I did use the evening for productivity. First off, i made a batch of peach muffins, using Alton Brown's muffin recipe from I'm Just Here for More Food, with a slight modification. I used half whole wheat, half white flour (by weight). I sifted the dry ingredients twice, to make sure things were incorporated. I also used greek yogurt, because that's what i had. I didn't measure, just went with what i had left in the container, which looked to be about a cup. Because that's what i had.
I had wanted to use some raspberries in these, but sadly mine had gotten moldy, and the ones that were salvageable were too soft, and i didn't want pink muffins.
Both batches were not sweet, nor cakey, but felt like something old-fashioned and comforting. I'm interesting in trying a savory batch sometime soon, perhaps some sort of herb and cheese thing.
Because i made the blueberry muffins before leaving for a trip to Massachusetts for a family gathering, i froze them and found they were still great post-freezer. They also defrosted quickly, which is handy. I decided to freeze all but 3 of the peach muffins (two i ate for dinner, plus one for today's lunch, don't judge!). We'll see if the flour choice has any impact there.
In related news, i recently read two posts from Food 52, one on Food Styling and the other on Food Photography. Please bear with me as i try and learn (and also use my iPhone 4S as my camera).