These last few weeks have been very busy as well as being unproductive simultaneously (if that makes sense).
I am currently trying to push myself and work very hard on getting on with my studies. My course with the european Uni will still continue until May, but I am trying not to have to work double between March (when my Uni in New Zealand starts) and May. Thus the only choice left is for me to finish all my work before Uni starts. Yey. I am managing rather well considering that it is a lovely summer with warm weather, inviting you to spend the entire day outside at the beach, swimming or just relaxing in that little strapless bikini that is just perfect for tanning. Yet the temptation has not overwhelmed my strong will to finish the workload of four weeks within one. That is pretty good is it not?
To be completely honest though, I of course am a master in procrastination, which has lead to quite a lot of series watching (I am nearly done with the second season of Prisonbreak! And even though it is giving me nightmares it is so good that it is simply impossible to stop.) and baking. My main aim was to find some really delicious recipes for breakfast muffins. Don't we all have those days where the snooze button has been pushed too often and there is barely any time to get dressed to be on time for work, uni or an important meeting. This inevitably leads to skipping breakfast, which is a no-no as breakfast is one of the most important meals of the day. It boosts your metabolism and gives you the energy to have a really good start into your day.
Now I am a very big fan of planning and preparing for busy days where I know that I will just not have the time to prepare something nice to eat. And since I just love muffins I thought I might as well look for some healthy and delicious recipes so that I can make batch beforehand and get me those extra minutes of time on busy days.
Of course everyone has their own preferences but I thought I might share my two favorite breakfast muffin recipes with you :)
1. Blueberry-Maple Muffins
INGREDIENTS
1/3 cup whole quick oats
1 cup whole-wheat flour
3/4 cup plus 2 tablespoons all-purpose flour
(I just use normal flour instead of two different kinds)
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup pure maple syrup
1 cup nonfat buttermilk
(if you don't have buttermilk just add 1tbsp of vinegar to 1 cup of milk to get a sort of "sour milk")
2 teaspoons freshly grated lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries
1 tablespoon sugar
DIRECTIONS
1.
Preheat
oven to 200°C. Coat 12 muffin cups with cooking spray or simply put muffin cups into the tray.
2.
Put
quick oats in a large bowl. Add flour, baking
powder, cinnamon, baking soda and salt; whisk to blend. Whisk eggs and maple
syrup in a medium bowl until smooth. Add buttermilk (or "sour milk"), lemon zest, lemon
juice and vanilla; whisk until blended.
3.
Make
a well in the dry ingredients and stir in the wet ingredients with a rubber
spatula just until moistened. Fold in blueberries. Scoop the batter into the prepared
muffin cups. Sprinkle the tops with sugar.
4.
Bake
the muffins until the tops are golden brown and spring back when touched
lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and
turn muffins out onto a wire rack to cool slightly.
2. Applesauce
Cinnamon Oat Muffins
INGREDIENTS
1 1/2
cup quick oats
1 1/4
cup wheat flour, white, all-purpose
1/2
cup brown sugar
1
teaspoon baking powder
3/4
teaspoon baking soda
3/4
teaspoon ground cinnamon
1/2
teaspoon salt
1
cup applesauce ( unsweetened )
1/2
cup skim milk
3
tablespoons canola oil
1/2
teaspoon vanilla extract
1
egg whites
DIRECTIONS
1. Preheat oven to 200°C. Grease a muffin tin or line with liners and set aside.
1. Preheat oven to 200°C. Grease a muffin tin or line with liners and set aside.
2.
In a large
bowl combine the first seven ingredients (dry ingredients).
3.
In another bowl
combine the wet ingredients together.
4. Stir wet ingredients into dry ingredients
and mix slowly until just combined.
Fill muffins tins or liners 3/4 full with
batter.
5. Bake for 15-18 minutes (or until toothpick comes
out clean).
As you can see I ate my muffin with some vanilla ice-cream for dessert but it works just as well as a delicious breakfast on the go!
(the two recipes from above are not mine - I found them whilst looking for ideas - but I forgot to jot down where exactly I got them from)
There is one last recipe I would like to share with you. It is from my mother's Weight Watchers magazine and I absolutely love it! It is really easy and quickly prepared and tastes delicious.
They call it a Makeover Blueberry Pie but I like to use all sorts of fruits for it. Cherries, plums, strawberries, blueberries or a mixture of two different fruits all work really well!
INGREDIENTS
375-400g fresh blueberries (or other fruit)
1 tbs cornflour
1 tbs caster sugar
1 tsp finely grated lemon rind
1-2 sheets frozen reduced-fat shortcrust pastry, just thawed
2 tsp raw sugar
DIRECTIONS
1. Toss the fruit, cornflour, caster sugar and lemon rind in a bowl to combine.
2. Line the base and side of a tart tin/form with 1 sheet of pastry. Trim the edge of the pastry and spread the fruit mixture over the pastry.
3. Cut the other sheet of pastry into around 2,5cm wide strips. Arrange the strips in a lattice pattern across the top of the pie (you might have to cut some strips to fit). Press the edges together to seal and trim any excess pastry.
4. Place in the fridge for half an hour. Preheat the oven to 200°C.
5. Place the tin on a baking tray. Brush the pastry with water and sprinkle with the raw sugar. Bake for 35/40 minutes of until golden.
6. Set aside for a bit to cool off a bit before serving. You can add some vanilla ice-cream of simply enjoy it as it is.
Despite my efforts to stay inside and study, summer managed to find and draw me out of the house, which I saw as an opportunity to wear some bold lipstick. Being in a city where nobody knows you helps letting go of all the images you have about yourself and how people ought to see you. It is a chance to show some completely new sides of oneself and try new and bold make-up, clothes, shoes or hair. It felt pretty good to wear the bold lipstick as it made me really feel the mood of summer and embrace the lipstick-lover I secretly am!
'Till next time
xoxo
Em




