Oh spring you are so close yet so far away....I went and bought myself a lovely colorful scarf full of spring colors and ever since then I can't stop thinking about spring recipes, weather, and clothes! This defiantly has been a brutal winter. I have been living in Connecticut the past four years and we have had it pretty ROUGH ever since I moved here from Ohio, so I guess this year hasn't been that bad comparable to the other years! Snow storms, tornados, hurricanes OH MY. We have also had less storms then in Ohio this year so I'll be thankful for that~
I used to LOVE buying those pre-made muffin packets you just add water to....yea not so much anymore. Two of the packets I would buy most frequently were the blueberry muffins or the corn muffins. Now I never saw these two flavors put together until a year or so ago and the sweetness of the blueberries really livens up a bland corn muffin! I follow the recipe pretty much as is. I use almond milk for buttermilk (you just add a tablespoon of white vinegar to make it buttermilk!) I also just use frozen blueberries instead of the mix. You might need to bake it a little longer because of frozen berries :) Enjoy!
I also NEED to make this pasta soon. It sounds DELICIOUS
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