Today is THE day!!
Today I will Celebrate my 3rd year Anniversary as a Marathon Runner!
I will celebrate it by running in the Las Vegas Rock-N-Roll Marathon tonight.
Three years ago today I finished my very first Full Marathon....and that is what turned me into a "runner". I am so addicted to running now. Believe me I NEVER thought I would say that in a Million years! (lol) Once I started I just couldn't fathom letting myself stop the training routine
or the feeling of accomplishment. So as I go out there tonight and brave the chilly 48 degree wind among 44 Thousand other runners....I do so THRILLED!!
So I thought I would sweeten you up with this week’s recipe. I know everyone has their favorite blueberry muffin recipe in their collection somewhere. But give this one a try. You won’t be disappointed. I mean what could be better than a HOMEMADE muffin? How about a homemade muffin dipped in melted butter and then coated in cinnamon and sugar? OH YEAH BABY!
You just might want to double this recipe.
2 C. Flour
1/2 C. Sugar
3 tsp. Baking Powder
1/2 tsp. Salt
1 C. Milk
1/2 C. Margarine: room temp. (or butter)
1 C. Frozen Blueberries
In separate bowl mix: 1 TBSP. Lemon Juice
1/2 C. Melted Margarine
For the Sugar mixture: 1 C. Sugar mixed with 2 TBSP Cinnamon
Preheat oven to 375
In mixing bowl stir together all dry ingredients and set aside.
Beat together egg, milk and margarine. Stir in berries. Next add the dry ingredients plus lemon zest. Do not over-beat.
Scoop batter into well-greased muffin tin. Bake for 20-25 minutes.
Take muffins out of hot pan to cool on wire rack for 15 minutes.
* I usually make mini muffins.
While muffins are cooling, mix together the melted margarine & lemon juice. Also in a separate bowl mix the sugar mixture.
When the muffins are cool, take each muffin and dip into the melted margarine then “roll” in Sugar/Cinnamon mixture.
Now this is the hard part…sharing them!