Quick blueberry Muffins


Picture source:http://www.bettycrocker.com/recipes/blueberry-muffins/ca00251f-d317-4b55-bdce-d32fa7d8c142

I’ve been looking for a very quick, but nice tasting breakfast recipe. After testing dozens of recipes I found one that really only took me 10 minutes. I found this easy recipe on food.com.


Serving size: about 9 muffins

2 cups Bisquick (reduced fat is fine, too)
1/3 cup sugar
2/3 cup milk
2 tablespoons vegetable oil
1 egg
3/4 cup organic frozen blueberries (smaller, juicier)


  1. Heat oven to 400 degrees
  2. Grease muffin pan well.
  3. Stir all ingredients except blueberries in medium bowl, just until moistened.
  4. Fold in berries.
  5. Divide batter evenly in 9 muffin cups.
  6. Bake 13 to 18 minutes or until golden brown.
  7. Cool slightly and remove from pan to wire rack.



AMAZING Pumpkin pie bread

For a while now I have been searching for the right pumpkin bread recipe. You have to get the right mix of moist, but not too gooey. I found this pumpkin pie bread recipe and figured I would give it a try. My family usually passes on the pumpkin bread or dump a pack of chocolate chips in. I feel that chocolate chips take away the pumpkin flavor. They took one bite of it and loved it. I made 20 small loafs and they were gone within three days.

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 3 cups white sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1 (15) ounce can of pumpkin puree
  • 1/2 cup water


  1. Preheat oven to 350 degrees F (175 degrees C) Grease two 9×5 inch loaf pans, or 25 mini loaf pans.
  2. Sift together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  3. In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water. Divide evenly into pans.
  4. Bake in a preheated oven for 60-70 mins (loafs) or 10-20 mins (small loafs), or until toothpick comes out clean.