That week

Didn't I say that there was a week I was like a woman possessed in the kitchen? I was beating, whipping and mixing as if these activities were the sole purpose of my existence. I wonder if A was happy I was finally off my undomestic goddess gown, or was he extremely horrified at the thought that he had to eat everything I baked? I have this suspicion it was the latter. Good thing there was this timely baby shower for Tekla and A was spared of having to eat all these:

Finally I baked my first blueberry muffins. This is another easy recipe courtesy of the internet which I tweaked a bit. I finally found baking cups of the right size at Hypermarket-Chodov after searching high and low for them for days. Then last night, while we were at Interspar for something else, we saw like a gazillion of them in all different sizes and colors. Really, the universe has a sense of humor that I sometimes don't find funny.

BLUEBERRY MUFFINS

1/2 cup butter, softened
1 cup sugar
2 eggs, beaten
1/2 cup milk
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups fresh/frozen blueberries
2 teaspoons sugar, for topping (optional)

-Preheat oven at 375F or 175C.
-Cream together butter and sugar.
-Add egss and mix well. Stir in milk.
-Combine dry ingredients and add to the mixture. Stir to combine.
-Gently fold in blueberries.
-Fill greased muffin cups or paper about 2/3 full.
-Sprinkle tops with little sugar. (optional)
-Bake for 20 minutes.

Note: You can also use canned blueberries. I only had a cup of frozen blueberries the second time I baked it so I mixed it with canned ones instead. There's no difference in the taste, only the muffins are bluer than these ones in the pic.