Spinach Quiche

1 pkg (8oz) light cream cheese
6 large eggs
1 pkg (20 oz) frozen chopped spinach, thawed and squeezed dry
1 C grated sharp Cheddar cheese
2 C sliced fresh mushrooms
1/2 C chopped green onion
1 tsp salt (I like seasoning salt)
1/2 tsp ground nutmeg
1 C skim evaporated milk (or cream if you want)

Beat cream cheese and 1 egg together in a bowl. Beat in remaining eggs, 1 at a time. Stir in the rest of the ingredients. Pour into 2 unbaked pie shells.
Bake on lower shelf of oven at 350F, for about 45 minutes or until a knife inserted in the centre comes out clean.

To Die For Blueberry Muffins

• 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
• 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

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. 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 enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. 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.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

My notes: I really didn't change much of anything with this recipe, but be aware that it only makes about 8 muffins. I suppose you could make them small and get 12, but where's the good in that? Also if I remember right I used brown sugar in the topping instead of white. I then ate the leftover topping on toast, but be warned that it's addicting.