like water into wine…

i do love to cook but baking has never really taken up residence on my radar. don’t get me wrong, i’m quite fond of quiches and casseroles - i’m talking more about the sweet treats kinda baking, with sugar and cocoa, that you are required to consume with either coffee or milk to temper their sucrose content that i haven‘t ever gotten in to. but a couple of times recently i’ve put flour and sugar in pan and marveled at the miraculous results. it really is a mind-blowing event in culinary chemistry if you think about it. magic. like sawing an audience member in half…no, more like putting a dog into a box and pulling out a scantily clad woman. since i don’t understand the exact chemical reactions yet, i’m left in awe when these goods turn out puffy and delicious like they‘re supposed to. we recently had fresh, organic blueberries from the farmers’ market and andy had a hankering for muffins. unfortunately we didn’t have all of the ingredients called for in the recipe i‘d found, so i winged it. here’s how it happened…

preheat oven to 375°

grease the muffin pan

in a bowl, mix 1/3 c. sugar, 2 c. flour, ½ tsp. kosher salt, ½ tsp. baking soda and 1 tsp. baking powder

in a separate bowl, beat together 1 c. sour cream, 1 egg, 1 tbs. oil, 2 tbs. milk and 1 tsp. vanilla. make a divot in center of the flour mixture and pour the liquid mix into it

carefully fold it together, taking caution not to over mix, as i read that makes batter tough. better to be lumpy than tough.

then fold in blueberries

pour into muffin cups and bake for about 20 minutes or until the ole’ clean toothpick trick works.

presto! bravo! if i do say so myself…