Join "Jayni's Kitchen" this week for "Making Mom's Day"
Host Jayni Carey and guests Ally Oliver and Rachel Van Horn will prepare the following recipes: Jumbo Blueberry Muffins, Mother's Day Scrambled Eggs and Fruit Salad with Strawberry Dressing.
A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.
Jumbo Blueberry Muffins
2 cups all-purpose flour
1 cup plus
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries, divided
2 tablespoons sugar
jumbo muffin papers
In a large bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, whisk together the egg, milk, butter and vanilla. Pour the egg mixture into the flour mixture and stir just until combined and the ingredients are moist. In a small bowl, mash Ï cup blueberries and stir them into the batter. Fold in the remaining blueberries. Spoon the batter into a jumbo muffin tin lined with jumbo muffin cups. Sprinkle with 2 teaspoons of sugar. Bake the muffins in a 350-degree oven for approximately 30 to 35 minutes, or until an inserted toothpick comes out clean. Makes six jumbo muffins.
Mother's Day Scrambled Eggs
1 tablespoon fresh thyme, rosemary, or chives, chopped (or other fresh herbs of choice)
1 tablespoon sour cream
butter-flavored cooking spray
In a medium mixing bowl, beat the eggs, herbs, and sour cream until smooth. Spray a medium skillet with the cooking spray. Over medium heat, scramble the eggs until they are soft but not runny. Serves 2.
Fruit Salad with Strawberry Dressing
1 pint fresh strawberries, stemmed and halved, divided
1 teaspoon fresh mint leaves, chopped
1/2 teaspoon honey
1/2 cup light sour cream
1/2 cup seedless grapes
1/2 cup fresh red raspberries
1/2 cup blueberries
1/2 cup mandarin oranges, drained
1 banana sliced
Strawberry Dressing: Puree half of the strawberries in a blender or food processor. In a bowl, combine the strawberry puree, mint, honey, and sour cream. Set aside.
In a separate bowl, combine the remaining strawberries with the other fruits.
Place lettuce leaves on a large platter or four salad plates and arrange the mixed fruit on top. Pour some of the strawberry puree over the fruit salad. Serves 4.
- Recipes by Ally Oliver and Rachel Van Horn.