xiaoxl/recipe_data huggingface dataset:
Portuguese Sopas
Category: soups-stews-and-chili
By j clifton

This has been a favorite of my family's for a long time. Don't expect any leftovers. Serve over sliced French bread.

Ingredients:
1 (3 pound) beef pot roast
1  onion, diced
1 cup fresh mint leaves
2 cloves garlic, minced, or more to taste
2 teaspoons ground cinnamon
2 teaspoons ground allspice
2  bay leaves, or more to taste
salt and ground black pepper to taste
water to cover
1 head cabbage, quartered, or more to taste

Directions:
Place pot roast, onion, mint, garlic, cinnamon, allspice, and bay leaves in a large pot. Season with salt and pepper. Pour in enough water to cover the roast. Cook over medium heat until roast is tender, adding more water if needed, about 4 hours. Stir cabbage wedges into the pot. Simmer until cabbage is tender, about 30 minutes.

Prep time: 15 mins
Cook time: 4 hrs 30 mins
Total time: 4 hrs 45 mins
Yields: 8 servings

Calories: 464.4
Fat: 31.5 g
Saturated fat: 12.7 g
Carbohydrates: 11.1 g
Sugars: 5.3 g
Dietary fiber: 4.4 g
Protein: 33.8 g
Cholesterol: 115.8 mg
Sodium: 149.3 mg
Food Processor-Fast Morning Glory Muffins


Ingredients:
carrots, white whole wheat flour, baking soda, cinnamon, salt, honey, crushed pineapple, raisins, coconut, eggs, coconut oil, vanilla

Directions:
Grate carrots into food processor with grating disk.
Replace grating disk with chopping blade.
Add dry ingredients (flour--you can use all-purpose flour, baking soda, cinnamon and salt] and pulse twice.
Add remaining ingredients (raisins, coconut, pineapple, eggs, oil and vanilla]. Note: You can use whatever oil you like. Coconut oil is healthy and tastes great in these!
Pulse three times.
Scoop into paper-lined muffin tins.
Bake at 350 degrees for 20 minutes.
Stuffed Artichokes - Giada De Laurentiis


Ingredients:
lemons, garlic, artichokes, fresh lemon juice, fresh Italian parsley, fresh basil leaf, fresh mint leaves, garlic, lemons, rind of, capers, plum tomatoes, extra virgin olive oil, fresh Italian parsley

Directions:
Fill a large pot (a stock pot works well] with cold water; roll the 2 lemons on the counter with your palm to"loosen" juices, then cut in half and squeeze the juice into the pot of water and toss in the squeezed lemon halves and the smashed garlic.
Trim the artichokes: cut off the top quarter from the artichokes and discard, remove the bottom and tough outer layer of stem, snap off the tough outer leaves from the base, remove dark green areas of the base.
Cut artichokes in quarters and remove the choke and small purple leaves.
Add trimmed and quartered artichokes to the pot of water, cover, and simmer over medium heat until tender, about 45 minutes; drain and set aside to let cool.
In a large bowl, combine the lemon juice, parsley, basil, mint, minced garlic, lemon peel, capers, cubed bread, and tomatoes, tossing to coat; season to taste with salt and pepper.
Get two large serving platters and arrange the cooked and cooled artichokes cut-side-up.
Place a spoonful of the tomato stuffing in the middle of each artichoke quarter, drizzle with olive oil, garnish with the parsley sprigs, and serve.
Thai Coconut Rice With Mangoes


Ingredients:
coconut milk, water, sugar, mango, salt, mint

Directions:
Rinse the rice in a mesh strainer under cold water. You can also rinse in the pot, carefully pouring out the water, using the lid to keep rice from falling out.
Place the rice in a medium pot with coconut milk, water, sugar, and salt. Heat the pot on Med-High heat. As soon as you see the first bubbles of a boil, lower the heat to Low and cover. Simmer for 20 minutes.
While the rice is cooking, peel the mango and slice into 1/2 inch wedges or cubes. Set aside.
After 20 mins, pull the rice off the stove and let stand covered for ~10 minutes Sprinkle with Piquant Post Kaffir Lime Powder then fluff rice with a fork. Scoop rice to a plate and top with mangoes and a sprig of mint.
Baked Catfish


