about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    EmilyBMalone@gmail.com

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    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.



Peek-A-Boo.

Hellooooo, Friday!  I am running around today cleaning and organizing – preparing for the arrival of my in-laws tomorrow.  They will be here visiting with Cullen for a week!  We don’t pretend that they are visiting us anymore.  :)

This is their first time visiting our new house, and of course we’d like it to look nice.  So we’ve finally been tackling all those projects we have avoided for the past four months – hanging things on walls, cleaning up storage areas, etc.  I’ve been trying to knock little things off lists for a few weeks now.

Casey came downstairs this morning and announced that he wants to go buy a new guest bed TODAY, because the crap futon we have in our guestroom is falling apart.  This is classic Casey – 24 hours before his parents arrive, and instead of doing all the laundry and cleaning I had planned, he wants to go furniture shopping.  I have a feeling it will be a late night!

I’ll be running around most of the day, but I wanted to share something fun with you since it’s Friday and it’s a holiday weekend.  This is Cullen’s new favorite game – peekaboo in the curtains.  Every time he does it, a little piece of my heart explodes.  Cannot even handle the cuteness.

Headed into the curtains…

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Looking for a way out…

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PEEK –

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A —

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BOO!

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Followed by fits of laughter, and then repeating it no less than ten times. 

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I caught him with the video camera toward the end of the game yesterday.  He usually laughs a lot harder at the beginning, but he still gives a good giggle in this one.

Have a wonderful weekend! 



Fresh Blueberry Corn Muffins.

I know I’ve mentioned it here plenty, but we’ve been on a serious blueberry kick this summer.  The supply is still going strong at the markets, and until they stop selling them I’m just going to keep bringing them home. 

With so many blueberries on hand this week, I thought it might be fun to do something other than just shovel them into my mouth.

Fresh Blueberry Corn Muffins by Daily Garnish

It was my turn to host mom’s group this week, so I had extra motivation to create a snack that would be tasty and easy to eat.

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And so while the babies took care of their important business…

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…the mamas enjoyed delicious blueberry corn muffins.  There is something so wonderful about the sweet and savory combination of blueberries and corn.  And for some reason, I rarely see cornbread that incorporates actual fresh corn kernels.  I wanted to change that, and I’m so glad I did. 

Fresh Blueberry Corn Muffins

by Emily Malone

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients (16 muffins)

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1/3 cup organic cane sugar
  • 1 teaspoon vanilla
  • 1 tablespoon ground flax seed (+ 3 tablespoons water)
  • 1 cup almond milk
  • 1 tablespoon apple cider vinegar
  • 1/4 cup sunflower seed oil (or other preferred oil)
  • 1 ear fresh corn
  • 1 cup fresh blueberries

Instructions

Preheat your oven to 400 degrees. In a large mixing bowl, combine flour, cornmeal, baking powder, sugar, and salt. Stir to combine.

In a small, separate dish, combine 1 tablespoon ground flax with 3 tablespoons water to create a thickened "flax egg." Let it sit for a few minutes while it thickens.

In another small bowl, (sorry for all the dishes!) combine the almond milk and vinegar. This is a good non-dairy sub for buttermilk!  After the flax and milk sit for a few minutes, combine them together and whisk with oil and vinegar.

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Add the wet ingredients into the dry bowl and stir until everything is combined. Cut fresh corn kernels off the cob, and fold into the batter along with the blueberries.

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Spoon batter into a greased muffin pan, and bake for 20 minutes or until golden on top.  Cool on a wire rack before serving.

Fresh Blueberry Corn Muffins by Daily Garnish

The blueberries get all gooey and wonderful when cooked, resulting in little berry explosions with each bite. 

Fresh Blueberry Corn Muffins by Daily Garnish

And the corn adds a perfect sweet crunch that I will never leave out of cornbread again.

Fresh Blueberry Corn Muffins by Daily Garnish

If it was just a little bit cooler outside, I would have made a huge pot of black bean chili and eaten the rest of these with dinner.  As it was, I ended up eating most of the batch straight out of the basket.

Fresh Blueberry Corn Muffins by Daily Garnish

These muffins feel like the perfect transition from summer into fall – my favorite summer produce baked into one of my favorite fall treats.

Fresh Blueberry Corn Muffins by Daily Garnish

It is time to pull out the puffy vests yet?  Enjoy!

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