Today has been absolutely relaxing, wonderful and productive. With my mom’s new spa opening, I really haven’t had much time for baking, homework, blogging (as you’ve noticed…), cooking, crafting, reading. Life has been crazy! So today, in between my homework sessions, I made a quiche (which I’ll blog about tomorrow!) for dinner, and I made these adorable mugs for Eric and I –
Aren’t they adorable? I’ve seen them on Pinterest…well, the front part with the hello handsome, good morning beautiful. Since I drink tea, and Eric loves coffee, I added that little touch, and then rimmed the line with I ❤ you…sure. A bit dorky. But I LOVE them! Easy to make, too…
Just get a plain mug (colored works, too), and draw on them with Sharpie markers. Bake them in the oven at 350* for 30 minutes, and ta da! You have adorable, customized mugs. Great gift for Valentines day 🙂
I made those while my muffins were baking…and let me tell you. Those muffins are INCREDIBLE! Undressed Skeleton does it again. She really is a rock star at baking. I keep using her recipes, and they’re always wonderful. So here is my take on her muffins.
75 Calorie Blueberry Muffin with Vanilla Glaze
1 1/2 cups whole wheat flour
2 tsp baking powder
3/4 cup sweetener (I use truvia baking stevia)
1 tsp ground cinnamon
3/4 cup unsweetened applesauce
5 oz vanilla greek yogurt
1 large egg
2 tsp vanilla extract
1 cup almond milk (I use the original kind)
1 large container fresh blueberries
3 tbsp vanilla protein powder
1/2 cup almond milk
Step 1: Mix together the dry ingredients. Make sure they are all sifted together.
Step 2: Mix together the vanilla, yogurt, egg, and applesauce.
Step 3: Mix together the wet and dry ingredients. Don’t add the almond milk, yet. When you’ve mixed it together, it should be thick and chunky, like a cookie dough mixture.
Step 4: Add in the almond milk. The recipe calls for 1 cup, but I only used 1/2 cup. Just mix in the almond milk until you feel like it’s the right consistency.
Step 4: Wash your blueberries and pat them dry. Make sure they are completely clean before adding them to the batter.
Add in the blueberries. Make sure you fold in the blueberries, not mix them, because otherwise they’re break and bleed into the mixture. You don’t want that.
Step 5: Line a muffin tin with cute muffin liners, and then put in the mixture. About 1/3 cup for each muffin. These muffins are huge! Bake at 350* for about 15 minutes. Test them in the center with a knife.
When they’re done, take them out and let them cool.
Step 6: Mix together the protein powder and remaining almond milk, and run the glaze over the muffins. Since I only have 1 muffin tin which makes 12 muffins, I used the remaining batter to make a small loaf (which you see in the photos.) Glaze the muffins and enjoy! You can eat them for breakfast, or a nice little snack. And these are IC friendly, which is fabulous! Blueberries are super soothing, and I’ve been looking for a good recipe. These are perfect.
Nutritional Information (makes 16 large muffins):
Total fat: 2 g
Totals carbs: 14 g
Total fiber: 2 g
Total protein: 3 g