Micro-Muffins and Giveaway Winner
>> Thursday, November 4, 2010
Congrats to Shayne (of Just Gathering) -- she's our lucky giveaway winner! Try not to be too jealous, but she'll receive several boxes of premium tea from Mighty Leaf and a cute mug to tote it in. Maybe she'll even try making her own Tea-Riffic Oats!
Shayne writes: "I'm a coffee drinker in the morning, but a tea drinker at night. A cup or two of tea before bed makes for a MIGHTY good night's sleep!"
Whether or not you won, you can still check out all the great teas Mighty Leaf has to offer. Plus, right now you can save 25% off all teas! Again, my favorite is the chocolate-mint truffle. Mixed with a little of this (almond milk) and a little of that (maple syrup), it's a delish drink to warm you up on a cold late-fall-ish day.
OK. I'm pretty excited about these . . .
As I suspected, I'm already bored with my morning oatmeal. I can eat it for a few days in a row, but even if I change the flavorings up quite a bit . . . I get sick of it. I think it's a texture thing. This recipe makes one hearty microwave muffin.
Feel free to play around with the spices. Substitute applesauce for pumpkin puree. Use raspberries in place of chocolate chips. Take out two tablespoons of the pumpkin puree and use a whole chia egg or egg white versus egg replacer. In other words: Make it your own . . . and have fun!
PUMPKIN-CHOCOLATE CHIP MICRO-MUFFINS
What you'll need . . .
- 2 tablespoons flax meal
- 2 tablespoons whole wheat flour
- 1/2 teaspoon ground cinnamon
- 1/2 tablespoon Bob's Red Mill egg replacer, just the powder
- 1/2 (heaping) teaspoon baking powder
- 1/4 cup pumpkin puree
- 2 tablespoons maple syrup (or agave)
- Handful chocolate chips
Method . . .
- Whisk together the dry ingredients in a small bowl (this includes the egg replacer powder). Set aside.
- Whisk together the wet ingredients in a small bowl. Add them to the dry. Mix incorporated, but don't over-mix.
- Stir in the chocolate chips.
- Spritz a mug (I just used a standard mug, no special size) with cooking oil. Plop in the muffin mixture. And place in the microwave.
- Heat on high for 90 seconds. I promise it won't explode (at least mine didn't!)
- Eat in the mug or let cool for 1 minute and gently drop onto a plate. Smother with peanut butter or Earth Balance.
I'm not at all happy with the photos I took of these seriously WONDERFUL muffins. They just don't look appetizing. It's the lighting. Oh, lighting will be the death of me this winter -- especially as we turn back the clocks this weekend. Ashley's been experimenting with some methods to get those nasty shadows out of her photos.
I, too, have tried some tricks. But none of them work terribly well.
- Photo taken inside by a window facing the sun. Of course, the sun wasn't really out because it was early and raining. (FAIL)
- Photo taken inside with FLASH. Yuck. Confirmed why I hate flash photography unless it's of my friends at parties. (FAIL)
- Photo taken outside. Still, there wasn't much sun because of the hour and the rain. (FAIL)
What did you eat for breakfast? Is it the same every single day? Or do you try to mix it up a bit? For me, I get into habits. It's easier to just put myself on auto-pilot and make the same thing (like oatmeal or green smoothies, etc.), but then I get sick of it. Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.
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