Today was actually WARM in Virginia! I’m talking 70 degrees and sunny with completely clear skies on the 6th of January. This is why I have NO plans to permanently live farther north than we are now. Weather like this in the middle of winter is a gift from God, and one you only get in the South.
We spent most of the day lazing around, but we eventually got out the door because we knew we couldn’t miss out on some outdoor time on a beautiful day like this. We headed to a nearby park, which is situated right on a lake and has some beautiful hiking trails. This is the same park we took my family to when they were here for New Year’s!
Today we explored a different trail, one that goes past a “lookout tower” (that’s Jason standing on the lookout in the first picture) that was incredible. The view from the top is so amazing.
We didn’t do the full hike today, but we plan to do it tomorrow because it’s supposed to be even warmer! As if the warm sunniness wasn’t enough to make my day great, I had some fun in the afternoon baking up a treat for us.
Our wonderful friend Callie commented on an earlier post asking for a good chocolate chip muffin recipe. Your wish is my command! There’s really no reason to say no to baking something so yummy.
I adjusted a recipe that I found here to make it a little healthier and boy did they come out good!
Chocolate Chip Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients (12 muffins)
- 1 c. all-purpose flour
- 1/2 c. white whole wheat flour
- 2 t. baking powder
- 1/4 t. baking soda
- 1/4 t. salt
- 1/2 c. chocolate chips
- 1/2 c. plain or vanilla yogurt
- 1/4 c. milk
- 1 egg, beaten
- 3 T. butter, melted
- 1/4 c. applesauce
- 2/3 c. sugar
- 1 t. vanilla extract
Preheat the oven to 350 degrees.
In a medium mixing bowl, combine the dry ingredients (flours, baking powder, baking soda, salt, chocolate chips).
In a separate bowl, combine the remaining ingredients.
Pour the wet ingredients into the dry and stir gently until combined (you don’t want to overmix).
Line a tin with muffin liners and spray the whole surface of the tin with baking spray.
Pour the muffin batter into each cup of the tin in even amounts (each cup should be about 3/4 full).
Bake the muffins in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
As soon as you can handle them, remove each muffin from the tin to a rack to cool completely.
I upgraded to Recipage Pro recently (it’s free now!) and this is their new embedding tool! I love it! So much easier than what I was using before. Now I don’t have to input recipes twice! Which means I have more time to enjoy eating these.
Thanks for reading!