After a LATE night last night, (Dan had a gig,) I woke up pleasantly late this morning, with an urge to bake! I hemmed and hawwed over exactly what to bake for quite a while, and finally settled on whole-wheat blueberry muffins:
I doubled my usual recipe, which yielded 18 standard muffins for breakfasts and snacks for Dan and I, and 24 mini-muffins for the kidlets at work. :) They'll be so happy with a Monday snack surprise! Plus, they'll never know that they are healthfully sweetened with agave nectar, and full of fiber and whole grains!
***** UPDATE: Here's the recipe, since a couple of folks asked for it! *****
Whole-Wheat Blueberry Muffins
(Based on "Blueberry Streusel Muffins" from The Betty Crocker Cookbook)
Yield: 24 standard muffins, or 18 standard and 24 mini-muffins
Whisk together wet ingredients:
2 cups milk (or a combination of milk and plain yogurt)
1/2 cup canola oil
1 teaspoon vanilla
2 eggs (I've also used egg replacer and flax whip -- both work)
1/2 cup agave nectar
Combine dry ingredients:
4 cups whole-wheat pastry flour
2 tablespoons baking powder
1 teaspoon salt
Fold into dry ingredients:
2 cups blueberries (fresh or frozen)
Fold dry ingredients into wet ingredients, just until combined. I would recommend using liners, since these muffins qualify as a little lower in fat than usual. Bake at 400 for 20 to 25 minutes for standard muffins, 10 to 12 minutes for mini muffins.
While the muffins were in the oven, I whipped up a giant batch of beans and rice:
This dish will serve for lunches for both Dan and I nearly all week -- and beans and rice is one of the few things I can eat over and over without getting tired of it.
Next things next . . . lunch!
I had every intention of making breakfast burritos this morning, and chugged right along, prepping all of the individual components . . . until I opened blue, fuzzy tortillas and plans changed! (WAH! I hate wasting food.) So, we had "deconstructed breakfast burritos," with a side of homemade tortilla chips (made last weekend) to scoop up the cheesy beans. Although I really would have preferred chomping my way through an overstuffed tortilla, my plate full of goodies was an acceptable alternative. :)
After a leisurely afternoon enjoying modern art at the Walker and chai at the coffee shop with my "favorite Dan," (yes, one of the kids once described him as such,) I came home and started getting a few things done around the house, including fitting in twenty minutes of yoga. Tonight's yoga made me think I'd probably like to fit in some yoga on Tuesday night, too, so I decided to nearly completely prepare the evening's dinner, so I can come home, press some tofu, and hit my mat!
Bags of pre-chopped stir-fry veggies and pre-mixed sauce will make dinner ready in a snap! Let's hope I remember to start the rice as soon as I get home, too!!
Finally, while I had the knife and cutting board out, I made myself a gigantic salad for dinner:
Mixed baby greens topped with chopped apple, sliced fennel, walnuts, bleu cheese, fig balsamic vinegar, and olive oil. I love salty-sweet salads -- I find them incredibly satisfying.
Still have a few things to check off the list before starting the work week . . . hope you had a nice weekend!