This morning…………..


I just felt like making muffins……

Ever feel like this? Quiet I mean? Kind of abnormal for me.
Just ask my co-worker Sue….umm, or any of the faculty, students or staff. I have a good dose of the gift of gab for the most part. Probably Grumpy would thoroughly agree too ! ;o)


This muffin is naturally from Cooking Light. Did you expect anything less? ha ha. I think I am their biggest fan. I look at their magazines and cookbooks everywhere. In the boat, on the couch, in bed, in the truck….. and even in the bathroom. Yeah. I think I’m addicted. I’m also upset my new one hasn’t shown up yet but I know others have received it! Oh well.

Lemony Blueberry Muffins
from Cooking Light

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
1 cup low-fat buttermilk
3 tablespoons butter or stick margarine, melted
1 tablespoon grated lemon rind
1 large egg, lightly beaten
Cooking spray
1 tablespoon sugar

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl. Stir in blueberries; make a well in center of mixture. Combine buttermilk, butter, rind, and egg; stir well with a whisk. Add to flour mixture; stir just until moist.

Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with 1 tablespoon sugar. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; place on a wire rack.