Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.
Yields: 12 muffins
Lately I've posted yummy calorie filled treats..maybe its because I'm not eating yummy, amazing, to die for goodness right now..Im down 20 pounds and have A LOT more to go (like 20 more, cheer me on pretty please)..So I think after this the healthy meals will be posted..I need to stop torturing myself..ENJOY
Fresh and different with a hint of lemon. The cookie base is not too sweet to make up for sweetened blueberries and the white chocolate chips.
Servings: about 2 dozen cookies
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
1 1/3 c all purpose or white whole wheat flour
½ tsp baking soda
¼ tsp salt
1/3 cup butter, softened
2/3 cup sugar
1 large egg
zest from half a large lemon (about 1 tsp)
1 tsp lemon extract (or you can use some or all the juice from half a large lemon)
¾ cup white chocolate chips
¾ cup sweetened dried blueberries
Preheat oven to 375.
In medium bowl whisk flour, baking soda, and salt.
In large bowl beat together butter and sugar. Beat in egg. Add zest and lemon extract or juice and combine until smooth. Stir in flour mixture and until combined. Mix in chips and blueberries.
Drop tablespoon-fulls onto large nonstick or parchment covered baking sheet. Bake for 8-10 minutes until just golden on edges. Transfer to a wire racks to cool.
Im just a girl who grew up to be a wife and mother, who now likes to make people happy with fun and pretty food..so this is where the fun begins..I love my life, I love my family, I love my friends and I love that I know who I am and where I came from..I know this story will end Happily Ever After and that's all Im asking for..