Overdue
What haven't we done in a while? That's right: Bake muffins!
Savory polenta muffins with basil, flat-leaf parsley, chives, and tomatoes.
I substituted applesauce for half the oil, yochee for half the butter, whole-wheat cake flour instead of white cake flour, and lowfat buttermilk instead of full-fat. All substitutions came off without a hitch: great texture, great flavor, attractive appearance, good freshness staying power.
I was chopping basil and filled a mug with it, then glanced at my recipe. "Oh. Hm. I just need 2 tablespoons of this." memeatron helpfully says, "Can you just double everything?"
Y'know, I'd already considered and rejected that proposal earlier in the day, but that man is so darn convincing. It makes for a lot of flour to wrangle. I was glad for my rock-climbing training. Months ago, I think my arms would have given out. As it was, it was just a challenge to keep it all in the bowl.
And I have a ton of muffins to unload. The co-workers aren't jumping on them like I'd thought (although one admitted she didn't know what polenta is, so maybe that's scaring them off). The other nice thing about regular rock climbing is I always have access to a ready pool of ravenous 20-somethings.
Savory polenta muffins with basil, flat-leaf parsley, chives, and tomatoes.
I substituted applesauce for half the oil, yochee for half the butter, whole-wheat cake flour instead of white cake flour, and lowfat buttermilk instead of full-fat. All substitutions came off without a hitch: great texture, great flavor, attractive appearance, good freshness staying power.
I was chopping basil and filled a mug with it, then glanced at my recipe. "Oh. Hm. I just need 2 tablespoons of this." memeatron helpfully says, "Can you just double everything?"
Y'know, I'd already considered and rejected that proposal earlier in the day, but that man is so darn convincing. It makes for a lot of flour to wrangle. I was glad for my rock-climbing training. Months ago, I think my arms would have given out. As it was, it was just a challenge to keep it all in the bowl.
And I have a ton of muffins to unload. The co-workers aren't jumping on them like I'd thought (although one admitted she didn't know what polenta is, so maybe that's scaring them off). The other nice thing about regular rock climbing is I always have access to a ready pool of ravenous 20-somethings.