Over the last couple weeks, I’ve been highly productive. I’ve written 4 short stories (including a new short flash fiction piece last night). However today, I felt…empty. In the best possible way! There would be no writing this day. Yet, I felt that itch to do something else creative.
Therefore, I trotted out my other favorite pastime — baking.
I had some overripe bananas and a lot of pulp leftover from our veggie and fruit drink yesterday; there must be a muffin and some bread in all this somewhere, right?
The banana bread was easy. My trusty Betty Crocker cookbook from 19-O-long (my mother-in-law’s phrase!) has the perfect simple recipe. It came out quite good and the loaf is half-finished and it’s only 1:17 pm!
It was the Juice Pulp Muffins that gave me a run for my money. I couldn’t find the right recipe. All of the ones I found required whole wheat flour; not a huge fan of it. [Yes, yes. I know it’s healthier. Meh!] After a quarter hour of digging through recipes, I decided to try another tack. I noticed almost all of the healthy juice pulp muffins contained yogurt and I wanted to incorporate that as well. I keyed in “yogurt muffins” into Google and found a ton of great recipes but none that would easily go well with my pulp mixture (mostly carrot and kale with apple, celery and mango pulp).
I visited the Pioneer Woman’s site, the Betty Crocker site, Allrecipes.com and as a last resort went to Food Network (which probably should have been my first stop, right?). That’s where I found Bobby Flay’s Yogurt-Fruit Muffins (of, course it would be Bobby!). There is not a drop of fruit pulp in this anywhere but I figured I could adapt it. Here’s what I did:
12 ounces Stonyfield Banilla Yogurt
1 cup of my juice pulp mixture
1/4 cup Blackberries (I just added them in for a bit of color and flavor; could have added more)
2/3 cup white sugar
1/2 cup vegetable oil
1/2 teaspoon vanilla extract (now see I could have added more)
2 cups all-purpose flour (not sifted at all!)
2 teaspoons baking powder
1/2 teaspoon baking soda
I then followed Bobby’s mixing directions but added store-bought granola on top.
I baked them for 15 minutes at 425 degrees like he suggests and this is what came out of the oven…
So, the granola became a bit toasty. 🙂 But the fam agrees that this is a tasty, not-too-sweet muffin that is a perfect brunch addition.
I hope you’ll try these muffins and while you’re munching, I’d like to invite you to read a short story, or two, right here.
Okay, now that all of this baking is done I feel a writing stint coming on!
Do you find that you get an interplay of creative impulses? If so, when do you find that yours occurs?