I don't know where he gets it, because his father and I are not picky eaters, but Jeremy is a very picky eater. He does love his sweets, though. I guess in that respect he is like his mother. We are all sweet eaters but I try not to make special treats too often since we really don't need the calories!
Jeremy eats cereal every morning for breakfast and it is hard to get him to change things up. There is one thing I can make that he just loves and I love it because it is easy. It is a Blueberry Crumb Coffee Loaf made from muffin mix. We like to have it warm with some butter or spread on it. Yummy!
This is not my original recipe. I think I found it with coupons in the newspaper years ago.
Recipe:
(2) 7oz. packages of Martha White Blueberry Muffin Mix (can use regular or low fat)
1/4 cup water
1/2 cup sour cream
1 egg
1 tbsp. lemon juice
1 tbsp. lemon peel (optional)
Topping:
1/2 cup all purpose flour
1/2 cup brown sugar
3 tbsp. butter or margarine, melted
Heat oven to 350 degrees. Line a 8x4 loaf pan with foil, leaving a little bit over the edge of the pan on each side. Lightly coat it with cooking spray.
Combine muffin mixes, water, sour cream, egg, lemon juice and lemon peel in a large bowl and stir till thoroughly combined. Spread it into the pan.
For the topping, mix the flour, brown sugar and melted butter with a fork until combined. It will be a crumbly mixture. Sprinkle it evenly over the batter.
Bake 55-60 min. or until golden brown and toothpick comes out clean. *I like to cover the top with foil for the last 20 minutes or so to keep the top from getting too brown and keep it on the softer side.
Cool the loaf for about 20 minutes and lift it out of the pan using the edges of the foil like handles.
