Seriously, if I could trade writing papers for cooking, you’d find me in the kitchen 7 days a week. I spent the last month stressing out over a paper that I only spent the last week writing. I’m not sure how that works out, but at least it’s over with. That awful, awful class is over and behind me and I finally have some free time.
I had the apartment to myself last night and decided to do a bit of cooking (in between episodes of Veronica Mars…my new addiction). First I made about 2 pounds of spaghetti. It was way too much, but I know what I’m eating for the rest of the week. My stepmom sweetens her spaghetti sauce and after eating her spaghetti, I can’t eat regular sauce. It’s so good. So I browned some beef, added some spices, the sauce, and some sugar. It was delicious!
Next on my list were blueberry muffins. Mmm. I had some blueberries that I needed to use and I really wanted a healthy breakfast food that I could stick in my bag on the way to the metro. I found a recipe online and tweaked it a bit. The original recipe is here. I wanted something a little bit healthier than that though. I had read about using applesauce in place of vegetable oil, so I decided to try that. I also used whole wheat flour. Super-healthy!
Here are the ingredients:
- 1 1/2 cups whole wheat flour
- 3/4 cup white sugar
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1/3 cup applesauce
- 1 egg
- 1/3 cup milk
- 1 cup (or more!) fresh blueberries
Preheat the oven to 400 degrees F and grease the muffin cups or use paper liners. I ran out of regular liners and had to use some of our stockpile of Halloween cups.
Combine flour, sugar, salt, and baking powder. Then in a separate dish, combine the applesauce, egg, and milk. Mix the wet and dry mixtures.
Now it’s time to add the blueberries. Now I was actually using blueberries that I had previously frozen. I would’ve preferred to use fresh ones, but I wanted to use up what I had. It would’ve made for a better picture too.
I love blueberries. They’re one of my favorite fruits. My grandma used to pick blueberries and freeze them and I would eat tons of them when we visited. As soon as I opened the bag that I thawed, I was right there in her kitchen eating blueberries. It’s funny where the sense of smell takes us. I digress…
Fold the blueberries into the mixture. I definitely used more than a cup…I think. I didn’t measure, I just threw them in. Once they’re mixed, fill the muffin cups to the top!
The recipe also included a crumb topping. It’s delicious, but took away from healthy muffin plan. I would maybe change that a bit next time (maybe walnuts instead?), but it sounded too good not to try. Now, the recipe says it makes 8 muffins. I ended up with 10. I also liberally applied the crumb topping and still had at least half of it left over, so that was a huge waste. Here are the ingredients, halved:
- 1/4 cup white sugar
- 1/6 cup whole wheat flour (now where did I put my 1/6 measuring cup?)
- 1/8 cup butter, cubed
- 3/4 tsp. ground cinnamon
Mix together the ingredients with a fork until it is crumbly. The butter can be annoying, but eventually it just turns out like it’s supposed to. Sprinkle on top of the muffins.
Bake for 20-25 minutes. Don’t pull an “Amanda” and burn your finger taking them out of the oven either. Oops.
I took two to work this morning and I can report that they are delicious! My boss tried part of one and he approved too, and I think he would honestly tell me if it tasted like crap. I’ll probably force Evan and Mike to at least each eat one too, but the rest are mine. All Mine!
It was so nice to do some cooking last night. Hopefully I’ll try out some other new recipes before classes start up again. Last semester! Thank goodness. Hopefully I’ll be able to keep up with blog better too. =)