Hey guess what?
I’ve come up with a way to send my food to you through the computer? Ha, nope, but I wish!! How great would that be?!
It’s something super random, so I’ll just tell ya. I’ve come up with a new, much-more-interactive way of categorizing food. Make sure you read that “interack-teeve.” We must sound pompous yet refined, friends, when we discuss such serious matters.
I’ll explain how I divide food up using the categories, and you see if you agree with me!
Okay, so the categories are:
1. Foods I just can’t eat gracefully. This includes tricky things like salad without using a knife, oranges (tell me you have also squirted yourself in the eyeball while peeling one before, PLZ), whole apples, sunny side up eggs, and any kind of long stringy pasta. Oh, and also tomato sauce. Always, ALWAYS spill that stuff on myself! Although I guess that’s mostly my fault…
2. Foods I CAN eat gracefully. This category is kind of small. Like, just pretzels and blueberries small. I know. I’m impressed about the blueberries, too.
3. And finally, we have the foods that I choose NOT to eat gracefully, i.e. when I decide to try and eat grapes with a fork, and muffins. Now, muffins might seem a tad random to you, but just wait until I tell you how I like to eat them.
My faaaaave part of every muffin is the top. Duh. So, I turn my muffins upside down, and I break off pieces and eat from the bottom up until all that’s left is the muffin top. Then I eat that like a cookie.
IT MAKES PERFECT SENSE.
What foods do you choose to eat like a weirdo?
I want you to try my method of muffin eating, cuz it’s awesome and you will love it, so I am forcing this DELICIOUS MUFFIN RECIPE UPON YOU. With lotsa chocolate and lotsa cherries, guys. Oh yes. 🙂
But you know what there’s not lots of? Yucky, refined, white flour and yucky, processed sugars. In fact, there’s NONE.
These muffins are made with a combo of whole grain spelt flour and rye flour, and are sweetened with maple syrup. They’re low-fat, good to your tummy, and DEEEELICIOUS! Inspired by one of the best food blogs out there, Green Kitchen Stories. Their PHOTOGRAPHY.
Seriously, you won’t miss the processed stuff at all with these babies. Bursting with chunks of juicy cherries and over-flowing with rich, chocolate flavor, these muffins are bound to be a hit with all ages!
PS look at this unintentional muffin face:
- 1 scant cup (150g) whole grain rye flour
- 1 cup (125g) spelt flour
- 6 tbsp. cacao powder
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. coarse sea salt
- 3 eggs
- 1 cup (240 mL) almond milk
- 2/3 cup (160 mL) maple syrup
- 2/3 cup (160 mL) olive oil
- 3/4-1 cup halved and pitted cherries
- Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper liners.
- In a large mixing bowl, combine all dry ingredients and toss briefly.
- Crack the eggs in a separate bowl and beat for about a minute until doubled in volume and frothy. Then add almond milk, maple syrup, and olive oil, stirring constantly. Pour into dry ingredients and mix until just combined.
- Gently fold in the cherries. Divide the batter into muffin tins and bake for about 18 minutes.