What’s Cookin’ in the Parsonage?

Allison, our 18 year-old, is now at The Wilds for staff training week. She will spend the summer waitressing there. Her three weeks of rest are over and her bedroom is once again packed up, quiet and very empty. That’s okay – I’d so much rather have her at a place like The Wilds all summer than here with me. What a blessing to know the opportunities she’ll have to serve the Lord, as well as learn. I’m excited about that and can’t wait to hear what God is doing in her life!

While she was home she put in many requests for her favorite foods that she’d missed while she was in college. One of the many requests were for muffins – Strawberry Muffins and Blueberry muffins. I made the blueberry ones to have as a quick breakfast the morning we headed to camp. They are so good. If you like blueberries, you need to make this recipe! My sister shared this with me years ago and it’s my favorite blueberry muffin.

1 Box White Cake mix
2 Tbl. flour
1 tsp baking soda

In another bowl, mix:
2/3 C milk
1/3 C oil
3 eggs

Add liquid mixture to dry mixture. Add 1 Cup blueberries. Pour into paper lined or greased tins (only fill about 3/4 full). Sprinkle with crumb mixture and bake at 375 degrees for 15-20 minutes. This makes lots of muffins – I make a dozen regular-sized ones and a dozen small ones. If you don’t have a small muffin tin, it would probably make 6-8 more regular sized ones.

1/3 Cup flour
1/3 C brown sugar
1 tsp cinnamon
2 Tbl soft margarine

What’s been cookin’ in your kitchen recently?

With love,

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