So I have been extremely, undeniably and inexplicably lazy about blogging - which is weird since I started this so I would have something to do and it's not like the activity level in my life has suddenly gone up...anyway, the wedding was amazing etc etc and more importantly I made the the best muffins. No seriously, they are legen...wait for it....dairy. Yeah I've been watching a lot of HIMYM lately (dairy...muffins..see what I did there?) Mommy's diabetic and loves sweet things so she loves the citrus-berry walnut muffins and I just made my first batch of Bacon-cheese (yeah, only Bacon deserves to be capitalized totally done on purpose) muffins! Delectable.
Also been making a bunch of pies and my apple pie, which first made over summer, is pretty fantastic as is the lemon tart I tried earlier this week. Apple pie and ice cream oh dear lord is probably one of my favorite sweet things in the world. And as mentioned before, I usually lean towards savory, but goddam ice cream is a weakness and with a good apple pie - Ooh La La. This is that pie. Anywho for a dinner party this weekend I'm making those so those will have their own post and OH I make amazing pizza which shall also be made this weekend as a little appetizer. I'm in a very good place self-confidence-wise these days, can ya tell? What can I say, there's a reason my two recipe documents are labeled The Bakinator and Mongolia's Next Top Chef. Yeah, that's right. Most recipes deemed worthy of writing down begin with Bombass: Bombass Apple Pie, Bombass Lemon Tart, you get the idea.
So, check out my Bombass muffinzzzzzz!
I need to come up with a name for these: sugarfree lemon berry walnut muffins is quite a mouthful (see what I did there? haha)
Whatever, my body can hate me cause my tastebuds don't give a rat's ass. So so so effing good.
Also been making a bunch of pies and my apple pie, which first made over summer, is pretty fantastic as is the lemon tart I tried earlier this week. Apple pie and ice cream oh dear lord is probably one of my favorite sweet things in the world. And as mentioned before, I usually lean towards savory, but goddam ice cream is a weakness and with a good apple pie - Ooh La La. This is that pie. Anywho for a dinner party this weekend I'm making those so those will have their own post and OH I make amazing pizza which shall also be made this weekend as a little appetizer. I'm in a very good place self-confidence-wise these days, can ya tell? What can I say, there's a reason my two recipe documents are labeled The Bakinator and Mongolia's Next Top Chef. Yeah, that's right. Most recipes deemed worthy of writing down begin with Bombass: Bombass Apple Pie, Bombass Lemon Tart, you get the idea.
So, check out my Bombass muffinzzzzzz!
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| Unbaked sugarfree lemon berry walnut muffins |
I need to come up with a name for these: sugarfree lemon berry walnut muffins is quite a mouthful (see what I did there? haha)
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| MMMM |
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| Choc Chip Muffin Batter |
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| BACON CHEESE OHMYGOD |
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| i love me (although my body may not feel quite the same way) |
BUTTERMILK MUFFINS
2 1/2 cups all-purpose flour
1/2 cup splenda
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Zest of one lemon and a little of an orange
1 large egg, lightly beaten
1 cup buttermilk (1cup milk + 1 tbsp white vinegar – let stand 5 minutes)
1/2 cup oil
1 1/2 teaspoon pure vanilla extract
frozen berries (blueberries, raspberries, or blackberries) or chocolate chips
Walnuts, lightly toasted in oven for about 5-10 minutes
Buttermilk Berry Muffins: Preheat oven to 190 degrees C. Roast walnuts. Position rack in center of oven. Line with paper liners/oil muffin cups.
In a bowl whisk together the egg, buttermilk, oil, and vanilla extract.
In another large bowl sift the flour, splenda, baking powder, baking soda, salt, and zest. Gently fold in the berries and walnuts or chocolate chips etc. Fold the wet ingredients into the dry ingredients and stir until the ingredients are just combined. Do not over mix the batter.
Fill each muffin cup almost full with batter. Place in the oven and bake about 20 - 25 minutes. Store in airtight container to keep moist.
