Sunday, November 23, 2008
Hello Folks!!! Are any of you having one of those weekends where you just stay home and do nothing? I'm having one right now, and I love it!!!! Besides the usual trip to the gym, I've been hangin out at home with my mom, the cat, and the dog. We've been watching A LOT of tv, doing laundry, cooking, and cleaning. It's been fun though. I'm not one of those people who goes out a lot in the first place though. What?!?!! you ask. You're so vivacious and charismatic on your blog!! I know, I know, but I'd rather stay home and bake than go out. I guess I'm just an old woman in that sense... but my body is all 19!!!! hahahahaha Couldn't help myself with that one.
As for food, well I've been making a million batches of muffins this week... which really isn't that weird. haha Today, I have Lemon-Raspberry Poppy Seed Muffins!!!!! Finally!!!! I made a batch a few weeks ago, and they weren't very good, so it's taken me a little while to recover. These were better, and I wasn't even planning on making them yesterday. I was just thumbing through Dreena's book "Vive le Vegan" and saw a recipe for Orange-Poppy Seed Muffins. I swapped out all the orange ingredients, replaced some the flour, threw in some raspberries, and Voila!!! However, I think poppyseeds are just an acquired taste, and I'm not sure if I have it. It's probably why they make a drug test positive after you've eaten a bunch. Poppyseeds are just plain weird. I mean, these were good, but I wouldn't make them all the time. My mom loved them though and the raspberries really made them pop. I ate mine with agave nectar.
Lemon-Raspberry Poppy Seed Muffins
1 1/4 cup oat flour or ground oats
2 tbsp poppy seeds
2 tbsp organic cane sugar
2 tsp lemon zest
1/4 tsp sea salt
1/2 tsp ground cinnamon
1/8 tsp allspice or 1/4 tsp nutmeg
1 cup millet flour (or barley flour)
2 tsp baking powder
1 tsp baking soda
1/4 cup freshly squeezed lemon juice
1 1/2 tbsp flax meal
1 cup unsweetened applesauce
1/3 cup almond milk
1/3 cup pure maple syrup
1 tsp pure vanilla extract
3 tbsp canola oil
Directions: Preheat oven to 375F. In a large bowl, combine oats, poppy seeds, sugar, zest, sea salt, cinnamon, allspice, millet flour, baking powder, and baking soda. In another bowl, mix the lemon juice and flax meal and stir through. Add the applesauce, milk, maple syrup, vanilla, and oil. Add the wet mixture to the dry and stir until well combined. Spoon the mixture into a prepared muffin tin (sprayed with cooking spray or lined with cupcake liners). Bake for 22-25 minutes or until toothpick comes out clean. Makes 8-9 medium-large muffins or 10-12 small muffins.