Thanks to Veterans Day, I did not have to be at school today. I decided it would be a great opportunity to try my hand at being a housewife!
First I packed a nutritions lunch for my hard-working husband.
Then I went to Target and bought some new boots and some plum nail polish. I painted my nails but didn’t wait long enough before doing dishes…manicure ruined. Housewife strike one.
I made myself a bowl of Anne’s pumpkin pie oatmeal. If you haven’t tried this yet, you’re missing out!
I did some laundry and hung it to dry in the middle of the living room. It’s what all the environmentally-conscious housewives without yards do.
I washed our mesh produce bags because they were getting kind of gross. Another environmentally-conscious housewife move.
I lounged around in my new boots for awhile, pretending I was going to work on lesson plans but actually just tweeting.
Determined to be slightly more productive, I headed into the kitchen to start baking (after eating a lunch that remarkably resembled last night’s dinner.
These pumpkin cream cheese muffins are not the healthiest treat out there, but I LOVE them. Sweetened with a mix of maple syrup and brown sugar, they are just the right level of sweet and rich for a Fall morning.
(adapted from Healthy Food For Living)
3 ounces cream cheese, softened
2 Tbsp brown sugar
1/4 tsp cinnamon
1/4 tsp ginger
1/8 tsp cloves
2 cups sifted whole wheat pastry flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp ground nutmeg
1/2 cup dark brown sugar
2 Tbsp maple syrup
2 Tbsp canola oil
2 large eggs, lightly whisked
1 cup pumpkin puree
1 tsp pure vanilla extract
3/4 cup nonfat plain yogurt
First, spray a 12-muffin tin with nonstick spray and preheat the oven to 375.
Beat the cream cheese, brown sugar, and spices together until smooth. Set aside.
To make the muffins, whisk the flour, baking soda, salt, and spices together in a large bowl.
In a separate bowl, combine the eggs, syrup, oil, brown sugar, pumpkin, eggs, vanilla, and yogurt and mix until smooth.
Pour the wet ingredients into the dry and stir gently until all traces of flour disappear. Divide the batter among the muffin tins so each is filled about halfway. Drop a spoonful of cream cheese filling on top, then fill nearly to the top with the remaining batter.
Bake for about 18 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Cool in the pans for 5 minutes before transferring to a wire rack to cool completely.