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Black Bean, Corn, and Salsa Salad

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Black Bean, Corn, and Salsa Salad

Black Bean, Corn, and Salsa Salad

Tasty, delicious, tasty! Twice in the last month, I have included this in my meal prep. The flavours are amazing, and I adore how simple the preparation is.

This Black Bean and Corn Salsa Salad is full of fresh, crisp, flavorful ingredients! Serve this salad as a side dish with your favorite protein or as a salsa with tortilla chips.

Frequently Asked Questions

Can I Make the Salad Ahead of Time?

Yes. This salad can be made the night before serving and holds up great. It can be served cold or at room temperature, which makes it a great option to bring to barbecues, potlucks and other get togethers.

What Can I Use Instead of Honey So the Salad is Vegan?

I suggest substituting the honey with maple syrup. If that isn’t an option for you agave would also work.

How Long Will the Salad Keep?

The salad keeps for 3-4 days in the refrigerator. The longer it sits the more liquid will be released from the tomatoes and cucumbers, but it still tastes great.

Is the Salad Spicy?

This all depends on the jalapeño you end up with. Some are spicy and others are as mild as a bell pepper. If you are sensitive to spice just omit the jalapeño. Some people find poblano or Anaheim chiles to be mildly spicy, although I’ve never encountered this. If you’re concerned, use a green or red bell pepper.

INGREDIENTS

  1. 1 cup Farro
  2. ½ veggie stock cube (optional)
  3. 1.5 cup corn (fresh, frozen or canned)
  4. 15 oz black beans (cooked)
  5. 1/3 cup green onions, chopped (optional)
  6. 1/3 cup cilantro, finely chopped (optional)
  7. ¾ cup chunky salsa
  8. ¼ teaspoon salt (optional)

INSTRUCTIONS

Cook the Rice

  1. Cook the rice according to the package directions. If desired, substitute low sodium veggie broth instead of water while steaming or add 1/2 of a veggie stock cube to the while you bring the water to a boil

  2. If you are using a rice cooker or Instapot follow directions for your specific device on how to cook the rice.

Prep the Veggies

  1. While the rice cooks, chop the green onions, and cilantro and set aside.

  2. Microwave the corn for 1 – 2 minutes. Drain off any excess liquid.

  3. Rinse the black beans under warm water if you are using canned black beans

  4. Mix all the veggies in a bowl. Add the salsa.

    Allow the rice to cool slightly then gently add to the bowl with the veggies.

Mix until well combines

  1. Taste and add more salt and pepper as needed.
  2. Serve and enjoy!

Recipe Adapted From:Nikki vagan’s black bean.

Put it in your house and you will never see flies or mosquitoes again the natural remedy

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Put it in your house and you will never see flies or mosquitoes again the natural remedy

Put it in your house and you will never see flies or mosquitoes again the natural remedy

The bothersome buzz of flies and mosquitoes increases as winter’s chill disappears and spring’s warmth draws near. These pests not only make it difficult to enjoy the warmer months, but they also present health problems because they can spread diseases like malaria, dengue, and yellow fever. Thankfully, there are natural strategies that work well to ward them off.

Preventative Measures:

Ensuring your home is sealed against these invaders is crucial. This includes checking windows, doors, and any cracks for proper sealing. Removable mosquito nets can offer an added layer of protection without needing professional installation. Maintaining cleanliness is also key; avoid leaving food or waste exposed, as it attracts these pests.
While commercial insecticides are available, they may pose risks to health and the environment. Hence, natural remedies are a safer, equally effective alternative.

Natural Repellents:

Certain essential oils, such as lavender, citronella, and eucalyptus, are known for their mosquito-repellent properties. Additionally, planting repellent herbs like geranium, basil, or mint can deter flies and mosquitoes from your vicinity.

