Another long, unexplained absence. Sorry about that. Turns out, though, that coffee and laptops don’t get along too well. Who knew?
OK, I did know that. Truth is, it’s not the first time my coffee has had a run-in with a laptop. I’m not nice to my electronics.
The good news is that the coffee didn’t touch the hard drive, though it got the motherboard. Do you want to know why that’s really, super, great, good news? I haven’t backed up photos for over two years. Anyone who does the math will figure out the last back up was before the twins were born. The thought of losing those pictures…ugh. Take a lesson from me, kids, back up your hard drive. Often. And then do it again. Kind of seriously.
Food. Muffins. These are very good. Nice lemony flavor. Nice texture from the cottage cheese. And the perfect recipe to mark my return.
Modified from Healthy Food for Living
- 2 medium lemons
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 egg, lightly beaten
- 3/4 cup cottage cheese
- 1/2 cup milk
- 1/4 cup butter, melted and cooled slightly
- 1-2 tbsp course sugar
Preheat oven to 375. Grease or line muffin tin with paper liners.
Zest and juice lemon and set aside.
Combine both flours, sugar, baking powder and salt in a large bowl. Make a well in the center and set aside.
In a medium bowl, combine lemon zest and juice, egg, cottage cheese and butter. Pour into flour mixture all at once and stir until just moistened.
Fill muffin cups to top. Sprinkle with course sugar. Bake for 20 minutes, or until wooden toothpick inserted in the center of one comes out clean. Cool for a few minutes in the pan on a wire rack. Remove from pan and cool completely on wire rack.