muffins, blueberry

blueberry cornmeal muffins. from martha, with love

ingredients

1 1/2 cups all-purpose flour
3/4 cup cornmeal
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/4 cups low-fat buttermilk
2 large eggs, separated
2 tablespoons unsalted butter, melted

directions

preheat oven to 400 degrees, with rack in center. lightly coat a standard muffin tin with cooking spray. in a medium bowl, whisk together flour, cornmeal, granulated sugar, baking powder, baking soda, cinnamon, salt. in a small bowl, whisk together buttermilk, egg yolks, and butter. stir buttermilk mixture into flour mixture until just blended. gently fold whites and blueberries into the batter until just combined. spoon batter into prepared muffin tin, filling each cup three-quarters full. bake 20 minutes.

definitely having these for breakfast this week.

lunch, home.

today marks the last day of my week-long vacation {aka unemployment between contracts}. it's also andrew's birthday which means indian food and cake for dinner. so, i wanted something light and cheap and tasty. and, i found that in roasted asparagus with fried eggs. ridiculously easy, relatively cheap {if asparagus is in season, which it's not quite yet} and very yummy {again, if you like asparagus}. this was also a win, because andrew doesn't like asparagus or fried eggs. i had it with brie cheese and baguette on the side and a glass of red wine. yep, pretty much the best lunch i've had in a while.

• procure as much asparagus as you and your eating partner would like. i used a pound, for myself, for lunch. mostly because i knew that's how much i would like this dish.
• drizzle asparagus with about 1 tsp of oil per pound {again, about how much i used}, and throw into the oven on a heat-proof dish of your choice {making sure that the aspargus is spread evenly} at 400F for about...10-12 minutes
• at this point, prepare your eggs {again, as many as you wish, or as few. i did two, on the theory that this is about what i would normally have}. i fried them in a little bit of butter, you may choose to do the same, or you could poach them. i haven't seen this done wth scrambled eggs, before but then again, this is an adventure in eating, right?
• once the asparagus is done {tender, but crisp}, plate it and drizzle an oil/vinegar-glaze/dressing of your choice overtop. i'd recommend either a touch more oil, or a flavoured oil, or balsamic glaze. spoon the eggs over top
• serve with your favourite bread and/or cheese, and enjoy.

was that so hard? i didn't think so.

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