Ingredients:
catfish fillets, parmesan cheese, fresh parsley, dried oregano, dried basil, paprika, salt, black pepper, butter, lemon wedge, parsley sprig

Directions:
Preheat the oven to 375°F., Lightly coat a 13x9-inch baking dish with oil cooking spray., Pat the fish dry., Combine the dry ingredients in a shallow bowl and stir well., Dip the catfish in the melted butter and roll in the bread crumb mixture., Arrange the fillets in the prepared baking dish., Bake uncovered for 20-30 minutes or until the fish flakes easily., Garnish with lemon wedges and parsley sprigs.
Emily's Strawberry Balsamic Salad
Category: salad
By Cincy Emily

This sweet, tangy salad has lots of plate appeal with its colorful ingredients. Make the dressing in advance if you choose.

Ingredients:
¼ cup balsamic vinegar
1 ½ tablespoons Dijon mustard
1 tablespoon honey
1 small shallot, peeled and chopped
2 small cloves garlic, peeled
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup olive oil
1 head red lettuce leaves, rinsed, dried, and torn
½ small red onion, peeled, cut into 1/2-inch-wide slivers
¼ cup sliced almonds, lightly toasted
1 pint fresh strawberries, rinsed and sliced
½ cup crumbled feta cheese

Directions:
To make the dressing, place the balsamic vinegar, Dijon mustard, honey, shallot, garlic, salt, and pepper in the bowl of a mini food processor. Pulse until blended. Slowly pour in the olive oil, and pulse again until thoroughly blended. Set aside or refrigerate until needed. Divide lettuce between 6 serving plates, and top with red onion, almonds, strawberries, and feta cheese. Serve dressing on the side.

Prep time: 30 mins
Total time: 30 mins
Yields: 6 servings

Calories: 274.9
Fat: 23 g
Saturated fat: 4.5 g
Carbohydrates: 15.2 g
Sugars: 9.9 g
Dietary fiber: 2.8 g
Protein: 4.1 g
Cholesterol: 11.1 mg
Sodium: 440.5 mg
Skillet Chicken and Cheese Enchiladas


Ingredients:
tortillas, cheddar cheese, monterey jack cheese

Directions:
Spray large skillet with cooking spray.
Heat tortillias and chicken over medium high heat for 7 minutes, or until tortillas are softened and browned, stirring frequently.
Pour sauce over tortilla-chicken mixture, stir to blend.  Sprinkle with cheese.  Cover, heat until sauce is hot and cheese is melted.
Two-Bean Salad


Ingredients:
red onions, yellow onion, chopped pimiento, fresh parsley, cider vinegar, salt, water, fresh ground black pepper, sugar

Directions:
Combine beans, onion, pimiento and parsley., Mix vinegar, salt, water, pepper and sugar. Toss with beans., Store covered in fridge overnight or at least four hours, stirring occasionally.
Spaghetti Sauce


Ingredients:
ground beef, onion, garlic, oregano, sweet basil, salt, pepper, tomato sauce, tomato paste, water

Directions:
In a large sauce pan, brown together the beef, onions, and garlic; drain grease and return to pan.
Add remaining ingredients to the beef and mix together well.
Simmer over low to medium heat for about 4 hours, stirring occasionally.
Serve over your favorite pasta.
Choco Monkey Oatmeal


Ingredients:
oats, banana, cinnamon, salt

Directions:
Pour cocoa mix into a glass with cinnamon, sweetener and salt. Add 1/4 cup of hot water, and stir thoroughly.
Once cocoa mix has dissolved, add 1/4 cup of cold water and stir. Place mixture in the fridge to chill. (Make sure it is cold, or oatmeal may bubble over when cooking!]
When ready, combine with mashed banana and oats in a medium-sized microwave-safe bowl, and mix well.
Microwave dish for 2 1/2 - 3 minutes (depending on how thick you like your oatmeal]. Give it a stir, and then allow oatmeal to cool and thicken. Enjoy!
Classy Mustard-Garlic Mayonnaise Dip


Ingredients:
Dijon mustard, garlic powder, mayonnaise, capers, fresh tarragon, dried tarragon, fresh parsley, dried parsley

