|Blueberry Muffins - a last farewell to summer|
I turn 25 in a month, I'm also now happily married and living in another country. My life has changed considerably and after Labour Day I knew somethings needed a shake up:
- The short shorts have seen their last summer; I'll be wearing some an inch or two longer next season.
- I may not be able to work yet but I need to get out there and start meeting people so I have more options when I finally can work; I have my first interview for a volunteer position next week!
- Expand my cooking skills; I'm going to buy supplies for cake and candy making and I'm also considering a cake decorating class.
- Focus on my blog; I'm aiming for 5 posts a week consistently.
- Clean out my tiny closet; I've rid myself of all my pre-weight loss clothes with the exception of 1 pair of black jeans that I only had the chance to wear twice (maybe when I'm 40 I'll be a size 10 again).
So yes, as you can see, autumn is important to me. It's a time of refection, renewal, cozy sweaters, cute leather boots, birthdays, pumpkins, bonfires, cinnamon, candy, warm muffins for breakfast and delicious turkey dinners.
Fall is awesome!
by Kaitlyn McFadden
makes 6 regular sized muffins
- 1 cup of AP flour
- 1/4 cup plus 2 tbsp sugar
- 1 1/2 tsp of baking powder
- pinch of salt
- 1 egg
- 1/2 cup of milk
- 2 tbsp of canola oil
- 1 tsp vanilla extract
- 1/2 cup of blueberries (thawed if frozen)
- Preheat oven to 400F
- Mix the dry ingredients together in a large bowl; with the exception of the blueberries. Form a well in the center.
- In a separate bowl mix the wet ingredients together and pour into the dry ingredients. Mix until just moist; do not over mix!
- Fold in the blueberries
- Bake for 17-18 minutes.