muffin liners.  Bake for 25 minutes, or until just golden brown on top.  This mix made 16 nice sized muffins...  They didn't last long.

Hodge Podge Fritatta

You know the days where you only have minimal food in your fridge, and you wonder what you're going to eat? Its too cold outside to consider driving to the grocery store, you hurt your back and just want something warm and comforting to eat? Well, maybe not all of that...but you get the picture. What the heck are you going to make for breakfast?? My own Hodge Podge Fritatta is really an homage to Goulash, or any other recipe where you just throw in what you've got and hope for the best. In this case it was REALLY successful. Everyone says so, right this very moment. Even Sydney. "Yummy Yummy?!" over and over again.

Take creative license in modifying this for what you've got laying around.

Hodge Podge Fritatta

Here's what I had (used):

1 cup mini tater tots
1 cheddar bratwurst (hot dog)
1 roma tomato, chopped
1/2 cup shredded cheddar/jack cheese mix
6 eggs, beaten
1 tbsp butter
S&P

Here's what I did:

Preheated oven to 350 degrees.

In a medium-sized skillet over medium heat I added my frozen tater tots and butter (just to keep them from sticking to the pan - you could also try Pam). About 5 minutes, and once softened, I cut each in half and let them start to crisp. At this point I cut my bratwurst lengthwise, and then into 1/4" little pieces, and added them to the skillet. Once heated through, I added the tomatoes and beaten eggs, shredded cheese, salt and pepper to taste. I stirred several times to incorporate all ingredients.

Then I put my oven-safe skillet into the oven for 15-20 minutes. Delish. Texture of a quiche. Easy, easy, easy. Everyone was happy.

THE END. :)