Weekend baking

Blueberry oatmeal muffins: recipe from the oatmeal canister, or maybe it was the yogurt container. Anyway, tasty, pretty healthy muffins, with that characteristic springy texture that yogurt provides.

Recipe:
Wet: 1 egg, 1.5 cups yogurt, 1/4 cup butter*, 2/3 cup brown sugar
Dry: 1 1/4 cups flour, 1 cup oats, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
And: 1 cup blueberries (I used frozen)
Bake 20-25 minutes at 400 degrees.

The recipe also calls for cinnamon and nutmeg, which I didn't use; I added vanilla instead. And I'm pretty sure I messed up and only used 2T butter. Maybe I'll make them again and try ground cardamom.

Popovers: from Joy of Cooking. How did I never make these before? I make the occasional batch of gougeres, but these taste pretty much the same and take almost no time to make. They're not even terribly bad for you.

Recipe:
Wet: 2 eggs, 1T melted butter, 1 1/4 cups milk
Dry: 1 cup flour, 1/2 teaspoon salt
I made a cheese version with about a tablespoon of grated cheese in the middle of each one (fill muffin tins 1/3 of the way up, put in cheese, then put in the rest of the batter).

Bake 20 minutes at 450 and then another 15 minutes at 350, except this was too long in my oven -- I'd reduce the time by a couple of minutes for each step. Actually, upon researching, I think next time I'll take the advice of starting from a cold oven instead of preheating. Also, next time I'll add my usual mustard and dash of Worcestershire sauce. And there will be a next time, probably soon.

Dinner tonight? Broiled tofu from the Moosewood Cookbook and an Asian noodle salad with slivered red pepper and zucchini -- or, as I told K, "triangles and spaghetti." It's all in the advertising. (And he ate it happily.)