Well, I've gotten pretty far behind on updating, although I've done alright on the cooking new food front. My husband has been sick in a pretty serious way, although he is getting better now, so hopefully the rhythm of the house will go back to normal. (Edit: Aaaaand, now our son is sick...)
Recipe 7: Blueberry Muffins Two Ways
I made these at the same time, so I'm going to count them as one recipe now, although I might come back and count them separately if I come up short at the end of the year.
Recipe 7.1: Blueberry and Banana Whole Wheat Muffins
I like baking with whole wheat because it feels healthier and more satisfying. These muffins, however, did end up a bit heavy and mealy, which can be the downside of whole wheat. They were also bit bland. I'm not sure whether to blame that on the lack of additional sugar, or the complete lack of salt. They were fine, but more "mature", I guess, and tasted like health food. They also started to mold after only a few days on the counter.
Oh, final caveat: this recipe fit just fine in 12 muffin cups. If I had spread the batter between 18 cups as recommended, I think they would have been disappointingly small.
Recipe 7.2: Blueberry Applesauce Whole Wheat Muffins
These turned out much better. They were both sweeter (not surprising, since they have 3/4 cup sugar), and lighter. They had more of the springy, cake-like texture I want in a muffin. While I think the other recipe will be left on the shelf, this will probably make it into the pre-planned breakfast rotation.
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