Whole-Wheat Apple Ginger Muffins

The skies have been pretty grey around here lately and I don't know about you, but if it's cloudy for too long I tend to fall into a slump. This month, though, I have vowed to keep myself out of those rainy day blues by doing little things to cheer myself up once in a while! Here's what I've come up with:

-Exercise every morning

-Listen to songs that take me back to really happy moments in my life

-Watch Breakfast at Tiffany's

-When I study, relocate once in a while to somewhere across campus to get a change of scenery plus a refreshing walk

-Wear lipstick (silly, but I've found that a little glamour always helps)

-Reserve a studio and dance around for an hour 

-Make an effort to prepare myself a good breakfast to start the day on the right foot

As far as breakfast goes, my favorite thing to do lately is bake a big batch of muffins or scones, freeze them and then heat one up in the microwave in the morning. Voila! Instant, delicious baked-goods. These yummy apple ginger muffins have kept me going for about a week now, and I'm still not sick of them :)

Whole-Wheat Apple Ginger Muffins

makes 12 muffins

1  1/4 cup whole wheat flour

1/4 cup all-purpose flour

1/3 cup sugar

2 tsp baking powder

1/4 tsp salt

2 tsp grated fresh ginger

3/4 cup almond milk

1 tbsp lemon juice

1/4 cup canola oil (can be replaced with applesauce for a fat-free version)

1 apple, peeled and grated

1. Preheat your oven to 375º and line a muffin tin.

2. In a large bowl, stir together the flours, sugar, baking powder and salt. In a separate bowl, combine the almond milk with the lemon juice and let it curdle for a minute or two. Whisk in the ginger and canola oil. 

3. Add the wet ingredients into the dry and mix until just combined. Fold in the grated apple. Distribute the batter evenly between the muffin liners and bake for about 20 minutes or until a toothpick comes out clean. 

What do you do to cheer yourself up on grey days?