there are a few things to be noted about blubermuffs in italia, though like any argument, there are two sides: pros and cons. (for those who are abbrev. illiterate, blubermuffs/bbm = blue berry muffins.)
first with the cons:
x they are as dry as a muffin made from sawdust
EXAMPLE A:
x fake blueberries. wouldn't it be easier to buy fresh blueberries than fabricate, seal, and freeze some in a factory?
x about the size of my fist--which is clearly not enough food if you're going to break free of your diet and endulge in the first place.
now with the pros:
x there is a clever paper cup that the italian blubermuffs are baked in. imagine the same paper cups that american blubermuffs are baked in and then create the hybrid! envision a small flap encircling it, so instead of jabbing and wounding the bbm when you go to take the paper off, you just simply pull on the flap and viola! down comes the paper and out comes your bbm, in instants.
x you know coffee cake? the only part that tastes good on coffee cake is the what...? the sugary crumbs on the top, duh. welllllll, imagine your bbm covered in that and all it's glory. yeah, i know.
x the best part of the italian blubermuff is the edges of the top, not the center of the top. this has proven to be a challenge for me because this means i have to alter my technique of tackling the bbm.
just a few things to think about on the topic of the sugary confection.
k
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