We're eatin' like kings now

Mel's home now and today I've more than made up for last week's cooking drought. I made an AWESOME breakfast of eggs, bacon, and blueberry muffins (recipe follows). And dinner was nothing to sneeze at either - spicy roast pork tacos with all the fixins, black beans and rice. The grand finale was a yummy dessert I made at Christmas: fresh pineapple upside down cake (no boxes involved) YUMMMMM. I am glad I am wearing my stretchy pants tonight.

Here is my blueberry muffin recipe. Well, it's actually Alton Brown's recipe. He doesn't mind me sharing it with you. Here are a few tips:

1. Use 2 1/2 cups flour.


2. If you don't have yogurt you can use sour cream, but blueberry yogurt tastes best.


3. Make extra sure you don't overmix the batter; only mix it as much as the recipe calls for.


4. These are even better the next day so don't eat all of them the first day.

I'll include another blueberry recipe that is not a whole lot better for you, but since it uses whole wheat flour, you can trick yourself into thinking it's better for you.

Whole wheat pancakes - thanks Brie for this recipe

(Don't be fooled by the name, they are actually light and fluffy and good.)

2 cups milk

3 eggs, separated

2 tbsp. honey

1/2 cup veg. oil

2 cups whole wheat flour

3 tsp. baking powder

1 tsp. salt

1. Beat egg whites until stiff peaks form.
2. In a large bowl, combine milk, yolks, honey, and oil. Combine dry ingredients. Add to wet ingredients and mix well. Gently fold in egg whites.
3. Cook on lightly greased hot griddle.

(You may add blueberries to step 2 after you have folded in egg whites)