So, what did we do to celebrate our anniversary? About the same as usual, went out to dinner. Neither Bill nor I felt very energetic yesterday. I’m not sure if it was the weather or just Saturday or jet lag from the short week following the July 4th holiday. In any case, I didn’t feel like a movie and neither of us really even had any clear idea of where we wanted to eat. We did agree that neither of us wanted seafood. All I could think about on Friday was seafood, but by Saturday it was about the last thing I wanted to eat. David was no help. I asked him where we should go and his only comment was, “where there’s take-out,” presumably to bring food home to him! So we went to the local steakhouse, had a nice rib-eye and stuffed mushrooms, and came home and watched a Disney movie on TV until it was time to go pick up Charles from karate. Do we know how to live it up or what?!
I did make some nice muffins yesterday. Honey Peach Muffins. Almost as tasty as peach pie and probably a lot better for us. Of course, I modified it just a wee bit. Here’s the original recipe from Pillsbury’s Fast and Healthy Magazine, “good-for-you muffins!” article:
Honey Peach Muffins
- 3/4 cup Pillsbury BEST All Purpose Flour
- 3/4 cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup reduced-calorie margarine, softened
- 1 (8-oz.) container low-fat peach yogurt
- 1 egg white
- 1/2 cup coarsely chopped drained canned peaches in light syrup.
- Heat oven to 375. Spray bottoms only of 12 muffin cups with nonstick cooking spray.
- Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, cornmeal, baking powder, baking soda, cinnamon and salt; mix well.
- In medium bowl, combine margarine, honey and yogurt; beat at low speed until well blended. Add egg white; beat well. Add to flour mixture; stir just until dry ingredients are moistened. Gently stir in peaches. Spoon batter evenly into sprayed muffin cups.
- Bake at 375 for 17 to 23 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm. 12 muffins.Okay, now for my recipe. It’s for double the amount, 24 muffins (if I’m going to heat my oven up this time of year, it’s going to be for more than 12 muffins!):
- 1 cup all purpose unbleached flour
- 1 cup whole wheat flour
- 1 cup oatmeal
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 cup organic unsweetened applesauce
- 1/2 cup honey
- 1 (8 oz.) container organic peach yogurt
- 8 oz. organic plain yogurt
- 1 egg
- 1 cup fresh peaches, peeled, and coarsely chopped
- 1 cup chopped walnuts (or pecans)
- other fruits as desired, such as dried cherries, fresh cherries, raisins, etc.
I use coconut oil for the muffin cups, coating the whole cup, not just the bottom. I don’t use a blender to mix, using a wire whisk and wooden spoon instead (uses more calories on my part!). Otherwise, follow above directions.
I made twenty-four muffins yesterday afternoon and there were only ten left this morning when Bill and I got up. We each had two yesterday, so Charles and David ate five each yesterday. I’ve got some fresh cherries that need using up today, so I think I’ll pit them and add them to the next batch of muffins. And I also have a lot of zucchini that needs using. I tried a zucchini muffin recipe last week that I found online, but wasn’t extremely happy with it. If anyone has a favorite zucchini muffin recipe, I’d sure appreciate receiving a copy of it!