Notes from My Kitchen

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.

apple cinnamon muffinsThese were quite tasty, even without the cinnamon-sugar sprinkle. I think the only adjustment I would make would be to add a little bit more cinnamon. And maybe some walnuts. :)

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.

corn on the cob

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.

Godzilla Strawberry

huge strawberry

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.

Your Turn

What new culinary adventures have you undertaken lately?

19 thoughts on “Notes from My Kitchen

  1. I had to go back and look at your oven-roasted corn post. LOVE your oven! Do you still have it? Say you do!

    If you’re not a fan of zucchini, how do you feel about eggplant? Okra? Those are two veggies I just can’t stomach.

    I posted a recipe for wheatless banana muffins yesterday that were really good! At least, I thought so. So did the grandkids. My next culinary experiment will be later this morning when I make Shelley’s Hippie Granola Bars!

    • I do still have my harvest gold wall oven! I’ll eventually try to paint it white to match the other appliances, but it’s way down the list. :)

      I’m not a huge fan of eggplant, but it doesn’t make me gag like okra. If I can find a small eggplant, I’ll be trying eggplant parmesan later this summer. And I’ll definitely be trying the muffins you posted about on your FB page yesterday!

  2. The muffins, etc. sound delicious. I have had a huge sweet tooth, and maybe they would satisfy my cravings. As for vegetables, I’m not a huge fan of most, but I force myself to eat them. I do like cabbage and lettuce, but I guess that’s because I usually put some sort of dressing (fat) on them, and then they taste pretty good to me…go figure…

    • I like these muffins because they’re sweet, but not cupcake sweet, if you know what I mean. :)

      I made the parmesan-zucchini crisps tonight, and they were pretty good while they were hot.

  3. Wow those muffins sound so good! I love using yogurt to bake with, or bananas and apples, i hardly ever have to use eggs or oil or anything when I bake now! I often sprinkle turbinado sugar on my baked goods before they go in the oven, i love those big crunchy sugar crystals :)

    • I don’t mind the eggs and oil for foods I plan to eat as part of a meal, because I need both the protein and the healthy fat, but when I’m baking something to have as a snack or dessert, it’s nice to have the option to make it a little on the lighter side.

  4. I like zucchini cut into french-fry sized sticks, dipped in egg wash, then covered in plain breadcrumbs. Baked on a cookie sheet, they get nice and crispy! I do understand that every vegetable doesn’t appeal to everyone… I can NOT do brussels sprouts. EW! I even tried them fried once…not even frying could mask that horrible taste! Have you tried the kitchen gadget that turns vegetables into pasta-like noodles? I am curious about it but don’t know anyone who has tried it. Last night I tried bite-sized cauliflower, tossed in olive oil, and baked on a cookie sheet. It caramelized a bit and was very tasty!

  5. Id missssed the oven corn! and we’re having people over this weekend (HOLD ME) I shall steal that idea…

  6. Love those muffins – you know me – my thing are things like that! :) Not a zuchinni fan either.. I don’t even think I would do chips – sweet potato yes.. but not zuchinni! 😉

  7. I do think that strawberry is too big to be “real”. Scary.
    Love the corn in the oven idea. Of course it’s getting too hot for oven things here already.
    Zuchinni rules! It’s so good in everything. It just needs seasoning. It’s kind of bland, but such an easy staple. I like the recipe you mentioned. Also… just sauteed with a bit of olive oil, and salt it’s delicious!! In soup… I posted a recipe for Dolma where I stuff it with meat…yum.
    The new recipes I”m trying are having my husband cook for a while! Already our daughter has deemed him the better cook. Ha! Now he has to cook her eggs every time. Fine with me.
    I’m blabbing.
    love you…

    • A friend who reads here told me that his mother always said that the ginormous strawberries were a result of a wet spring, that the berries absorbed the extra moisture. Makes sense to me, considering how much rain we’ve had around here. :)

      I need to try your new recipes! First, I’ll need a husband. LOL

  8. Such fun creations in the kitchen Cammy! It’s nice to have some new eats on the menu. Me- I love zucchini!

  9. Pingback: I Ate Zucchini and Survived | Tippy Toe Diet

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