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  • Lindsey, EDRD

Mother Nature is a total tease

Updated: Apr 28, 2020

This past Sunday the weather hit a glorious 60 degrees.

Coats? Who needs 'em?

Mittens? Forget about 'em!

More like SPF and swimsuits...for the cabin hot tub, that is.

Often on the weekends I do bulk cooking or baking. Having my husband around to distract the kids is awesome, ha, because otherwise there are literally 8 hands trying to grab a taste of whatever I've got going in the Kitchen Aid mixer.

I've mentioned this before but I make muffins all. The. Time. Why? I find them pretty easy to throw together, they're individually portioned, and my kids would eat four a day if they could. I keep them in a bag in the freezer and just microwave for 30 seconds whenever they request a snack.

I have a base recipe that I've never shared. You could go in a number of directions with it- as posted I did apple cinnamon using Granny Smith apples, but you could sub blueberries, raspberries, chopped peaches, etc.

Muffin Base

1 stick unsalted butter at room temperature

2/3 cup white sugar (ok to substitute brown sugar if you'd like)

1 egg

1 2/3 cup white whole wheat or regular 100% whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1 cup almond or cow's milk (optional: add a teaspoon of lemon juice for a more buttermilk-like taste)

~1 1/2 cups fruit of your choice (fresh or frozen both work)

Optional: cinnamon/nutmeg

Preheat oven to 350 degrees.

Beat butter and sugar together for at least 2 minutes, stopping occasionally to scrape down the sides. Beat in egg.

Combine flour, baking soda, and baking powder. Mix in half the flour mixture to the batter. Mix in half the milk. Add remaining flour and milk. Lastly, stir in fruit.

Spray a 12-cup muffin pan with nonstick baking spray. Spoon batter evenly into muffin cups. Bake for 25-30 minutes, or until toothpick inserted comes out clean. Let cool for a few minutes then invert onto a rack or towel.

Per muffin: 175 calories, 24 grams carbohydrates, 8 grams fat, 3 grams protein

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