Hey guys! I am super excited to introduce you to my amazing new contributor Jill from Foodtastic Mom. She makes the best recipes and take mouthwatering photos! Check out her blog and follow her on
Salutations from Cincinnati, Ohio! I’m Jill and I blog at Foodtastic Mom. I’ve been drooling over Parrish’s recipes for a few months now,
so when she posted a call for guest writers on her blog, I jumped at the chance. Thanks so much for
having me here at Life with the Crust Cut Off!
My family and I live just a few blocks from a Panera. This is dangerous, I assure you, especially when our
township gifted us with a sidewalk on our busy road a few years back. Now I can walk or
bike, pretend I am Parisian (ha!) and justify frequent trips for baguettes, iced coffees and muffins. I am
burning calories, after all (seriously, it’s a FEW blocks, I’m delusional).
Lately, I’ve been obsessed with their Wild Blueberry Muffins. It’s just a blueberry muffin, but something
about the course sugar crunch on top and the dense, bakery goodness underneath has just captivated
me. So I decided it was high-time I baked a copycat batch myself.
I did some looking on the Interwebs, searching for dense, bakery-style muffins, and the recipe
I liked best was thanks to Sticky Gooey Creamy Chewy. I
made just a few changes to her original recipe and guess what? You’d think you’d trekked all the way
to Panera for these babies! A six-capacity, jumbo muffin tin I think is a must for these. But other than
that, no exotic ingredients or equipment is required. Easy-peasy as my kiddos would say. What are you
waiting for? Bake a batch and impress your friends!
Follow me on Pinterest for more yummy recipes!!