Progress on Two Fronts

First up, work on the wrap:

That photo’s not anything to look at, quality-wise, but you can tell that I’m much farther in!  11 repeats, in fact   Just 16 more to go!

Our landlord was outside showing the house next door to a prospective tenant, and she asked why I was outside, barefoot, taking pictures of a scrap of knitting on the sidewalk.  Given the quality of the above photo, I sort of wonder too…aah well.  That’s what I get for not waiting ’till it was cloudy out!

Also, if you haven’t already, you should check out Kayley’s muffin recipe.  Que delicioso!

Here’s my take:

Lowfat Whole Grain Chocolate Chip Banana Muffins

Preheat oven to 400*F.

Gather the following:

Baking powder, salt, chocolate chips, raw sugar (available at Wal-Mart), applesauce, an egg, two bananas, milk, whole wheat flour, and sugar (in the silver canister).

Beat one egg:

I just use a fork–it’s good exercise that way!

Then add 1/3c applesauce and 1/2c milk, and stir together:

Mash up the bananas:

And dump them in too.

Then add 1 1/2c flour, 2/3c sugar, 2t powder, and 1/2t salt:

Stir it all together, just until dry ingredients are moist (don’t over-mix!).  Then add just enough chocolate chips to make it interesting:

After you mix those in, it’s time to divvy them up into a muffin pan.  For this part, you can either use muffin cups or grease the bare pan.  Since I always use muffin cups that’s what I did here, though I will warn you that because these are lacking in oil they’re very stick-y–they won’t look pretty on their way out of the cups.

Then sprinkle liberally with raw sugar:

After about 20 minutes (give or take) of baking, they’ll look like this:

Oh muffiny goodness:

Just remember, it won’t look pretty coming out of the paper.  You can add a couple tablespoons of oil to the recipe if it bothers you that much



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