We have several days of school under our belts by now and so far things are under control. The drama and tears (mine) have been kept to a minimum, though I am terribly sad that the carefree days of summer are gone. We’re down to the brass tacks of long practices after school and backpacks weighed down with loads […]
I thought of changing the name of this recipe to “The Best Blueberry Muffin I Ever Made” or “Better than Coffee Shop Blueberry Muffins” or “Worth the Muffin Top Muffins” or just about any other title than what they’re actually called. This is not because I don’t think Browned Butter Blueberry Muffins sounds incredibly appetizing — I just didn’t want to frighten anyone off at the prospect of having to brown butter. It’s really not hard to do and it’s not scary at all, so I’ll just leave the title as is and encourage you to try a new technique today. No one wants to talk about muffin tops anyhow.
I made this over the weekend. It was awesome. You should make one too. ‘Cause even when you’re eating light, sometimes a girl’s gotta have cake for breakfast.
It’s that time of year again. My skin is casting an orangy hue – and not ‘cause I’ve been in to the cheap self-tanning cream. Nope…if you see me ‘round town and wonder why I’ve got the pallor of a bambino who’s been dished up one too many jars of strained squash and carrot puree, you’ll know why.
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