It's time for the Secret Recipe Club! I once again turned to carbs for a quick snack that used up things in my fridge and freezer.
Today's post is also celebrating our move to the new house. While I was excited (and still am), it's finally sinking in that I'm losing my kitchen that we renovated a couple of years ago. No more super deep sink and crazy amount of cabinet space. But no matter. We already are hatching plans to renovate. So let's celebrate the last SRC in my old kitchen, shall we?
This month, I was sent to explore Lori's blog over at Lori's Culinary Creations. Lori lives in Utah with a menagerie of pets. She had tons of delicious things to choose from, like Hamburger Pasta Casserole and a Buffalo Chicken Quinoa Skillet but I was drawn to a breakfast food that used up things in my freezer. Yes, once again I chose to make carbs. But what a way to go!
I present to you now from Lori's Culinary Creations, Lemon Blueberry Muffins:
Ingredients:From Lori's Culinary Creations
1/4 c butter, softened
1/2 c sugar
1/2 tsp vanilla
Zest and juice of 1 lemon
1/2 tsp baking soda
1-1/4 tsp baking powder
1/4 tsp salt
2 c flour
1/2 c sour cream
1-1/2 c blueberries
Method:1. Preheat oven to 350F. Prepare muffin tin by greasing, or lining with paper liners.
2. In the bowl of a stand mixer, cream butter and sugar. Add egg and vanilla before zest and juice. Mix well. Add dry ingredients and sour cream. Mix until just combined.
3. Divide batter among prepared muffin cups (12). Bake at 350F for 25 minutes, until done.
Oh, these were good. The lemon was delicious, and the sour cream made them really rich. Thanks Lori! Another winner for breakfast!