DIY Mosquito and Fly Repellent Spray:

To prepare a natural repellent that’s also effective against ants, you’ll need the following:
  1. 2 tablespoons of cloves
  2. 2 bay leaves
  3. ½ cup of white vinegar
  4. 1 glass of water

Instructions:

  1. Boil the Ingredients: Combine the water, cloves, and bay leaves in a pot. Bring to a boil and simmer for 10 minutes. This allows the insect-repelling properties of the cloves (rich in eugenol) and bay leaves to infuse the water.
  2. Let the mixture cool before filtering it. Next, strain it to get rid of the solid particles.
  3. Mix in the white vinegar after adding it. Vinegar increases the mixture’s effectiveness and strengthens its repelling qualities.
  4. Ready to Use: Pour the final solution into a spray bottle. This versatile repellent can be used for cleaning surfaces or sprayed in areas where pests are most prevalent, such as dining tables, floors, or near windows.
  5. This natural concoction leverages the potent properties of cloves and bay leaves to keep your home free from flies, mosquitoes, and ants without resorting to harsh chemicals. It’s an easy, effective way to enjoy the changing seasons without the annoyance of uninvited insect guests.

3-Ingredient Air Fryer Yogurt Cake Recipe

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3-Ingredient Air Fryer Yogurt Cake Recipe

3-Ingredient Air Fryer Yogurt Cake Recipe

This yoghurt cake recipe from Bake Only on YouTube is ideal if you’re searching for a quick dessert to create in your air fryer. This dish only requires three basic ingredients and is really simple to prepare. Your family will adore this delicious cake, and I’m sure they’ll be requesting more.

This yogurt cake has a soft and creamy texture. It is just 3 ingredients and doesn’t require flour, butter or oil, and is healthier than most traditional yogurt cakes. It only takes about five minutes to prepare the batter. This cake can be baked in the oven or cooked in the air fryer. It makes a great snack or dessert.

Ingredients:

  1. Two cups of Greek yoghurt
  2. Four eggs
  3. Four tablespoons(32 g) of cornflour

Instructions:

Step 1:

Apply cooking spray to the inside of a 6-inch round cake pan, and then line the interior with one big sheet of parchment paper, extending slightly over the pan and covering the entire interior. To ensure that the parchment paper adheres to the inside of the pan, press and crease it as necessary. It’s acceptable for the parchment paper to have creases and uneven edges. The cake’s edges won’t be completely round because the goal is for it to look rustic.

Step 2:

Add yogurt and eggs to a large mixing bowl. Whisk until eggs are thoroughly combined. If adding sugar, mix it in now. Add in the cornstarch and whisk until batter is smooth. Pour batter into the prepared baking pan.

Step 3:

To cook in the air fryer: Preheat air fryer to 320°F (160°C) and bake for about 20-23 minutes. Cake should be puffed up, the batter should not be jiggly or liquidy and the surface should have a caramelized appearance. The cake should deflate a little when it comes out but it shouldn’t shrink too much. To cook in the oven, preheat oven to 350°F (177°C). Bake for about 70-75 minutes or until cake is puffed up, the batter is no longer jiggly and the cake has a caramelized surface. When the cake comes out of the oven it will begin to deflate and may wrinkle.

Step 4:

Before serving, allow the cake to cool for about half an hour at room temperature and then store it in the refrigerator for at least two hours. My regular method is to create the cake the night before and store it in the refrigerator overnight. The flavours will intensify if the cake is left to rest in the refrigerator. Before serving, take the cake out of the refrigerator for 15 to 30 minutes to allow it to come to room temperature. Drizzle with honey or another sugar when serving, if you’d like.

NOTES

  • This cake has a very low level of sweetness. If you desire a sweeter cake, you can add about 1/4 cup of granular sugar to the batter (or 1/2 cup if you are using plain nonfat Greek yogurt with no sugar added). You can also drizzle honey on top before serving.
  • You can use a 6-inch one-piece round cake pan or a 6-inch round springform pan.

NUTRITION

serving: 1 slice, calories: 68 k cal, carbohydrates: 6 g, protein: 5 g, fat: 2 g, saturated fat: 1 g, sodium: 44 m g, fiber: 0.1 g, sugar: 2 g, net carbs: 6

3-INGREDIENT SPONGE CAKE

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3-INGREDIENT SPONGE CAKE

This European sponge cake is made in the most classic way! Using only three ingredients, you will get the most moist, leveled cake that pairs perfectly with any of your favorite creams.

What is a Sponge Cake?

Now, don’t try cleaning your dishes with this cake! You’ll be sorely disappointed. Okay, no more mom jokes, I promise. Below I will describe what makes sponge cake different than other types.

