I finished my Unfinished Thanksgiving Exchange piece for Robin. Unfortunately, it's not made it all the way to Virginia, so I can't post a pic of it...yet! However, when I know it's been received, I'll be sure to post a pic of it. It's so doggone cute and I love the way it turned out.
Since I finished my exchange piece and got it out in the mail, I decided to start an ornie. I wanted something quick and easy. I decided to stitch Jingle, Sparkle, Joy, a complimentary design from Midsummer Night Designs found on the designer's blog, Midsummer Night Musings . It's the October 25th entry. If you click on the black & white chart, it'll take you to the download page. I'm stitching mine on 32 ct. Light Sand linen using the called for DMC. I plan on tea dying it a bit when I finish. Here's my start.
Now for the yummy part!! These are my favorite, quick to bake, taste so good, warm in your tummy muffins. As my friend Jan says, they're "easy peasy"!!
Sour Cream Blueberry Muffins
2 C biscuit/baking mix (Bisquick)
3/4 C plus 2 T sugar, divided
1 C (8 oz.) sour cream
1 C fresh or frozen blueberries*
In a large mixing bowl, combine the biscuit mix and 3/4 C sugar. In a small mixing bowl, combine eggs and sour cream; stir into the dry mixture just until combined. Fold in the blueberries. Fill greased muffin cups (or cheat and use paper liners like I do) three-fourths full. Sprinkle with remaining (2 T) sugar. Bake at 375º for 20-25 mins, or until a toothpick comes out clean. Cool for 5 mins. before removing from pan to wire rack.
*If using frozen blueberries, do NOT thaw before adding to batter.
You can also use any combination of berries to equal the 1 cup measurement. I sometimes use a combination of blueberries and raspberries and they're great!