Is it Summer Yet?

After a nice little pre-Spring Break, break...
I am back at it.  Rested? No. Relaxed? No.
But we are getting hongrrryy around here, so let's go!

Oh, did I mention our fridge went out this week. Yep.
Did I mention the new one won't be delivered until
next week?  Yep.  Do you know how hard it is to cook
so that you have little or no leftovers?  Yep.

Thaaaankfully, we have an old nasty one in the garage
that is helping us get through these pioneer like days.
Ice though?  No ice.  Uggh, it feels like we are camping.

But we DID take a pic so we can drool while we wait.

Ahhhhhh. I. Can. Not. Wait.

For this week's Free Recipe Friday
we can make muffins - those require no refrigeration, right?!
These are so easy and yummy and the recipe
comes from an old church cookbook,
how much better could it be!?!

WHAT YOU NEED:
1 egg
1 cup fresh blueberries
(might even be worth a try with frozen)
3/4 cup milk
2 cups flour
1 teaspoon vanilla
2/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil

WHAT TO DO:
Preheat oven to 400.
In a medium size bowl beat egg.
Stir in milk, blueberries, vanilla and oil.
Pour in dry ingredients all at once
and stir until flour is just moistened.
Batter will be lumpy and that is A. Okay.
Fill greased muffin cups about 3/4 full. 

*Side note, a few times, I've even sprinkled a bit of
brown sugar on top of each muffin
before baking - mmm, good.

Makes about 1 dozen.
Bake about 20 minutes. 
Remove from pan immediately.
If not eaten right off the bat,
place them in a large ziploc baggie
to retain moisture.
Everyone will gobble these UP I tell you!

Thank you Mrs. Nita Henson for this great recipe!



ENJOY!!!