I'm baking these muffins asbestos I can

So I survived jury duty. That was pretty much a waste of a day, as I sat in the waiting room pretty much the whole time. Let's hope I never have to do that again. The weather has been beautiful lately, so I'm trying to be more productive around the house. Sunday, I made tamales and crab rangoon to freeze for when I get hungry for junk. Yesterday for dinner I had Alton Brown's oven roasted broccoli. It was okay. I also made bread so that I could have a tuna salad sandwich for lunch today. I left out the celery (I hate it) and the grain mustard (which was a good idea, because just the dijon gave it plenty of flavor. It was a bit overwhelming. I think I'll just stick to the good old tuna, mayo, relish combo.

I've decided also, to put my cookbooks to a use other than gathering dust. I was going to work Alton Brown's cooking book cover to cover, but I think at this point, it's going to be easier for me to do that with his baking book, so tonight I started with the first recipe: 'Old School Muffins'. It's a basic muffin recipe which calls for you to add your own extras. I went with white chocolate chips and raspberries:

They turned out pretty good. Next time, it will probably be beneficial for me to use fresh berries, to avoid the juice discoloring the batter, but I had a bag of berries in the freezer that needed using. Alton's recipe was for 12 standard muffins, but I used the big muffin pan and got 6 substantial ones instead. His recipe called for one whole egg and one egg yolk, but I didn't feel like wasting an egg white, so I left the yolk out. They turned out fine

White Chocolate and Raspberry Muffins
2.25 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
pinch of salt
0.5 c. sugar
0.5 c. vegetable oil
1 large egg
1 c. plain low fat yogurt
0.75 c. white chocolate morsels
0.5 c. raspberries

Preheat oven to 375 and grease a muffin tin. Blend flour, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the sugar, oil, egg, and yogurt until combined. Combine wet ingredients into the dry ingredients until batter just comes together. It will be very thick. Fold in the berries and the morsels, and spoon into prepared muffin tin. Cups should be quite full. Bake for 18-20 (for standard muffins. Bake 20-24 minutes for large sized muffins) minutes or until toothpick inserted the in the center comes out clean.