This week has been a long one! I'm trying to be patient awaiting Baby #4's arrival, but two days of constant contractions has made me a little impatient. My body always does this, though, and I know it could go on for a few more weeks, but at least it kicked me into high gear! My house is cleaned, the nursery is coming along, and I finally packed my hospital bag. Now we just wait and what better way to pass the time than to...bake!
Today I decided to try out a blueberry muffin recipe I had come across awhile ago. It's been on my list of things to freeze for "after baby," so I tackled them today. We have done a little taste-testing this morning. My husband and I like them a lot, the kids are a little uncertain. They are certainly not as sweet as a box mix, but they are much healthier and very moist! I thought I'd share the recipe in case you'd like to try them out!
Blueberry Muffins
Source: Joy of Baking (adapted a bit)
1 large egg, lightly beaten
1 cup yogurt (calls for plain, but I used vanilla)
1/3 c. canola oil
1 t. vanilla
2 cups flour
1/2 cup sugar
1 1/4 t. baking powder
1/2 t. baking soda
1/4 t. salt
6 oz. fresh blueberries
In a small bowl, mix together egg, yogurt, oil, and vanilla. In a large bowl, combine dry ingredients. Add wet ingredients to dry, folding in using a spatula, blending well. Better will be thick. Fold in blueberries. Scoop into lined muffin pans using an ice cream scoop. Bake at 375 degrees for 15-20 minutes or until toothpick comes out clean. Recipe says it makes 12, but I got 24 out of it because I don't make giant muffins!
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