Directions:
Blend all of the ingredients, together until smooth., Cover and chill., SUGGESTED DIPPERS: Shrimp, Crabmeat, Duck, Brussels Sprouts, Jimcama, Radishes.
Kladdkaka


Ingredients:
butter, eggs, sugar, dark chocolate, flour, salt, confectioners' sugar

Directions:
Set the oven on 150 degrees in celcius.
Melt the butter, slowly, not allowing it to boil.
Carefully stir eggs and sugar. To get a moisty cake, avoid whipping in much air in the mixture.
Roughly chop the chocolate. Add butter and chocolate to the egg-sugar mixture.
Stir in remaining ingredients, except the confectioner's sugar which is for decoration.
Pour mixture into baking form of optional size (the smaller form, the higher and the softer cake!]. Bake in the middle of the oven in approx 30 minutes.
Allow to cool. Pour over confectioner's sugar. Serve with whipped cream, ice cream or just a coup of tea.
Stacey's Cheese Sticks


Ingredients:
flour, baking powder, salt, butter, milk, cheese

Directions:
Mix flour, baking powder& salt.
Cut in the butter with a pastry knife or 2 knives.
Cut until the mixture is crumbly.
Slowly add milk again using the pastry knife or two knives.
Add Cheeses cutting it in.
Roll into a ball, then cut in half and roll the dough to apprx.
1/4" thickness.
cut into even 1/2" strips, twist each strip and place on a lightly sprayed cookie sheet.
Bake at 400F for 15-20 minutes or until lightly browned.
Shrimp and Orzo With Cherry Tomatoes and Parmesan Cheese


Ingredients:
orzo pasta, olive oil, salt, black pepper, medium shrimp, onion, garlic, crushed red pepper flakes, cherry tomatoes, fresh parmesan cheese, fresh basil

Directions:
Cook the pasta according to package directions.
While pasta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat.
Sprinkle 1/2 teaspoon of salt and 1/8 teaspoon of black pepper evenly over shrimp.
Add shrimp to pan; cook 1 1/2 minutes on each side or until done.
Remove from pan.
Add remaining 1 tablespoon olive oil to pan.
Add onion, garlic, and red pepper; cook 2 minutes, stirring frequently.
Add tomatoes, and cook 3 minutes or until tomatoes begin to soften, stirring occasionally.
Stir in pasta and shrimp; cook 1 minute or until thoroughly heated.
Remove from heat, and stir in 1/4 teaspoon salt, 1/8 teaspoon black pepper, cheese, and basil.
Sausage Asparagus and Potato Skillet


Ingredients:
bulk sausage, onion, potatoes, water, asparagus, cheese

Directions:
Over medium-high heat, fry sausage and onions together in a deep skillet until lightly browned. Drain fat.
Stir in potatoes, water, salt and pepper. Cover and simmer 10 minutes.
Mix in asparagus and simmer an additional 10 minutes or until potatoes are tender. Add extra water if needed.
Sprinkle cheese on top before serving.
Beautiful Garlic Bread


Ingredients:
margarine, parmesan cheese, garlic powder, parsley, paprika

Directions:
Preheat oven to 350 degrees.
Combine the margarine, parmesan, and garlic powder in a small bowl.
Spread the mixture over the bread slices.
Place the bread slices on a cookie sheet.
Sprinkle a little parsley over all of the pieces.  Sprinkle one dash of paprika onto the center of each piece.
Bake in the oven for a few minutes, until bubbly.
Cinnamon Bun Popcorn


Ingredients:
pecan halves, brown sugar, cinnamon, light corn syrup, real butter, vanilla, baking soda, white chocolate chips

Directions:
Preheat oven to 250 degrees.
Pop your popcorn according to directions.  Be sure and check for any UN-popped kernels, those are the WORST to bite into unexpectedly.
Place popcorn and chopped pecans in a large bowl and set aside.
Combine brown sugar and cinnamon, butter and karo in a medium sized pan and cook over medium heat, stirring constantly, until the mixture comes to rolling boil.  Remove from heat and add your vanilla and baking soda.  The baking soda will make your caramel mixture foam up and rise, don't be alarmed, it's suppose to (this is why you need to use a tall sided pot if you have one].
Pour your caramel mixture over your popcorn and pecans and stir well.
Spread popcorn mixture onto a foil-lined cookie sheet. Place in oven and bake for 30 minutes. Stir every 10 minutes.
Remove from oven and let cool down. Break into bite size pieces. Melt white chocolate in microwave or stove top, then drizzle over popcorn.
Eat and Enjoy. Store remaining popcorn in an air tight container.
Blueberry Tea


