Muffin Tops

I am writing this with a warm, fresh-from-the-oven blueberry muffin in my mouth. I don't want it to end! Holy cow, are they ever good. Moment of silence, please.

Thank you.

Well this was quite a good day! You will soon see why...

For breakfast, I had one slice of the sunflower seed loaf with jam, a hard-boiled egg, and a Green Monster made very simply with:

• 1 banana
• 1 cup of milk
• 2 cups of spinach

I am all about the simple. This was one of my favourites, probably because the full banana made it thick and sweet and there wasn't any protein powder or flax to make it a bit more bitter. Very tasty.
For a morning snack, I brought about 3/4 cup of 1% cottage cheese with some sliced strawberries and blueberries. The combination of strawberries and blueberries makes me think of summer! Now if only Mother Nature would realize that summer will be here next week so she should start ACTING like it's summer. Stay tuned 3 weeks from now when I complain about the heat.
I am on a major salad kick these days. There is nothing I'd rather have than a salad for lunch. It takes a while to eat and is full of such a variety of foods. What else can compare? This salad was made with the usual conglomeration of vegetables, along with walnuts, sliced figs, feta, and fig balsamic dressing.
Then I went all crazy on my lunch break and got my hair cut! This was today's impulsive action. I have had passing thoughts about getting a hair cut and then, all of a sudden, I knew I had to do it! I knew I had to do it AS SOON AS POSSIBLE. I get this way with haircuts and books. Sometimes, I just hear about a book and need to read it AS SOON AS POSSIBLE so I run out to the bookstore and pay full price for a book that I usually only half-read. Gah! It is tough being me. At least I am kind of cute. And, obviously, modest.

Once I came down off my HAIR HIGH, I ate an apple. No picture. I had other, more important things on my mind!

For dinner, I kept it light with a toasted sandwich made with hummus, tomato, spinach and cucumber, along with a sliced carrot and cucumber to dip in a tablespoon of raw almond butter.

I kept it light because I knew, beyond all reasonable doubt, that I would be making blueberry muffins from scratch this evening and that one, possibly two, of these muffins would end up in my belly. Indeed, they did.

These muffins are AMAZING and so simple to make! I will now write out the recipe to:

ROBYN'S SCRUMPTIOUS MUFFINS, NOW STARRING BLUEBERRIES

As great as it would be to make these all year round, they are the very best when made with fresh blueberries. I found some fantastic ones at the market today.

To make 9 big crazy muffins:

• 1 1/2 cups of all-purpose flour
• 3/4 cup white sugar
• 1/2 tsp salt
• 2 tsps baking powder
• 1/3 cup oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries

1. Preheat oven to 400 F. Line muffin tray.

2. Combine flour, sugar, salt and powder. Place oil in a measuring cup; add egg and enough milk to make it one cup. Mix this with the flour mixture. Fold in blueberries.

3. Fill muffin cups and sprinkle with sugar.

Bake 20 to 25 minutes.

You will not be disappointed! It is not a modified-for-health recipe. Sometimes, it is just nice to eat something that tastes like grandma made it, y'know?

Well it has been an exciting day, what with hairs being removed and muffins being baked. I am pooped!