Ok, so remember not too long ago discussing resolutions? Yep, about three weeks ago. You do remember! Well, I think we all tend to start out with the best of intentions and then those intentions peter out shortly thereafter sometimes. I’m SO disappointed in myself! I seriously need to get my act together and get my rear in gear. We are a mere three weeks into this grand new year and I am blowing it big time. First of all, I said one of my resolutions this year would be to stay on track with my fitness goals and complete Tough Mudder. I am so very far off track it isn’t even funny. If I’m being honest, I haven’t even set foot in the gym in almost a month. Craziness I tell ya! And so unlike me.
I don’t know what my deal is but I can give you every excuse in the book, some of them legitimate while others truly are just trying to justify my lack of motivation. The girls have been sick off and on since a few days before Christmas so I can’t take them with me to the day care. (True) I was sick for 4 days. (True but … I really could have sucked it up for 3 of the 4 days. I was really only dying for one day.) I’ve been working a lot. (True but I’ve always made time before my shift so this is a copout.) See what I mean? I need to stop, regroup and get back on track before the second part of that resolution (the Tough Mudder part) becomes a failure due to my laziness. I need to keep that goal in sight.
My other partial resolution was to slow down. I am also failing miserably at that. Here it is, Sunday night and I’m writing this post at 9:15pm. This is because I spent all day baking. Yep, I made three different things today. My kitchen look like it threw up on itself. It should be declared a disaster zone. Seriously. None of this is slowing down. You know, normally I would be organized and this post would have been done Thursday or Friday. Writing the night before isn’t the way I roll.
This seems to be happening a lot lately though and I can’t say I like it. I don’t feel relaxed or like I’m slowing down. I feel stressed and overwhelmed, like I’m always playing catch up. It’s sucking the fun out of this a bit. Sounds like I need to heed my own advice. Slow down. Oh, and I better start planning better too. I’ve always been pretty organized which has helped me get a lot done in a stress-free fashion and helped Food Babbles to run like a well-oiled machine. Time to get back to that as well.
So in tune with getting back on track with my fitness goals, I have a savory little muffin for you this fine Muffin Monday morning. It’s not totally terrible for you either which is good for any of you who might be working towards your own fitness goals as well. There’s broccoli in these tender buttermilk biscuits and bunches of it in every bite. Throw in a handful of mozzarella for a bit of cheesy goodness. I even used reduced-fat mozzarella. A dose of ground mustard and a dash of cayenne bring this muffin to a level of perfection that will have you wanting more than one.
One Year Ago: Peasant Boule
PS… I just realized after a lifetime of yeast anxiety and fear, I’ve been successfully baking homemade bread for a full year!! Be sure to check out that Peasant Boule. That was my first ever successful loaf of bread, one year ago. Woot!
Savory buttermilk muffins with tender broccoli, melty cheese and a hint of cayenne in every bite.
- 2 cups broccoli florets, cut into bite size pieces
- 1/2 cup butter, melted and cooled to room temperature
- 2 large eggs
- 1 1/4 cup buttermilk, room temperature
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tsp mustard powder
- 1/4 teaspoon cayenne pepper
- 1/2 cup mozzarella cheese , grated
- Heat oven to 350 degrees and line a 12-cup muffin tin with paper liners sprayed with nonstick cooking spray. Set aside.
- In a large bowl, whisk together the cooled butter, eggs and buttermilk. Set aside.
- In a medium bowl, whisk together the flour, baking powder, salt, mustard powder, and cayenne.
- Add dry ingredients to the wet ingredients and mix just until combined. Gently fold in the cheese and broccoli. Be sure not to overmix.
- Evenly divide the batter among the prepared muffin cups. They should be nearly full.
- Bake at 350 degrees for about 30 minutes, until a tester comes out clean and the tops are golden.
Adapted from BBC Good Food
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.