I finally got around to making blueberry muffins after craving them for at least a month! I found this recipe in my mom’s old Canadian Living Cookbook. (Circa 1987!) Nothing but amazing things have been made out of this cookbook and brings back a lot of amazing childhood memories.
So, here’s the ingredients:
You can’t really tell, but the page is stained, which can only mean one thing: It’s a well loved recipe! (It’s also on the same page of the Cornmeal Jam-Buster Muffin recipe)
Now for the Method:
- – Grease 12 medium muffin tins or line with baking cups. Preheat oven to 400° F.
- – In a mixing bowl, sift or mix together flour, ½ cup sugar, baking powder and salt
- – In a smaller bowl, beat egg; add milk and melted butter. Add liquid to dry ingredients all at once and stir just until moistened. Stir in blueberries.
- – Spoon mixture into prepared muffin tins, filling about ¾ full. Combine lemon rind with 2 tbsp sugar and then sprinkle over top of batter:
- – Bake for 20 minutes or until tops of muffins spring back when lightly touched. Makes 12 medium muffins!
For the first time ever, my batter yielded the same amount that the recipe said. Shocking! And they’re SOOO good! My house smelled so yummy while they were baking.
A bonus? I didn’t even burn them! Go me! I think I ended up baking them for an extra three minutes. Don’t they look yummy?
So really, I don’t have a recipe to post. Instead, I’m looking for a recipe, specifically, a Blueberry muffin recipe! I’ve been craving blueberry muffins ever since it was too hot to turn my oven on (So in May). Now that it’s cooler (and I have air conditioning) I really want to make them.
Does anyone have a recipe they want to share with me? It’s gotta be easy because I suck at baking, and I’d rather not use buttermilk only because I can’t stand the smell. Blueberry lemon may be delicious.
I want to bake them next week sometime!
Also next week: I’m finally going to shoot a tour of my new house! My freelance deadline got pushed to the 23rd, but I’ll have it all done by Monday. Woo! Expect video on Wednesday (if I get my act together!)
Today I present to you a vegan soup! It’s actually amusing because I didn’t really clue into the fact that it was vegan until after I had made it! And amazingly? I really liked it! Melissa is quite proud of me, on behalf of all the veggie-heads out there :)
Ingredients: (This is for a full batch, which serves six. I made a half-batch!)
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 cup red lentils
- 1-28oz can of crushed of diced tomatoes
- 4 cups vegetable stock
- 2 tbsp dried of fresh basil, finely chopped (salt & pepper to taste)
As you can see, I used fresh basil, diced tomatoes and EVOO
In a soup pot, fry the onion in the olive oil over medium-high heat. Add the red lentils, tomatoes & stock.
Cover & bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Stir in the basil, salt and pepper and serve!
I actually had my doubts about this soup because of the canned tomatoes, but it was really good! Basil is one of my favourite herbs to cook with, right up there with dill and garlic. And the great thing? It’s cheap and FILLING! I think all the ingredients cost me less than $10, although I already had the EVOO on hand.
Colourful AND delicious!
Hope you all have an awesome weekend! I’ll be working, as per usual, but be sure to tune in on Monday for my Blogiversary Giveaway!