 

Sponge cakes are primarily made with eggs and a bit of sugar and flour. This makes this cake both light and airy and sturdy and absorbent. Therefore, sponge cakes are perfect for spreading on filling or topping with heavy fruits.

Tips for The Best Sponge Cake

  • Keep the eggs at room temperature before you make the cake. Room temperature eggs beat better!
  • Beat the eggs with sugar for at least 10 minutes, on medium-high speed in a stand mixer. The texture should be airy, yet stiff, and you should get thick ribbons. If using a hand mixer, you may need to beat for twice as long.
  • First, sift the flour. Eliminating any flour lumps or clumps will provide a homogeneous texture.
    When adding flour to the egg mixture, do it gradually in thirds. Use a rubber spatula to gently stir in the flour rather than a whisk to avoid over-mixing and compromising the fluff of your beaten eggs.
  • A 9-inch baking pan or bigger is what you need. When baking, this cake is prone to overflowing.
    A abrupt shift in temperature during the early baking process can cause the cake to collapse, therefore avoid opening the oven door during that time.
  • Prick the cake with a toothpick to see if it’s done baking. Don’t test until almost done baking.

🌟 INGREDIENTS:

  1. – 4 eggs
  2. 1 cup (200g) granulated sugar
  3. 1 cup (120g) all-purpose flour

🌟 INSTRUCTIONS:

1. Preheat your oven to 350°F (175°C). Grease and line the bottom of a round cake pan with parchment paper.
2. In a large mixing bowl, crack the eggs and add the sugar.
3. Using an electric mixer, beat the eggs and sugar together on medium-high speed for about 8-10 minutes until the mixture is thick, pale, and has tripled in volume.
4. Sift the flour into the egg mixture in small batches. Gently fold the flour into the batter using a spatula, making sure not to overmix. Be careful to fold in the flour thoroughly but gently to maintain the airiness of the batter.
5. Once the flour is fully incorporated, pour the batter into the prepared cake pan.
6. Bake in the preheated oven for approximately 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Remove the cake from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely.
8. Once cooled, you can serve the sponge cake as is or frost it with whipped cream, fresh fruit, or your favorite frosting.

Enjoy your homemade three-ingredient sponge cake! It’s a simple and versatile dessert that can be enjoyed on its own or with various toppings.

I love you all ❤️💕🥰

SPONGE CAKE

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SPONGE CAKE

This easy sponge cake recipe is a cinch to make and is a perfect base cake for so many recipes. And it only requires 3 ingredients, how awesome is that?

3-INGREDIENT SPONGE CAKE INGREDIENTS:

  1. – 4 eggs
  2. – 1 cup (200g) granulated sugar
  3. – 1 cup (120g) all-purpose flour

INSTRUCTIONS:

  1. Preheat your oven to 350°F (175°C). Grease and line the bottom of a round cake pan with parchment paper.
  2. In a large mixing bowl, crack the eggs and add the sugar.
  3. Using an electric mixer, beat the eggs and sugar together on medium-high speed for about 8-10 minutes until the mixture is thick, pale, and has tripled in volume.
  4. Sift the flour into the egg mixture in small batches. Gently fold the flour into the batter using a spatula, making sure not to overmix. Be careful to fold in the flour thoroughly but gently to maintain the airiness of the batter.
  5. Once the flour is fully incorporated, pour the batter into the prepared cake pan.
  6. Bake in the preheated oven for approximately 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Remove the cake from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely.
  8. Once cooled, you can serve the sponge cake as is or frost it with whipped cream, fresh fruit, or your favorite frosting.

Enjoy your homemade three-ingredient sponge cake! It’s a simple and versatile dessert that can be enjoyed on its own or with various toppings.

I love you all ❤️💕🥰

Air Fryer Crab Legs

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Air Fryer Crab Legs

Perfect for weeknight dinners and weekend cookouts, this recipe for Air Fryer Crab Legs is straightforward but elegant. This delicious seafood air fryer recipe only requires a few ingredients and can be prepared in under 15 minutes!

