Food and weight-maintenence blog for the POST diet girl

5 minutes

Once again, I made muffins for breakfast in my test kitchen:

Miss P’s Test Kitchen: Experiment #3 – Spiced Buttermilk Muffins

Taken from: http://www.mylifeasamrs.com/2012/01/spiced-buttermilk-muffins.html

The most moist 7 delicious spiced muffins!

Ingredients:

For the Muffins:
1 cup + 2 tablespoons sugar
1/2 cup butter (1 stick)
3 eggs
2 1/2 cups flour
2 teaspoons baking soda
2 teaspoons allspice
1 teaspoon cinnamon
3/4 cup + 1 tablespoon buttermilk

For the Streusel Topping:
1 cup finely chopped walnuts
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon allspice

Directions:

For the Streusel Topping:
Combine ingredients in a small bowl and set aside until ready to use.

For the Muffins:

Preheat oven to 375°. Prepare muffin tins with muffin papers or parchment paper.

In a medium mixing bowl (or bowl of a stand mixer) cream together the sugar and butter until thoroughly mixed. Add eggs, one at a time, and beat until combined.

In a separate bowl, whisk together the flour, baking soda, allspice, and cinnamon. Slowly add the flour and the buttermilk to the sugar/butter mixture (alternating wet with dry) and mix at low speed until smooth and combined well.

Fill each of the prepared muffin tins about 3/4 full with the batter. Add a rounded tablespoon of the streusel topping on top of each muffin cup of batter. Bake immediately so the topping doesn’t sink to the bottom of the muffin.

Bake for 20-28 minutes, until golden brown and when a toothpick is inserted into the middle of the muffin it comes out clean. (Oven temps vary, so check the muffins after 20 minutes).

Serve hot!

*I baked these at 350° for 21 minutes. I was disappointed in using butter instead of oil, they simply were not very moist because of this. So from now on, I will use oil. They didn’t burn or brown too much on the outside, but still had an awfully thick “shell” of brownness around them. Hm…perhaps it is the baking pan I am using? I’ve heard that since it is a darker colour that it may not be the optimum tool for the job as they tend to cook the outsides too fast. To test this theory, I will try my ceramic pan tomorrow. Then the next day my lighter-coloured aluminum ones.

I do highly recommend the spices in this recipe, if nothing else. So far, I liked the first combination of ingredients the best as they rose really well, but preferred the second temperature/baking time. I will try again tomorrow!

Lunch:

Usual.

I did give one of these to G. I stopped by work in the evening to say hi and bring him baked goods. He was elated to see me. That made me feel wonderful about myself. He complimented me so much in the 5 minutes I was there, I nearly cried. He treats me so much better than any other man ever has.

It’s crazy when 5 minutes can change your entire outlook on the day. And make you feel like the most beautiful, most amazing woman in the world.

Dinner:

Strawberry Balsamic Chicken on Couscous

Adapted from: http://allrecipes.com/recipe/strawberry-balsamic-chicken/

Ingredients:
4 (8 ounce) containers strawberry
yogurt
1/2 cup balsamic vinegar
1 tablespoon white sugar
1 tablespoon ground black pepper
1 teaspoon ground cinnamon
1 teaspoon kosher salt
4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon lemon juice
4 large strawberries
2 teaspoons minced fresh parsley
1 teaspoon minced fresh mint leaves
1 tablespoon balsamic vinegar (optional)
Directions:
1. In a medium bowl, stir together the yogurt, 1/2 cup balsamic vinegar, sugar, pepper, cinnamon and salt. Place chicken breast halves in a shallow baking dish, and pour the sauce over them. Refrigerate for 1 hour, turning chicken over half way through.
2. Heat the olive oil in a large skillet over medium-high heat. Scrape the marinade off of the chicken breasts, and place them into the hot oil. Quickly brown the chicken on both sides, then reduce the heat to medium-low, cover, and cook until chicken is no longer pink and juices run clear, about 15 minutes. Remove from heat, and let rest for 3 minutes.
3. While the chicken is cooking, transfer the marinade to a saucepan. Bring to a low simmer over medium heat. Remove stems from strawberries, and slice thinly so they will fan nicely. Set aside.
4. Slice chicken breasts on the diagonal into 1/2 inch thick slices. Place on serving plates, and sprinkle with lemon juice. Spoon about 2 tablespoons of the marinade over each chicken breast, and fan one sliced strawberry over the top. Garnish with a sprinkle of fresh mint and parsley. If you really love balsamic vinegar, finish the dish off with an artful drizzle.

*Okay, I in no way made it like this at all. But I WANT to at some point. I bascially just cooked some chicken breast strips with olive oil, onions, mushrooms and strawberries, added the balsamic, yogurt, sugar, and spices mix and served it on couscous. I will make this properly at some point, but not tonight. I just wanted to get this done fast and don’t have time to let the chicken marinate properly.

Still haven’t been able to get back to the gym yet. I was working from home all day, I did very well and got a lot accomplished! I am still working out a time that I can get there.

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