Blueberry Muffins

Hi readers!

It's blueberry picking season! Fresh blueberries can inspire a lot of great recipes - cakes, muffins, parfaits, overnight oats, and the list goes on... Here's a simple recipe for blueberry muffins with a cinnamon crumble topping.

*Yields 12 small muffins or 6 large ones*

Ingredients:

For the muffins:

1 1/2 cups flour
3/4 white sugar
1 tsp salt
2 tsp baking powder
1 egg
1/3 cup vegetable or canola oil
Milk
1 1/2 cups blueberries

For the topping:

2 tbsp white sugar
2 tbsp brown sugar
3 pats butter, softened
3 tbsp flour
1 tsp cinnamon

Instructions:

In a mixing bowl, combine all dry ingredients. In a measuring cup, add the oil and the egg. Then add enough milk to make it equal one full cup. Whisk the wet ingredients and then add into the dry ingredients. Mix these on a low speed until all are combined. Gently fold in the blueberries into the batter. Spray your muffin tin with nonstick spray, and scoop in the batter. Now, mix together the ingredients for the topping. The butter needs to be cut into tiny chunks. Once mixed together, put a spoonful of the topping onto each of the muffins.

Bake at 400 degrees for about 15-18 minutes. Enjoy!

Pressure Cooked Corned Beef

Hi readers! It's been a little while, but I'm back with a great recipe just in time for St. Patrick's Day! I recently bought the Ninja Foodi, which has many features, one being a pressure cooker. I have to say this was my first time pressure cooking and I was nervous to do it, but the Foodi has several safety features and if you follow the instruction manual, it is very simple.

I made a corned beef along with mashed potatoes and steamed carrots and it was a hit! Here is my recipe.

Ingredients:

4 lb corned beef, flat or point cut
Seasoning packet - included with corned beef
1 cup chicken broth
1/4 cup balsamic vinegar
4 cloves garlic, peeled
1 onion, quartered

Instructions:

Rinse your corned beef under cool water. This removes some of the extra saltiness which I find overwhelming. Place your beef fat side down into the pressure cooker dish insert. Sprinkle the seasoning packet onto the beef. Pour in your chicken broth and balsamic vinegar. Toss in the onion chunks and whole peeled cloves of garlic. Set your pressure cooker to the high setting for 75 minutes. I prepared my potatoes and carrots on the stovetop while the corned beef was on the tail end of the cook time, but you could use the pressure cooker to make them after the beef is done. Online recipes recommend a cook time of 3-5 minutes for them if using a pressure cooker.

After the beef is cooked, the Foodi will begin releasing the steam/pressure slowly. It may take about twenty minutes for this to be completed.

When completed, remove your corned beef, slicing it against the grain before serving. The meat should be falling apart easily. Serve with your choice of sides - cabbage, carrots, potatoes, or anything else you like. I also like some mustard on the side for my corned beef. Enjoy!