Happy 4th of July to you today!!! I can tell everyone is out celebrating because it has been super quite here in blogland these last two days. I hope all is well for you and your families. I have actually set this to post since I am currently out in Long Island running a 5k and BBQing it up with some friends. I hope to have pictures to share when I return. But I wanted to share something festive with you today. I made these fabulous muffins from a recipe I found in the Real Simple magazine years ago and because I was in a celebratory mood, I made up a little muffin topper too:
Most of what I used is from My Minds Eye. The Alpha stickers and gingham ribbon were from my stash. I also sponged around the edge of the patterned paper with white. I love how it gives it a little halo. Kinda reminds me of those pictures we took in the 80's when they fuzzed out around your face and stuff. SO funny! Photography has come a loooong way.
I hope you are having a wonderful weekend wherever you are. But I hope we each still remember why we in this country (and those in other countries) celebrate on these holidays. I am so grateful for the men and women who have given so much. Even those that don't fight. They have given their loved ones. Wives, Husbands, Children, Parents. There is such a special sacrifice that they each give. I hope we will take time to realize how much we have because of them. What a true blessing it is to be in this free country. Despite its problems and setbacks. We are free. That is more than most the world has. It is truly a gift. Thank you to each of you who have served and continue to serve. We are eternally indebted.
Have a great 4th of July and a wonderful weekend everybody!
k
Sugar-Crusted Raspberry Muffins
2 C All Purpose Flour
1/4 C Sugar
2 tsp baking powder
1/4 tsp salt
1/2 C (1 stick) unsalted butter, melted (that's why they are so good ; )
3/4 C Whole Milk (I used 1%)
1 lg egg
1/3 tsp vanilla extract
1 1/2 cups fresh raspberries, blueberries or blackberries. Or a combo of all three!
Heat oven to 400 deg. F. Line your muffin tin with paper liners or coat with cooking spray, oil or butter. In a medium bowl, combine 1 3/4 Cups of the flour, 1/2 cup of the sugar, the baking powder, and salt. Add the butter and combine. In a second bowl, whisk together the milk, egg and vanilla. Gradually add the milk mixture to the flour mixture and stir until just combined; the batter will be lumpy. Toss the berries with the remaining flour in a bowl. Gently fold the berry mixture into the batter. Fill each Muffin cup 3/4 full. Sprinkle the batter with the remaining sugar. Bake for 17-20 min. or until toothpick inserted into center of a muffin comes out clean. Transfer pan to wire rack and cool for 10 min. Serve warm. ENJOY!!
Muffin Topper Deets:
Stamps: Pink Paislee Vintage Frames, Everyday Classics (star), Simple Alphabet by PTI
Ink: Pure Poppy PTI, Not Quite Navy SU!
Paper: Pure Poppy, Stampers White PTI
Accessories: SU! Scallop Circle Punch, Toothpick, Floss
Card Deets:
Paper: My Mind's Eye (circle pattern) Pure Poppy by PTI (card base)
Ink: Fresh Snow PTI
Accessories: Celebrate Plackard, Ric Rac, Embellishments My Mind's Eye, Alphas by Heidi Swapp, Gingham Ribbon by American Crafts
3 comments:
Mmmm....yummy.....looks delish Kristie! I love the muffin topper...sooo festive and your card?! LOVE it! That MME paper is fabulous!
Love the card and I'm sure you're the hit of the BBQ with those muffins!
yummy!!! fantastic card also :) hope your having a blast!!
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