Please remember, as much as you are upset about the unpleasant spring weather, people in the South are struggling as the Mississippi River floods, and parts of the Southwest are laden with drought. The American Red Cross is at these sites of natural disasters, and is always in need of your financial support to aid those who end up feeling the wrath of mother nature.
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| I hide when the weather is bad! |
I know the intro tonight seems dreary, but I want to remind everyone to be aware of the troubles others are going through and to help out however you can.
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| Sometimes you have to be serious on Pumpkin Wednesday |
In lighter news, tomorrow is Tim's 26th birthday! In honor of his special day, Pumpkin is putting on her birthday celebration hat a little bit early...
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| I am literally a party animal |
Also, in honor of Tim's Birthday, I will share with you a recipe for delicious blueberry muffins (his favorite).
This recipe is courtesy of Simply Recipes, and they got their recipe from The Best Recipe cookbook.
- 3 cups all purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 10 Tbsp. unsalted butter, softened (leave the butter out for about 3 hours prior to baking)
- 1 cup sugar
- 2 large eggs
- 1 1/2 cups vanilla yogurt
- 1 tsp. lemon zest
- 1 1/2 cups blueberries (you can use fresh, or frozen, I used frozen blueberries that were defrosted)
- 1 Tbsp. of Flour if using frozen blueberries
1. Preheat oven to 375 degrees.
2. Whisk your dry ingredients, flour, baking powder, baking soda and salt together and set aside.
3. In a large mixing bowl, cream the butter (i.e. soften the butter using your hand held electric mixer, or stand mixer) and after the butter is soft, add in the sugar, beating until the egg and sugar mixture is fluffy. Add in the eggs one at a time, beating until incorporated after each one. Add in the lemon zest.
4. Here comes the heavy mixing: Beat in half of the dry ingredients into your sugar/flour/butter/lemon zest mixture. Beat in 1/2 cup of yogurt. Beat in half of the remaining dry ingredients. Beat in 1/2 cup of the yogurt. Beat in remaining dry ingredients and then the remaining 1/2 cup of yogurt. Don't overmix your ingredients, beat just until the wet and dry ingredients are incorporated.
5. If you are using frozen blueberries, make sure they are defrosted and the excess liquid drained. Coat them in a light dusting of flour. Add them into your ingredients gently.
6. Place paper cups in muffin tins. Distribute the muffin mixture equally into a 12-cup muffin tin. Bake the muffins about 25-30 minutes or until golden brown. Use a toothpick to make sure the muffins are cooked in the middle. Allow the muffins to cool for 5 minutes after they come out of the oven, and serve slightly warm.
7. The batter makes 24 generously sized muffins.
What is your favorite breakfast pastry, and do you have a homemade recipe?
Looking forward to a lovely Thursday and celebrating Tim's Birthday!
Happy Pumpkin Wednesday!!
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