Ingredients:
Grand Marnier, Amaretto, Kahlua

Directions:
Combine all ingrediates in a coffee mug., Sweeten and add milk if desired.
Chocolate Peanut Butter (Chocolate Lover's Heaven)


Ingredients:
butter, honey, creamy peanut butter, vanilla extract

Directions:
Melt butter in a small saucepan.
Stir in honey, and cocoa until smooth.
Remove from the heat; stir in peanut butter and vanilla.
Refrigerate.
(Optional]: Before serving, pour in as much caramel syrup as you'd like to (this is how it was gone in less than 30 minutes :D].
Scalloped Green Beans and Tomatoes


Ingredients:
canned tomatoes, onion, butter, salt, pepper, cheese

Directions:
Mix all ingredients together except the grated cheese., Place in a greased baking dish., Sprinkle the top with the grated cheese., Bake at 350°F for 45 minutes.
Sweet and Sour Asparagus
Category: side-dish
By Barbara Kahian

This is great at a picnic when you have tired of all the same old salads.  Very versatile, you can serve it cold or room temperature. You can certainly chop up the asparagus, but I found that it always overcooks.  I like the presentation of the long spears on a nice white platter. This goes great with a platter of sliced baked ham and some potato salad or with hamburgers and hot dogs.  Enjoy!

Ingredients:
2 pounds fresh asparagus, trimmed
¾ cup distilled white vinegar
½ cup water
½ cup white sugar
3  cinnamon sticks
1 teaspoon whole cloves
1 teaspoon celery seed
½ teaspoon salt

Directions:
Bring a large pot of water to a boil. Add the asparagus, and cook uncovered until slightly tender, about 1 minute. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus spears are cold, place them on paper towels to dry. Bring vinegar, water, sugar, cinnamon sticks, cloves, celery seed, and salt to a boil in a saucepan over medium-high heat. Boil for 5 minutes. Spread the asparagus spears in a large dish or baking pan. Pour the vinegar mixture over the asparagus. Cover and refrigerate for 8 hours or overnight. Drain and serve cold or at room temperature.

Prep time: 5 mins
Cook time: 10 mins
Total time: 8 hrs 15 mins
Yields: 8 servings

Calories: 78.6
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 18.4 g
Sugars: 14 g
Dietary fiber: 3 g
Protein: 2.8 g
Sodium: 162.9 mg
Tunisian Meatballs


Ingredients:
ground beef, parsley, nutmeg, onion powder, salt, pepper, egg, garlic clove, tomatoes, onion, parsley, salt, cinnamon, saffron, turmeric, pepper, tomato juice

Directions:
Mix ground beef, breadcrumbs, parsley, nutmeg, onion powder, salt, pepper, egg and garlic together.
Make 16 meatballs.
Brown meatballs under broiler until golden brown.
Steam the tomatoes and onion while meat is broiling.
When meatballs are browned put in tomato mixture.
Add parsley, salt, cinnamon, dash saffron if using, turmeric, pepper, and tomato juice.
Close lid tightly and simmer gently for 30 minutes.
Orange Cheesecake


Ingredients:
butter, cream cheese, sugar, vanilla extract, orange, orange, lemon juice, heavy cream

Directions:
Cohere the cookie crumbs and butter into a dampened sand. Line the bottom of a spring-form pan with this, packing down with your fingers.
In a bowl, cream together the cheese, sugar, vanilla, orange zest and juice, and lemon juice.
In a larger bowl, whip the heavy cream until you've got stiff peaks.
Fold the cheese mixture into the whipped cream until combined.
Pour this "cheesecake" into the prepared pan and refrigerate for at least 2 hours (overnight is best].
Top with fresh orange slices.
South African Potato Salad
Category: salad
By corrinamarais

Delicious recipe of my mom's! The secret ingredient makes this potato salad different from all the rest!

