This week I’m doing one for a sweet lady, Grace E. She loves muffins. I hope she enjoys this one.

BLUEBERRY CREAM MUFFINS

4 c all purpose flour

1 c sugar

6 t baking powder

1 t salt

2 eggs

2 c milk

½ c butter melted

2 c fresh or frozen blueberries

 

Filling:

8 oz cream cheese

1 egg

1/3 c sugar

Dash salt

In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk and butter. Stir into dry ingredients just until moist. Fold in the blueberries (do not thaw frozen berries). Spoon two round tablespoons into each greased muffin cup. In a small bowl, beat cream cheese, egg, sugar and salt. Place 1 T in the center of each muffin cup (do not spread.) Top with remaining batter. Bake a 375 degrees for 18 to 20 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pans to wire rack to cool completely. Makes two dozen muffins. 

CHICKEN-APPLE SKILLET

3 lb. boneless skinless chicken breast chopped

2 T oil

1 garlic clove minced

1 c apple juice

¼ c chicken broth

1 T ginger peeled, minced

1 c yogurt 

1 T cornstarch

2 apples cored, peeled, chopped

Pepper to taste

8 oz. pkg. fine egg noodles, cooked

Saute chicken in oil until juices run clear. Remove chicken to platter. Saute onion and garlic in same pan until tender. Add broth, apple juice and ginger. Heat over medium heat until liquid is reduced to one cup. Stir in yogurt and corn starch in bowl and add to skillet. Mix in apples and chicken. Season with pepper. Reduce heat and simmer for five minutes. Spoon over warm noodles. Serves four. 

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Have a great week and like I always say live, laugh and love, and remember to spend time with family and friends. God bless you all.