Ready, Set, Weekend with the Garden of Eatin'

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It's time for a trivia quiz...ready? Try to guess which TV show had the following lines. -  "I can't believe somebody pulled the top off of this muffin" -  "That was me. I'm sorry. I don't like the stumps" - "So you just eat the tops?" - "Oh yeah. It's the best part. It's crunchy, it's explosive, it's where the muffin breaks free of the pan and sort of does it's own thing. I'll tell you. That's a million dollar idea right there. Just sell the tops" Did you guess? Should I tell you? It was a scene from SEINFELD.  Elaine was right...muffin tops rule. Here's how I eat a muffin. Usually on my lap in the car, straight from the bag.  With one hand I peel off the liner. With the other hand on the steering wheel I try to drive. Then I crack the top off and let it fall to the bottom of the bag. Why? Because I always eat the best part last. I work my way through the "stump" and usually drop crumbs onto myself and since I can't find them afterwards I know they ended up between the seat and the console. Next I work my way through the glorious muffin top...not to be confused with a muffin top you get when wearing a pair of low-rise jeans that are too tight...probably from eating too many muffins. I slowly break off small pieces and savour the crunchie texture.  Once I finish the top, my hand scours the bag for possible missed crumbs. I truly hate it when my muffin is OVER. I make all sorts of muffins at home too. Here's one of my faves. Singin the Muffin Top Blues 1/4 cup butter, unsalted & softened to room temp 1/3 cup sugar 1 extra large egg 1 tsp real vanilla extract 1 pkg vanilla sugar - note...if you can't find it skip it 2 1/3 cups all purpose flour 4 tsp baking powder 1/2 tsp salt 1 cup milk 1/4 cup Greek yogurt 2 cups fresh or frozen blueberries Streusel 1/2 cup sugar 1/3 cup flour 1/2 tsp cinnamon 1/4 cup cold butter In a good size mixing bowl, cream butter and sugar. Beat in egg, yogurt, vanilla & vanilla sugar, mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. If using frozen blueberries do not thaw as they will turn your batter blue. Fill 12 greased or paper-lined muffin cups two-thirds full. I use an ice cream scoop...it's easier.  In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm. See ya next week! debi @thegardenofeatin xoxo