:Recipes:

New Series: Stuff On Sunday

Nicky2 Comments

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Since I’m junk with timelines and challenges (except those I MUST do) let’s see how this works. 😛

The point — since I started seriously crafting — a whopping 35 days ago, I’ve gotten a lot of inspiration from other craft bloggers.  It’s hard to bookmark every single one and “pinning” is so time consuming to me.  I don’t know how the chronic pinners do it; they have my eternal gratitude.  To that end, I’m adding my inspiration to this here craft diary.   That way, I’ll spend less time with my absent-mindedness trying to track down what I’ve seen, loved, but didn’t save.  My goal is to spend less time online, more time crafting and living.

Some things you’ll see — an inspiration picture (taken by me or some other source), a quote, a video, a tip, some links, a project, a blog — something that inspires … on Sunday … so you and I can have a head-start to our crafty week.  How about it? 

That’s rhetorical … you don’t HAVE TO answer ….  😛  But you can if you want to.  😀

This week’s goodies is for ALL you granny square loving, afghan making crafters out there ( yes Opal, I’m talking about you 😀 ). I got this list from Stix On The Beach: Tales from the Happiest Hooker On Earth:

 Now go knock some squares or start a knitted afghan out this week!!!  Be quick … Fall’s almost here!!!

The Perfect Fix: Blueberry Strawberry Muffins

Nicky8 Comments

I guess everyone has the thing he/she does when they’re blue.  I either bake or craft.  I’m due for some time off of work but in the meantime, I’ll deal with the stress in a productive way.  Hence, the baking today. 😀

The book this recipe is adapted from is Easy Breakfast & Brunch.  I got it at Marshalls a couple of years ago (for $2.99) but never really went through it.   A newish cookbook + being bored with current breakfast choices + a self-imposed “mental health break” from work today = make something!  😀

As usual, I didn’t follow the recipe as is.  In trying to keep the glycemic index down, I substituted some of the ingredients to make it more healthy.   In less than an hour, I had the perfect little muffin (loaves) that can be eaten right away or frozen for up to a month.

Let me know if you try the recipe!  I love the fact that fruit and not mostly sugar sweetens this muffin.  The result is a muffin that isn’t overly sweet — perfect for anyone who’s trying to eat healthier.

Ingredients:

  • 1 cup white flour
  • 3/4 cup whole wheat flour (substituted for white)
  • 1 tbsp baking powder
  • 1/3 cup of raw brown sugar (substituted for superfine white sugar)
  • 1 medium egg (substituted for 1 large)
  • 1 1/4 cup milk (buttermilk used to make muffins more moist since wheat flour was used)
  • 1 capful vegetable oil (substituted for 1/4 cup)
  • 1 cup fresh blueberries
  • 1 cup puree strawberries (not called for in original recipe)

Instructions:

  • Sift flour and baking powder, then add sugar.
  • Mix all wet ingredients together in a separate bowl.
  • Stir wet mixture into dry ingredients — stir just enough to make a coarse lumpy mixture.  Do not over-mix!
  • Fold blueberries and strawberries in the batter using only a few strokes.  Over-mixing makes the muffins dry and tough.
  • Spoon the mixture into greased muffin pan, filling each up about 2/3 full.  Bake in a preheated oven (375 degrees) for 30 mins. or until golden and firm to the touch. 
  • Let muffin tin cool for 1 min then turn out onto a wire rack.  Eat warm.

Muffins should be eaten within 24 hours or left to cool then frozen for up to 1 month!

Cheers to breakfast!!!  All that delicious strawberry, blueberry gooey yumminess!