Warning: I’ve been cooking again. But nothing too strenuous.
Apple Cinnamon Muffins
I had a container of Chobani Apple Cinnamon yogurt on the verge of expiration, but I wasn’t feeling like waffles. What I wanted was cupcakes, only it will be another month or so before one of those shows up on my menu. So I compromised and made muffins.
The recipe I used is from Peanut Butter and Peppers (link to recipe), and I mostly followed it as published. My only significant changes were to use 1/4 cup of stevia/sugar blend in place of the 1/2 cup of sugar in the original and to omit the apples from the batter because I don’t absolutely love cooked apples. Unless they happen to have a pie crust wrapped around them.
I also forgot to sprinkle sugar on top of the muffins before baking. I was going to use my special, homemade cinnamon sugar, too! (It’s like any other cinnamon sugar, only made by me.) Oh, and I poked some dried cranberries into a few muffins.
I made 6 regular-sized muffins, 12 mini-muffins, and one little cake in my 4″ mini pan. They were all ready (a few were beyond ready) after about 10 or 12 minutes. I guess my oven is an over-achiever.
With the ingredients I used, the whole recipe works out to about 1500 calories. I’ve assigned 100 calories to the larger muffins, 50 calories each to the smaller muffins, and the remaining 300 calories to the mini-cake. That’s not particularly precise, but it will average out over time. I try not to get too persnickety about it, so long as I do account for all the calories eventually.
Most of the muffins are already packaged in the freezer. The mini-cake is in the fridge. I’m thinking it’s going to be breakfast in the morning, perhaps with a bit of peanut flour “frosting” on top. Yummy!
Fresh Corn in the House
I know it’s too early for really good summer corn, but I couldn’t resist picking up a couple of ears of fresh corn this week at Kroger. At $0.33/ear, it was worth taking a chance.
NOT summer corn, but still good. I roasted it in the oven, of course, which helped retain some juiciness. I think I can survive until the good stuff comes in.
This is the largest strawberry I’ve ever seen! It covered half my hand and I have big hands! Almost all of the berries I’ve bought so far this year have been larger than normal. What’s up with that? (I really don’t want to know, do I?)
Anyway, Kroger has strawberries on sale for the next week, 2 pints/$3, so I guess I’ll be finding out if the Godzilla berry trend is continuing. I’m going to be making strawberry cubes to go with my kale cubes.
Next on the Culinary Agenda
With fresh greens being a bit pricey, I’m trying to extend my veggie repertoire. Today I bought a teeny weeny zucchini for experimenting. (I survived the Brussels sprout last year; I can handle a zucchini. I hope.)
I think this might be the first zucchini I ever bought, because I don’t care much for it, as a rule. For some reason, when I was wandering the produce section, I remembered seeing a recipe for zucchini-parmesan crisps and decided to give it a try. Basically, it’s zucchini tossed in olive oil, seasoned, and then sprinkled with parmesan cheese before popping in the oven for a bit. I might not be wild about zucchini, but I love parmesan cheese. So I’m giving it a go. If I don’t like it, I’m out $0.52. I’ll report the results later in the week.
What new culinary adventures have you undertaken lately?