...Berries growing last summer in Vermont, and berries baked into yummy muffins this morning in CT. The berries took a ride south in the car in a cooler at the end of the summer and due to the wonders of a freezer, we can enjoy "local food" even in February!Preheat oven to 400 degrees. Beat one egg, stir in 1/2 cup oil and 3/4 cups buttermilk. Add 2 cups flour (I used part white and part organic 6 grain flour I bought at Hunger Mt. Food Coop), 1/3 cup sugar, 2 tsp. baking powder, 1/2 tsp. baking soda and 1 cup fresh (or 3/4 cup frozen) blueberries. Stir only till moist. Divide batter into muffin tin. Bake 20 minutes. Serve with jam, honey or just eat straight up plain!
And quiltcat's comments on my last post were spot on. A few days of eating better food and two nights of good sleep have me feeling centered and back to myself again.
My sourdough starter has gone crazy, and after I have a phone consultation with Lindsey, I think I'll try baking some bread this weekend.
I saw daffodil sprouts this morning.
mmmmm love blueberry muffins! these sound similar to my old family recipe except ours has melted butter instead of oil and buttermilk--which sound like a healthier and deliciously tart alternative. And how wonderful to make them with your own blueberries!
ReplyDeleteGlad that you are feeling back to yourself again. I am due some quilting time today!
I saw daffy sprouts this morning too! At 5:15 am. Spring is a'coming.
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