The Big Sandy Mountaineer -

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.