View allAll Photos Tagged muffins!
Muffin is very soft (don't know if its my influence). Every single cat in the neighborhood terrorizes her. She is very naive too, maybe even somewhat confused. The other day she caught a real mouse though. I was so proud. :P
...in our house are as good for breakfast as a slice of toast...any day! So, these I made are from the very first page of my Company's Coming muffin recipe book. Full of grated apple and topped with a yummy streusel topping. I doubled the recipe.
A Happy day for Muffin (and us) on the Oregon Coast. The red collar is from a male Springer Spaniel that had been our companion for many years. The color confuses folks. The web lead is from our days of training Muffin in tracking, a 25 footer and perfect for the dunes when others are around.
Pumpkin muffins for this week's Tuesdays with Dorie! I added chocolate chunks and sprinkled the batter with some homemade cinnamon sugar. Mm!
For the recipe visit here.
Afew pics of my Son's family dog Muffin now 7 months old. Muffin is super sweet, smart and friendly, and I just love her smile.
Muffin tries to follow me wherever I go. She often sees me off at the hospital entrance (I walk to hospital). This is a worry because one day an ambulance almost ran her over on her way back home.
Anyways, this morning I was trying some macro shots on the ground just outside my house. Don't know what she was thinking, but suddenly I found her 'hiding' behind a step and observing my activities.
Why did she need to 'hide'?
Isn't that cute ?:)
Blueberry muffins with blueberry jelly filling, fresh from the oven.
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup + 2 tbsp sugar
2 large eggs
2 tsp baking powder
1 tsp pure vanilla extract
1/2 tsp finely grated lemon zest
1 3/4 cups all-purpose flour
1/4 cup finely ground yellow cornmeal
1/4 tsp salt
1/8 tsp ground cinnamon
1/2 cup milk
4 1/2 cups Fresh or fresh frozen blueberries, lightly rinsed and dried
Filling:
2 Cups blueberries -- heat in microwave stirring after each minute until you have a thick, chunky syrup. Chill to firm (a few hours). (note: I make this the day before using 3 Cups and use the extra while it's hot as a topping for pancakes and waffles. I don't add any sugar as I think the blueberries are quite sweet enough alone.)
This recipe is sensitive to the order you add the ingredients. Also be careful not to overmix or you will end up with rubbery, tough muffins. Preheat the oven to 375 degrees. Grease 12 regular muffin cups or line them with paper liners. Using a mixer, cream the butter and 1 cup of the sugar in large bowl. Add the eggs one at a time, beating well after each addition. Add the baking powder and mix well. Add the vanilla extract and lemon zest to the batter, again mixing well.
In another bowl, combine the flour, cornmeal, salt and cinnamon. Add half of this dry mixture to the batter and mix lightly; then add the milk and stir well. Add remaining dry mixture and stir just to combine; do not over mix. Fold in the blueberries. Spoon the batter into the muffin cups to half fill. Add a generous dollop of blueberry syrup jelly. Fill the muffin cups, add a small syrup dollop to the center and then sprinkle them evenly with the remaining 2 tablespoons of sugar. Bake in the center of the oven until the muffins are golden brown about 25 minutes. Cool the muffins in the pan on a wire rack for 15 minutes. Then remove them from the cups onto a rack to cool completely. Yields: 12 muffins.
If you make oversized muffins, reduce the baking temp. 25 degrees and cook them about 35 minutes.
You can sub lemon pie filling for the blueberry jelly... those are yummy too.
Blogged at kitchensimplicity.com/deep-purple-monday/
yesterday I uploaded my gummie bear's breakfast.. this is mine :)
I really love muffins ^^
ieri ho caricato la foto della colazione del mio orsetto di gomma.. questa è la mia :)
li adoro i muffin ^^
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I made chocolate chip muffins for Zach today as part of his birthday, because he will be gone on his birthday and he had his party today. Next week he will be 16! I just can't believe it! Lighting - morning light through a window.
Feliz cumpleaños a Maev!
Espero que te guste esta fotito de mi pequeña y que pases un gran dia!! Un besazo!
Cosmic Muffin Houseboat changed name to Witch Craft on static display at the Florida Air Museum in the Sun 'n Fun Complex at the Lakeland Linder Regional Airport in the City of Lakeland Polk County Florida U.S.A.
Kenneth London: 1969 – 1981
Apparently destined for the scrap heap, the 307 was rescued by Fort Lauderdale Realtor® and pilot Kenneth W. London in 1969. Unable to make the plane airworthy again, he cut the wings and tail off, trucked the remaining fuselage to a nearby marina and spent the next four years converting the four-engined airliner into a sleek and uniquely sensational motor yacht. Launched in July 1974, the Londonaire was seen throughout south Florida to the delight of spectators and the media. The “plane-boat” featured twin V-8 inboards incorporating the original aircraft cockpit controls that were used to fly the plane, propelling the vessel over 20 mph. Electrical, plumbing, sanitation and air conditioning systems were installed along with a new interior that included restored chairs and bar.Dave Drimmer: 1981 – 2016
The boat was bought by Dave Drimmer in 1981 as a liveaboard and extensively remodeled and rebuilt after he discovered the original hull was barely keeping the plane fuselage afloat. He later named it the Cosmic Muffin after publication of Jimmy Buffett’s novel Where is Joe Merchant? Boeing has restored the only other remaining 307 Stratoliner to flying condition for the National Air and Space Museum of the Smithsonian Institution.
The plane now rests with Howard Hughes’ Personal Aviation Collection, another facet of Aerospace Discovery at the Florida Air Museum. Drimmer donated the plane-boat to Aerospace Discovery at the Florida Air Museum and knows his piece of history will be well taken care of in Lakeland, Fl.
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Ingrédients pour 12 muffins :
• 300 g de farine
• 2 oeufs
• 20 cl de lait
• 125 g de beurre fondu
• 1pincée de sel
• 120 g de sucre en poudre
• 1 sachet de levure chimique
• 150 g de myrtilles congelées ou fraîches
Préparation :
1. Fouettez les oeufs avec le lait
2. Ajoutez la farine, la levure, le sel et le sucre mélangés ensemble
3. Incorporez le beurre fondu en mélangeant
4. Ajouter les myrtilles et mélanger délicatement
5. Garnissez les moules à muffins aux 3/4, avec la pâte
6. Faites cuire vos muffins à 200° C, pendant environ 20 min
7. Patientez 5 min avant de démouler
Still life photo of a muffin and fork on a white plate with nuts on the side and bananas and a tea pot in the background. You guessed right, it's a banana nut muffin.
Developed and color graded with Darktable 3.6.0.