Domesticating

Yesterday was a productive day, even if I didn't get any writing in. I've decided, again, that I am not properly set up to do any real writing. I'm not there, yet, but I do feel like I am much closer. I rearranged everything but the kitchen and I feel -- sore! Moving my entertainment center, even 5-6 inches is a phenomenal task involving taking much out of it and then using my whole body to scoot it over. Overall, it is nicer. The big chair is by the patio door in preparation for spring time sun and breeze.... whenever THAT happens.

Otherwise, a trip to the gym, grocery shopping and the prep for making soups for a work bday party this coming week... it was a great Saturday!

Today is boding well, with a call into dad already to remind him of the bet he keeps changing on me. I've made the base for one of the soups and two others are done and ready for Thursday. I've also experiemented with a chocolate muffin... which has turned out so incredibly well that I am going to share the recipe. Happy Weekending!!

Chocolate Cranberry Muffins

2 2/3 cups Whole Wheat Flour
1/2 cup plus 1 heaping teaspoon of unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup egg substitite (or 3 large eggs, which will change the analysis below)
1 cup unsweetened applesauce (with cinnamon, or add 1 tsp cinnamon)
1/2 cup water
1/2 cup plain unsweetened low fat Silk (can sub 1/2 cup regular milk)
1 teaspoon vanilla extract
1/2 cup low fat sour cream (can sub 1/2 cup canola oil)
1 1/4 cup sugar
3 packets Equal (can sub 1/4 cup sugar or splenda)
1 cup chopped fresh or frozen cranberries

Preheat oven to 325 degrees. Mix all liquid ingredients well, and add in dry ingredients slowly, adding in cranberries last, until all just moistened. Do not overmix.

Fill muffins tins 3/4 full. Note, this works best in lined muffin tins, but you can use baking spray, just be careful in removing from the pan. This makes 12 jumbo muffins or 24 regular sized. The nutritional analysis is for the jumbo muffins (as that is what I made).

Bake for approximately 30 minutes, or until toothpick comes out clean when inserted into a muffin center. Let stand for 5 minutes before moving to a rack to cool.


Serving Size: 1 serving
Amount Per Serving
Calories 214.8
Total Fat 2.3 g
Saturated Fat 1.1 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.6 g
Cholesterol 3.9 mg
Sodium 293.7 mg
Potassium 111.6 mg
Total Carbohydrate 46.3 g
Dietary Fiber 5.1 g
Sugars 23.8 g
Protein 6.3 g