I never mind the time it takes to tidy up my kitchen after dinner. I have the most beautiful company every night watching me from across the room, taking in the last of the sunlight before night falls..
After dinner, I tried a new tea called Raspberry & Ginseng that was tucked inside a birthday card from a friend.
It was so amazingly delicious and of course, I added a bit of honey.
It may be a new favorite to enjoy with one of these...
Banana-Blueberry Whole Wheat Muffins.
1 cup whole wheat flour
3/4 cup all purpose flour
1/4 cup wheat germ
1 tsp. baking soda
1/2 tsp salt
1/2 cup butter
1/4 cup sugar
1/4 cup brown sugar
2 ripe bananas
1/3 cup milk
1 tsp. vanilla extract
1 cup frozen blueberries ( I have used fresh and that's fine, too)
Preheat oven 375
In a bowl, whisk together flours, wheat germ, baking soda and salt.
In a large bowl beat butter and sugars until light and fluffy. Add eggs. In another bowl, mash bananas with fork and stir in milk & vanilla.
Alternately add flour mixture and banana mixture to butter mixture. Mix just until combined. Fold in frozen blueberries.
Divide batter among muffin cups. Bake until toothpick comes out clean. 25 - 28 minutes.
It's berry season so make the best of it.