The Yum Yum Factor

 I feel much better now that I have a large stash of PC popsicle molds at last. I found a store that still had a whole shelf full of them so now I am ready for summer. I will have to designate a colour stick as the adult pops so I don't come home to find Little Shack and his buddies running around like maniacs, all hopped up on vodka pops . Today's popsicle had to utilize the yogurt/buttermilk mixture from the first batch because I really love the tanginess but I wanted to get a little fancier with my layers. I bought some PC Blueberry Pomegranate Juice ( I swear to god that I don't work for Loblaws and they don't give me anything for free, I just shop there a lot and I like their stuff. Don't get me started on Joe Fresh).

Tomorrow is our turn for snack day so the search for a healthy, tasty muffin begins. I must have bookmarked 20 recipes last night but when I woke up this morning, the only one that was still stuck in my head was  Smitten Kitchen's perfect blueberry muffins  . The only thing I needed to go and buy was a lemon but then they had blueberries that looked nice so I bought some and used those instead of the frozen blueberries I had intended to use. I stuck pretty close to the recipe with just a few changes - I added some whole grain flour and because my greek yogurt was as thick as cement (in a good way of course) I added a bit of vanilla soy milk so that my batter would not require actual kneading. Oh, I threw in some poppy seeds because I am all about the poppy seeds right now and those kids should be too. Blueberry Poppy Seed Muffins adapted from a recipe on  Smitten Kitchen Made 12 regular muffins 5 tbls soft butter 1/2 cup sugar (meant to use brown but forgot - w...