Spring-time treats!

Let’s finally celebrate spring and make some treats to share with neighbors and friends.

Lemon Burst Loaves

1-3/4 c. flour

3/4 c. sugar

1 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. salt

1 c. sour cream

1 large egg

1/3 c. butter, melted

1 to 2 Tbls. grated lemon peel

1 Tbls. lemon juice

For the glaze:

2 Tbls. lemon juice

2/3 c. powdered sugar

Preheat the oven to 350 degrees. Grease and flour four mini-loaf pans.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

In another bowl, beat the sour cream, egg, butter, lemon peel, and lemon juice until smooth.

Make a well in the dry ingredients and add the wet ingredients. Stir just until moistened.

Fill the prepared pans two-thirds full. Bake for 25 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for five minutes before removing the loaves from the pans to a wire rack to cool.

For the glaze, stir the lemon juice and powdered sugar together. Add more lemon juice or powdered sugar if necessary to reach a drizzling consistency. Pour over the tops. Brush drippings back over the top to cover.

Blueberry Muffins

1 c. blueberries

1/4 c. brown sugar

1/2 c. plus 2 Tbls. sugar

1/4 c. plus 2 Tbls. vegetable oil

2 eggs

1-1/2 c. plus 2 Tbs. flour

1-1/2 tsp. baking powder

1/4 tsp. salt

1-1/2 Tbls. milk

Preheat oven to 350 degrees. Lightly grease a 12-cup muffin tin.

In a small saucepan, combine blueberries and brown sugar and bring to a simmer over medium heat. Cook until the blueberries begin to burst, about five minutes. Remove from heat and allow to cool.

Combine granulated sugar, oil and eggs and mix until smooth.

In a medium bowl, whisk together flour, baking powder and salt. Add the sugar mixture to the flour mixture and whisk just until dry ingredients are incorporated. Fold in blueberries and syrup.

Divide batter between cups of muffin tin. Bake until tops are golden, about 12 minutes.

To make large muffins fill cups half full and bake 20-22 mins.

Monkey Muffins

1/2 c. butter, softened

1 c. sugar

1 egg, beaten

1 tsp vanilla

1-1/2 c. ripe banana, mashed

1-1/2 c. flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp salt

1 c. mini chocolate chips

1/2 c. chopped pecans

Blend butter and sugar. Add egg and vanilla; beat until combined. Blend in banana. Combine flour, baking powder and soda and salt; add to butter mixture and mix well. Stir in chocolate chips and pecans. Fill greased mini muffin tins half full. Bake at 350 degrees for 12-14 minutes.