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Birda Mae's Recipe Corner : Refrigerator Sweet Muffins

                                               I got this image from here

Ingredients:
41/2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup sugar
4 teaspoons baking powder
1 teaspoons baking soda
1 teaspoon of salt
2 cups buttermilk
3/4 cup oil
1 1/2 teaspoons vanilla
3 eggs

1.  In large bowl,combine flour, brown sugar,sugar,baking powder baking soda and salt;mix well.
Add buttermilk,oil vanilla and eggs;stir just until dry ingredients are moistened.  Batter can be baked immediately or stored in refrigerator for up to 5 days.

2.  When ready to bake, heat oven to 375oF.  Grease bottoms onl of desired number of muffin cups or line paper baking cups .Sitr batter; fill greased muffin cups 2/3 full.

3.  Bake at 375o F.  for 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.   Serve warm.
My variation: 1/2 cup of dried cranberries, 11/2 cups of sugar (ran out of brown sugar) and 1/2 cup walnuts.
Other Variations:
Chocolate chips:Fold in 1/3 cup minature semi-sweet chocolate chips
Staples  sold me a Usb cord that does fit my Canon but doesn't work I am already frustrated with Best buy
any hoo.  I got this recipe from
Pillsbury Best Muffins and Quick Breads Cookbook: Favorite Recipes from America's Most-Trusted Kitchen This is my go to book for quick breads I love it because they  include variations.
This recipe is linked up to:Cookbook Sundays,Hearth and Soul,Tuesday Night Supper Club,Tempt my Tummy Tuesday,Tasty Tuesday,Menu Inspiration Monday,Just Something I Whipped Up andWhatcha Making Wed

Comments

Brenda said…
What a great recipe, quick and easy and I love the fact the batter can be stored in the refrigerator. Muffins when you want! Thank you so much for sharing this recipe with Cookbook Sundays!
Bethany said…
yuuum! Thank you for sharing those - our family loves muffins!
Miz Helen said…
These look like Great Muffins. Thank you for sharing and you have a great week!
ok, those look amazing. I'm going to have to make them now!

I have a giveaway going on right now that you might be interested in!
Christy said…
major yum! thank you for sharing this lovely recipe with tuesday night supper club!

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Bird a Mae'so Recipe Corner: Chicken with Carrots and Potatoes (Cooking Light)

Ingredients
1 3/4 cups vertically sliced onion
Cooking spray
2 cups baby carrots
6 small round red potatoes (about 1 pound) ,cut into 1/4 inch slices
1/2 cup fat-free , lower-sodium chicken broth
1/2 cup dry white wine
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3. Combine paprika, remaining 1/4 teaspoon salt,and remaining 1/4 teaspoon pepper;rub over chicken.  Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken.
Cook 3 minutes on each side or until browned. Arrange chicken on top of vegetables.
4.Cover and cook on Low for 3 1/2 hours or until Chicken  is done and veg…