Yesterday was my first day at work in the Mother-in-love’s showroom!
(Which happens to be literally across the street from my apartment) She is a wholesaler and handbag designer that sells to boutiques, salons, gift shops ect. I will be assisting her in sales and admin. But today we went half a mile down the street to a potential new location we have been looking at for a few weeks, and signed the contract! In two weeks we will start moving in! And the best part, my incredibly generous mother in law is giving me the upstairs loft to turn into my very own sewing studio!
We are going to call it studio 48.
I don’t start work until next Monday, and won’t get my new car until around then too, so I’ve basically been cooking/baking up a storm in all my free time… Here’s my version of this awesome muffin recipe I tried last night (I really could follow directions, if I wanted to )
1 1/2 cup flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1/2 cup milk
1 cup fresh blueberries (or whatever fruit/nut/flavor you want!)
1/3 cup sugar
1/4 cup flour
3 tbs butter
1 tsp cinnamon
Preheat oven to 400 degrees.
Prepare cupcake pan with paper liners.
Combine flour, sugar, salt and baking powder in a large bowl or mixer. In a separate bowl whisk together the oil, egg and milk. Pour into dry ingredients and mix until combined. Fold in blueberries.
For the topping, pulse together flour, sugar, butter, and cinnamon in a food processor (or use a pastry blender) until it looks like sand.
Pour batter into cupcake pan and sprinkle with the topping. Bake for 20 – 25 minutes.
For perfect looking cupcakes and muffins, place the batter in a large ziplock, snip the corner off and squeeze into the pan, this gives you more control to make them all the same size, and helps you to avoid drips on the pan!
Getting all settled in to our lovely apartment! Our complex overlooks the Val Vista lakes in Gilbert, AZ.