It was so beautiful out today–sunny, warm, spring-like in every way–that I completely lost my head and forgot to come by here. So here I am now. A bit late. But with a house full of tired kids who are already dreaming the night away.
Spring makes me so happy after a winter spent mostly inside. Even a very mild winter like we’ve had. It’s just not possible to spend an entire day outside like it is during the spring, summer, and fall. While I love snuggling down in a warm house during winter, curling up with cocoa and a good book, we do get to a point where my kids *need* to get outside and run around. We’re at that point now (actually we were at that point a few weeks ago) and we are fully taking advantage of our lovely weather.
And it is *lovely.* I’m totally in full spring mode now. (Though I have to keep reminding myself that it is only March.)
Totally unrelated to our fabulously springy days this week, I created the perfect muffin recipe today and I’m so excited by it that I simply have to share it with you.
It’s absolutely bad for you, but also good for you. So, you know, things even out. I use part whole wheat flour (as I do with almost everything) and I added chia seeds which are chock full of goodness (plus they add this slight little crispy-crunch to each bite that I totally enjoy). So even while these are full of fat and sugar, you’re almost doing yourself a favor by eating them because of the added omega-3’s, fiber, protein, essential minerals, and whole grain goodness. (At least that’s what I tell myself.) (Plus, I figure that if we’re going to indulge once in a while in sweet treats, they might as well also have some nutritional benefit to them so at least we’re getting a lot of good with the bad.)
For those of you who’d like it, here’s the recipe. For the rest, skip on down to the bottom of the post to catch a glimpse of incredible beauty.
2 c. flour (1 c. unbleached, 1 c. whole wheat)
1 c. sugar
1 Tbsp baking powder
1/2 t. salt
2 Tbsp chia seeds or ground flax seeds (optional, but highly recommended!)
1/4 c. wheat germ (optional, but seriously, toss it in–it adds so much goodness)
2 beaten eggs
3/4 c. milk
1/2 c. melted butter or oil (butter! go with the butter!!)
1 c. additions: fresh or thawed fruit (raspberries, diced strawberries, blueberries, raisins, chopped nuts, cinnamon chips, chocolate chips, etc.)
Mix dry ingredients together. Mix wet ingredients together, then add to dry ingred. Fold in fruit, nuts, or chips. Fill muffin cups to the top. Bake at 375 F for 20 minutes.
Mmmmmm. (Okay. I may actually have to go make more right now.)
Now that you have the perfect muffin, grab a cup of coffee or tea and spend a few minutes watching this. Ten minutes of unbelievable beauty. You will not be sorry. (And you will be awed.) (Guaranteed.)
Have a great day, everyone!