Episode 49 Debut

Hopewood Crafts Debuted Our yarn line. Had a great show at the Fiber Frolic

Strings & Stings:

Sothia link to my project page so you can see the color combo

add to my queue

Fable by Jennifer Lang

Whippoorwill by Carina Spencer

Dont Forget to enter the June Contest -linked the thread here

Food for thought:

Blueberry Streusel Muffins


                                                            2 cup(s)  all-purpose flour
                                                            1/2 tsp  baking soda
                                                            1 tsp  baking powder
                                                            1/2 tsp  table salt
                                                            1 large  egg(s)
                                                            3/4 cup(s)  sugar
                                                            3/4 cup(s)  reduced-fat sour cream
                                                            1 tsp  vanilla extract
                                                            1/4 cup(s)  fat-free skim milk, divided
                                                            2 cup(s)  fresh blueberries, washed and picked over
                  Streusel topping      2 Tbsp (s) of melted butter                                                1/4 cup (s) sugar1/4 cup (s) flour


  • Preheat oven to 375ºF. Place muffin liners in a 12-hole muffin tin.
  • In a large bowl, combine 2 cups of flour, baking soda, baking powder and salt; set aside.
  • Using an electric mixer, beat egg with 3/4 cup of sugar in a large bowl until light and fluffy. Add sour cream and beat until thoroughly combined; blend in vanilla extract.
  • Add half of flour mixture and half of milk to sugar mixture; beat until just combined.  Add remaining flour mixture and milk; beat until smooth.
  • Fold in blueberries and fill each muffin liner about 3/4 full; set aside.
  • To make streusel topping, in a small bowl, combine remaining 1/4 cup each of sugar and flour. Pour in melted butter and combine with fingertips. Divide crumb mixture over muffins; gently press into top of muffin batter with fingertips.
  • Bake until slightly golden and a toothpick inserted in center of a muffin comes out clean, about 30 to 35 minutes. Cool in pans for about 10 to 15 minutes and then transfer muffins onto racks to cool completely. Yields 1 muffin per serving.

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June 2012
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