Hi there...you will never guess what I did yesterday morning! I got my hair cut!!!!! No, not a "cancer buzz", but actually cut - like it was getting too long to manage! Yes, it's much thinner, but it's there!! And now it's easier to manage because it's a bit shorter and tidied up. Yes!! I know, in the whole scheme of things, having or not having hair is not very high up on the "important" list, but I'm enjoying having my hair. I wouldn't have guessed, at the outset, that I would have hair this long into treatment...but hair I am. Thank you, Father, for the little things.

This isn't very high up on the "important" list, either, but it's one of the fun things in life. I am constantly on the lookout for a good blueberry muffin recipe. There are just some things that say to me "yes" and banana bread and blueberry muffins are two of them. I've got the banana bread down pat. Now on to the blueberry muffins. I think I may have found it. Then our daughter, Jennifer, made them and added a butter crumb topping making a good muffin so much better...perhaps a little powdered sugar/butter glaze might just put them over the top! Here's the recipe and feel free to add more blueberries, too!

Blueberry Muffins (courtesy of The Latimer House Cookbook)
2 c. sifted flour - ok, I didn't sift it
4 tsp. baking powder
3/4 c. sugar
1 tsp. salt
1 c. blueberries - I used frozen and a heaping cup
1/2 c. melted butter
1 c. milk
2 eggs, slightly beaten

Crumb topping
3/4 c. flour
1/4 c. sugar
Dash of salt
4 T. butter at room temperature

Preheat oven to 400*. Grease muffin cups (I used paper liners instead). Sift 2 c. flour, baking powder, sugar, and salt (I stirred, didn't sift) and add blueberries to coat. In separate bowl, combine 1/2 c. melted butter, milk and beaten eggs. Add to dry ingredients and mix only until combined. Spoon batter into prepared tin. For crumb mixture: Mix together 3/4 c. flour, 1/4 c. sugar and dash of salt. Cut in 4 T. softened butter and mix together as for pie crust until well-combined and crumbly. Sprinkle tops with crumb mixture. Bake until a tester comes out clean, about 20 minutes for large muffins and 12-15 minutes for mini-muffins. Be careful not to overbake. Makes 16-18 muffins.

"Taste & see that the Lord is good; blessed is the man who takes refuge in Him." - Psalm 34:8

Enjoy...
Deb