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 egg

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

4 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

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

lettuce leaves

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.