Monday, February 26, 2018

Berry Surprise Mini Muffins

I don't think I have introduced you to my blogging friend Jessica before, and it's time you all meet her! Jessica blogs at Barefoot by the Sea, and she is an absolute delight. I can't be sure when we met out here in blog land, but it's been several years for sure. I hope some day our paths will cross so we can meet in person. 

Besides having two delightful young girls, Jessica stays busy with lots of crafting and healthy eating. She shares my love of Trader Joes, but lives a whole lot closer to one than I do! So, drop over and check out her blog, you'll be glad you did.

In the mean time, I have to share one of Jessica's recipes with you that I have made several times. These cute little muffins are so easy, and relatively healthy. I have made them with all all-purpose flour, or as I am showing you here, with half whole wheat flour. Up until today, I have always used my own homemade preserves for the filling. I need to make another batch of jam, so in the mean time I used a jam with no added sugar in an effort to keep these on the healthy side. 

The first time I made these, they were for a road trip. They were perfect to have on hand when you need that little something to hold you over until your next meal, and you want to avoid a bag of chips or a gas station cheeseburger. Not saying I ever eat those, but sometimes you just have to do what you have to do to get by! 

Berry Surprise Mini Muffins

1/4 cup butter, melted
1/2 cup sugar
3/4 tsp nutmeg
1 tsp cinnamon
1/2 cup almond milk
  • 1 teaspoon baking powder
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 - 1/3 cup your favorite berry jam

Preheat oven to 375 degrees.  Lightly spray mini muffin pan with non-stick spray. 

In medium bowl, mix melted butter, sugar, cinnamon, and nutmeg until combined. Add milk, stir well. Add baking powder and flour, mixing only until combined.  

Fill each mini muffin cup about half full. Smooth each cup with back of spoon (or your finger) and make a little indent in the batter.  Top with about 1/4 teaspoon of jam. Top each muffin with just enough batter to seal the jam in. 

Bake for 18 to 20 minutes, or until light golden.

Yield: 18 - 24 muffins
Source: Barefoot by the Sea

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Sunday, February 11, 2018

February On The Farm

You never know what winter in Wisconsin will bring. I took these photo's on January 27, a mere two weeks ago. The chickens were happily free ranging. They had their paths around the ice and the minimal snow. 

I didn't realize how much things had changed until looking at these pictures. We have received lots of snow in the last two weeks. One snow alone brought us 6 inches, so we are looking quite a bit more seasonal and snow covered now. 

 The chickens had a nice break though and have been able to stretch their legs. Hoping as the days start to get longer, we will begin to see some eggs from them again. We don't provide heat or light for them, it's all up to Mother Nature, so in the winter eggs are not plentiful!

 While we didn't have a lot of snow up until recent, we did have more than enough ice. This "field road" is so covered in ice, I won't even try walking over it!

Mr.C. is hesitant to go over the ice also :)

Mr. C enjoying the nice day we had. Queen of the farm was near by, but wasn't in the mood to pose for a photo. Maybe next time!

Be warm my friends!