So last night I went grocery shopping kid free mind you, and I started shopping again at our local coop. I think I will hit Hannafords when I need certain non-coop things but main local just tastes so much better and for me I seem to spend less$123 this week!! (I think). So today we are full of local yummyness. This morning I made blueberry muffins with organic blueberries we picked on Friday, local King Arthur flour, Monument milk, and local eggs too. Into the crockpot went a local whole chicken with onion and garlic stuffed into the cavity and it ( the chicken ) had a rub down with spices, Hmm the house smells good. We also have root veggies and summer veggies that are going toget a roasting too.
So for some reason I have not figured out the taking pictures of food thing so it comes out looking blog perfect?? Is there a trick or is it the camera? Help please?? So no Picture but..... But this recipe is so worth sharing.
Hope you all are enjoying local seasoned goodness!
Blueberry Muffins - Taken out of the Burlington Free Press-Taken from kathleen's Bake Shop by Kathleen King
3 cups of flour 1 1/4 cup granulated sugar 1 1/4 cup milk
4 1/2 tsp baking powder 1/2 tsp salt 2 eggs lightly beaten
1/2 tsp baking soda 1 cup butter 1 cup of blueberries
Pre heat oven to 400 degress. Grease muffin tins (mini,reg,or extra large) remember timing might change for baking. In a large bowl stir together flour, baking powder, baking soda, sugar, and salt. In a medium sauce pan melt butter. Add milk and lightly beaten eggs. Add butter mixture to dry ingredients and mix lightly just until moistened. Fold in blueberries. Spoon mixture into tins Bake for 25-30 minutes or until toothpick comes out clean,