Menu
Thursday, August 20- Polish & Sauerkraut, mashed potatoes, veggie, cottage cheese with fruit.
Friday, August 21-
All meat pizza, spinach strawberry salad.
Monday, August 24- Goulash, veggie, Broccoli/Cauliflower salad, and dessert.
Tuesday, August 25- Apple Bacon Pork roast, mashed potatoes, Apple sauce, and green salad.
Wednesday, August 26- Selmers chicken over noodles, salad, and dessert.
To Die For Blueberry Muffins
Ingredients
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk, or more as needed
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