PREP TIME: 5 MINUTES

COOK TIME: 6 MINUTES

TOTAL TIME: 11MINUTES MINS

Recipe by :Marlynn Schotland

Ingredients:
  1. 1 Pound crab legs
  2. 1 Tablespoon olive oil ·
  3.  2 Tablespoon melted unsalted butter
  4. 1 Tablespoon chopped parsley ·
  5. Tablespoon minced garlic cloves
  6. ½ Tablespoon Old Bay seasoning
  7. 1 Tablespoon lemon Juice

Instructions

  1. Pat the crab legs dry with a paper towel, then place onto a sheet of aluminum foil that is just large enough to wrap around the crab legs.
  2. In a medium bowl, whisk together the olive oil, melted butter, garlic, parsley, Old Bay seasoning, and lemon juice.
  3. Brush the mixture over all sides of the crab legs. Bring the sides of the aluminum foil up to wrap the seasoned crab legs up like a bundle. Place into your air fryer basket.
  4. Air fry at 370° for 5 to 7 minutes.

  5. Serve with lemon wedges and additional melted butter, if desired.

Notes

Tips for buying crab legs: Most stores sell crab legs without the full crab, so look for just crab legs for this recipe. Dungeness crab legs and snow crab legs work well since they tend to have legs that fit into most air fryers. If you use King crab legs, you may need to add a little more cooking time since they are larger. You may also need to cut the crab legs and/or air fry them in two batches, depending on the size of your crab legs.

Safety tip: When the crab legs are done air frying, use tongs or oven mitts to carefully remove the foil packet from the air fryer. Before opening the foil packet, be sure your face is not directly over the packet when you open it, as hot steam will escape quickly

Nutrition

Calories: 110kcal | Carbohydrates: 1g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 239mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 286IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg

Air Fryer Donuts

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Air Fryer Donuts

 

These Air Fryer Donuts are absolutely the best yeast risen doughnuts ever with a pillowy, soft texture and an easy to make tasty glaze. This recipe is perfect to make on a lazy weekend day. Enjoy them for breakfast, brunch, or dessert. Air fried for just 3 minutes, this recipe is sure to become a treasure. This basic risen dough recipe works well with a variety of flavored donuts. Whether filled with jelly or cream, covered in cinnamon sugar, powder sugar, rolled in nuts, or glazed with a variety of icing recipes, this recipe is a kitchen staple.
Enjoy these fluffy, sweet, and heavenly donuts made with yeast risen dough, also known as fermented pâte in French. This dough is the key to most of the donuts (Dutch) sold today, so I decided to use it to make my own version of the delicious, heavenly soft pillows of donuts rolled in your favourite topping. Come eat them while they’re hot. I guarantee you won’t be able to stop at just one.
PREP TIME: 3 hours 
COOK TIME: 3 minutes 
TOTAL TIME: 3 hours  3 minutes 

Ingredients:

  1.  1 cup whole milk
  2. 3 cups bread flour
  3. 1 tablespoon plus 1 teaspoon active dry yeast.
  4. Three room-temperature egg yolks
  5. one teaspoon vanilla extract
  6. two tablespoons granulated sugar
  7. one teaspoon salt
  8. one-half cup unsalted butter slightly melted

For The Glaze

  1. three cups powdered sugar
  2. four teaspoons vanilla extract
  3. three tablespoons milk
  4. one teaspoon salt

Topping with Cinnamon Sugar:

  1. ¾ cup granulated sugar
  2. 1 tsp ground cinnamon

 

