I know I have a bit of a muffin problem lately but here’s the deal, A. I am trying to clear the freezer of all the peaches, apples, and plums I put up last summer and B. I’ve gotten used to having muffins available for a quick breakfast or snack. I usually make a batch of 6 or 7 and freeze half right away.
These aren’t really worthy of recipe sharing but here are a few recent muffins that are worthy.
I have been intending to get back to sprouting for weeks, if not months, and I finally remembered to hit up Rebecca’s Natural Food for some sprouting lids.
Garbanzo sprouts on top of overwintered spinach and arugula. These greens didn’t grow much over the winter but they sure are sweet!
Mung Bean Sprouts.
These decadent, melt-in-your-mouth crackers were inspired by a recipe for Rosemary Almond Meal Biscuits from the GORGEOUS blog Green Kitchen Stories. The recipe is actually a guest post from another inspiring and visually stunning blog, Roost. Both of these blogs are new to me but quickly growing into my favorites.
I subbed the grape seed oil for 3 parts coconut oil, 1 part butter and omitted the eggs. They were served with pureed peaches (from the freezer 😉 ) and were a huge hit at the birthday party I took them to on Saturday.
What was the best thing you ate over the weekend?