I am starting to feel like my old self again...tonight I FINALLY unpacked my craft supplies and semi-set up my "home studio" (you know, that corner of my living room that doubles as a "home office" ;) and I am feeling really great about it.
Seeing all my craftastic supplies boxed up and laying around my living room floor was putting a serious damper on my mojo and I am so thrilled to have everything put away now. Just looking at it makes me giddy. True, my space did look cleaner and "nicer" before I janked it up with art supplies but I don't think I could live in a home where I had no place to craft. Next up: the boys' room. It's only semi-functional. They need an upgrade on their art supplies too and just some TLC put into their space. Also, all my work-related beauty products/supplies are laying around my bedroom floor. I have to figure that out too....soon.
Now that I've finally tackled that project, now I am free to do other domestic-goddess-like activities, such as baking. It may seem crazy but if I feel like my energy is being tied up with random stuff I just can't function clearly or do the things I enjoy. I feel emotionally constipated, antsy. So anyway, I am going to make the most of this momentum and whip up a batch of yummy strawberry muffins. The latest Body & Soul magazine came the other day and this recipe was featured in it. (Sorry, Martha but I am going to post this on my blog. Hope you don't mind. xoBlueMama;)
- 1 1/2 c. sliced strawberries
- 1 1/4 c. all purpose flour
- 1/2 c. whole wheat flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1 c. buttermilk
- 1/4 c. vegetable oil
- 1 large egg
- 1 tsp. vanilla extract
- Preheat oven to 400. Line a 12 cup muffin tin with paper liners. Toss strawberries and 1/2 c. sugar. Lightly mash berries, set aside.
2. In a large bowl whisk together flours, baking powder, baking soda, salt and cinnamon. In a glass 2-quart measuring cup combine buttermilk, oil, egg, vanilla. Whisk to combine.
3. Make a well in the center of the flour mixture, pour in buttermilk mixture and berry mixture (with juice) Fold until just combined. Using an ice cream scoop, divide the batter among the muffin cups. Sprinkle with remaining sugar.
4. Bake until a toothpick inserted comes out clean, about 17 minutes. cool 5 minutes in the pan then transfer to a wire rack to cool completely.
*These turned out yummy although baking at 2 am means impaired faculties, resulting in a nasty burn near my elbow. Ouch. My Moomers woke up as I was baking the second batch...he was crying for me and when I went in to get him he said he was flying and fell down on the bed from the ceiling and hurt himself. Um, ok. I offered him a muffin and some vitamin water and now he's just fine. It's nice to have the random bonding time with my little man.