Hi! I am sorry it has been so long since my last post; getting settled in Davis has been hectic. So far, I am really liking it here. I am living with 4 other junior transfers in a beautiful, two story house about 2 miles from campus.
There is Kristi, the tall azn with gorgeous cheek bones who’s a bit shy, but only at first.
There is Chelsea, the beauty with a boy-cut and a misleading voice. She sounds a little valley girl-esq but the girls got brains.
And Ruby, the sassy Filipino fire cracker with the loudest, most infectious laugh. 😀
And then there is Marissa, the super chill blond that I can talk politics with.
I love them all.
Anywhos, Pace called me today to tell me that he has already eaten the muffins. I made him 24. And this was 7 days ago. You do the math. I wasn’t planning on sharing the recipe, mainly out of laze, but he told me that his roommates were begging for it. Obviously, I am going to oblige.
Berry Cobbler Muffins
Preheat the oven to 350 and grease a muffin tin.
Take the carton of strawberries, wash them, and de-stem them. Cut them in half and put them into a bowl. Add 3 tbsp water. Microwave for 2 minutes, or until they have become a hot mush. Using a fork, mash them. Microwave longer if they are not completely soft and mushy.
Mix the dry ingredients in one bowl and the wet in another. Pour the wet over the dry and stir with as few swoops as possible. Pour into a greased muffin tin. Top with the crumble topping.
Bake at 350 for 30-40 minutes.
Dry ingredients –
2 cups whole wheat flour
1/2 cup brown sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1 small carton blueberries
Wet ingredients –
1 carton of strawberries
1/2 to 1 cup milk (this depends on how much liquid the strawberries yield)
1 tbsp coconut oil
1 tsp vanilla extract
Crumble topping –
1/4 cup brown sugar
1/2 tsp cinnamon
Whole wheat flour * when you choose white flour over whole wheat flour, you are losing over half of the B vitamins, fiber, folic acid, calcium, zinc, phosphorous, copper, and iron. Whole grains reduce your risk for diabetes and have also been linked to weight loss and maintaining a lower BMI.
Blueberries * have one of the highest concentrations of antioxidants of all fruits and veggies. Their anthocyanidins counteract free radicals, which damage cells and tissues. One study demonstrated that blueberries improve memory and learning capacity in aging animals. They also protect against all forms of cancer, especially colon and ovarian cancer.
Cinnamon * In one study, after taking 1/4 – 1 tsp cinnamon daily for 40 days, all participants benefitted from a reduction of fasting blood sugar levels, blood triglycerides, and LDL (bad) cholesterol! It is very high in antioxidants and can help stabilize blood sugar levels, which will help prevent an insulin spike, and thus the storage of fat.