I haven’t done much this week, except for try my best and make it through these last couple of weeks at work.
Things have been getting hectic by the day. I suppose that everyone is just on edge because they are afraid of what will happen once I’m gone. My co-workers are all sad that I am leaving, but they know that it’s for the best. Even the Doctors have started to tell me how worried they are about what will happen once I am gone.
It feels good to know that people are starting to see exactly how much I actually did for the office. I finally feel appreciated. For the past years, I really tried to be the best office manager I could be.
It feels great that they finally see and acknowledge my hard-work and effort, too bad it happens when I’m leaving.
I’m starting to feel nervous about the move, but I’m doing my best to keep my mind busy. I don’t have much to write about.
So, I figured I could do what one of my blog friends over at Heather’s Homestead blog, Heather, does a lot when she feels any type of way… She bakes!
I decided that I wanted to make something that I can eat for breakfast.
After tons of thought and strolls around the supermarket, I decided to try something new… I’ve never had Blackberry bread.
I wanted to use whole wheat flour because I thought it would be the healthiest route. However, from my experience using whole wheat flour, breads and muffins seem to come out a bit hard.
I was going to use a mixture of both whole wheat and white flour to remedy that situation, but then I remembered hearing of people using apple sauce in their batter to help soften things up and retain moisture.
So, here are the results:
Sweet, moist, and delicious Blackberry Bread and Muffins!
I’m so proud of my first original Muffin/Bread recipe!
- 3 1/4 c Whole Wheat Flour
- 3 C White Sugar
- 2 TSP Baking Soda
- 1 1/2 TSP Salt
- 1 TSP Nutmeg
- 1 TSP Ground Cinnamon
- 1 C Vegetable Oil
- 4 Eggs
- 1 Cup Smushed Blackberries ( I only used this much because i wasn’t sure how it’d taste. Next time, I’ll use more!)
- Organic Apple Sauce. I didn’t measure this. I just threw it in, but it was approximately 1/4 C.
- 2/3 Cup Water.. A little more if the batter is too thick.
Pre-heat the oven to 350 F.
Mix up all the ingredients until smooth. It takes a bit of elbow grease to get it to the right consistency – if you don’t have a mixer. Thankfully, I’ve got Jeff!
- You can use whatever technique you want. I used baking cups because i just have a lot that i haven’t used. I could’ve totally used more batter in the cups, but i only filled them about 2/3rds of the way. Use a little more for a more muffin-y appearance.
- Bake at 350 F for 19-20 Minutes.
For a Bread Loaf
- You can use whatever technique you want. However, I lined a small loaf pan with parchment paper because it would be easier to get the loaf out.
- Pour the batter into the pan leaving some space for the loaf to rise.
- Bake at 350 F for 1 hour.
- Make sure it cools completely before you cut into it!
Hope you all enjoy it as much as I did!
Thanks for reading.