This weekend has gone by super fast for me (don’t they all?!). Friday we went to the Winking Lizard with a group of our friends for dinner and a few beers (we’ve done 40 on the tour so far…only 61 more to go!). Yesterday we went to brunch at the Original Pancake House. That place is always packed, and although we had to wait 30 minutes, the food was great and really hit the spot. After that we helped our friends move and they gave us a dresser for our bedroom. Thank goodness because poor Jamie has been using a corner of our bedroom as his closet since we moved in. We seriously have so many clothes between the both of us, it’s a little crazy. For dinner we made meatball subs using the leftover Oven-baked Turkey Meatballs we had for dinner on Thursday…yum! 😀
Today Jamie has two hockey games…one at 2:15 and one at 6:30, and I’m going to go watch (it’s my duty as his number 1 fan haha). He plays at Kent State which is a lot farther from where we live now then our old place so it’s kind of a whole day ordeal. I’m bringing my Kindle with me so I can finish up the Hunger Games Triology. It’s an easy read and it’s easier to see what will happen next, but very entertaining nonetheless. Have you read any good books lately?
I was able to squeeze in time to make these muffins this morning before my run. The weather we have been having is really unbelievable….just like these muffins. My recipe is adapted from this one here.
1 cup all-purpose flour
1 cup whole wheat flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 egg whites
1 cup greek yogurt
1⁄3 cup applesauce
½ cup milk
1 cup dried tart cherries
¼ cup all-purpose flour’
2 tablespoons granulated sugar
¼ teaspoon ground cinnamon
1 tablespoon margarine
Preheat oven to 375 degrees F.
For the topping, combine flour, sugar and cinnamon in a small bowl; mix well. Cut in butter until mixture resembles coarse crumbs; set aside.
For the muffins, combine flour, sugar, baking powder, baking soda and salt and cherries in a large mixing bowl.
In another bowl, combine eggs, greek yogurt, applesauce and milk; mix well.
Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2 3/4 inches in diameter). Sprinkle reserved crumb topping evenly over batter.
Bake in a preheated 375 degree F. oven 20 to 25 minutes, or until golden brown.