Made these babies again today.
In my fabulous mini muffin tray. MMMM.
I love that I can just use these silicon pans without prep — no liners, no buttering each cup. And they make perfect teeny muffins that even the dieting ladies at my office will eat. That's what I call a win/win.
Non-related, this place has been devoid of photos for the last few months due to my fabulous new computer. Leopard broke my ancient copy of Photoshop. And though I tried to find a free or chea or lite photo app, I ended up not taking pictures out of annoyance at not being able to play with them the way I like to.
But last week, I gave in and bought Adobe Photoshop CS4
. And I love it. Worth every penny.
lastyearsgirl made the gorgeous looking toffee apple muffins you see here. They are tempting me from afar. I will have to figure out the metric conversions and make them…if I was less lazy I’d bake them for the Day of the Dead dinner this weekend.
I am blessed with working downtown, steps away from a weekly farmers market.
This past week, in addition to the amazing peaches, nectarines, and strawberries that made their way home with me, I bought a pint of blueberries.
These were bursting with flavor, and needed to be used right away. I obliged by whipping up the blueberry muffin recipe I had just seen on the CHOW blog.
I'd seen comments therein about these being a little salty. Lacking any kosher salt, I subbed in some grey sea salt. The results are a few spikes of salt that perfectly offset the sweet berries.
Now I just have to decide what to do with more of these luscious berries this week. Thinking some sort of bread maybe?