eggs

Yolkyum

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Have you ever seen such pretty yolks?

These are from genuine pasture-munching free range West Virginian chickens.

Somehow my sister-in-law ended up with 6 dozen, I didn’t ask questions I just graciously excepted a carton.

And devoured them over the last three days (with lots of help from Tate), the last two mixed with leftover grilled zucchini and topped with cottage cheese, smoked paprika, and cayenne pepper.

Over the last few years I have become a total egg snob.  I still eat run-of-the-mill, factory produced eggs on occasion (but we don’t buy them anymore) but when I do it feels like something is missing, mainly FLAVOR.

I am hoping to find an amazing source of local eggs once the farmers market opens next month.  We buy Faith Mission these days, which are good but not perfection.

Are there any foods that you are particular about?  Beyond being super picky about not eating crappy over-processed food I’ve never considered myself much of a food snob. This is changing though…

It’s pretty dark outside for mid-day but I am hoping that the rain holds off long enough for a run.  My goal is 5 miles.  A sloooow 5 miles ‘cus that’s how I roll these days.

P.S Do you use a food scale?  I’ve decided that I want to start using one, do you have a recommendation on a brand?


Best Muffin Ever

42 Comments

Muffin tops are so 1997…today it’s all about filled muffins…

Not convinced yet?

How about now?

Yeah, I thought so. 🙂

This is my second batch of these since Friday!  A second batch was necessary because

a. I wasn’t thrilled with Friday’s results

b. I didn’t follow a recipe, measure, or write it down so I couldn’t share the details with you

But this morning I measured, tweeked, and am thrilled with the results so here goes

PBfull Banana Bran Muffins

Makes 6 breakfast muffins or 12 snack muffins

Preheat oven to 350* F

The Dry


  • 1 cup whole wheat flour
  • 1/4 cup oats
  • 1/4 cup oat bran
  • 2 T whole flax seeds
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 1/4 tsp cinnamon

The Wet

In a food processor mix

  • 2 super ripe bananas
  • 1/2 cup plain fat free yogurt
  • 1 egg

Pour wet into dry

Mix well.  Batter should be very wet.

Now comes the best part.

Into the food processor goes

  • 1 very ripe banana
  • 1/3 cup salted peanut butter
  • 1 tsp vanilla

This would make the most AMAZING (vegan and sugar-free!) frosting for cupcakes.  It would be SUPBURB on top of oatmeal.  Who am I kidding, it even made my finger taste pretty damn good!

Butter and flour 6 muffin cups

Step 1: Scoop just under a fourth of a cup of batter into each cup.

Step 2: Blob a heaping tablespoon of the pb-banana filling into the center of each cup of batter.

Step 3: Top with another scant 1/4 cup of batter.

The top two are in step 2 and the bottom two step 3.

Top each muffin with a tiny pinch of organic brown sugar.

Set muffin tin on the top rack of oven and bake for 15 minutes.

Leave muffins in tin for 5-10 minutes before removing and setting on wire rack to finish cooling.

I think one of the tricks to low-fat muffin baking (no added fat in the batter!) is to make sure not to overcook them.  These might seem a little doughy when they come out but by the time they cool they should be perfect.

Perfectly DELICIOUS!!!!

These muffins are 100% whole grain, low-fat, high fiber, fruit-sweetened goodness.   Don’t expect sweet and light, these babies are dense and not overly sweet.

Each muffin has about 230 calories, perfect for breakfast if paired with fruit and/or yogurt.  If you prefer more of a snack size, you could stretch the batter and filling out for 12 muffins.  For smaller/more muffins just put about 2 tablespoons of batter on bottom, 2 teaspoons of filling, cover with another 2 tablespoons of batter, more or less.

They could easily be made vegan by using non-dairy milk or apple sauce in place of the yogurt, a flax egg, and paper liners for the muffin tin.  If you try it let me know!

Next up: PB&J muffins!

And then I whipped up some coconut butter truffles.  You know, since the food processor was already set up and all. 😉

Plain and Cocoa-Lavender Salt.

Happy muffin-ing!