Today I had dinner all done by 12:00! What a great feeling to know it wasn’t hanging over me! I made home-made blueberry muffins, tossed salad and a crock pot of beef barley soup. Everything was ready for us when we all got in the door from our separate ways….work, ballet and orthodontist appointments!
The blueberry muffins were a hit with no left overs! We were fighting over the last three! Here’s the recipe:
1 cup sugar
2 Eggs, large
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
2 1/2 cup blueberries, fresh or frozen
2 cup flour
1/2 cup milk
1/4 tsp cinnamon, for topping
2 tbsp sugar, for topping
4 Add the mashed blueberries and mix on low.
5 Add half the flour,mix on low until combined well, mix in half the milk on low…add the remaining half of flour mixing on low…then end with the remaining milk still mixing on low until well blended.
6 Fold in whole blueberries.
7 Scoop into prepared(either paper lined or spray with Pam) muffin pan.
8 Sprinkle tops with cinnamon sugar mixture.
9 Let rest about 5 minutes before baking.
Bake for 25-30 minutes at 375(350 for dark pans). Let rest 30 minutes after baking and enjoy.