Peanut went to the sitter's for the afternoon, so I took the opportunity to get some errands done and get busy in the kitchen!
First I made a double batch of whole wheat tortillas (I will keep them in the freezer until I need them).
As the tortilla dough was resting, I whipped up a batch of whole wheat strawberry muffins (see recipe below).
As they were baking, I cooked the tortillas.
After that was finished, I put in some red peppers to roast, because later this week I am making spaghetti squash with roasted red pepper sauce, so I thought it would be best to be prepared. I should've had the peppers going in the toaster oven while I was doing the muffins in the oven and the tortillas on the stove top...this would've saved a bit of time, but I didn't think of that.
Finally, while the peppers were roasting, I whipped up a batch of this DELICIOUS detox salad. We are having salad with most of our meals this week, and this salad keeps so well in the fridge, that I figured I'd make it while I have the time so that I can spend less time in the kitchen later, and more time with Peanut.
And now...dishes.
Here's the muffin recipe:
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| Aren't these muffin cups cute? I think they are from homesense - we used them for our wedding :) |
Strawberry Muffins
Ingredients:
1C whole wheat flour
3/4 C all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 egg, beaten
1/4 C maple syrup (or slightly less)
3/4 C milk (I used unsweetened soy milk)
1/4 C oil (such as butter or coconut oil)
1 C sliced strawberries (use fresh when they are in season, or use frozen during the rest of the year)
Directions:
Mix dry ingredients together. Mix wet ingredients together. Mix the wet ingredients with the dry ingredients (stir until moist...batter will be lumpy). Pour into muffin cups. Bake at 350°F for 18-20 minutes (they are done when you can insert a toothpick and nothing sticks to the toothpick).
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