It’s back to the editing rounds, and one last pass of “The Book of Day”. I was nervous when I finally whipped out the dread stack of crits from VP 16 (~200 pages?), but to my surprise, working through it wasn’t that bad. My goal is to be done before the new year.
Really editing is not super exciting, but baking muffins? A little moreso!
I like to take a few shortcuts in the kitchen when I’m busy, and a whole wheat muffin is something I can munch on the way to work. These muffins are somewhat healthy and tasty too. They’re also super moist and not too dense despite the whole wheat content. These also make a great muffin if you swap the whole wheat for all purpose. Adapted from Anna’s Blueberry Muffins.
Blueberry Muffin Recipe
- 1/3 cup canola oil (any vegetable oil will do)
- 1/2 cup maple syrup
- 2 large eggs
- 1 1/4 cup sour milk
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cup frozen blueberries (or fresh)
- 1 tbsp vanilla extract
- Preheat your oven to 375 degrees.
- Make the sour milk: put 1 tbsp of lemon juice or white vinegar in the bottom of a measuring cup, and fill it to make 1 cup. Set aside. It is done when it starts to curdle (about 5 minutes).
- Mix the flours, baking powder, baking soda, and salt.
- Mix the oil, syrup, eggs, extract, and sour milk in a separate bowl.
- Add the liquids to the dry ingredients, and mix until combined.
- Optional: toss your blueberries in a couple tablespoons of flour. This will prevent them from bursting inside the muffins. They’ll stay mostly whole.
- Gently add your blueberries to the batter and mix
- Pour batter into a muffin pan lined with muffin cups.
- Bake for 20 – 25 minutes.
P.S. I coated my blueberries with flour and plopped them on top instead of mixing them into the batter so they look strange in the photo, but they taste the same!
What do you do when you need a break from writing?