Still Baking after Dark (Eggless Blueberry Muffins)

It is 10:30 at night and this little guy is still going strong. He is helping me with complete enthusiasm.  I, on the other hand, am tired and trying tie up the loose ends on the days projects. 

The chilled dough ready for a thick layer of cream cheese filling and the last of the fresh peaches. 

 Peaches - off of which I have been slipping fuzzy skins, cutting them into wedges, ladling them into hot jars and of which I have been sneaking little bites and passing bigger bites to the kids.

Peaches in a light syrup.  Peach cobbler.  Frozen Peaches.

Old Fashioned Peach Jam.  Peach infused Apple Spread.

I have been leaving the kitchen, but not wandering much farther than the garden. Along the edge of our porch, the seeds Ivory gingerly poked into the ground, now tower as plants above me.  

The strawberries are finally turning red. 

The Morning Glories I planted much too late are sparse but, well, glorious.

Sylvan looked at me in disbelief when I asked him to pull the blossoms off of the Calendula plants. Then he gleefully ripped the flowers off their stalks and stuffed them in the jar.

I finally made that hair rinse I have been intending to make all summer.
(I still have to try it out.)

Ivory proudly wore the mermaid costume we sewed her today.  She is attending a sea creature themed costume birthday party this weekend and my little girl wanted to be a pink and purple mermaid (of course)! 

I started this day much like it is ending.  In the kitchen, mixing and stirring, spooning and sliding a pan of yummy things into the oven.  Since I knew I would be needing the eggs in the fridge for my Danishes, (our lovely ladies delivered only one egg yesterday),  I made eggless blue berry muffins just in case we had a scant egg day again.  (I really should not have worried.  I pulled one white, one blue and three brown eggs out of the coop today.)

My coffee, my notes and the results.

Eggless Blueberry Muffins
preheat the oven to 400 degrees
1 cup white flour
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1 cup sour cream
1/2 cup milk
1 tablespoon oil
1 cup fresh blueberries

• combine the dry ingredients and whisk to blend well
• combine the wet ingredients and stir into the dry ingredients
• gently stir in the blue berries
• divide evenly into an oiled muffin tin or use paper liners (12 muffins)
• bake for 20 minutes and serve with fresh butter