Hi Everybody, sorry for being away for so long. It has been a crazy couple weeks of moving and getting back to school. I feel like my to-do list has been getting longer as I try to check things off. Do you ever have that feeling like you aren’t making any progress and there is always so much to do and not enough time in the day to do it? I’m feeling it and it is only September. Oh dear oh dear that isn’t a good sign for this upcoming semester.
I think balance is key, so I will be trying to find balance between all my papers and readings and volunteering by keeping up with this blog, trying new recipes, writing poetry, reading for fun, and sipping at many many cups of tea.
Last week to start off my week back to school and my hubby’s back to work I made some muffins for our lunches. I was inspired by a facebook video I saw for these brown sugar muffins. They looked so easy and delicious! I got the original recipe here. I added about a cup of chopped pecans to these muffins and I really think they are a perfect muffin for fall. You can easily add some of your favourite muffin additives like dried berries or fruit. These muffins don’t have a lot of nutritional value, but that could be adjusted depending on what you add or take away from it. Despite the lack of nutrition I think these are a lovely treat for a lunch.
An easy and quick fall muffin recipe.
- 1 cup brown sugar
- 1/2 cup butter (I used salted) melted
- 1 cup milk
- 1 egg
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup chopped nuts (I used pecans) optional
Preheat oven to 375 and prepare a muffin tin by using non-stick spray or muffin liners.
In a large bowl mix together the sugar and butter. Once combined add the milk, egg and vanilla. Once all the wet ingredients are combined and smooth. Add the dry ingredients (flour, baking soda, salt). Stir until just combined. At this point if you are adding nuts fold them in.
I used a muffin/cookie scoop to fill the muffin tray. I was able to make 14 muffins. Mine were more than 2/3 full but if you want to get more muffins out of your batter follow the original recipe's advice and fill the muffin tins 2/3 full.
Bake for 15-20 minutes or until a cake tester inserted in the middle comes out clean. Cool on a cooling rack.
Serve warm with a generous spread of butter.