What a weekend! The weather was pretty dreary all week but the sun happened to come out on Saturday and Sunday so we took advantage of it and did a lot of walking around the city.
First, we stopped by the Better Block party that was happening in Church Hill. The city has a lot of revitalization projects going on and we wanted to check it out. We stopped by a few street vendors and then grabbed lunch at Union Market. I loved this kale caesar salad.
A new brewery opened up near our apartment so after a huge dinner at Kuba Kuba, we walked over on Saturday evening to see what it was like. I’m normally not much of a beer drinker but I actually really liked the honey ginger beer we had.
After we grabbed a drink at Ardent Craft Ales, we headed to Isley Brewery, a few blocks away. We met up with a few friends and Alex and I split a flight so we could try all 6 beers. It was a really fun evening and I’m looking forward to more outdoor festivities this summer. Linking up for a Marvelous Monday!
On Sunday afternoon, while Alex watched a bit of the Twins game, I decided to get busy in the kitchen. I’m loving berry season and the fridge has been stocked with blueberries and strawberries so I thought it might be fun to do a little baking. I’m not much of a baker in general, but I ended up adapting this blueberry bread recipe from Betty Crocker into some tasty muffins. These aren’t super sweet so you could add more sugar if you wanted to, but I liked them less sweet. It makes the sweetness of the blueberries really stand out.Print
- 2/3 cup packed brown sugar
- 1 cup almond milk
- 1/2 cup applesauce
- 2 eggs
- 2 1/4 cups all-purpose flour
- 1 cup quick-cooking or old-fashioned oats
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries (thawed and drained)
- 3/4 cup chopped walnuts
- Preheat oven to 350.
- Combine the brown sugar, almond milk, apple sauce, and eggs in a large mixing bowl.
- Stir in the flour, oats and baking powder until just combined.
- Fold in the blueberries and chopped walnuts, being careful not to over mix.
- Lightly grease a muffin tin and fill each muffin cup with 1/4 cup of batter.
- Bake for 13-16 minutes.
I ended up nibbling on these all day on Sunday. I may freeze a few for breakfasts on the go. I’m thinking next time I may add in a little lemon zest. We’ll see.