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@phuonghon100: QUẦN SHORT NAM #phuonghon100 #quanshortnam #quanshortthethao #quanshortthethaonam #thoitrangnam

Phương hơn 100
Phương hơn 100
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Monday 24 August 2026 09:46:32 GMT
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Can you tell we had so much fun @Allison 🌝 Recipe - Ingredients: (Blueberry Syrup) - 1 cup blueberries (fresh or frozen) - 1/4 cup sugar - 1/2 cup water - 1/2 Tbsp cornstarch + 1 Tbsp water (Crumble) - 1/2 cup sugar - 1/2 cup all-purpose flour (60g) - 1/4 cup unsalted butter (56g) - pinch of salt (Muffins) 1/2 cup softened butter (113g) 1 Tbsp lemon zest 1 1/4 cups sugar 2 eggs 1 tsp vanilla 2 cups all-purpose flour (240g) 1/2 tsp salt 2 tsp baking powder 1/2 cup milk 2 cups blueberries Instructions: For the syrup: 1. Combine 1 Tbsp of water and cornstarch in a small dish and set aside. 2. In a medium saucepan bring water, sugar, and blueberries to a boil. Stir occasionally. Reduce heat and simmer for about 10 minutes. 3. Add the water+ cornstarch mixture and mix to combine. Turn off heat and set aside to cool. For the crumble: 1. Stir together 1/2 cup flour, 1/2 cup sugar, and a pinch of salt. 2. Add 1/4 cup unsalted butter diced into cubes and work the butter into the flour mixture with your fingers until a crumbly mixture has formed. Set aside. For the muffins: Preheat oven to 375°F. Add the sugar and lemon zest to a large bowl. Add the butter and mix until light in color. Add the eggs, one at a time, beating well after each addition. Then add vanilla and mix. In a small bowl sift together the flour, salt, and baking powder. Add the dry ingredients to the creamed mixture alternately with the milk. Fold in the blueberries.k Line a 12 cup muffin tin with cupcake liners, and fill with batter. Add the blueberry syrup on top of the muffins and sprinkle the crumble before baking. Bake at 375°F for about 30-35 minutes. @Jen @Kerrygold USA @KitchenAid
Can you tell we had so much fun @Allison 🌝 Recipe - Ingredients: (Blueberry Syrup) - 1 cup blueberries (fresh or frozen) - 1/4 cup sugar - 1/2 cup water - 1/2 Tbsp cornstarch + 1 Tbsp water (Crumble) - 1/2 cup sugar - 1/2 cup all-purpose flour (60g) - 1/4 cup unsalted butter (56g) - pinch of salt (Muffins) 1/2 cup softened butter (113g) 1 Tbsp lemon zest 1 1/4 cups sugar 2 eggs 1 tsp vanilla 2 cups all-purpose flour (240g) 1/2 tsp salt 2 tsp baking powder 1/2 cup milk 2 cups blueberries Instructions: For the syrup: 1. Combine 1 Tbsp of water and cornstarch in a small dish and set aside. 2. In a medium saucepan bring water, sugar, and blueberries to a boil. Stir occasionally. Reduce heat and simmer for about 10 minutes. 3. Add the water+ cornstarch mixture and mix to combine. Turn off heat and set aside to cool. For the crumble: 1. Stir together 1/2 cup flour, 1/2 cup sugar, and a pinch of salt. 2. Add 1/4 cup unsalted butter diced into cubes and work the butter into the flour mixture with your fingers until a crumbly mixture has formed. Set aside. For the muffins: Preheat oven to 375°F. Add the sugar and lemon zest to a large bowl. Add the butter and mix until light in color. Add the eggs, one at a time, beating well after each addition. Then add vanilla and mix. In a small bowl sift together the flour, salt, and baking powder. Add the dry ingredients to the creamed mixture alternately with the milk. Fold in the blueberries.k Line a 12 cup muffin tin with cupcake liners, and fill with batter. Add the blueberry syrup on top of the muffins and sprinkle the crumble before baking. Bake at 375°F for about 30-35 minutes. @Jen @Kerrygold USA @KitchenAid
How Did That Chicken Know the Compass Was Valuable- 😂 #seaofremnants #jokerstudio
How Did That Chicken Know the Compass Was Valuable- 😂 #seaofremnants #jokerstudio

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