Hi Ann, to which blueberry muffin recipe are you referring? I have a couple different ones but it looks like my sourdough blueberry muffins (https://www.thespiffycookie.com/2015/03/23/sourdough-blueberry-muffins/) do use 1/2 cup oil however I don’t see any mention of using butter instead. You can definitely do that though!

Hello there spiffy cookie. I am certainly glad you gave that a try.I learned something this past year, and forgive me if I sound like a baffoon, but mir poux is an essential base in many sauces. Apparently the carrots, celery and onions balance each other out but none the less it is used as a base. I was thinking about that and it kind of occured to me that the meat sauce seems to substitute more onion and carrot for no celery. Anyway I am glad to hear from you, I will have to look you up on instagram. I look forward to hearing from you again. Have an awesome summer :-)

I have not, yes please for the recipe!

I definitely want to try this! Thanks for sharing the recipe with me.

1 pt heavy whipping cream
2 bars cream cheese
2 cans eagle brand condensed milk
8 egg yolks (put whites aside for meringue + 4 T sugar)
1 C fresh squeezed lemon juice (using microplane on lemons before you juice)
Zest of 2 large lemons

Mix the first 6 ingredients together one by one.
When thoroughly mixed pour into your preferred crust. I make my own graham cracker crust.
Using parchment paper I line my 10 in springform pan. Take a couple T of crisco and lightly brush the parchment then make your crust. Bottom and sides if you want. Bake for 10 min at 350.
Next pour your cheesecake mix into pan and bake at 275 for 30-45 min time adjusted for your oven. I also place a pan 1/2 full of water underneath. If you like it real tart you could add more juice.

This will also make 4 store bought graham cracker crust pies. you can put meringue
On the cheesecake or find another recipe for use of the egg whites.

If you try this let me know what you think?

Jeannie

Thanks Sandra! I hope you enjoy what’s coming up.