X
Review: Losing Sight by Tati Richardson
ARC provided by the author, I also bought my own copy. This post includes affiliate links that may kick us a small percentage at no cost to you if you use them to shop. So if this post is useful, please use them to support my work -- it's so appreciated! When things are…
We Tried Trader Joe’s Gluten Free Yellow Mini Sheet Cake
with Chocolate Frosting! I've been on alert for Trader Joe's Yellow Mini Sheet Cake with chocolate frosting after seeing u/aswewaltz posted it in NY on Reddit 8 days ago. Every trip, I was disappointed. But today...finally... TJ's in the PNW have been blessed with the new gluten free sheet cake. So let's cut into it!…
We Tried Trader Joe’s Teriyaki Mushroom Mini Bao Buns
I was skeptical when I saw that Trader Joe's newest dumpling was teriyaki-flavored. Teriyaki in a bao? I imagined a gloopy super sweet soy-based sauce overwhelming the veg filling. But now that I've tried Trader Joe's Teriyaki Mushroom Mini Bao Buns? I think it's meant to be more of a shorthand toward a sweet,…

>My Blue Heaven

>


When I lived in a dorm my first year in college, we had limited access to a kitchen, so one thing I would make on visits home to take back with me were corn muffins made from the Jiffy box. Some habits die hard — I like the Jiffy box! I’m always looking for variations on a theme, though. So when the San Jose Merc published this blueberry-cornmeal muffin recipe last week (free subscription required) I had to try it. I’ll try them again sometime using frozen blueberries, but something tells me it won’t even come close to the fresh blueberry goodness.

Blueberry Cornmeal Muffins
From “True Blueberry” by Linda Dannenberg

5 tablespoons unsalted butter, melted, plus some for greasing tin
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup yellow cornmeal
1 cup sugar, divided use
1 cup milk
1 large egg
1 cup fresh, frozen, or dried blueberries

Preheat oven to 400 degrees. Grease a jumbo 6-muffin or standard size 12-muffin tin and set aside.

Sift flour, baking powder and salt together into a large bowl. Add cornmeal and 2/3 cup sugar, then whisk until well mixed. Set aside. In a separate bowl, combine milk and egg and beat to blend. Add wet ingredients to dry and stir with a wooden spoon just until mixture is moistened. Do not over-mix. Add blueberries and gently fold them in. Spoon batter into muffin tin. Sprinkle muffin tops with remaining 1/3 cup sugar. Bake in center of oven for 25 to 28 minutes for jumbo muffins, 20 to 24 minutes for standard-size muffins, until muffins are golden brown. Gently loosen muffins around sides with a knife before taking them out.

Per serving: 240 calories, 4g protein, 7g fat (4g saturated), 40g carbohydrate, 265mg sodium, 36mg cholesterol, 1g dietary fiber.

Categories: Uncategorized
O J: