August 10, 2007

Marverlous Mmmmmuffins kinda thanks to Tanya

You hit a certain point in life where meeting new people isn't as easy as it used to be. It's not as easy and in my case it's not something I really cared much about after I met Mike. No I did not give up my ability to think for myself right mike? and although yes I did do what everyone says they're not going to do devote every waking moment to the new boyfriend and place all of your friends on the back burner--sorry luke, cara, jenny and reebs I did find an additional pile of fabulous people who completed and meshed with my network of friends perfectly thank you Mike for having such fine taste in friends. So why mess with a good thing? Well the answer is Tanya of course! I started working at the high school I'm presently at 4 years ago, it wasn't until year 2 that I really got to know miss. tanya (not tan-ya but tawn-ya. get it right or she'll beat your ass with a lead pipe) and it wasn't too long before we became supreme beings. I'm kidding. Fast friends is what I meant to say; sister's from a different mister (and mrs). John (my brother) would have been placed in a padded room by age 16 if he had been graced with Tanya as an additional sister. Somehow we manage to talk an equal amount without talking over each other! It's quite amazing and fabulous if you ask me. There's no dead air when we're together and it really doesn't matter how much time we spend with one another, we fill it with fabulous chatter. So this is my very long winded way or saying that Tanya and I both love blueberries. and peas in a pod but that has nothing to do with this post.

Now to the point of this post. Tanya rescued me from myself by taking me out of study zone early yesterday morning to grab a coffee and some market fresh produce--I could justify the outing because it involved grocery shopping. We bought blueberries that looked delish and when I got home and popped a pile in my mouth I gagged. Mushy blueberries are not my thing; what a fricken disappointment. After much searching I found a recipe posted by mrs.robinson05 on the What's for Dinner board and decided to make blueberry muffins after my exam last night. Thank you mrs.robinson for my new breakfast recipe!

I set the smoke detector off because I didn't set the timer (duh) but thankfully it was the burning cooking spray in the empty muffin tins that set it off and not my beautiful muffins! OH MY GOD. They are delicious and relatively low-fat to top off an already good thing.

Spiced Blueberry Muffins
original recipe from Cooking Light

14 servings
4 pts per serving for those who care

2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/2 cups fresh or frozen wild blueberries
1 tablespoon all-purpose flour
1/3 cup butter, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 cup 2% reduced-fat milk
2 large eggs
1 teaspoon vanilla extract
Cooking spray
1 1/2 tablespoons sugar

Preheat oven to 425°.

Lightly spoon 2 cups of flour into dry measuring cups, and level with a knife. Combine 2 cups flour and next 6 ingredients (through cloves) in a large bowl, stirring with a whisk. Make a well in center of mixture.

Place blueberries in a small bowl. Sprinkle 1 tablespoon flour over blueberries; toss to coat.

Place butter and cream cheese in a medium bowl; beat with a mixer at high speed 1 minute or until blended. Add milk, eggs, and vanilla to butter mixture; beat to combine. Add butter mixture to flour mixture; stir just until moist. Gently fold in blueberry mixture. Spoon batter into 14 muffin cups coated with cooking spray. Sprinkle 1 1/2 tablespoons sugar evenly over batter. Bake at 425° for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Remove muffins from pans; place on a wire rack.

1 comment:

tanzi said...

I'm so honoured to be part of your blog! I'm just relieved you didn't tell anyone about our naked baking competition...oops!