Do you remember when you were a kid and time seemed to stand still? You’d start counting down days until Christmas in August, and it would seem like an eternity until December finally came around. And then each day would drag on, all while you just wanted Christmas to hurry up and get here.
Why does that change when we get older? Now I wish I could get time to stand still. I can’t believe that it is already December – where has the year gone? I still have my Thanksgiving decorations up, and a girl at the doctor’s office yesterday reminded me that Christmas is only 3 weeks from tomorrow. I need to get on it!!
Not only am I not prepared for Christmas – I still haven’t bought one gift yet – but the end of the year and the end of my Cookbook Project is coming. I only have a handful of cookbooks left to cook from, and I am determined to complete this project. My list hasn’t been updated, so I need to do that too, but I will be bringing you some cookbook recipes here in the next couple of weeks – and my one and only goal for 2008 will be complete!!
This recipe comes from a cookbook I received from my mom several years ago. I know a lot of you are against the whole cake-mix thing, but if you are in a hurry, this cookbook actually lets you get creative with a cake mix. I made some cookies from this cookbook a few months ago which were actually quite delicious and tasted nothing like a cake mix. But then my husband ate them all before I could take pictures, so I had to find another recipe to make. These muffins weren’t quite as good as the cookies, but they still made a quick breakfast. I’m thinking of starting some sort of rating system here on my blog, since I blog to talk about recipes I’ve tried, and not necessarily just recipes that I love. (We’ll see – maybe some changes in the new year??) But if I were to rate these, I’d give them a B-. Good enough to eat, but not good enough to brag about. They didn’t turn out as moist as I thought they would, which surprised me, because usually cake mixes are pretty moist. Maybe I baked them too long… Regardless, another cookbook has been completed, and only a few more to go!!
- 1 pkg lemon cake mix
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- 3 eggs
- ⅔ cup milk
- ⅓ cup vegetable oil
- 1½ cups frozen blueberries
- Preheat oven to 375F. Grease or line 18 muffin tins.
- In a bowl, combine the came mix, flour and baking powder. Stir to blend. In a large bowl, whisk eggs, milk and oil. Add dry ingredients, stirring just until blended. Fold in the blueberries.
- Spoon batter into prepared cups. Bake for 17 to 23 minutes, or until set and golden.