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Muffins

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muffins

muffins

Do you know what I like about muffins? That they always come right. You don’t need to measure the ingredients (as long as you know what consistency you are looking for), throw anything in it and voila! Muffins are done. I wish life was more like muffins…

I recently started taking driving lessons. I had never driven in my life before. I couldn’t afford driving lessons before as well. But now I’ve got this job most of the time I really like (is it weird to like your job if it’s not creative?) and in the job I really need to drive.

I even found my driving instructor through work. He’s really nice and patient. He even gives me discount on my lessons. And because I really appreciate it, I try to bake something for him every time. And as I have to consider his health, most of the time I’m making him healthy muffins.

His name is Kevin. Sometimes when Boyfriend is seeing me baking muffins again, he’s saying: ‘we need to talk about Kevin’. Not that Kevin is anything like the one in the book, hahaha….I hope.

If you don’t know what I’m talking about there is a tip – the book was made into a film. Watch it.

Anyway, I really enjoy driving around (or trying) in a mini. Yes, in a mini….I look so pretty in it.

banana muffins

banana muffins

 Muffins

basic ingredients:

240 grams of wholemeal flour

100 grams of oats

1 teaspoon of baking powder

pinch of salt

half a glass of agave syrup (or half a glass of demerara sugar, nut agave syrup is so much better)

3 eggs

half a glass of milk

half a glass of sunflower or grape seed oil (or 60 grams of melted butter if you are decadent and don’t have to worry about your cholesterol)

1 spoon of cinnamon

1 spoon of vanilla extract

 These are your basic ingredients. Now, it depends where the mood (or season) is taking you. You can add any fruit you desire:

1. one banana and 200 grams of raspberries

2. three ripe bananas and handful of chopped walnuts

3. 200 grams of blueberries, zest and juice of one lemon

4. three chopped apples

5. zest and juice of 2 oranges and handful of chopped pecans

6. two pears and 7 plums chopped

Etc, etc, you get the picture.

raspberry muffins

raspberry muffins

 1. So basically what you do is mix in a bowl flour, oats, salt and baking powder. Whisk eggs, and add it to the mixture.

2. Add oil, milk, agave syrup, cinnamon and vanilla extract and mix it, not to vigorously.

3. In the meantime heat the oven (170 C)

4. Chop your choice of fruit or nuts. Add them to the mixture and fold it gently especially if you are adding raspberries.

5. Line a muffin tray with paper muffin cases. Fill each case with the mixture to just below the top.

6. Bake in the preheated oven till they’re nice and golden on top. Use the skewer to check if they’re baked inside (has to come out clean).

 See, why is everything in life not this easy?

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About potatofaces

People who cook always go on about precious memories of childhood food one of their family members cooked, how daddy or nanny taught them the importance of cooking and eating together, and they still remember the comfort food they produced, amazing dishes whipped up by brilliant but humble cooks in their family. Well, let me tell you, it was totally different in my family. My mother’s family – totally useless as cooks, who could survive on bread and butter, cooked once a week a terrible, terrible meal, usually some kind of meat piece with lots of brown sauce. Also, they were never bothered about eating together. That’s maybe why most of them were depressed and suicidal. My mother followed that path and couldn’t really cook, and because I never wanted to eat meat, was warning me that ‘one day I will regret it’. Probably because my mother wasn’t into cooking my sister at the age of 12 took over and started producing amazing dinners and cakes. Well, luckily for me and her we weren’t that genetically doomed because apparently my father’s family were gifted in that compartment. I can only presume it was genes, as my father divorced my mother when my sis and me were little and he strongly believed that he also divorced us. So, we were growing up never having any contact with him and as a result, couldn’t learn how to cook from him. That’s why I believe the love of cooking ( and the ability) was just passed to us genetically. My father, short time before he died, unexpectedly felt an urge to contact us. First he gave my sister a mandolin (that’s another thing I know about him- he played a few instruments). My sister refused to talk to him, he then decided to contact me and wanted to spend some time with me. I didn’t want to, as he was a stranger to me (I was 11 or 12 at the time) but as I was promised I could leave whenever I wanted to, I went to the village he lived in. There I tried his mother’s cooking everyone was raving about. It was simple and amazing, I wish they were as family dedicated as they were at baking, cooking, making pastries, wine, tinctures, you name it. But I ate, drunk, and got bored of strangers who were my family and demanded to be let to go home. One of the last things my father said to me was that I should start learning English because I might need it one day, which I ignored for another 16 years… Because my sister was such a domestic goddess I wasn’t really bothered about cooking. I got hooked properly after my son was born and I wanted him to eat healthy and get everything he needed, especially that it wasn’t his choice to be a vegetarian (yet). And that is how the story begins…

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