Dear Blueberry Muffin...

...I love you.

I blogged earlier about finding Annie's Eats. I could see us making something from her recipe stash almost daily at this point!

I moved my horse to a new barn on Friday and love the new barn so much already. It's small and everyone is so friendly and laid back. At the same time the barn owners are very particular about keeping everything clean (like my beloved barn back in Michigan), organized, and nice for the few boarders around. Heaven! Anyway, there is a little fridge with drinks and often there are snacks around so as a thank you for getting us out of our old barn so quickly and taking us in I planned to bake something yummy to share with our new barn friends.

I wanted to make sure whatever I chose tasted okay first though and now I have the problem of having to make a new batch since we've already eaten almost half of these muffins! I don't want to share!

Tomorrow I am having lunch with a friend and am going to go to the barn either right before or right after (since it's so close to our house and to where we're meeting for lunch - yay!!!!) and I think I will make a fresh batch in the morning to take out to share.

Best of all, these are fairly healthy in terms of a muffin/dessert type of food! I cannot post the actual recipe on my blog according to Annie's wishes, but I can link to the recipe, so I really urge you to check it out if you're craving something somewhat healthy and delicious! My husband saw the ingredient list and the picture and thought they were going to be disgusting, but even he ate them! (I was secretly hoping he'd find them gross so they'd all be for me, I won't lie!) Oatmeal Blueberry Applesauce Muffins.

Yesterday my husband made this soup from Annie while I was out at the barn checking on Shadow. It's GOOD and makes a ton! Cheddar Corn Chowder

For dinner tonight I am making this Mexican Lasagna and I am hoping it is good b/c I want to possibly make it for a girl in my Green Mom group who is due any minute and we're all planning to bring her dishes to freeze/eat. The only changes I am making is using brown rice and I am going to use prepackaged taco seasoning.

And, if I get really ambitious (or more likely craving something sweet for dessert!) I am planning to make this tonight as well. I copied this recipe from somewhere else and am not sure where, so I will post this one.


Peach & Blueberry Crumble

source: Ina Garten, Barefoot Contessa at Home, pages 197-198

For the fruit
• 2 lbs firm, ripe peaches (6-8 peaches)
• 2 tsp grated lemon zest
• 2 tbsp freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 cup fresh blueberries (1/2 pint)

For the Crumble
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, lightly packed
• 1/2 tsp kosher salt
• 1/4 tsp ground cinnamon
• 1/4 lb (1 stick) cold unsalted butter, diced

1. Preheat the oven to 350 degrees F.

2. Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.

3. For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and back for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature. If you want to make these early, store the unbaked crumbles int he refrigerator and bake before dinner. Serves 5 to 6.