April has been the month of celebrations! In addition to celebrating soyfoods month, I celebrated Easter, my birthday, and the business success of some dear friends. Since we are nearing the end of soyfoods month, I thought I would share one last soyfoods recipe for the month. But first, more about celebrations…
My friend Jill & I actually started a community group for female entrepreneurs in our city last year. It’s been really exciting to see so many of those women make incredible progress this past year. In fact, three of the women from our group were accepted into business accelerator programs this summer. I think this speaks volumes about the quality of women that we have in our community, but also about how spending time with other people can really influence your attitude and outlook on things. I’ve been really fortunate to spend time with some smart women this year who are making good things happen.
We celebrated a quiet Easter with my parents, brother, and my husband’s parents. The sermon was powerful and the lunch menu was simple. The menu consisted of salmon, rosemary potatoes, deviled eggs, a tomato salad, and chocolate mousse for dessert. Simple, but tasty. My birthday was the day after Easter and guess what??? I actually took the day off. Yeah, it was glorious. I actually didn’t open my laptop for 3 days over Easter and my birthday. That’s pretty rare, but was very much needed. I’m also celebrating wrapping up my first semester teaching at UNL and other consulting projects, which makes me thankful that I’ve survived the crazy of the last few months!
I’m also celebrating the fact that Stirlist has an intern!! I’ll be sharing more details about this week, but her name is Kristen and she helped me prepare these delightful Cherry Almond Muffins. The recipe originally came from the Bean Team, but we altered it slightly. I haven’t cooked much with soy flour before, and I learned that soy flour is lower in carbohydrate and higher in protein compared to other flours. If you are needing to lower your carbohydrate intake, this recipe would be a good one to add to your personal stirlist!
- 1 cup sugar
- 1/2 cup butter
- 3 eggs
- 4 tsp almond extract
- 1 and 1/4 cup all purpose flour
- 1 tsp baking powers
- 1/4 tsp salt
- 3/4 cup vanilla soymilk
- 3/4 cup dried cherries
- 1/2 cup soy flour
- 1 tsp baking soda
- Cream sugar, butter, eggs, and almond extract. In a separate dish, whisk together all the dry ingredients. Add the dry ingredients to the creamed mixture alternating with the soy milk. Stir until combined. Fold cherries in. Using a greased mini muffin pan, fill the cups with batter and bake 15-20 minutes at 375.