Mini Blueberry Muffins

2 1/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
2 large eggs
3/4 cup milk
2/3 cup vegetable oil
1 1/4 cups sugar
1 tsp vanilla extract
1 cup blueberries, fresh or frozen

Preheat oven to 375'. Mist 2 24-cup miniatre-muffin tins with cookign spray.

In a bowl, mix flour, baking powder, cinnamon and salt. In a seperate bowl, whisk eggs, milk, oil, sugar and vanilla. Stir dry ingredients gently into milk mixture. Fold in berries.

Spoon batter into muffin tins so they're 3/4 full. bake until a totohpick inserted into center of a muffin comes out clean, about 15-20 minutes. Let cool in pans on wire racks for 5 minutes, then turn muffins out onto racks. Serve warm.

Tip: Stir a few tesp of grated lemon zest or orange zest into the milk mixture.

Apple Blackberry Pie

Cooking Spray
2/3 cup cugar
2 tbsp cornstarch
1/8 tsp salt
4 apples, cored, peeled, sliced 1/4 inch thick
1 pint fresh blackberries
1 refrigerated pie crust
1 tsp each milk and sugar


1. Preheat the oven to 375'. With the spray, coat a 9 inch glass pie plate. In bowl, mix sugar, cornstarch and salt. Add apples and berries. Mound in glass dish; gently press to compact.
2. Unfold crust; brush with milk; sprinkle with sugar. With 1/4 inch round cookie cutter, cut out circles 1 inch apart; bake circles along with pie for cooke snacks. Transfer crust to dish. Flute edges of crust. Place on baking sheet.
3. Bake for 50 minutes, covering edge if browning too quickly, until apples are tender, crust is golden. Let cool.