I created this recipe by combining several others-and it's absolutely amazing. Muffins are moist without being crumbly, and they aren't overly sweet. They are "meaty" without being dense, and they freeze well too. This muffin is fine by itself, or with butter-and I am sure a suitable companion could be a smidgen of cream cheese frosting drizzle if you wish. Try them-you'll love them!

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Here's a way to make delicious iced tea at home and save money in the process!
The recipe is simple-but make it your own. Feel free to use some of the Celestial Seaonings or Bigelow Teas. You'll save a ton of money and make a VERY satisfying cold drink!

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These muffins are really great! Adding the sourdough as well as 1/4 cup of snipped dates really makes the blueberry flavor sing. The crumb topping is the BEST EVER crumb topping I have ever had-I plan to try it with apple crisp or apple brown betty. I used the large muffin tins-a double recipe made 12 large muffins. The recipe that follows is pieced together from about 4 other ones I have tried. Add the berries last, and stir in gently to avoid purple muffins with no visible berries........

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I guess I should post a bit about how to make a sourdough starter. After reading a billion web pages telling me the "only" way to make a starter is to *^#@$*~^& (and in that particular order too! ), I decided the experts don't agree on much of anything when it comes to making a starter OR taking care of it, either. Some said use a little yeast, the purists said NO! When it comes to feeding it-the "experts" recommend feedings from 3x daily to once a week. I decided to do my own thing........

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The recipe that follows came from one of my clients (BB), who was making this awesome cake the day I arrived at her home. The whole house was filled with the scents of cinnamon, apples and pure sweetness that could only come from something yummy in the oven. Kudos to you, BB!! Best apple cake I ever tasted, bar none-and it's so simple to make! I took the liberty of making this recipe my own by adding 1/2 cup starter-1/2 tsp cardamom and 1/2cup slivered almonds to the mix...a pure delight!

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I have been "brewing" my own version of a sourdough starter and have found that 1) it's pretty easy to do 2) I can add it to almost anything from bread to pancakes & waffles, to pizza dough and I even made a very good peanut butter chocolate chip cookie with it. YAY!!
Today (8/30/06) I made a Sourdough Hawaiian Sweet Bread that was out of this world (recipe below).
I think I will keep the starter as is, for the moment-although I still plan to add crushed grapes at some point.

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