Ingredients:
10  eggs
12 medium white potatoes with skin
1 bunch green onions, chopped
1 (14 ounce) can sweetened condensed milk
1 ½ cups mayonnaise
1 tablespoon chopped fresh parsley, for garnish  (Optional)

Directions:
Place eggs in a saucepan and cover with water. Bring to a boil and cook for 10 minutes. Remove eggs with a slotted spoon and set aside to cool. Add whole potatoes to the water and boil until a knife is easily inserted, but they are not too soft. Drain and cool. Peel and chop the eggs and place them in a large serving bowl. Stir in the green onions. When the potatoes have cooled, peel and chop then add them to the bowl. Pour in the sweetened condensed milk and stir in the mayonnaise. Sprinkle parley over the top. Chill until serving. This is best served chilled.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 15 servings

Calories: 412
Fat: 23.3 g
Saturated fat: 5.1 g
Carbohydrates: 43.1 g
Sugars: 17 g
Dietary fiber: 4.5 g
Protein: 9.6 g
Cholesterol: 141.2 mg
Sodium: 217.6 mg
Health Nut Muffins


Ingredients:
bananas, eggs, buttermilk, vanilla, apples, dates, walnuts, blueberries, cinnamon, flour, whole wheat flour, brown sugar, quick oats, wheat germ, baking soda, baking powder, salt

Directions:
Whisk eggs and buttermilk.
Add remaining wet ingredients.
Mix.
In a separate bowl, mix together dry ingredients.
Add to wet ingredients, mixing until just combined.
Bake at 350 for 15-25 minutes (shorter for smaller muffins, longer for jumbo muffins].
Raspberry Walnut Cobbler


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, unsalted butter, raspberries, sugar, cornstarch

Directions:
Preheat oven to 350°F.
Make topping: Combine the flour, sugar, baking powder, baking soda and salt in a medium bowl. Add the butter and work it into the dough with your fingers until the mixture resembles coarse crumbs. Stir in the sour cream and heavy cream. Coarsely chop 3/4 cup of the walnuts and stir them inches Roll the dough on a flat, floured surface to about 1 inch in thickness. Use a round cutter about 2 inches in diameter to cut as many circles as possible. Refrigerate the dough.
Make the filling and bake the cobbler: Toss 3 pints of the raspberries with the sugar, cornstarch, the lemon juice and half of the lemon zest. Pour half of them into a 10-inch cast iron skillet or a 9 by 9-inch baking dish and top with the 1/2 cup of walnuts. Top with the remaining raspberry mixture. Place the biscuit circles over the raspberries. Bake until the topping is golden brown and the juices have thickened, about 45-50 minutes. The biscuit top should be browned and fully cooked. Cool. In a small bowl, combine the remaining 1/2 pint raspberries, and remaining 1/4 cup walnuts and lemon zest. Top with the raspberry walnut mixture just before serving for added fresh flavor and crunch!
Cheese Loaf
Category: bread
By Janelle D.

Use this loaf for breakfast, an addition to any meal, or just as a snack!

Ingredients:
3 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 ½ cups shredded Cheddar cheese
1 ½ cups milk
2 tablespoons butter, melted

Directions:
Preheat an oven to 400 degrees F (200 degrees C).  Grease a loaf pan. Stir together flour, baking powder, salt, and cheese in a large bowl.  Mix in milk and melted butter.  Stir to form a soft dough. Spoon dough into prepared pan. Bake in preheated oven, until a toothpick inserted in the center of the loaf comes out clean, about 34 to 40 minutes.  Remove from pan to cool.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 10 servings

Calories: 244.4
Fat: 9 g
Saturated fat: 5.6 g
Carbohydrates: 31.1 g
Sugars: 1.9 g
Dietary fiber: 1 g
Protein: 9.3 g
Cholesterol: 26.8 mg
Sodium: 448.7 mg
Chickpeas With Aromatic Meatballs


Ingredients:
beef mince, sea salt, black pepper, olive oil, onion, garlic cloves, fresh parsley, chickpeas, ground cumin, ground coriander, ground cardamom, ground black pepper, ground cinnamon, ground cloves, ground nutmeg

