she turns her talents to baking
We baked yet another batch of whole grain muffins this morning. Our last batch was "Carrot-Raisin Muffins" from Vegan with a Vengeance, and all three of us were so impressed that I can't wait to try all of Isa's muffin recipes. This morning, we made "The Best Pumpkin Muffins" with the walnut variation (they're cooling now). I altered the recipe by using agave nectar because I just can't bring myself to dump a half cup of cane sugar into an otherwise healthy muffin. It won't be as sweet, but I don't need my muffins to taste like cupcakes.
Eliza thought she'd improvise as well. She had some (reheated, leftover) whole wheat penne in front of her and with a "bam!" tossed a fistful into the bowl of dry ingredients:
"Oh, yeah! I'm making pasta muffins!"
2 comments:
Agave nectar is a good idea. I should try that next time instead of adding all that sugar.
The only tricky part about substituting agave nectar is that it's hard to get the liquid balance right. The batch I made that morning turned out fantastic in every way, but the batch I made yesterday (for a friend) had to go 10 minutes longer in the oven and the muffins were caved in a bit, so maybe I didn't add enough whole wheat flour to make up for using liquid sweetener (in place of dry sugar).
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