Supper Menus
August 2nd-7th
Monday
schzewan chicken, white rice, orange jasmine passion fruit tea, fortune cookies
Tuesday
crispy tacos, spanish rice, refried beans
Wednesday
spiral pasta salad
Thursday
out for sandwiches
Friday
spaghetti, olive garden salad, focaccia bread, chocolate marble cheesecake pie
Saturday
kung pao chicken, white rice
Monday, August 2, 2010
Blueberries and Cream Muffins
Blueberries and Cream Muffins
12 servings
2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup butter, melted
1 cup fresh or frozen blueberries
for filling
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the blueberries. Spoon about 2 round tablespoonfuls into greased muffin cups. In a small bowl, beat cream cheese, egg, sugar and salt; place about 1 tablespoon in the center of each muffin cup (do not spread). Top with remaining batter. Bake at 375° for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely and enjoy!
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup butter, melted
1 cup fresh or frozen blueberries
for filling
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the blueberries. Spoon about 2 round tablespoonfuls into greased muffin cups. In a small bowl, beat cream cheese, egg, sugar and salt; place about 1 tablespoon in the center of each muffin cup (do not spread). Top with remaining batter. Bake at 375° for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely and enjoy!