Directions:
Mix the ground beef in a bowl with salt, pepper and the garam masala. Divide into 4, then roll each piece into 4 balls with wet hands.
Sauté meatballs in 1 tablespoon of olive oil, toss until dark golden all over. Take out of the pan with a slotted spoon and place on a paper towel to get rid of any excessive fat.
In the same pan sauté onion, garlic and chili in 1 tablespoon of olive oil for 40 seconds, then add the chickpeas and the passata, cover and bring to the boil. Loosen the sauce with a splash of water if needed.
Serve with the meatballs and sprinkle with chopped parsley.
Chicken & Red Lentil Soup


Ingredients:
olive oil, chicken breast fillets, leek, garlic cloves, carrots, celery, red lentil, diced tomatoes, parsley

Directions:
Heat one tablespoon olive oil in a large saucepan over a medium-high heat.
Add the chicken breasts and cook for 3-4 minutes on each side.
Remove to a plate, allow to cool for 5 minutes then shred.
Heat the remaining oil in the saucepan over a medium heat.
Add the leek and garlic and cook, stirring for 5 minutes or until soft.
Add the celery and carrot and cook for a further 2 minutes.
Stir in the lentil and cook for 1 minute.
Add the stock and tomatoes and bring to the boil.
Reduce the heat and cook uncovered for 20 minutes or until the vegetables and lentils are tender.
Stir in the chicken and parsley and season with salt and pepper.
Serve with a dollop of yoghurt or parmesan cheese.
Ranch Mac 'n Cheese


Ingredients:
evaporated milk, eggs, unsalted butter, gemelli pasta, asiago cheese

Directions:
Preheat oven to 350°F.
Cook pasta according to package directions. Rinse and drain.
In a medium bowl, whisk evaporated milk, dressing and eggs together until smooth. Fold in the cheese. Add the cooked pasta and mix well. Spoon pasta mixture into an oiled 1½-quart casserole. In a bowl, combine bread crumbs and melted butter. Sprinkle on top of pasta. Bake for 20 to 25 minutes until the top is nicely browned and heated through.
Poke Cake I
Category: desserts
By Donna Breault

A classic! Easy, easy, easy and tasty, tasty, tasty.

Ingredients:
1 (18.25 ounce) package white cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4  eggs
1 cup water
¼ cup vegetable oil
1 (3 ounce) package fruit flavored Jell-O® mix
1 cup boiling water
1 cup ice water
1 (12 ounce) container frozen whipped topping, thawed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. Combine cake mix, pudding mix, eggs, 1 cup water and the vegetable oil and blend well. Beat at the medium speed of an electric mixer for 4 minutes. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until the cake springs back when lightly touched. Let cake cool in pan for 15 minutes. Meanwhile, dissolve the gelatin in the boiling water, then add the cold water. Poke holes in the warm cake with a fork at 1/2 inch intervals. Pour gelatin over cake. Chill cake for 3 to 4 hours then frost with whipped topping. Keep cake refrigerated.

Yields: 1 -13x9 inch cake

Calories: 335.9
Fat: 15.4 g
Saturated fat: 6.8 g
Carbohydrates: 46.1 g
Sugars: 30.8 g
Dietary fiber: 0.3 g
Protein: 4.2 g
Cholesterol: 53.1 mg
Sodium: 386.2 mg
Healthy Low-Fat Blueberry (Or Chocolate) Oatmeal Muffins


Ingredients:
quick-cooking oats, skim milk, blueberries, unsweetened applesauce, canola oil, vanilla, brown sugar, whole wheat flour, baking powder, salt, cinnamon, nutmeg

Directions:
Toast oats in a dry saucepan over medium heat until browned.
Combine oats and milk in a bowl and let stand for 20-35 minutes.
Preheat oven to 350°F.
Add brown sugar, applesauce, egg, and vanilla to the oat and milk mixture and mix well.
Whisk the flours, baking powder, salt, cinnamon, and nutmeg.
Mix the dry into the wet until JUST combined, and fold in the blueberries (or chocolate chips].
Scoop batter into greased muffin tin and bake for 27-35 minutes. Cool for 10 minutes before removing muffins from tin and putting on cooling rack.