19 thoughts on “Our Daily Thread 10-15-24”

  1. Good morning! I was up around 5 a.m. making blueberry lemon muffins from scratch. I have made three batches lately trying to find a good recipe for a breakfast my Sinday school group is hosting to celebrate a wedding. Getting closer to perfection and enjoying the experiments.♡ Go Lemons!

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  3. Indeed not, Janice. Share the recipe with me when you perfect it. My last batch of blueberry muffins were gluten free and given to my SIL and his daughter. I will probably pick up some oranges today for cranberry orange muffins. I need to use up some cranberries picked up last season and waiting in the freezer.

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  6. Beautiful day here. the pool closes today so I will go one last time to enjoy.

    Taking my car in for a 60k mile checkup and oil change. I had to talk to five people to get all of the rides for today and tomorrow. Very complicated as it is also bsf tomorrow.

    Jo

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  8. I have two ladies who offer to give me rides to Bible study on Tues. mornings. I am so thankful for them!

    It was in the 40s this morning, and I have felt frozen all day. It was cold in the Bible study room at church. I came home and turned on the heat. Finally I am thawing.

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  10. Kathaleena, this is the recipe I made this morning that tastes very good. I used maple syrup instead of honey, light olive oil instead of butter, and had a few blueberries. You definitely need to hold back half the berries to put them in the top of the muffins. I did it the other way, just dumped them all in the batter and that does not work out unless as son said that you want something like a yogurt parfait, lol.

    Next time I will add a little more of the almond flour, maybe a quarter or third of a cup more. Son said they are more moist than people would expect. They really do taste great andxare easy.

    https://natashasfoodadventures.com/lemon-blueberry-almond-flour-muffins/#%f0%9f%8d%8b-ingredients-youll-need

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  11. Janice – I wonder if the extra moistness comes from substituting olive oil for butter. Years ago, I made oatmeal cookies and used oil instead of butter, and the cookies turned out oily. 😀

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  13. I think it could be the oil and the three eggs. I have never put three eggs in a muffins recipe.

    The other recipe I tried had no oil! It had almond flour and oatmeal with a smashed banana and blueberries. It tasted good to me but the guys preferred the lemon muffins.

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  18. Sheesh! Just saw a pound of butter at the local supermarket for 5.99. Christmas baking should be interesting for many at that price. At least eggs went down a bit. Still high, but better than the last many weeks.

    We are in the forties here. Went out to see if I could see the comet and put on my winter coat. There were too many trees in the way, and I didn’t want to drive to a clearer place.

    Janice, it is in the 40’s here today, also. Brr. It is supposed to be in the upper sixties on Friday, however. The batter in the pictures of the link you put seems to be quite thick, so that the blueberries should not sink all the way down. That can be a problem with flour muffins also. The method to mix things is quite different from a traditional muffin. That was interesting.

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  19. I pick up several packages of butter any time I find it on sale. That way I am ready for baking.

    I have modified an apple cake recipe, substituting sour cream for oil. Makes a moister cake without being oily.

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