Today’s inane image of the day:
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| Before you go telling me that my first attempt at baking muffins [and yes, it was from scratch] look like biscuits… I assure you that they act like muffins on the inside! |
Slightly embarrassing fact: in my 21 years of existence as a female [okay don’t get feminist on me here — I’m all about women’s rights and gender equality, but the reality is that females are still expected to know how to use the kitchen to prepare food and such], I have never baked anything on my own. Sure, I watched my mom when I was a kid and stole some meringue here and there. Oh and I’ve done that whole boxed brownie thing with my roommates back when I was at Bard College at Simon’s Rock. But the actual act of measuring ingredients, mixing them [I actually messed up this part today… no wonder I didn’t do well in Chemistry Lab] and putting it all in the oven — well, that’s new territory for me.
Anyway, I thought since cooler weather has settled upon Michigan the last couple of weeks, it was an optimal time to just try baking from scratch. Plus, I was getting bored during certain lectures and found a couple of really healthy recipes for baked goods [pictured above are actually oatmeal muffins with raisins]. Either way, it was time to find a healthy-alternative to those over-processed [and over-priced] baked goods that tempt me at Starbucks each morning/afternoon/evening [I admit — I’m a Starbucks junkie… sign of a true medical student!].
Despite the biscuit-top-appearance, my “muffins” are quite good — not too sweet [that’s my no. 1 pet peeve of baked goods purchased in the U.S. — they’re always packed with sugar], healthy [oatmeal is good for you!] and satisfying.
Here’s the recipe I based them off of: Easy Oatmeal Muffins [modifications: used evaporated milk, brown sugar, 2 egg whites (instead of 1 egg) and added raisins (don’t ask for a measurement on that… I just kind of poured them in)]. Next time I’m definitely going to add more raisins, substitute apple sauce for oil [I didn’t have applesauce on hand so that didn’t happen this time] and maybe experiment with other fruits [mmm dried Michigan cherries].
Today’s medical school fact of the day: A recessive genetic mutation causes pyruvate kinase deficiency; it is the 2nd most common genetic deficiency that causes hemolytic anemia. – Biochemistry lecture notes
P.S. 20,000+ pageviews? You make me feel so special!
Last time I made muffins, I went for some low-fat ones that used whole grain flour, which was cool, except they didn’t rise much, and, as such, we super dense. Like, I’m pretty sure they had a measurable gravimetric pull due to the density. Other than that, they were pretty awesome.
@Kyle: Mike and I made cookies with whole wheat flour and had an issue with it tasting like… well, wheat. Haha. We learned our lesson from that. Anyway, I’m just making due with what ingredients and I have and super healthy flour wasn’t an option. =(
You’ve inspired me to try something myself! I’m usually a fan of those “add milk” mixes, but they do have kind of a chemical aftertaste.
Also, I was accepted to OUWB yesterday! I’m really psyched. Glad to hear my connection with the school was reciprocated. 🙂
@Laura: Agreed on the aftertaste. Plus, nothing compares to the satisfaction of devouring warm carbs that you put together from scratch!
Congratulations on your acceptance! As creepy as this might sound, I did notice that you and the OUWB Facebook account were now friends =) As always, let me know if any Qs come up and want to chat over the phone.
Thanks Amanda! Will do.