Thursday, November 20, 2008

Maitreya Muffins

Indeed, we totally love it over here at the San Diego Yacht Club!
The very friendly folks at the Silver Gate Yacht Club could accommodate us as well but I got a little nervous that we may not have a space for the last few days and since we had to leave at 11am we jumped ship early to get here. Wonderful jacuzzi and pool, which was very nice after dinner and before movie night at home. Nice people here too, although we are already blamed for bringing the foggy SF weather down here :-)

Anyway, updates from the galley: the 36 farm fresh eggs from early September are all gone into muffins and some for pasta Carbonara so time to share the recipe.
The Luke Heritage oven is great and with one burner inside only takes a little longer to heat up and finish the product compared to the big one in our old place. Although, Jak misses a large size for his serious cooking (and I miss his cooking!) and a space to fit a turkey for next week. Hopefully we'll catch some nice fish with the new 300lb fishing line for a more salty Thanksgiving dinner this year.

Maitreya muffins (makes 6):
Preheat oven to 350 and spray your muffin tin with cooking spray.
- 1 1/4 cup whole wheat flour (I sometimes mix in a little bit of Trader Joe's "just almond meal", great for "wet ones")
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- a decent amount of cinnamon
- 1/3 cup sweetener (a nice mix is molasses and honey but any combination with brown sugar or healthy artificial sweetener as Stevia works well but beware the latter only needs a tiny little bit)
- 1/6 cup or 3 tablespoons olive oil

Mix all the dry ingredients together and work in the molasses/honey and olive oil.

In a separate bowl, whisk together one egg, 3 full tablespoons non-fat yogurt (or cottage cheese) and one of those small containers of apple sauce. A nice addition is a few drops of vanilla or almond extract depending on what kind of muffins you'll make.

Spoon the dry ingredients into the wet ones. Then comes the creative part, or more practical which fruit is about to go bad or you have an abundance of (like after a Costco shopping trip :-). Add a banana, mash it up or slice an apple into small pieces, or both. Nut wise, pecans, walnut pieces or almond slices and sometimes dried cranberries or raisins complete the feast for the much needed diversity.

Pop the tin in the oven and in a regular home oven they should be ready within 15 minutes (time to clean out the dishes, make the coffee and shuffle the cards for our extended card game. Yes, I'm ahead big time but we're not in Hawaii yet).

Reprovisioning of the fresh stuff for the trip is nearly done. A new supply of 36 farm fresh eggs from the Little Italy Farmers Market occurred last week and one more bike trip to Trader Joe today or tomorrow should get us happily to the Islands Saturday.

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