Thursday, May 27, 2010
Wednesday, May 26, 2010
Friday, May 14, 2010
But Lisa got it right. Lisa is one of my favorite people. She's extremely friendly and kind and amazing, and even though I haven't known her and her family for very long, they feel like old family friends.
Lisa has seen me at my best and at my worst, my worst being when I am very, very, very hungry.
These muffins will cure hunger pangs, they will make strangers friends, they are good bribes, and they are guilt free.
CAN YOU BELIEVE IT! GUILT FREE BAKED GOODS! CALL THE PRESS! I MEAN THESE PUPPIES ARE ACTUALLY HEALTHY!
They're that wonderful.
I made over 24 muffins, and they all dissappeared within two days. Two days. That's a lot of delicious.
(Handy tip that will make muffin making actually enjoyable: use an ice cream scoop. Stroke of genius.)
Lisa's Morning Glory Muffins
Yield: 18 or more, depending on how biggish your muffin cups are and how much you fill them.
1 cup white flour
1 cup whole wheat flour
1 cup oat bran
1 1/2 cups sugar+ some for sprinkling
2 teaspoons baking soda
1 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups grated carrot (about 3 carrots)
2 cups grated zucchini (about 2 zucchini)
1 cup "Craisins"
1 cup slivered almonds
1 cup sweetened shredded coconut
2 green apples, grated
1/2 cup buttermilk
1/2 cup vegetable oil
1 teaspoons vanilla
Preheat oven to 350 degrees and grease muffin cups or use muffin tin liners.
Mix the flours, oats, sugar, baking soda, baking powder, cinnamon, and salt.
Stir in oil, eggs buttermilk, and vanilla.
Stir in the carrot, zucchini, almonds, raisins, coconut, and apples.
Spoon the batter into greased or lined cups.
Sprinkle with sugar.
Bake for 12 to 18 minutes or until springy to the touch. (The muffins needed 18 minutes, the loaves actually needed about 25 minutes
Let muffins cool in tins and turn them onto a wire rack.
Thursday, May 6, 2010
I had my first taste of falafel in Paris, France exactly a year ago.