I had 2 containers of Plain Oikos that expired yesterday staring me down in the fridge. Being a bit paranoid, I decided it best to not eat the yogurts plain, however, I figured if I used them in something for baking, maybe they would be ok? I decided to try a muffin recipe that Stonyfield mailed me awhile back for breakfast today since I was WFH.
I put 1 cup of frozen blueberries on the counter to defrost slightly while I showered and got ready.
Then, it was time to get my bake on! Even though I was busy mixing, I made sure to pour myself some water for Project Hydrate.
And I totally used half spelt flour because spelt flour is awesome.
I tried mixing the yogurt and baking soda in a measuring cup to save a bowl (and clean up time) but it started puffing up! Guess I should have used a bowl! lol
Also, even though I was home today, it didn’t mean I had eons of time. I still had to get to work! So, to try to keep myself moving quickly, I set a timer for 15 minutes in an attempt to whip the muffins up completely in 15 minutes.
It was more like 20 by the time I got the muffins in the oven, but I still think I did a pretty decent job. The batter was thick and I filled the muffins nearly full.
It was such a nice treat to have homemade muffins for breakfast during the work-week!
Hubby snuck in while I was taking pictures to get some eats.
…and then there were 2.
I used to eat muffin mixes with quasi blueberries all the time, but real blueberries are definitely the way to go!
Perfect with coffee!
Yum! I downed 3. The first 2 were awesome and I waited a bit to gauge my hunger before deciding to go in for a third. I felt a little over-full afterall, but figured I could use the carbs for a workout later.
Spelt Blueberry Muffins
Adapted from a Stonyfield recipe
- 1 cup white wheat flour
- 1 cup spelt flour (or sub flour of choice)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup Plain Oikos (or plain yogurt)
- 1 tsp baking soda
- 1 egg
- 1/2 cup vegetable oil
- 1/2 cup sucanat (or sub sugar of choice)
- 1 tsp vanilla
- 1 cup fresh or slightly thawed frozen blueberries
- Preheat oven to 350 degrees F and prep a 12 cup muffin tin with non-stick spray (or liners)
- Whisk together flours, baking powder & salt in a medium bowl.
- In a small bowl combine yogurt and baking soda.
- In a large bowl, beat egg, then add oil, sugar, and vanilla and stir to combine.
- Alternate adding the flour and yogurt mixtures to the egg mixture until combined (do not overstir).
- Gently fold in blueberries.
- Pour/spoon batter into muffin tin (my cups were almost full to the top).
- Bake 23-28 minutes until golden brown on top and a toothpick inserted in center comes out clean.
- Cool and enjoy!
I had leftovers from last night’s Asian-inspired tofu/collard green/brown rice dinner.
WHen I put the leftovers up, they looked so small like they weren’t worth saving. Turns out they made a full other meal. Glad I saved them!
Yerba mate tea. Yes I bought the matching mug!
Tulsi tea and another muffin.
I’m fueled up and ready for ZUMBA!
Though I’m usually feeling pretty drained by the end of a long work week, I still love to end my week with a fun, energetic and upbeat workout!
I’m ready to get my dance on!
Be sure to check out my latest guest post – a vegetarian lasagna recipe by Kath!
And, fun discussions going on on my Facebook page.
Oh, and a BIG announcement coming up Monday! I can’t wait to tell you…so much fun stuff in the works!
Lastly – attention bloggers- anyone interested in participating in an “Official De-lurker Day” to coax our shy readers into coming out and saying hey on some blog comments?
Reader Question: Do you look forward to workouts at the end of the week?