Baking in Season

As soon as I started this blog, I knew I was ready to start doing my thing and coming up with my own recipes, some healthy and delicious and some terrible for you and delicious! This morning I got up thinking I would blog about my long run day yesterday, but after trying I was not inspired. I logged a good 15 mile run and went on to have a normal day, so that’s a win for me! Sometimes long runs will take the life right out of my eyes for the rest of day. I think it’s a matter of what happened to me the day before and what I eat after the run. I really enjoy marathon running and training, but it has it’s ups and downs like everything else, and I will go on to blog about it one day soon.

After going to mass, a bout of trying and failing to coupon, and having nothing else on my immediate agenda, I was ready to bake from scratch with no recipes or guidelines and use what I learned from Food Science this past spring. Food Science provided me with a lot of clarity on how to cook.  It explained why steps in the process are necessary and how foods work together. I know that is vague, but there was so much to the class, I couldn’t possibly get into all of it! I also learned to make simple foods that I would have otherwise bought prepackaged or a box mix for. I love doing/ making it myself when I can. It’s better for you and less expensive.

untitledThe final product this morning was Honey Wheat Peach Breakfast Muffins. I parked at local farmers market right off the towpath where I ran yesterday, so after my run I went in and got our produce for the week. For close to $20 I got raspberries, blueberries, peaches, zucchini, cucumbers, and green beans! It’s so satisfying to know this food is local and fresh.

I was talking to my mom yesterday and she made the comment that peaches seem to be in season for so short a time, so I made muffins. I added a little honey and cinnamon because I thought they would pair well with the peaches, and luckily for me everything else I added also worked the way I intended it to because I ended up with muffins! It’s pretty basic, but a good starting point nonetheless! On other food blogs, you see pictures of the whole process- the raw ingredients, the additions, and the finished product but I was too anxious and forgot to do all of that.

IMG_1803 IMG_1804
I they make a good breakfast muffin because they’re not too sweet and have a hearty, thicker feel to them. Some muffin recipes might as well call themselves cupcakes because after you add the streusel topping and the glaze, it’s not breakfast anymore. My most valued critic, Matt, liked them. And believe me, he’s very fair and does not always like everything I make.

Maybe this is the only original recipe I make with peaches for now, but I’m not yet done incorporating them into the rest of my meals while they’re around. Seasonal fruits and vegetables are good to add to your base foods or swap out for a change to bring some variety to your diet.

Here is my first unique recipe!

Honey Wheat Peach Breakfast Muffins

Yields 12-14 muffins

Ingredients

2 large eggs

¼ cup unsalted butter, room temperature

1 cup brown sugar

1/2 cup honey

½ cup buttermilk

2 cups whole wheat flour

2 peaches, peeled and diced

1 tsp baking powder

1 tsp baking soda

¼ tsp salt

½ tsp cinnamon

Instructions

  1. Preheat oven to 350
  2.  Cream together eggs, butter, and brown sugar
  3. Add honey
  4. Slowly add butter milk and mix until uniform
  5. In a separate bowl combine flour, baking powder, baking soda, salt, cinnamon, and peaches
  6. Add wet mixture to dry mixture and stir until just combined and everything is moist. Do not over mix!
  7. Scoop into muffin tins filling to the top

Bake for fifteen minutes, or until a toothpick comes out of the center clean

Enjoy!

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