Saturday, May 22, 2010

Weekend special: more muffins

This is the first weekend in a long time that Jordan and I will be home for the whole thing. This sounds like bunches of fun and the weather is suppose to be gorgeous.

Sadly it will be spent cleaning and packing for the most part. There is a huge laundry list of things that should have been done weeks ago. Don't get me wrong though, I am sure we will have some time in there somewhere for an ice cream treat and maybe a dinner out as Jordan does not have a long attention span when it comes to cleaning.

However to the point of the get the day and weekend started I thought I would whip up some muffins. Jordan really likes muffins; and we both enjoy a good breakfast now and then. So here I am with our little muffin special.
Blueberry Yogurt muffins
Adapted from the recipe by steph chows
1 1/2C whole wheat flour
1/4 C white sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
pinch of salt
1/2 C apple sauce
3/4C milk (so the blog wanted lemon yogurt and i didn't have any)
1 large egg
1 tsp vanilla
1 tsp lemon juice
1.5 - 2 cups blueberries, rinsed and patted dry (frozen works too)

Preheat oven to 350 degrees and line 12 muffin cups.

In a large bowl, mix together flour, sugar, baking powder, baking soda and salt. Set aside.

In another bowl blend apple sauce, yogurt, egg and vanilla thoroughly. Stir the wet mixture into the flour mixture just until combined. The batter will be very thick.

Add the blueberries and stir gently. Divide the batter between the baking cups (or lined baking cups). They will be very full cups. Bake for 25 minutes, or until tester inserted into center comes out mostly clean. Cool completely on wire rack.

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