Happy Friday & happy weekend everyone! It feels great to be able to cross one more week off the calendar; 5 more weeks in the school year to go, & only 1 of those is a full week. There’s officially light at the end of the tunnel!
I realized not that long ago that my summer will probably seem extra “free” this year, since I won’t be finalizing wedding plans like last year. It’s hard to believe Chris & I will be married 9 months on Sunday & that this time last year I was looking forward to my shower, bachelorette brunch, & of course, the big event.
But, I digress… 😉
As the school/work day came to a close this afternoon, I decided that I’d kick off my weekend by doing a little baking.
I love to both cook & bake, but baking is often more time-consuming & therefore I get to do it less. Since I knew I’d have some free time this evening, I started thinking of what exactly I was in the mood for.
I settled on muffins & used this recipe to come up with the initial ingredient measurements.
Whole Wheat Blueberry Walnut Muffins
Yields approx. 18 muffins
- 2 c. whole wheat flour
- 1/2 c. sugar
- 1 tbsp. baking soda
- Dash of salt
- 1 tbsp. vanilla
- 2 egg whites
- 1/2 stick butter, melted & at room temperature
- 1 c. milk of choice (I used non-fat.)
- 1 pint blueberries
- 1/2 c. walnuts, finely chopped
- Preheat oven to 400*.
- Combine flour, baking soda, salt, & walnuts.
- Whisk egg whites. Add sugar, milk, vanilla, & butter.
- Combine wet & dry ingredients. Be careful not to over-mix. Add in blueberries.
- Scoop by heaping tbsp. into a muffin tin (sprayed with cooking spray).
- Bake for 20 minutes.
I was very happy with how these turned out. They had just the right amount of blueberries & walnuts & satisfied my craving for a little something sweet without being super sugar-laden.
I plan on enjoying one of these as a quick snack tomorrow morning before I head off to the Zella Day of Movement event at Nordstrom (I’m attending the one at King of Prussia!).
Are you a fan of muffins? Favorite flavor combinations?