INSTRUCTIONS:
  1. Mix and incorporate. 1 tablespoon yeast with ¾ cup warm milk (110°F)
  2. Add ¾ cup of bread flour and stir until smooth.
  3. Place a plastic wrap over it and leave it in a warm place for half an hour.
  4. The remaining ¼ cup milk (boiled to 110°F) and 1 tsp yeast should be combined in a bowl using a whisk, food processor, or mixer attachment. Add the egg yolks, vanilla extract, and yeast/flour mixture.
  5. Blend, chop, or whip until smooth.
  6. Add the salt, sugar, and one cup of bread flour. Stir for thirty seconds.
  7. Add the butter and stir for 30 seconds, or until combined.
  8. To continue, either use the food processor with the dough hook attachment or by hand, adding ¼ cup of bread flour at a time. Once the dough begins to pull away from the sides and come together, pulse or knead it.
  9. To continue, either use the food processor with the dough hook attachment or by hand, adding ¼ cup of bread flour at a time. Repeat with the flour mixture and pulse or knead until dough begins to pull away from the sides and comes together. At this point, it might take up to 2-2½ cups. I used roughly a half cup.
  10. It will be sticky but soft and wet. It must not be so sticky that rolling it out is impossible.
  11. Grease a big basin with butter very lightly.
    Place the dough in the bowl, cover it with a kitchen towel or plastic wrap, and allow it to rise for half an hour in a warm place.
  12. Press down gently to release the air (degas).
  13. Recover and chill for a minimum of one hour and a maximum of twelve hours.
  14. Place two baking sheets on a liner, dust with flour, and set aside.
  15. Dust a spotless, level work surface with flour.
    Form dough into a ball. Dust the rolling pin and the dough’s surface with a little flour.
  16. Pat dough to a thickness of ½ inch.
  17. Cut 3-inch circles with a 1-inch circle in the centre (for the donut holes) using a donut cutter, then arrange the donuts 1-inch apart on baking pans that have been prepped.
  18. Give the dough 30 to 40 minutes, or until it doubles in size, to prove and rise in a warm place.

TIP:

When you gently touch a donut with your fingertip and it springs back slowly, the donut is ready. Dough needs extra time if it bounces back right away. Dough must be rerolled and proofed for 30 minutes if it does not spring back.
Set air fryer temperature to 350°F.

WHITE LINE DOUGHNUT

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INGREDIENTS WHITE LINE DOUGHNUT (Pillow Doughnut) RECIPE:

WHITE LINE DOUGHNUT Pillow Doughnut RECIPE: DOUGHNUTS are sugary snacks that can be purchased in bakeries and restaurants or produced at home. Here are the ingredients and instructions to prepare it whenever it’s convenient for you at home.

 

INGREDIENTS WHITE LINE DOUGHNUT (Pillow Doughnut) RECIPE:

  • 3 cups of flour
  • ½ cup sugar
  • 1 tbsp of instant dry yeast
  • 4 tbsp of margarine
  • 1 large egg (optional)
  • ½ tbsp vanilla flavour (optional)
  • ½ cup of warm water
  • Oil for frying (just enough to let the dough float).

 

 

INSTRUCTIONS WHITE LINE DOUGHNUT (Pillow Doughnut) RECIPE:

  • Mix the flour and yeast together into a bowl. Ensure to sift them first.
  • Sift other dry ingredients into the bowl and mix thoroughly.
  • Add margarine and mix.
  • Mix egg and flavour to form crumbs.
  • Make a well at the center and start adding warm water gradually until it’s soft and pliable.
  • Transfer to your table, sprinkle some flour and begin to knead to form a dough for about 20-25minutes. (Don’t overwork your dough).
    (It should have become stretchy after 25minutes of kneading).
  • Form a ball with it, place in a bowl and allow to rise for 40 minutes or until doubled in size.
  • After it doubles, punch it down and start forming your balls with your dough.
    (You can use scale to measure so that you have equal sizes).
  • Place each ball on a separate paper, (This will make it easy for you to drop in oil without deflating the dough).
  • Allow these to rise to until doubled in size.
  • Heat your oil until it is just hot enough to cook your dough.
    (To test for heat, just drop a small dough into the oil, If it floats immediately, your oil is good to go, if it sits back in the oil, it’s too cold for your dough).
  • Pick one dough, using the paper, drop carefully into the oil, you should see just tiny bubbles and not large ones.
    (Slow fry it, to ensure that it gets well cooked inside).
  • Flip the dough once it’s golden brown.
  • Place on kitchen towel to remove excess oil, allow to cool
    (You may desire to fill with jam or any filling of your choice).

 

TO FILL WITH JAM

  • Use a round nozzle and a piping bag to fill the jam.
  • Make a hole, insert the nozzle and squeezed the jam in it. That’s all.

Air Fryer Chinese Pepper Steak

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Air Fryer Chinese Pepper Steak

Air Fryer Chinese Pepper Steak, Bell peppers, onions, thinly sliced beef, and a delicious, savoury sauce combine to create the meal known as Chinese pepper steak.

