Italian muffins
In a small, dry saucepan, toast some almond slivers. Don't let your attention wander.
Wash a summer squash and cut off the ends. Shred it with a cheese grater. Squeeze out moisture between paper towels.
Keep shaking the almond pan, every time you think of it.
Mix wet ingredients in a bowl:
An egg, beaten.
The last of that bottle of tomato juice (ingredients: tomatoes, salt.) you used for the gazpacho (3/4 cup?).
1/4 cup unsweetened applesauce.
Some salt. (But you will later realize this is an error. There is plenty in the tomato juice. Leave it out; add more sweet, instead.)
The shredded squash.
A garlic clove, crushed through a garlic press.
Some shredded mozzarella cheese out of the bag.
Rescue the almonds and chop them small.
Contemplate the tomato glop and change your blouse before you ruin it.
Mix dry ingredients in the Big Bowl:
3/4 cup garbanzo flour plus 1/2 cup all purpose flour.
Some baking powder and some baking soda, so that you get about 2 tsp powder and 1/4 tsp soda.
Some garam masala, that spice that makes Indian food taste like Indian food.
Preheat the oven to 400. Spray your 6-cup muffin pan with non-stick spray.
Pour the wet into the dry and mix it just enough to wet all the flour. (It's already puffing up nicely!) Fold in the almonds.
Spoon it into the muffin tray. Congratulate yourself on making exactly the right amount, despite winging every quantity. Sprinkle just a smidge of sugar on top of each muffin, then some shredded (not grated) parmesan.
Bake for 20 minutes. Allow to cool for 5, then unmold them onto the wire rack and allow them to cool some more.
What. They're "Italian" because of who made 'em. Oh, alright, serve with olive oil and oregano if you want to.
Wash a summer squash and cut off the ends. Shred it with a cheese grater. Squeeze out moisture between paper towels.
Keep shaking the almond pan, every time you think of it.
Mix wet ingredients in a bowl:
An egg, beaten.
The last of that bottle of tomato juice (ingredients: tomatoes, salt.) you used for the gazpacho (3/4 cup?).
1/4 cup unsweetened applesauce.
Some salt. (But you will later realize this is an error. There is plenty in the tomato juice. Leave it out; add more sweet, instead.)
The shredded squash.
A garlic clove, crushed through a garlic press.
Some shredded mozzarella cheese out of the bag.
Rescue the almonds and chop them small.
Contemplate the tomato glop and change your blouse before you ruin it.
Mix dry ingredients in the Big Bowl:
3/4 cup garbanzo flour plus 1/2 cup all purpose flour.
Some baking powder and some baking soda, so that you get about 2 tsp powder and 1/4 tsp soda.
Some garam masala, that spice that makes Indian food taste like Indian food.
Preheat the oven to 400. Spray your 6-cup muffin pan with non-stick spray.
Pour the wet into the dry and mix it just enough to wet all the flour. (It's already puffing up nicely!) Fold in the almonds.
Spoon it into the muffin tray. Congratulate yourself on making exactly the right amount, despite winging every quantity. Sprinkle just a smidge of sugar on top of each muffin, then some shredded (not grated) parmesan.
Bake for 20 minutes. Allow to cool for 5, then unmold them onto the wire rack and allow them to cool some more.
What. They're "Italian" because of who made 'em. Oh, alright, serve with olive oil and oregano if you want to.