Being creative is something that I strive toward. I enjoy trying new things and experimenting with wood, metal, paint, glass and certainly not least of all food.
To start with I love recipes. I love reading recipes of food that is well done. I am not real big on cooking from a recipe, however. Over the last year or so I have been making stabs at breakfast muffins. Muffins like so many other things have some basic truths. The most important truth about muffins is you can fix just about anything in a muffin with sugar. Keep that between you and me. Generally a home made muffin can be very healthy.
So here is what I made this morning:
- 1 Cup Whole Wheat Flour (we grind our own from wheat kernels)
- 1/3 Cup of Honey
- 1/4 Cup Oil
- 1.5 Tablespoons Baking Powder
- 1 Handful of sunflower seeds (I like the unsalted kind)
- 1/2 Handful of shaved almonds (again unsalted)
- 2 Eggs
- Splash of milk
- 1/4 cup of Pumpkin (from a can)
- 1/2 teaspoon of pumpkin pie spice
- 2 Tablespoons white sugar
So first you notice that my measurements aren't overly tight. Get used to it. They don't need to be. The critical components are the flour, baking powder and eggs. Everything else is added to make it work out. The sugar added at the end is all about taste testing and needing to sweeten it up. Feel free to use more honey.
Mix with a big spoon and add milk until the mixture is the consistency of a good chocolate shake.
Fill regular sized muffin cups about 2/3 full and cook at 395 degrees for 15 minutes.
If you just don't think there is enough sweet goodness in them, crumble some brown sugar (and coconut if you are so inclined) on top before baking. ( I didn't do this, but mostly because it didn't occur to me until after they were in the oven.
Enjoy your high-fiber sweetness. If that doesn't work.. feel free to drop by, they are still warm.
Eyes Wide Open
3 months ago





the frames make me feel so old
glasses on my face