Today I needed to embrace simplicity in cooking, because my day has been anything but simple. Jeff and I adopted an adorable little kitten we named Minnie Mouse! She’s just about the cutest kitten ever, but it’s a little distracting when your bringing a new kitty into your home for the first time. Also, my finger was slammed into a car door by accident, which makes things like cooking (and typing up blog posts) more challenging to say the least. So yeah, it’s been that kind of day, you gotta take the bitter with the sweet…
And speaking of sweet, I made a lovely little dessert of Blueberry Corn Muffins! Martha’s book actually doesn’t have any blueberry muffin recipes, but she does have a corn muffin recipe on page 120 of the Northeast section. Since I have some wonderful, fresh blueberries, I decided to add them to turn these into blueberry corn muffins.
This is about the best corn muffin recipe I’ve ever tried! They’re so light, and not cloyingly sweet like some recipes. The honey is a particularly nice touch and it balanced perfectly with the tartness of the blueberries. I think I’ll make these again one day as smaller muffins for a brunch with some crispy bacon, poached eggs with hollandaise sauce, buttered toast and wash it all down with mimosas. Can you tell that I’m totally obsessed with brunch? It’s true, I am, and Martha is always giving me new ideas about how to brunch in style!
