Oh, May! Our love affair has been long and pleasant. For me, this is the best time of year. The chilly days of spring are long in the past and summer has yet to make outdoor living unbearable. The abundance of fruit, vegetables, and flowers coming to our table makes for one very happy (and healthy) family.
Today, I have blueberry muffins and flowers straight from the garden. I've included my recipe for these very delicious muffins at the end of this post. I hope you like them as much as we do!
Blueberry Muffins
2 cups of flour
1/2 cup of sugar
2 tbsp of rolled oats
1 tsp of cinnamon
3 tsp of baking powder
1/2 tsp of salt
1 cup of milk
1 egg
3 tbsp of melted butter or canola oil
Zest of one lemon
1 cup of blueberries
Preheat oven to 400 degrees, grease a muffin pan with butter or oil.
In a large bowl mix together all of the dry ingredients. In a separate bowl beat together butter (oil), egg, milk, and zest.
Pour the wet ingredients into the dry and fold until just blended (please don't over mix or your muffins will be tough).
Quickly fold in blueberries and spoon batter into the prepared muffin tins.
Bake for 25 minutes
Let cool slightly and enjoy!
*This recipe yields 8 large or 12 medium muffins, so you can either fill each tin to the top for the larger muffins or fill 3/4 of the way for the smaller ones.
Can't wait to get home to eat them!
Posted by: Lorenzo Millan | 05/22/2012 at 03:58 PM