I am 87% done with packing. Just enough to slack off a little but still enough left that I’m freaking out.
How do people do it? How do they move all the time? Cross country? With kids?? I have no clue but I’m glad it’s just me and all my crazy stuff. I’ve even weeded through some stuff and there is still way too much. Clothes pile up over the years, and cookbooks stack up from scoring good deals at used book stores, and three cases full of crafting supplies, and don’t even get me started on my kitchen stuff.
Apparently having a food blog means that you need lots of stuff. Like an avocado holder. And an avocado scooper. And 8 different placemats. And a mini chopped food processor thing. And a mini whisk. And small bowls to hold ingredients to make your pictures look pretty…
I took a packing break to make some muffins. My piano teacher is in the Top 5 Favorite People in Kaylie’s Life list. She is also in the Top 5 Most Influential People in Kaylie’s Life list. She’s good like that. She was my piano teacher, therapist, friend, and life coach for years while I took piano lessons. And now, she is becoming a vegetarian.
WIN. So I though I would bring over some muffins and my Vegetarian Cooking for Dummies book. Naturally.
Raspberry Peach Muffins
Adapted from Sally’s Baking Addiction
1 1/2 c all purpose flour
2 tsp baking powder
1/2 tsp cinnamon
1 egg, room temperature
2 tbsp sugar
1 tbsp brown sugar
1/2 c milk
2 tbsp canola oil
3/4 tsp vanilla extract
1/2 c chopped raspberries
1/2 c chopped peaches
1. Combine flour, baking powder, and cinnamon in a bowl. Whisk to combine.
2. In a separate bowl, whisk together sugar and egg. Then add in milk, canola oil and vanilla extract.
3. Add wet ingredients to dry ingredients.
4. Fold, delicately, the raspberries and peaches into the batter.
5. Spray a muffin tin and spoon batter into tin.
6. Bake at 425°F for 5 minutes then, keeping the muffins in the oven, reduce temperature to 375°F and bake for 10-15 minutes, until a toothpick in the center of a muffin comes out clean.