Good evening!
This morning’s breakfast was plain Greek yogurt, maple syrup, granola, chia seeds, sliced banana and strawberries:
Can you see my reflection on the bowl?
Diran and I went to the library to study and we went to Thai Express to eat lunch. I had fried rice and ate about 1/4 of it (the portion is enormous and it was bland).
We came home and watched an episode of Grey’s Anatomy (season 6). Then, I made dinner:
We ate Gnocchi with Romano-Rosemary Butter Sauce. These are spelt gnocchi that I found a while ago.
Diran left and I went to Starbucks since I still had some readings to do for tomorrow. When I came home, I really wanted to bake something. Yes, sometimes I’m not hungry and I don’t have cravings… I just want to cook or bake something! 😉
I decided to make muffins since I would already have my breakfast for tomorrow.
Ingredients:
- 1/4 cup Earth Balance buttery spread, or non-hydrogenated margarine
- 1/4 cup unrefined cane sugar (1/2 cup if your compote is unsweetened)
- 1/4 cup & 4-5 tsp rhubarb compote, divided
- 1/2 tsp vanilla extract
- 1/4 cup milk (I used almond milk)
- 1/2 cup whole wheat flour
- 1/2 cup spelt flour
- 1 tsp baking powder
- 1/8 tsp fine sea salt
- 1/2 cup dried cranberries
- Maple flakes (optional)
Directions: Preheat oven to 375°F. With a hand mixer, combine the butter and sugar. Add 1/4 cup rhubarb compote, vanilla extract and milk and combine with a whisk. In a separate bowl, combine flours, baking powder and salt. Add the dry ingredients to the wet ingredients and whisk until fully incorporated. Add the cranberries. Put the batter in muffin tins and sprinkle with maple flakes. Bake for 15 minutes, then put 1/2 tsp rhubarb compote on each muffin. Bake again for 10-15 minutes, until golden brown.
Makes 8-10 small muffins
I had one as a snack and they are delicious! They are not too sweet and the flavors are great together!
I took more than 100 pictures of these muffins! I’m experimenting with my new camera ;).
I’m going to sleep soon, so I’ll see you tomorrow,
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