Happy Victoria Day weekend, if they have that in your world! I was going to post yesterday, but was out late seeing Star Trek (fun movie!) and then the family computer was taking forever to upload pics. Ugh!
Anyway, the week was pretty much back on track. My back has been good overall. Did Tuesday and Fridays boot camp and taught step on Monday and Thursday. Didn't run on Wednesday (dd's baseball and chiro), but got out on the Monday and yesterday. Yesterday we ran over 7K on my favourite route: down a wooded walkway to the escarpment stairs, up (way up!) and then along the mountain brow (sidewalk, grass, gravel, road and trail) to a lovely wooded trail down and through a golf course area. We're on our way to our June 5K! Where do you guys like to run?
Yesterday I made some muffins from the library-borrowed Cook's Illustrated "The Best Light Recipe." I really liked them and would definitely do them again. The base recipe is for "Blueberrry Muffins," but (not having blueberries) I used their adaptations for "Cranberry and Orange Muffins"
The muffins are quite large! (and 6 pts) You could definitely make more than 12 of these. I didn't have enough cranberries, (about half called for) and besides adding more next time, I think I might not cut them up as called for. They remind me of the Mmmm Muffin and those always had big cranberries.
I will link the recipe later-can't do it on my Touch. I also hope to try the blueberry ones later I bought blueberries: woo hoo! But that's another post.
Hope you all have a nice rest of your weekend, with fireworks, too- even if you didn't get Monday off from a queen. :)
Updated with recipe:
Cranberry and Orange Muffins
1 ½ cups dried cranberries
2/3 cup orange juice
2 tsp orange zest
1 cup plus 1 tbsp sugar
2 cups, plus 1 tbsp flour
1 cup cake flour
1 tbsp baking powder
½ teaspoon baking soda
½ teaspoon salt
4 tbsp unsalted butter, softened
2 large eggs
1 tsp vanilla
1 ½ cup plain low-fat yogurt
Preheat oven to 375°F. Spray 12 cup muffin tin with cooking spray.
Mix cranberries and orange juice in microwave-safe bowl with cover. Heat about 1 min in micro until juice is bubbling. Let stand 5 minutes and then strain and discard juice.
Process sugar with 2 tsp orange zest, about 10 seconds.
Whisk together 2 c flour, cake flour, baking powder, baking soda, salt and ¼ c of sugar in med bowl; set aside.
3 In a large mixing bowl, cream butter and ¾ c sugar together, beating until fluffy. Add eggs one at a time, beating after each one. Beat in the lemon juice, grated lemon peel and vanilla.
4 Reduce speed to low. Beat in one third of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Do not over beat. Toss berries in tbsp of flour and fold into batter.
5. Distribute the muffin dough equally among the cups. Sprinkle with remaining tbsp of sugar. Bake until muffins are golden brown, about 25 to 30 minutes.
-- Post From My iPhone