Skirts & Muffins

I came to the realization this week that baby and I may no longer be a sweet secret...visually speaking. At the grocery it hit me, "Perhaps people can tell that I'm pregnant." I'm sure they've been able to tell for longer than I suspect. I'm seem to be a little slower on the uptake these days.

Thanks to my amazing friend Lotte and nicely timed Old Navy/Gap discounts and sales I am pleased to report I now have some cute clothes that fit me more properly (and are wayyyy more comfy!). And whoever invented skirts is a genius. They seem to fit much longer than my pants and being a shorty even the now popping belly doesn't make them too short. Thank you skirt inventor!

I know, vital information to your morning coffee break, right?

Well, just for your taste bud pleasure here is a super yummy and quick recipe. Not quite the pumpkin I'm craving for, but these muffins definitely hit the spot. I didn't change anything in the recipe, but I did add 1/2 tsp vanilla extract. Also, I think I baked for 20 minutes instead of the 25-30 the original recipe called for.

We enjoyed them with a veggie/turkey bacon quiche for dinner. I loved the combo of cinnamon and blueberry and froze the extras for future breakfasts. Yum!

Cinnamon Blueberry Muffins
Source: Gourmet July 2006 (via Epicurious)

Ingredients:

3/4 stick (6 tablespoons) unsalted butter, melted and cooled

1 cup packed light brown sugar

1/2 cup whole milk

1/2 teaspoon vanilla extract

1 large egg

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1 1/2 cups blueberries (7 1/2 oz)

Special equipment: a muffin pan with 12 muffin cups; 12 foil or paper muffin liners or cooking spray

Directions:

1. Put oven rack in middle position and preheat oven to 400°F. Put liners in muffin cups in spray pan with cooking spray.

2. Whisk together butter, brown sugar, milk, vanilla extract and egg in a bowl until combined well.

3. Whisk together flour, baking powder, cinnamon, and salt in a large bowl. Add milk mixture and stir until just combined. Fold in blueberries gently.

4. Divide batter among muffin cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 20 to 25 minutes.

Enjoy my sweet friends!

xoxo, R