Tue, June 23, 2015
I love spending time in the kitchen. Whether I'm whipping up a quick dinner for Milton and me or getting ready for a 12 person dinner party, I like to prep, serve, dine and store in style. That's why it was really important to me to create some new stylish yet super functional kitchen pieces to add to our kitchen collection. Take a look and let me know what you think! I designed the lollipop jar lids with a tight seal, so they're great for food storage. I keep flour, sugar, and brown sugar in mine. We'll be launching a few more must-have kitchen products this summer that I think you'll love, so stay tuned. Which one of these is your favorite so far?
Oh... and before I forget, I wanted to share this blueberry muffin recipe with y'all. We posted a picture of these babies a few weeks ago, and we've been getting requests for the recipe ever since. It's from one of my favorite new cookbooks - Screen Doors and Sweet Tea, so I hope you guys enjoy!
Here's what you'll need:
Pre-heat oven to 475 degrees. Grease 18 muffin cups or use paper lining.
In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt and nutmeg. Toss the blueberries to coat with the flour and evenly distribute. In a separate bowl, whisk together the eggs, buttermilk, butter, zest, and almond and vanilla extracts.
Using a rubber spatula, combine the wet ingredients into the dry ingredients. Stir just until everything is moistened. Divide the batter among the muffin cups, filling each two-thirds full. Bake for 15 minutes or until the tops spring back lightly when touched. Allow to cool for five minutes before removing from pan.
Laura Johnson, Founding Artist and CEO of Coton Colors.
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