Archives for posts with tag: spinach cheddar muffins

Miscellany Monday @ lowercase letters

+ how not to make chocolate chip cookies. I baked some chocolate chip cookies Thursday evening.  The adventure began when I realized that I was supposed to use an electric mixer, but being a poor college student, didn’t have one.  So, I decided to microwave the butter and sugar.  I popped it in for 15 seconds, and all was well.  I mixed everything and needed to microwave it again.  Except I didn’t realize that the top half of the “start” button means “start,” whereas the bottom half of the start button means “plus one minute.”  I was wondering why the 20-second increment was the longest 20 seconds of my life. …  When I pulled out the mixture, it was more like soup.  So, I decided to stick it in the freezer!  It began to harden, and I wondered if it would harden faster if I spread it around the edges of the bowl to increase surface area.  So I did!  And then I logged on Facebook.  And then, several minutes later, remembered my cookies and pulled out some frozen butter and sugar.  Fortunately, it all melted and began to resemble cookie dough.  And then I realized that I didn’t have enough white sugar, so I substituted semi-processed cane sugar.  And I substituted apple sauce for the eggs.  But in spite of it all, they were yummy.

+ where are we going? Alan and I have been looking at houses at his potential new location, and also scouting out some journalism jobs for me.  Aren’t you all dying to know where we’re going?  I know I am.

+ twice as nice. Throughout the month of April, working part time or full time teaching skin care and selling products women love is half as easy – start your Mary Kay business for only $50.  The new starter kit includes new mirror cases and your choice of either mineral foundations or the new TimeWise liquid foundations (which I love).
I have no idea why I summarized this as being “twice as nice,” since the investment is half of what it normally is.  But “half as nice” doesn’t seem very nice.  Unless it’s twice as nice because of the spring break rate and the new foundations. …

+ muffins. I decided to skip the creative titling on this one.  I made spinach cheddar muffins for Sunday School Saturday night.  Burned batch aside, they were yummy.

+ languages. I’ve mentioned that I’ve studied French, Spanish and Mandarin, but never German.  Last night, I glanced over the course catalog in preparation for scheduling for the fall semester, and I realized that French 101, Spanish 101 and German 101 are all being offered in the fall.  I’m debating whether or not I want to audit one (or more) of those courses next semester.  If I audit a course, I won’t receive credit for it, but I have the luxury of attending whenever I can.  I would really love to study French again, but I think Spanish would be more practical and I shouldn’t ignore German. …  Plus, some of my friends speak German very well/are fluent, so it might be easier.

While Alan baked a birthday cake for Mom (her birthday is tomorrow), I baked some spinach cheddar muffins for Sunday School.  I first discovered the recipe on allrecipes.com, but have deviated from the recipe since then.  I usually use some sort of smoked cheddar (although I couldn’t find the cheese I like, so I substituted smoked gruyere), and spoon the batter into the muffin cups with a ladle.  It eliminates dripping and gives me the perfect amount.

Please forgive the photo quality.  This photo is of my second batch — I burned the first batch because I was too busy taking photos of other things, even though Alan told me the muffins were ready.  I was going to throw them away, but Alan said that they taste better burnt (because who doesn’t love a crispy layer of carbon?), so he took possession of a dozen should-never-have-been-salvaged muffins.

Spinach Cheddar Muffins

  • 3 C all-purpose flour
  • 1 T + 1 t baking powder
  • 1 t baking soda
  • 1 t garlic salt
  • 1/2 t onion powder
  • 1 t salt
  • 1/2 t pepper
  • 3/4 C butter (melted)
  • 2 eggs
  • 2 C skim milk
  • 1/2 C thawed and drained frozen spinach
  • 8 oz shredded cheddar cheese

Preheat oven to 350 F.  Lightly grease muffin tin, or use muffin cups.  Mix dry ingredients together.  Mix remaining five ingredients in large mixing bowl – slowly incorporate dry mix.  Fill muffin tin/cups approximately 3/4 full.  Bake approximately 15 minutes, or until toothpick inserted in center of muffins comes out clean.