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Detroit, MI, United States
Shennel started her hospitality career as a Mess Management Specialist (cook) in the U.S. Navy, in "A" School she was taught the essentials of cooking. After the NAVY she began working as a cook for a National casual dining restaurant, after 3 months she quickly jumped ship to the front of the house as a server, bartender. Ten years later she became a corporate front of the house trainer. In 2011 her passion grew into a desire to create "Coutour Cuisine." Fine dining" recipes prepared in your home for intimate dinners, milestone events and social affairs. The Cookin Diva is available for freelance and contractual jobs. It's her desire to provide the optimal in hospitality and quality cuisine. Call Shennel The Cookin Diva today and let her design a Coutour Cuisine menu for your event! She is now booking for 2011 events and social affairs. Call (248) 943-4434

Tuesday, April 12, 2011

Whole Wheat BlueBerry Muffins




THE MUFFIN

1 cup milk
1/4 cup vegetable oil
1/2 tsp vanilla
1 large egg
2 cups whole wheat flour
1/3 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup fresh or frozen blueberries

STREUSEL TOPPING

4 tbsps firm butter
1/2 cup whole wheat flour
4 tbsp packed brown sugar
1/2 tsp ground cinnamon

RASPBERRY CREAM CHEESE FILLING

1 tbsp raspberry preserves (seedless)
1/4 cup fat free cream cheese (softened


1. Pre-heat oven to 400 degrees. Grease bottoms of muffin tin, use non stick pan, or paper cups.
2. Prepare topping and set aside for later use.
3. Beat milk, oil, vanill, and egg in bowl. Fold in flour,sugar,baking powder, and salt.
4. Divide batter evenly in each cup, drop a dollop of cream cheese filling in the center (press down slightly), then crumble streusel topping over each muffin evenly.
5. Bake for 25-27 minutes.
6. Let stand for 5 minutes then place on wire rack.
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