We have gone through the darkest night of the year. We survived. We have counted down the days until the birth of Our Lord. It is nearly upon us!
Today is the last Ember Days of Advent. Advent is a time to prepare, to make our hearts ready, our minds ready and make straight the path of the Lord to enter into us, to take charge. Surrendering will is not a sign of weakness. On the contrary, submitting is one of the hardest things for a person to do. We are, by our very nature, stubborn, opinionated, righteous to a fault. We have within us that two-year-old mentality that is stomping about, announcing to one and all You are NOT the boss of me!
I do my best to submit to the will of God in all things. Yet there are times when my head is bowed in prayer, with eyes closed and the Lord will press something upon my heart. I find myself peeking up with one eye open and ask “Are you kidding me right now?” Sometimes I push back. I would say that’s just a waste of time because in the end, we all come around sooner or later. Yet there are lessons to be learned when we think we know what is best. Lessons that might not be learned any other way. When people say why does God let bad things happen, that very well could be the answer – He uses bad situations as teaching opportunities.
It is better to be a lump of clay in the hands of God than it is to be a stone. Either way, He will fashion you into something amazing. How you get there is up to you.
On this, the final Ember Days of Advent, I thought we’d enjoy the quiet of the morning. Today is National Bake Day. Sounds like a lovely excuse to serve up some delicious Blueberry Muffins, linger over a nice cup of coffee, and talk with the Lord a while. If you quiet your soul, you’ll hear Him answer.
Ultimate Sour Cream Blueberry Muffins
2 Eggs
1-1/4 cups Sugar, divided
1/2 cup Vegetable Oil
1/2 teaspoon Vanilla
2 cups Flour
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
1 cup Sour Cream
1-1/4 cups Blueberries
Butter, if desired
Heat oven to 400 degrees. Line a muffin tin with paper, set aside.
Bean eggs in the bowl of a stand mixer for a full 2 minutes. Gradually add 1 cup of sugar to the beaten eggs, 1 tablespoon at a time until fully combined.
With the mixer running, slowly drizzle in oil until well combined. Add vanilla. Set mixture aside.
In a separate bowl, measure out flour using the spoon and level method. Add salt and baking soda to the flour. Measure out Sour Cream in a measuring cup. With a rubber spatula, fold in the sour cream and flour mixture into the beaten egg mixture, alternating between additions. Gently fold in the blueberries.
With a cupcake scoop, fill each prepared paper-lined muffin cup three-quarters full of batter. Sprinkle the tops of each muffin with remaining quarter cup of sugar. For a slightly sweeter muffin top, add more sugar as desired.
Bake muffins in the heated over for about 25 minutes or until lightly browned, with tops that spring back at a touch.
Serve warm from the oven with butter as desired.
Your ways, O Lord, make known to me;
teach me Your paths,
Guide me in Your truth and teach me,
for You are God my Savior.
Welcome to Rosemarie's Kitchen 