Back and Leaving

I apologize for the serious lack of updates. Let's just say that commitment has never been my strong suit. Anyway, I'm heading to Chicago for a week and the thought of all of those deep-dish pizzas and Chicago dogs is seriously turning my stomach on. Hopefully said stomach won't somehow morph into a giant grease pit over the next week. Shit, I forgot that they have Tastee-Freez up there. There's no hope left for me.

I will leave you guys with a recipe for some pretty scrumptious Lemon-Blueberry Muffins:

- 2 c. unbleached AP flour
- 3/4 c. granulated sugar, plus extra for sprinkling
- 1 stick melted, unsalted butter
- 1 beaten egg
- 3/4 c. milk (whole, please)
- 1 tbs. lemon zest
- 2 tbs. baking powder
- 1 1/4 c. fresh blueberries
- 1/4 tsp. salt

Basically, just mix the dry ingredients (and in this case, that includes sugar) together in a bowl. In a separate bowl, combine the melted butter, beaten egg, lemon zest and milk. Pour the wet ingredients into the dry ingredients and mix with a spoon until it JUST comes together. Trust me, you need it to look nice and lumpy. Then gently fold in the blueberries and distribute the batter evenly into a muffin tin.

Bake at 350 degrees for about 12 minutes, then remove the muffins from the oven and sprinkle the tops with granulated sugar. Return the muffins to the oven for another 12 minutes until they are nice and golden on top. Remove, cool, eat.

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