Kyle is pretty much the most serious muffin connoisseur I’ve ever known. Since he was a toddler we’ve called him “The Muffin Man” (you know that song? we’ve been singing it to/about him since he was about 3 years old). The muffins he loves most are fruit muffins — blueberry, or any berry. And he’s partial to the Starbuck’s “Blueberry Muffin with Yogurt and Honey.” Over the years I’ve made many different muffin recipes for him, always in search of a five-star muffin for Kyle, or at least one that will compete with that Starbucks muffin.
This morning I resurrected the “Strawberries and Cream” muffins I had made for Meera’s third birthday party. I hadn’t made these in a long time. I doubled the recipe, and made them as full-sized muffins (not mini muffins). My boys (all three of them) went crazy for these. They are not too sweet, and moist, and the fresh strawberries baked into them are so delicious. But the big deal is this: Kyle has decided that these are the best muffins he’s ever had. Like, ever. Which. Is. Huge.
These have, immediately, become a big huge giant hit for us and I’ll put them right into our beach house (and probably at-home-too) rotation.
They are so good!
The recipe is here:
They catch so many shrimp and mullet. (We do all catch and release; they catch, I release.) And then, they went for a dip.
Lest anyone worries that we’re all Foodie food all the time, with mega meals every night, and family harmony on the deck of the beach house set to photo-worthy blazing sunsets… No need to fret folks. We’re good and rooted here and July is not all glossy-photo all-the-time. There are nights — like tonight — when we feed the kids mac-n-cheese, get Meera to bed, the boys watch the Red Sox, and Braydon and I eat spaghetti while catching up on work at 10pm. Keepin’ it real.
Meera seems to be inspired — like me — by life in South Carolina. She’s been — like me — blogging a lot more than usual. You can find her tumbler blog here:
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