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So I found some recipes for brownies and blueberry muffins on the stonyfield website for cooking with Yogurt (i.e. as a substituting for oil). I was WAY excited because I had all the ingredients on hand (pro of baking versus cooking, more shelf stable items) ....... Too bad that 'ol 'room temperature' butter thing meant that I microwaved the butter...... which is where it sat forgotten UNTIL I had already divided the muffins into the pan. A few expletives later I thought, well......what the hell, and swirled the melted butter into the already-mixed-already-in-the-pan muffins. Guess what? No bueno. That coupled with the addition of whole wheat (i went half and half as opposed to all white flour per the recipe) and probably too much oven time = hard and grainy muffins. They were decent when eaten immediately (but obviously i was full from batter), but the next morning they probably couldn't chipped a tooth. YIKES.
And THAT ladies and gentelman..... is why lauren can't bake. Muffin.... FAIL.
The brownies weren't horrible.... and by that I mean I ate most of the batter and was pretty indifferent about the actual baked goods themselves. MEH.
In an effort to show a picture of something I was successful at.... here was my lunch yesterday. I successfully had multiple food groups (protein of the animal and plant variety, grains, veggies.... that's hummus in there and WW pretzelsl, FYI) .... so let's redirect our attention to that, shall we?
TGIthursday homies :)