Maudy's Cooking Journal!

We got a LOT of strawberries we got from strawberry picking last Saturday. The story can be read here. I love snacking strawberry like there's no end of it. At least it looks like that until now These days seem like perfect days for me since I have no worry about school, although I am worried about finding internship for summer, but I already done my part and nothing else I can do. On the other hand, hubby is having intense time finishing his thesis. I never saw him worried like this. So, I offer myself to do his chores. He doesn't let me do all of his chore, I cook and bake new stuffs instead. I can't help him doing what he is doing, but I hope what I do for him can cheer him up, energize him, and speed him to finish his thesis.

Strawberry Muffin
Adapted from allrecipe
Ingredients:
1/2 cup plain fat free yogurt
1/4 cup oil
1 egg
1 cup all-purpose flour
3/4 cup whole wheat flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup chopped strawberries

Preheat oven 375'F. Spray muffin tin.
Whisk yogurt, oil, and egg just until combined. In a separate bowl, mix dry ingredients, stir until strawberries are coated with the dry ingredients. Add in strawberry. Pour in yogurt mixture. Fold gently until just incorporated, do not over mix.

Divide the mixture equally among each muffin tin (about 8-9)
Bake for 25 minutes or until the muffins are springy but firm.

I've been so aggravated by mice. We've been so busy and I didn't think I would bake until school is over. So, we bought bread from a store and kept it in our kitchen cabinet. I had known that mice had invaded our territory, but never thought that they could reach the upper cabinet. When I was going to get something from that cabinet, I found their droppings everywhere and found that our bread got chewed. I was furious while cleaning the cabinet then locked it with kitchen utensils since the magnetic lock is broken. We got 4 mice this week but I think there are still some in there. After doing some experiments of places that are mouse free to save our food, I felt like baking something simple. Just for hubby's mid afternoon snack.

Raisin Yogurt Muffin
Adapted from here
Ingredients:
4 Tbs olive oil
2/3 cup sugar
2 large
1 tsp vanilla extract
1 cup plain low-fat yogurt
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
Raisin

Preheat oven to 375°F. Line cups of a muffin tin with paper liners.
Whisk oil, sugar, eggs, vanilla and yogurt. Stir in flour, baking powder, baking soda, cinnamon and salt with a wooden spoon. Don't overmix. Mix in raisin.
Fill each muffin cup with batter. Bake 20 minutes or until tops are golden brown.

Mouse hunting continues...

A week ago, I bought wrong apples from grocery store since I was in a hurry. I meant to get organic apples, but the ones I got were different ones. Since then bag of apple was almost forgotten. I came with idea of making apple muffin with blueberry sauce that our friend gave last Easter.

I didn't do a good job at making this muffin. I think I beat the dough too long so the dough has bread texture instead of cake-y one. Yet, none of my homemade food will be thrown away

Apple Muffin
Preheat oven at 400F. In a mixing bowl, beat:
1 cup Sour cream
1/2 cup applesauce/blueberry sauce
1 egg
2 Tbs Olive oil

Shift:
2 cup All-purpose flour
3 tsp Baking powder
1/4 c powdered sugar (omit this if the fruit sauce is sweet enough)
1/4 tsp salt
Add gradually to sour cream mixture

Add:
1 1/2 cup Chopped apple
Fold until combined. I think do not over mix the ingredients, or the muffin will have bread texture and chewy.

Fill muffin cups with muffin batter. Bake 15 minutes or until muffins are golden brown.

Yields: 11 muffins.