Blueberry Munchkins Recipe

Blueberry Stuffed Munchkins. Exploding blueberries in the middle, rolled in cinnamon sugar, just amazing. Perfect once-in-a-while Saturday morning breakfast. These are fast and easy to make as well. No need for any donut cutters. Nothing expensive, just delicious crispy goodness and love. There are very few foods as tempting and emotional as a donut.

Ingredients:

1/3 cup milk

2 tbs lemon juice

2 tbs shortening or butter

1/2 cup sugar

1 egg

2 cups white flour

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp nutmeg

about 4 cups oil for deep frying

1/3 cup white sugar

1 tsp cinnamon

Directions:

1. In a cup stir together the milk and lemon juice, set aside
2. In a medium mixing bowl cream the shortening and sugar together, until all the sugar is moistened.
3. Beat in the egg, mix well
4. Add the flour, baking soda, nutmeg and salt
5. mix dough until a slightly wet ball of dough forms
6. dump the dough onto a floured surface and roll out to about 1/4 in thickness
7. Cut out 3in. by 3in. squared of dough with a knife.
8. Place two medium blueberries in the center of every square and roll the squares into balls around the blueberries. Roll well between your hands. Make sure there is no place for the blueberries to leak out from.
9. Fry the munchkins in 350 degree F oil untill both sides are golden brown,
10. In a wide plate mix together the 1/3 cup of white sugar and cinnamon.
11. Roll the munchkins after being fried, into the cinnamon sugar and serve.
12. Enjoy!

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Whole Wheat Yogurt Pancakes Recipe

Unless your at Ihop and getting served, the average pancakes you get out of a box you’re adding water to aren’t going to be the delicious, thick, fluffy, filling ones they should be. There is nothing worse than a thin dense pancake, it doesn’t absorb any of that sweet syrup you drown it in and you end up having to eat like 8 pancakes to feel full. This recipe with the ideal ratio of yogurt (an acid) and baking soda will give you airy pancakes with structure to hold and mop up whatever topping, syrup, fruits you decide to devour a stack with. And plus their whole wheat, so their good for you too!

Pan: Medium or large frying pan greased with cooking spray or butter.

Ingredients:

1 cup whole wheat flour

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups plain yogurt (If you only have Greek or flavored yogurt read the  note below)

2 large eggs

1 teaspoon vanilla extract

1/4 cup oil (vegetable or light olive oil will work. Or even applesauce!!)

Note: If you only have Greek yogurt you can thin it out by mixing 1 1/2 cups of Greek yogurt with 1/2 cup of milk and a teaspoon of white vinegar. If you only have sweetened flavored yogurt, that will work fine just omit the 2 tablespoons of sugar,

Directions:

In a medium mixing bowl add the flours, baking soda, baking powder, sugar, and salt and whisk well until combined. In another small bowl, add the yogurt, eggs, oil, and vanilla. Whisk until combined. Add the yogurt mixture to the dry ingredients and whisk together  DO NOOOT OVER-MIX! The batter will be a little lumpy. Don’t freak out! If it is too thick add some milk. Let the batter rest while you preheat your pan.

Place a medium or large frying pan over medium low heat. Coat with cooking spray or some oil with a paper towel. After the batter has rested, spoon 1/4 cup of batter onto the pan. If your using a large pan you can add two at a time.

Place cooked pancakes on a bowl in the microwave while you cook the rest.

   Serve them with butter and maple syrup or go even healthier with my recipe for strawberry sauce!! Enjoy!