Mother’s Day 2013!

“Now Presenting … Mother’s Day 2013!”

It was my first Mother’s Day! I told Matt, the perfect gift would be making it to church. After the journey behind Ford and Wyatt’s birth, attendance on this particular day seemed to take us full circle. I sat within the church’s warehouse walls feeling thankful to look down at two beautiful babies – a perfect Mother’s Day.
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Ford, contemplating if he should be on a different schedule than Wyatt for the rest of the year.IMG_1246Unfinished nails…worth these sweet feet.
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Making muffins with my mom is a fond pastime. I have included my recipe for Blueberry Muffins. 
 
One thing to keep in mind, my personal recipes aim to include only necessary ingredients and provide concise directions because “simple” is always the way to go!
 
Recipe for Blueberry Muffins
 
Wet Ingredients:
1 Cup Vanilla or Plain Greek Yogurt
1/4 Cup Unsalted Butter
1 Egg
2 Teaspoons Vanilla
 
Dry Ingredients:
1 Cup All-purpose Flour
1 Cup Almond Flour
2/3 Cup Granulated Sugar
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Nutmeg
1 Teaspoon Salt
 
Additional Ingredients:
2 1/2 Cups Blueberries
 
Directions:
Preheat oven to 400°. Grease and flour muffin tin. Mix Wet and Dry ingredients separately; combine (TIP: Don’t over stir). Add blueberries. Fill muffin tin (TIP: Coat bottoms with 1/4 inch dough without blueberries and sprinkle tops with sugar). Bake 20 minutes (TIP: Remove once inserted knife comes out clean). Cool 5 minutes. Remove. Makes 12 muffins.

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This is the first time I have photographed food, bear with me!IMG_1473

Baby Inspiration – The babies were “presented with” the CONTRAST of dark blueberries baked inside light dough.IMG_1532
No words to describe.IMG_1317IMG_1391IMG_1407
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Happy Mother’s Day!
 ♥ Tera