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When waiting for guests to arrive, do you ever do last minute puttering and fluffing? Well, that's what I was doing recently while watching for my sisters (think: puppy at window). I grabbed a pretty piece of blue gingham from Victoria that I had trimmed.
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I began to snip and tie and within minutes had infused a little country charm into my dining room.
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A little here ...
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and a little there.
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Which leads me to a summer breakfast favorite:
Corn blueberry muffins filled with strawberry preserves
{And these are as easy to whip-up as tying bows}
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Good ol' Jiffy corn muffin mix {about fifty cents a box!}
1 egg*
1/3 cup milk**
1 cup fresh blueberries
1/2 cup strawberry preserves (tinkered or store-bought)
* I use Egg Beaters
**I use skim milk
Follow box directions
- Add blueberries; fold-in gently
- Fill muffins cups half-way (about 2 full tablespoons); add a nice dollop of preserves; add more batter to cover until muffin cups are 1/2 full
- Follow box for bake time
- Makes about 6 muffins
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Jiffy offers a free recipe booklet. I just ordered one -- and look -- blue gingham!
{July really flew by in a jiffy, didn't it? Slow-down summer! Slow-down!}
xo
elyse