Finally! A muffin recipe that is both healthy, delicious and the perfect texture. My previous attempts at whole wheat muffins so far have left much to be desired. But, tonight, success. I used a recipe from Allrecipes.com for a millet muffin. I had bought millet awhile ago for a cookie recipe from a co-worker, and have been trying to figure out what to do with the rest of it. I added some currants because I thought on their own they’d be a bit boring. Oh they are so wonderful.
It might seem a bit weird at first, it’s in the baking aisle, it’s a dry buttermilk. The conversions are on the side. For example, if you need 1 cup of buttermilk, you mix 4 tablespoons of the mix with the flour/dry ingredients and then 1 cup of water with the eggs/sugar/wet ingredients. The mix once opened can be stored in the frigde an will not curdle or go bad like regular buttermilk. It’s a lifesaver for muffin recipes or when you’re craving a pancake and don’t feel like putting on real pants to go to the store on a Saturday morning. Pants are so overrated.
I also ventured into the world of crackers again tonight. This time though using a simplified recipe for just a nice olive oil cracker. I had lunch with a friend in the park today and he brought some brie & crackers. I decided enough procrastinating, I needed to get my act together and make my own crackers to enjoy with some brie at home.