What a week….

I have been thinking a lot about this ol’ blog lately and missing typing up updates, so this will be a total update that even includes a recipe!

In the past two weeks since Spring break I have been so busy with tests and papers and especially this last week with deciding on what classes to take for the next couple of semesters. That was super stressful! I finally made one of the most important and major decisions- it is now totally official that I am a psychology major and I’m psyched about it!;)

I also decided just today at the last minute that I’m not going to declare a minor. I’d rather just take a whole bunch of psychology and photography electives instead. Everything is coming together at the last minute as I have to register for fall classes at midnight tonight and I have to be registered for my summer classes already and I just added a third today. I’m taking 2  online psych classes and an anthropology class (also online) this summer and hopefully working as much as humanly possible.

Even with all the stress I sometimes take a little time out to do some cooking. Tonight I decided that I wanted breakfast for dinner. So, here is that recipe I promised earlier. It is a mug muffin recipe adapted from this really awesome blog that has fantastic recipes. Instead of making a blueberry muffin, I made a cherry almond poppy seed muffin. It was pretty good, but not as sweet as I had expected. I would also have used a smaller mug for aesthetic appeal and ease of telling when it was done. The recipe was a little more involved than I imagined, but it takes very few ingredients and makes a convenient single serving that could easily be multiplied to make regular muffins, but they’re so much more fun in mugs.:)

I enjoyed my mug muffin with a scrambled egg with red peppers, onions, and a sprinkle of mozzarella cheese.

I enjoyed my mug muffin with a scrambled egg with red peppers, onions, and a sprinkle of mozzarella cheese.

1/4 Cup flour

1 Tbsp brown sugar

1/4 tsp baking powder

1/8 tsp salt

1/2 Tbsp butter

2 Tbsp milk (I used fat free, but almond or coconut milk would have been tasty, or any milk will do)

1/4 tsp almond extract

2 large frozen cherries

5 sliced almonds

Pinch of poppy seeds

All you have to do is thoroughly mix the ingredients, all except the cherries and almonds, together in the mug. Once all are combined, add the cherries and push them down into it a little, then sprinkle the almonds on top. Microwave for 1 1/2 – 3 minutes depending on your microwave. Mine is pretty weak so I started at 90 sec. but ended up with a total of 2 min. 40 sec. *When adding time, try doing so in small increments. It may also help with clean up if you spray the mug with Pam or other non-stick spray.

Enjoy! I now have to go write a sociology essay…

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