I’ve just had some lovely friends over for morning tea. The sun shone through the big windows in my living room (they really need to be cleaned: weekend job) and the children played relatively quietly with some trains, blocks and lego. It was great having a cuppa and a chat with some girlfriends; I’ve really been missing my old mothers’ group from Adelaide. I’m going to try to meet more regularly with my ‘mum friends.’ We were all saying that we’ve been craving that sort of socialisation – not just for the kids, but for us.

I made blueberry muffins for morning tea. Matthew was ultra helpful. I got the recipe from a free cookbook and have changed it to suit me and the ingredients I had in my pantry:

Blueberry Muffins (12)

2 cups SRF
3/4 cup brown sugar
1 cup milk
2 Tbsp vege oil
1 egg
1 tin blueberries

Preheat the oven to about 180 (or ‘Hot’ on the Esse). Mix flour and sugar in a bowl. In a separate jug, mix egg, milk and oil. Add the milk mixture to the flour mixture and mix a bit. Add the blueberries (you could use fresh or frozen too – I just had a tin in the pantry [very handy]). Don’t over mix the mixture.

Plop spoonfuls of mixture into a 12-hole muffin pan (or the size that suits you). I use silicone patty pans because then I don’t need to do any greasing and the tray doesn’t need a big scrub at the end.

Bake in a mod oven for 20-25 minutes.