Happy Monday! oops, I mean Tuesday!

I'm having a hard time getting back into the swing of things after the weekend scrappying and playing at CK Scrap and Play in Lancaster. I had a great time! Thanks Barbara for taking me along.

I spent some time outside today. I thought the sun might give me a boost of energy.  But I think all the weekds in my flowers zapped even more out of me. I hope that's the last time I have to weed this year. 

When I came in I found my bananas not looking so pretty so I made a batch of Banana Blueberry muffins. They smell yummy! And look good too!

2/3 cup milk

1/4 cup vegetable oil

1/2 cup mashed very ripe banana (1 medium)

1 egg

2 cups cake flour

2/3 cup sugar

2 1/2 teaspoons baking powder

1/4 teaspoon ground nutmeg

1 cup fresh or frozen (thawed and well drained) blueberries

1. Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only.

2. In large bowl, mix milk, oil, banana and egg with fork. Stir in remaining ingredients except blueberries just until flour is moistened. (Muffin batter should be lumpy. If you overmix the batter, muffins will be tough and have pointed, rather than rounded, tops.) Gently stir in blueberries. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with sugar if desired ( I use the sugar crystals and it gives them a nice crunch and shine)

3. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.

Enjoy!