Flint City Handmade Spring Market is this weekend!
I will be vending, along with all of these lovelies:
Made With Luv
Always the Forest
Lunch Lady Land
Jewelry Storm/Radically Random
Wei’s Open Secret
The Yarntoad Collective
The Living Thread
Barrel of Monkeys
Whimsical Works by Jen Sikora
art by amandaNsimons.com
Art by Gary Sierdarski
It’s A Scream Productions
Cradle of Critters
Alexandria’s Soap Garden
Chicaloo Photography & More
Runaway Fashion House
Also, there is an awesome raffle table with items donated from all the vendors.
Hope you can make it!
Once in a while, I get in a baking mood, and I have to make something. Last week, while I was off, I decided on making some muffins for breakfast. I always keep on hand, a couple different varieties of Jiffy Mix. Not only do they make yummy mixes which are 58 cents a box (crazy!), it’s a Michigan based company. I remember touring the production plant when I was in the fourth grade, donned with a paper “chef’s hat”, shoe protectors (like doctors wear in the OR) and a hair net!
I decided on baking Raspberry muffins, mmm…
Muffins are fairly easy to make in general, but the mix is fool proof!
Even if you lack skill in the baking department, these are easy to make. I couldn’t wait until they cooled down to eat them.
Also, with every box of Jiffy Mix, they include another recipe on the box for another use for the mix. The muffin mix had a recipe for Raspberry Bars, which I made for an Easter brunch with my family, and they were AWESOME! Here is the recipe:
1 package Jiffy Raspberry Muffin Mix
5 Tbsp. margarine or butter, softened
1/4 cup of quick oats
1/4 cup chopped pecans or walnuts
1/2 cup of raspberry jam or preserves (filling)
Makes 12-16 bars
Preheat oven to 350. Grease an 8 inch square pan. Combine first four ingredients. Mix with a fork until crumbly. Reserve and set aside 1/4 cup of crumb mixture. Press remaining crumb mixture on bottom of pan. Spread 1/2 cup of filling on top of crumb mixture to 1/2 inch from the edge of the pan. Bake 24-28 minutes or until lightly brown. Cool and cut.
I used almost an entire pint sized jar of my mom’s homemade raspberry jam in mine (more than a 1/2 cup), and baked mine for 22 minutes.
Yum! Hope you give the recipe a try.