Blueberry Muffins

I love summer, when the fruit and berries are a reasonable price. I got a big container of blueberries the other day, but realized today I can't eat them fast enough, so I'm making muffins. This recipe is not overly sweet, nor cake-like as many bought muffins are. It makes a dozen regular size, or 2 dozen mini muffins.

1 3/4 cups flour (I use half whole wheat and half white)
1/3 cup sugar
2 tsp baking powder
1 egg
3/4 cup milk
1/4 cup cooking oil (canola or corn)
1 cup fresh (or frozen) blueberries

Combine dry ingredients in a bowl. Mix wet ingredients separately, then add all at once to dry. Mix just until combined (never over-mix quick bread batters, they get tough). Stir in blueberries. Fill muffin cups (greased or lined with paper baking cups) 2/3 full. Bake at 400F for 18-20 minutes for full size or 10-12 for mini.

This is easily doubled, which I did today, and they freeze well.

Veggie roll-ups

My mom made these for a get-together recently while I was visiting, and they disappeared pretty quickly. Fairly simple to make, they do take a bit of planning and chopping.

1 package of cream cheese, at room temperature
2 tbsp mayonnaise
3 cups finely chopped vegetables (she used red, green and yellow peppers, broccoli, green onions, olives and mushrooms, but you could use anything, really)
15 large tortillas

Mix cream cheese with mayonnaise. Cut sides off tortillas to make them more square, then spread with a medium-thin layer of cheese mixture. Spread a layer of vegetables on top, then roll up tightly. Wrap in saran wrap and refrigerate at least 2 hours. Unwrap saran and slice into 3/4 inch pieces. Mom used whole wheat tortillas and tomato ones, and arranged them alternately on a plate. Make sure the veggies aren't too big, and I wouldn't use anything too juicy (like tomatoes).