Freezer Friday: HV Lemon Blueberry Muffins, etc.

The next couple of weeks are going to be bringing company to our home which means that I'm going to need to be cleaning up the house, and not cooking so much.  So, this week I did some freezer stocking.  I made a triple batch of this Spanish Rice Bake and put two batches in the freezer.  The key is the cilantro garnish - don't skimp on it,  it makes the dish!  I also put a batch of the Corned Beef and Cabbage Stew in the freezer.

When I browned up the beef/TVP mix for the Spanish Rice Bake earlier this week, I cooked up extra and divided it.  I used half for the Bakes and half for Taco Meat.  One skillet, washed once: I love saving time and doing less pot scrubbing!  Two containers of Taco Meat went to the freezer and one in the fridge for today.

My baking project of the week was Hidden Veggie Lemon Blueberry Muffins.  I used up blueberries and frozen squash puree from my freezer.  They were a great combination of sweet and tangy!

HV Lemon Blueberry Muffins

1/2 cup melted butter

1 1/2 cup white sugar

1/3 cup lemon juice

3 eggs
1 cup pureed squash

3 cups all-purpose flour (sub 1c Whole Wheat)

2 teaspoon baking powder

2 teaspoon salt

1/2 cup milk

2 cup fresh or frozen blueberries

Directions
1.  Combine butter, sugar, lemon juice, eggs and squash puree until smooth.
2.  Add dry ingredients and mix well.  Then add milk and combine until smooth.
3.  Fold in blueberries and nuts.


4.  Bake as muffins for 20-25 minutes at 350 degrees or as two loaves for 50-75 minutes.

Click here for a printable version of this recipe.