Wednesday, August 20, 2008
It has been over a month since I have been able to blog. I have been busy with the move into the new house, had no computer and also have been tending to injuries. I see I missed a ton of great blogs and new recipes while away and can't wait to catch up with your posts. Also in my absence I was surprised and very pleased to see some awards sent my way. Thank you so much to More Than Burnt Toast for awarding me with the Brilliant WebBlog award; La Cuisine d'Helene for awarding me with Kreativ Blogger award and Kimi from My Plate my World for awarding me with El Premio Arte y Pico. These awards are so appreciative, once I get my act together I will certainly be passing these on to others.
With respect to the move it went well. Thanks to the help of some friends we had everything moved into the place in one night. We have been enjoying sitting on the patio and watching the wildlife our backyard has to offer. Small little backyard, but home to rabbits, cardinals, blue jays, squirrels, raccoons... it is hard to remember you are living downtown with so many animals.
Of course other than the patio and backyard, I am loving the new kitchen. So much more room with loads of counterspace, double sink, gas stove. I also took out the new cuisinart stainless steel pot set that I have been storing for 2 years since my wedding. They just were not worthy of the apartment I was in. I will post some pics of the apartment vs home soon.
With my injuries I have not been able to type much or to cook much. However, I wanted to make some muffins for breakfast. My mother in law baked these for us and provided me with the recipe. They were so good and fresh tasting I had to make them again.
1 3/4 cups oats (quick cooking)
2 T packed brown sugar
1 cup all purpose flour
1/2 cup granulated sugar
1 Tbaking powder
1/2 tsp salt
1 cup 1% milk or buttermilk
2 egg whites, slightly beaten
2 T vegetable oil
1 tsp grated lemon peel
1 tsp vanilla
1 cup fresh or frozen blueberries
Preheat oven to 400F. Spray a 12 med muffin cup tray with non stick spray.
Topping: Combine 1/4 cup oats and the brown sugar, set aside.
Muffin: combine all the dry ingredients in a large bowl and mix well. In a small bowl combine the milk, egg white, oil, lemon peel and vanilla. Mix well. Add to the dry ingredients, stir until moistened. Gently stir in blueberries. Fill the muffin cups almost full and sprinkle with topping.
Bake 20 mins. Remove from oven and let cook on wire rack for 5 minutes.