No, don’t worry. I am not telling you to stuff it.
Stuff It!/It’s a Wrap! is the theme for March Eating Club. I know I know, it feels like just yesterday that I was posting a recap of February Eating Club: Sexy. They sneak up on me so fast! I can’t remember who thought of this theme, but it’s pretty genius if you ask me. The only rule…each dish has to be stuffed, wrapped, filled, rolled, etc. Imagine the possibilities…
I’ll stop before I get carried away. There are so many possibilities! And it gets even better….we have a special guest! Allie from LiveLaughEat will be joining in on the fun. The Eating Club Girls are meeting this weekend, so be sure to check back next week for a full recap.
What type of stuffed/wrapped dish would you choose to make for this month’s Eating Club?!
But because we like each other so much, a bunch of the Eating Club ladies decided to get together for a little St. Patty’s day celebrating. We had a blast…
And last but not least…the Bounce Back Fast Blueberry Muffin recipe from Wednesday that I promised to share!
Bounce Back Fast Blueberry Muffins (adapted by Martha Stewart)
when I was little throughout my teenage years, I aspired to be Martha Stewart.
Ingredients: makes 1 dozen muffins
- 1/2 cup (1 stick) softened butter
- 2 cups all-purpose flour (plus a few extra tablespoons for dusting the pan and blueberries)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups blueberries (I scored some big juicy fresh ones at the grocery store, but frozen would work as well)
- 1 cup white sugar (plus an extra tablespoon or two for sprinkling on top)
- 1/2 cup brown sugar
- 2 large full eggs
- 1 egg white
- 2 teaspoons pure vanilla extract
- 1/2 cup 2% milk
- 1 tablespoon cinnamon
What To Do:
- Preheat oven to 375 degrees
- Butter a muffin tin and dust with flour.
- Mix together flour, baking powder and salt.
- Toss blueberries in about a tablespoon of flour to lightly coat. I went a little overboard on flour…
- Beat the butter and sugar (leave out a tiny bit of the white for sprinkling) until light and fluffy. I would recommend using a mixer if you have it. My arm got pretty tired.
- Add eggs, one at a time, beating until combined. Mix in vanilla extract.
- Using mixer at a low speed, or slowing down the speed of your arm stirring in my case, slowly add the dry ingredients to the wet ingredients.
- Add milk and stir until smooth.
- Using a spatula, carefully fold in the blueberries.
- Divide evenly among muffin tins
- Mix together 2 tablespoons white sugar with 1/2 to 1 tablespoon of cinnamon. Sprinkle over muffin batter.
- Bake, rotating pan halfway though, until muffins are golden brown and toothpick comes out clean (should take about 30 minutes)
- Enjoy 🙂
Have a great weekend!