Since being on maternity leave, I have revived and rediscovered my love of cooking. I have always loved to cook, but with a pretty busy job (and one that required me to travel Monday through Thursday most weeks), I often found it hard to motivate myself to cook at the end of a long week. People say you don't have a lot of time on maternity leave to do things for yourself, and while that is VERY true, I have found the time to cook and try out new recipes, which is something I can do with Isabel while she is in her lounger or taking a nap. Sometimes I feel like a Food Network Chef explaining all the steps that go into each recipe. I hope this will teach her to love cooking and it's something that we can enjoy and bond over together. Cooking has always been a really important part of my family fabric. My Dad is a phenomenal cook and it's something I hope to share with Isabel.
This week, I made some blueberry muffins that I adapted from Gwyneth Paltrow's book "My Father's Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness". While I can't say that the muffins brought togetherness -- they were often eaten between baby bottles or while running out the door to the gym -- they were delicious and I will definitely be making these again.
1/2 cup unsalted butter, melted and cooled slightly
2 organic large eggs
1/4 cup skim or non-fat milk
1/4 cup of buttermilk (gives the batter more consistency and depth)
2 cups cake flour (All Purpose can substitute if you don't have cake flour)
3/4 cup plus 1 tablespoon sugar, divided
2 teaspoons baking powder
1/2 cup of white chocolate chips
1 tablespoon salt
1 1/2 cups fresh blueberries (I put in less blueberries because it was all I had and I don't like a heavy blueberry muffin, but feel free to adjust this)
Now Do This
Heat oven to 375°. Line a muffin pan with paper liners. Whisk butter, eggs and both milk ingredients in a bowl. Combine flour, 3/4 cup sugar, baking powder and salt in another bowl. Stir wet ingredients into dry ingredients; fold in blueberries and white chocolate chips. Divide batter evenly among muffin cups; sprinkle with remaining 1 tablespoon of sugar on top of the muffins. Bake until muffins are golden brown, 30 to 35 minutes. Best served warm or heated in the microwave for 30-45 seconds on high.
They turned out so delicious, I only have a picture of the eaten pan...!