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Blueberry Muffin

Recipe via: <a href="http://www.cookinglight.com">Cooking Light </a><br />
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Extra Fiber and nutrition make this recipe a great way to use up the last of your 10 lb box of Fresh Blueberries (picked up at the farm stand last Friday) I'll have to go back tomorrow to restock. <br />
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1 2/3 cups quick-cooking oats<br />
2/3 cup all-purpose flour (about 3 ounces)<br />
1/2 cup whole wheat flour (about 2 1/3 ounces)<br />
3/4 cup packed light brown sugar<br />
2 teaspoons ground cinnamon<br />
1 teaspoon baking powder<br />
1 teaspoon baking soda<br />
3/4 teaspoon salt<br />
1 1/2 cups fat-free buttermilk<br />
1/4 cup canola oil<br />
2 teaspoons grated lemon rind<br />
2 large eggs<br />
2 cups blueberries<br />
2 tablespoons all-purpose flour<br />
Cooking spray<br />
2 tablespoons granulated sugar<br />
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Preheat oven to 400°.<br />
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Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl. Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture. Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist. Toss berries with 2 tablespoons flour, and gently fold them into the batter.<br />
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Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.

Blueberry Smoothies for hot weather

When its this hot, I premake my smoothies by blending blueberries, banana and peaches with a little juice. I prefer apple, my daughter orange. We keep the blend mix in the fridge (for 2-3 days max), and when we want a little cool pick me up, we just add ice to the mix and blend it up...and its a perfect ....Breakfast, Lunch or Snack...and sooooo easy... almost as easy as pulling a popsicle out the freezer, and oh so much better for you.

Stay Cool

Prizewinning Orange Scones with Berries and Cream

Ingredients:
• 2 c sifted all-purpose flour
• 1 T baking powder
• 1t salt
• 2T granulated sugar
• 5 ½ T unsalted butter, chilled and cut into pieces
• 1 extra large egg, beaten
• ½ cup heavy (whipping) cream
• 2T unsalted butter, melted
• ½ c granulated sugar
• 1T orange zest
• 6 to 8 c fresh berries washed and dried (such as blueberries, strawberries,
raspberries, blackberries)
• ¾ to 1 c granulated sugar, depending on how sweet the berries are
• 1 to 1 ½ c heavy (whipping) cream, whipped and lightly sweetened
with 2t of granulated sugar
Directions:
Preheat the oven to 425º F. Lightly grease a baking sheet and set aside.
In a small bowl, stir together the flour, baking powder, salt and sugar. Using a pastry blender, 2 knives, or your fingertips, cut the butter into the dry ingredients until it resembles coarse cornmeal. In a small bowl, combine the egg and cream and add to the flour mixture, mix until just blended together.
Turn out the batter onto a lightly floured board and knead for 1 minute. Roll dough into a rectangle approximately 4 inches by 8 inches. Brush the dough with the melted butter. Sprinkle with sugar and orange zest. Roll up, jelly-roll fashion, and seal the long seam by pinching it together lightly with your fingers.
Cut the roll into eight 1 inch thick slices. Lay slices down sideways on the prepared baking sheet and bake for 12 to 15 minutes, or until scones are golden.
Slice the strawberries and place in a large pretty bowl with other whole berries if available. Sprinkle with sugar and refrigerate for 1 to 2 hours. To serve, heap spoonfuls of berries over each scone and top with freshly whipped cream.
Makes 8 scones