Maureen from Orgasmic Chef is on my blog today, guest posting for me. I cannot begin to tell you how honored I feel.
Maureen was one of the earliest food bloggers who showed me what food blogging should be like. Almost half of the wonderful Food bloggers that I know today are from her blog, introduced by her through her weekly interviews at ‘Food Writer Fridays’. She also gave me tips and guidance whenever I needed them. She has supported me every step of the way, with her genuinely encouraging words and appreciative comments.
She is just not a phenomenal Food blogger, she is also an extremely intuitive person who can truly see through the common place needs of her fellow bloggers and sets out to find solution. Which is how Easy Recipe was born, the recipe plugin that makes uploading recipes easy for even the Tom, Dick and Harrys of the blogging world. That she agreed to guest post for me, and that she decided to even teach me a small guest posting trick along the way is exactly what makes Maureen so special. The trick being if you have a word press blog for both guest and the host, simply upload the guest post with your pictures in your blog, copy paste the HTML in email and send it over. The receiver will simply paste the HTML in her HTML view and hit publish.
That, of course, all, is in addition to the drop dead gorgeous food that she posts every week. The pictures speak for themselves. Need I say more?
I’m thrilled to do a guest post on The Lady 8 Home. I met Minnie when her blog was very new but I could tell in just one post that she was going to be a mover and a shaker in the food blogging community. Her success hasn’t surprised me at all. She writes about food I’ve never heard of in a way that I’m dying to try it. With every post her photos get better and better and we’re all hungry just scrolling down the page.
I’ve just come back from a weekend in Canberra, the capital of Australia. The tourism office there came up with a Human Brochure idea where they would invite some folks who are busy bloggers or social media enthusiasts to visit the city. They chose people into food and wine, adventure, families and arts and culture and each group had a different itinerary. We were all together in just two events.
The foodies could write for days about how we ate our way across Canberra from canapes in the Australian War Memorial Museum, degustation lunch at a winery restaurant, private tour at the National Gallery of Australia and on and on. I think we had 32 courses of food and 21 different wines. We got home last night and my husband said, “do you want dinner?” I said I didn’t care if I ever ate again in my life.
What I wanted was comfort food and these muffins are that in spades. There are lots of fresh blueberries in the markets now and the price is very reasonable so I buy some for nibbling, to mix in yoghurt, pancakes, breads, or these muffins.
This is not a recipe to skimp on the blueberries. There’s a full cup of them in these babies. Once the batter is mixed and in the muffin cups, zest the rind of a lemon in a quarter cup of sugar and sprinkle over the top. I think I oversprinkled these because I didn’t measure. The lemon sugar melts to form a crust (unless you use too much as is evident in these photos but it was yummy).
- * 1½ cups all-purpose flour
- * ¾ cup white sugar
- * ½ teaspoon salt
- * 2 teaspoons baking powder
- * ⅓ cup vegetable oil
- * 1 egg
- * ⅓ cup milk (could use buttermilk)
- * 1 cup fresh blueberries
- ¼ cup white sugar
- zest of one lemon
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1½ cups flour, ¾ cup sugar, salt and baking powder.
- Place vegetable oil into a 1 cup measuring cup; add the egg and enough additional milk to fill the cup.
- Add oil, egg and all the milk with flour mixture just until moistened.
- Fold in blueberries. Fill muffin cups right to the top, and sprinkle lemon sugar.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
Thanks for inviting me, Minnie and continued success with your blog!