It has been a while since I had a “Sisters’ Day.”  With over a foot of snow on the ground in Mumford, I started out for Buffalo for, hopefully, an enjoyable afternoon with the sister at the Spring Arts and Crafts Show in Hamburg, New York.  The Agricultural Center on the Hamburg Fairgrounds was transformed into a series of unique, creative shops full of handmade goods and foods.  Samples of cheeses, sausages, jams and preserves, wines, desserts, dips, and candies. No lunch for us! Unnecessary! I did pick up Rita’s Ragin’ Cajun Soup Mix from Healthy Sisters and Spinach pasta and Tomato Burgundy Sauce from The Pasta Peddler for this evening’s dinner.So although Mumford/Rochester was pretty much buried, Buffalo was is good shape and driving easy. They had about a third of the snow we had at home. But the roads were good and better when I came home later in the afternoon.

With guests checked in on my return, it was time to bake for morning breakfast. So I decided on Blueberry Muffins, a wonderful recipe with excellent flavor. Enjoy the recipe.

Blueberry Lemon Muffins

• 1 1/2 cups flour
• 1/2 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 salt
• 1 tablespoon of lemon juice
• 3/4 cup milk
• 1 egg lightly scrambled
• 1/3 cup canola oil
• 1 cup blueberries

Put all dry ingredients in a medium bowl.  Add milk, lemon, egg, and oil.  Mix completely. Fold in blueberries.  Fill muffin pan paper cups 2/3 full.  Bake at 400 degrees for 20 minutes.  Cool.  Makes 12 muffins.