I’m back!! Did you miss me? Two months without blogging flew by. A lot has happened in the last two months.
Did you know Bud and I moved to New York City?! And it’s been a whirlwind. We both left our jobs in Austin in the middle of June. Then, we went on a two-week, cross country road trip. We traveled over 3,300 miles in 13 days. We stopped in seven cities, saw so many amazing things, and spent time with great friends. It was such a blast!
We arrived back in Austin at the beginning of July and begun packing immediately. After many sad goodbyes we got on the road and headed to the big city. We ended up in a sublet for the month of July. The sublet was simultaneously amazing and strange. It was great to have a place to stay that wasn’t a hotel while we looked for a permanent home. But, it was also strange staying in someone else’s home without any of our stuff. Meanwhile, we both started new jobs in the city.
We finally moved in to our own apartment and reunited with our things at the beginning of the month. After a big trip to Ikea (that was actually less stressful than expected), we finally had enough furniture and storage for our new place. The last few weeks have been spent settling in to our new home and exploring our neighborhood.
Now that we’ve been in our apartment for a few weeks, I’ve gotten back in the kitchen! I didn’t realize how much I missed cooking and baking. It took a couple of recipes for me to get the hang of my new kitchen. These strawberry walnut muffins were the recipe that made me feel like the kitchen was my own.
Muffins were the perfect way to make a kitchen feel like home. They’re welcoming, warming, and nourishing. I couldn’t resist snacking on them all week. And now that we have a place of our own, there’s nothing stopping me from making more! I can’t wait to get more creative in the kitchen.
While I’m not sure what the plans are for the blog over the next few months, I know that I’ll continue to cook and to bake. I hope you’ll stay around for the new adventure!
Strawberry Walnut Muffins
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup Greek yogurt
- 1/2 cup honey
- 6 tablespoons butter melted and slightly cooled
- 2 large eggs
- 1/2 teaspoon vanilla
- 1/2 cup diced strawberries
- 1/2 cup chopped walnuts
Preheat the oven to 375 degrees. Prep 10 tins in a muffin pan and set aside.
In a large bowl, whisk together flours, baking powder, baking soda, and salt.
In a separate bowl, combine yogurt, honey, butter, eggs and vanilla. Pour the wet ingredients into the dry ingredients and mix to combine. Fold in strawberries and walnuts.
Using a spoon, divide the batter evenly into 10 muffin liners. Bake for 13-17 minutes, or until a toothpick inserted into the middle comes out cleanly.
Once the muffins have baked, remove from the oven and cool on a cooling rack for 10 minutes. Remove from muffin pan and serve.
Adapted from A Beautiful Plate