Hello strangers! Does it feel like forever since we've gotten caught up with what's going on in my life? Not that I think that you have a burning need and desire to know the mundane and miniscule of my day-to-day drudgery, but every once in a while I like to think that you might enjoy hearing from me.
For those still keeping tabs (myself included, obviously) I am now 15 months smoke free. (YAY!) I have lost the 30 pounds that I gained when I quit smoking and am now working on the other 500 lbs I still need to lose. Well, maybe not 500, but some days it feels that way.
Regarding my breast cancer, all is well as far as I know. My next mammogram is scheduled at the beginning of April and until then I refuse to worry another gray hair over it. I'm enjoying life, love, family and friends. Is there anything else that matters?
The recipe I'm posting today is basically a repeat of a muffin recipe I made awhile back. I've changed a few of the ingredients because hubby has told me he's going to commit me to the King Arthur Flour Insane Asylum if I don't start using up the flour that I have in the freezer.
I purchased some perfect pastry flour blend last year thinking that I was going to become the queen of pie crusts. Didn't happen. So now I have all of this flour left to use. I decided to use it in these muffins and they turned out so well that I wanted to have the recipe on record so I can repeat it (because I still have two more bags of that flour to use!)
Banana Cinnamon Chip Muffins (makes 1 dozen muffins)
1 cup minus two TBSP whole wheat pastry flour
1 cup perfect pastry blend
1/4 cup milled flax seed
1/4 cup wheat bran
2 TBSP wheat germ
1/4 cup brown sugar Splenda (or 1/2 cup regular brown sugar)
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/2 cup cinnamon chips
1 1/2 cup very ripe mashed bananas
3/4 cup fat free sour cream
2 large eggs
1/4 cup canola oil
1 tsp vanilla
Preheat oven to 350 degrees. Line a cupcake pan with paper liners and spray lightly with cooking spray.
In a large bowl, whisk together the flours, flax seed, wheat bran, wheat germ, brown sugar, baking soda, baking powder, cinnamon and salt. Stir in the cinnamon chips.
In another bowl whisk together the bananas, sour cream, eggs, canola oil and vanilla.
Add the wet ingredients to the dry ingredients. Stir well to combine but do not over mix. Spoon batter into cupcake liners. Bake for 24-26 minutes. Remove pan from oven and allow muffins to cool for 5 minutes before removing from pan to cool completely on cooling rack.
Nectarine and Fig Summer Salad with Crispy Pancetta.
12 hours ago