Pineapple Upside Down Cupcakes


She bakes!
Morgan is home for the summer, with her first year of college successfully under her belt! She got a job as a 4-H ambassador and will be working in nearby Clay County. First night home, she made a batch of pineapple upside down cupcakes. She doesn’t like pineapple, or even cake much, but she had made these for her boyfriend recently and I talked her into making some for me. Because I like pineapple and cake. She said she found the recipe floating around on Facebook, and it’s based on your typical pineapple upside down cake–just made into cupcakes, which is an awesome idea! Here’s how you do it.

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How to make Pineapple Upside Down Cupcakes:

2 eggs
2/3 cup sugar
4 tablespoons pineapple juice*
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

*You can just use the pineapple juice in the canned pineapple.

Preheat oven to 350-degrees. Grease muffin tins. (Morgan says you cannot use cupcake liners!) In a mixing bowl, add eggs, sugar, and pineapple juice. Beat two minutes. In a separate bowl, combine the flour, baking powder, and salt. Add to the wet ingredients and mix another two minutes.
Meanwhile, make weird faces and prepare the topping.

For the topping–

1/4 cup butter
2/3 cup brown sugar, packed
1 can pineapple rings
1 jar maraschino cherries

In a small sauce pan, melt the butter; add the brown sugar. Stir on low heat for one minute. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin. (For Morgan, this made 9 cupcakes. Your mileage may vary.) Place a pineapple ring on top of the butter-brown sugar mixture in each muffin cup, cutting the rings if necessary to fit your muffin cups. Put a cherry in the middle of each pineapple ring. Pour cake mixture over the pineapples and cherries, filling each cup about 3/4 full.
Bake at 350-degrees for about 20 minutes. Cool on a wire rack.
Ta da!
These were really delicious–the cake itself is very good, too! And if you can get a teenager to make them for you, all the better!

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Very Blueberry and Lemon Muffins


I made muffins this morning. Very blueberry and very lemon muffins! Something about spring always makes me want lemon. It just adds a special tart freshness, especially in muffins–blueberry muffins!

My very favorite way to make blueberry muffins includes real (not from the bottle!) lemon juice, fresh-grated lemon zest, and extra blueberries. Because what’s the point of a blueberry muffin if it’s not chock full of berries?

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How to make Very Blueberry and Lemon Muffins:

1 3/4 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
3/4 cup milk
1/4 cup butter, softened
2 tablespoons lemon juice
2 teaspoon lemon zest
1 cup fresh blueberries
extra sugar and lemon zest for the tops

Combine the flour, sugar, baking powder, and salt in a mixing bowl. Add the egg, milk, butter, lemon juice, and zest.
Stir to combine–the batter should be lumpy. Don’t mix it too hard. Muffin batter doesn’t like that. Gently fold in blueberries. Lightly grease muffin cups or use paper liners. Fill each cup about 2/3 to 3/4 full. This should make 12 muffins. Sprinkle extra sugar and lemon zest on the tops.
Bake at 400-degrees for about 20 minutes or until golden.
I like these blueberry muffins so much, I eat them with ice cream sometimes for dessert. Because why not?

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The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....

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