Monday, May 11, 2009

Because I had time!

While my tart was baking, I found the fifteen minutes were enough time to whip up some fresh blueberry muffins. From scratch. I will never, ever make blueberry muffins from a package again. Oh, and if you substitute heavy cream for the milk in the recipe, your muffins will be heavy, creamy and perfect. You can totally use frozen or fresh blueberries for this as well, and I made some strudel topping out of butter, brown sugar and cinnamon. Just 30 minutes on 350 degrees is all you need if you do jumbo muffins like I did.

Eat, drink and keep reading,
Kasey :0)

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