Do you enjoy pepper steak but detest the oily mess it leaves behind? You may now prepare this traditional meal in your air fryer! This is an easy dish that makes a tasty and nutritious meal. Furthermore, there isn’t much cleanup needed—just throw the wasted materials in the garbage and you’re done! Thus, prepare your air fryer and cook some pepper steak right now. You’re going to love it!

Prepared in ten minutes

Cooking Time: Fourteen minutes

Minutes: Twenty-four minutes in total

Four servings.

 

Ingredients For Air Fryer Chinese Pepper Steak:

  • 1 large bell pepper, red
  • 1 large bell pepper, green
  • 1 large bell pepper, yellow
  • 1 medium red onion, diced
  • 1 pound flank steak, cut into strips
  • 1 tablespoon olive oil
  • 2 teaspoons garlic, minced
  • 1 teaspoon ground ginger
  • 1/4 cup soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

 

Instructions For Air Fryer Chinese Pepper Steak:

  • First, cut your meat into thin slices on a large chopping board, going against the grain.
  • To a big plastic bag, add all of your meat, olive oil, minced garlic, ground ginger, soy sauce, salt, and pepper.
  • To marinate, put the bag in the fridge for at least an hour. Although an hour will give you the greatest flavours, overnight is ideal.
  • When the steak is ready to cook, chop the onions and peppers and put them in the air fryer basket.
  • To evenly distribute the olive oil over the peppers and onions, add a few tablespoons and shake the basket. Put a timer on for ten minutes at 400 degrees Fahrenheit.
  • After 10 minutes, remove the basket from your air fryer and shake it. After 4 more minutes, place the steak on top of the onions and peppers, and set the timer for 5 more minutes. Verify the steak’s doneness and cook it for a longer period of time if desired.

Serve Ideas for Air Fryer Pepper Steak
Are you trying to find a tasty and simple side dish to go with your pepper steak that you fried in the air fryer? Here are a few of my top picks:

  • Buttered Noodles
  • Roasted Vegetables
  • Rice

Nourishment:
Serving: One Gramme243 kcal of calories12g of carbohydrates28g of protein10g of fat Three grams of saturated fat1g of polyunsaturated fatUnsaturated 5g of fat68 mg of cholesterol1458 mg of sodiumPotassium: 733 mg3g of fibre7g of sugar3853 IU of vitamin A160 mg of vitamin C46 mg of calciumIron: 3 milligrams

To Die For Blueberry Muffins

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To Die For Blueberry Muffins

This recipe for blueberry muffins yields eight very large, delicious breakfast muffins topped with a crunchy sugar-cinnamon crumb. Usually, for a fantastic, deli-style muffin that is extra-generously proportioned, I double the recipe and fill the muffin cups almost to the brim. Extra blueberries can be added if desired!

Components Muffins:

  1. a quarter cup all-purpose flour
  2. Half a cup of white sugar
  3. two tsp powdered baking
  4. Half a teaspoon of salt
  5. One-third cup of vegetable oil
  6. One big egg
  7. Half a cup of milk, or more if required
  8. One cup of raw blueberries

Crumb-Topping:

  1. Half a cup of white sugar
  2. ⅓ cup flour for all purposes
  3. One-fourth cup diced butter
  4. 1/2 tsp finely powdered cinnamon

Guidelines

  • Set the oven’s temperature to 400°F, or 200°C. Apply grease or use paper liners to eight muffin tins.
  • To prepare the muffins: In a large bowl, whisk together flour, sugar, baking powder, and salt.
  • Fill a little liquid measuring cup with oil. Pour in the egg and enough milk to fill the cup, stirring to blend. Pour into flour mixture and stir just to incorporate batter. Whisk in blueberries and save batter.
  • In a separate bowl, mix sugar, flour, butter, and cinnamon to make the crumb topping. Using a fork, stir until crumbs.
  • Pour batter into the muffin tins, filling them all the way to the top. Add a crumb topping sprinkled on.
  • A toothpick inserted in the center of a muffin should come out clean after 20 to 25 minutes of baking in a preheated oven.