Tag Archives: muffins

Second Annual Un-Pizza Week Day Six: hey cupcake!

2 Feb

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I may be onstage as you read this!
Why are you not at the theatre laughing at me?
If I am funny in a forest and you are not there to laugh at me, should I laugh at myself?
What qualifies a cupcake as a cupcake as opposed to a muffin?

I think deep thoughts during pilot season.

I think probably too much about cake.

I tend to think there are three pillars of cupcake-ry. Not counting shape.
Which a lot of folks do.
Saying that anything in a small, cylindrical shape qualifies as a cupcake explains things like “lasagna cupcakes” and the recipe I made for called Pizza Cupcakes.

If I ran things, these wouldn’t be a pizza cupcake because I have exacting cupcake requirements.
First off, there is flavor. A proper cupcake should be sweet.
But sweetness is not enough, or many muffins would be experiencing crises of identity.

Secondly, there must be proper texture. A cupcake must be a bit fluffier than the average muffin. I think I actually prefer muffin texture. Dense chewiness is my preference.

Thirdly, there must be a frosting. Hopefully more than there is cake, in my opinion unless it is that vapid whipped frosting that is oh so bland. Give me dense buttercream or ganache or give me a muffin.

I don’t really love cupcakes, even ones that meet my criteria. I would much, much rather have a big honkin’ slab of cake on a plate, with a fork that I can use to dissect it as I see fit. Much as I prefer ice cream in a dish to in a cone.
Plus, a slice of cake usually has a higher frosting to cake ratio.

So why on earth would I, cupcake adversary and defender of sliced cake, make these?

Because they meet none of MY cupcake criteria.

But they are delightful as their own thing. In this recipe a “pizza cupcake” is a small, textured, savory loaf topped with cheese and veggie pepperoni.

I found these so-called cupcakes here.

I reduced this recipe to make only a few and healthed it up a bit, baby…because if it is not dessert (for mental health) it may as well be healthy for…healthy health.

Un-pizza Un-Cupcake adapted from Kirbie’s Cravings

6 Tbsp. flour
2 Tbsp. wheat bran
2 tsp. sugar or stevia
1 tsp. baking powder
2 Tbsp. applesauce
4 tsp. beaten egg
2 Tbsp. almond milk
Pinch or two salt
2 oz. grated Swiss cheese, grated (yes, I know mozzarella would be more pizza-ish)
Soy pepperonis, chopped
Heat yer oven to 400 blistering degrees Fahrenheit and spray 4 muffin cups.
Whisk together flour, bran, baking powder, sugar or stevia, and salt. Whisk in applesauce, egg, and milk until very well blended. Blend in 1 oz. cheese. Bake about 10-12 minutes. Top with remaining cheese and pepperonis. Bake several more minutes. Until it seems done. Use your senses. Your accuracy is none of my business.
Have a slice of cake as dessert.

I’m a joiner

23 Feb

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Usually I’m not.

I think I moved to LA because I hate sun and everyone told me I was such a New York person.

“You’ll fit in so well there!” they said.

I’m not used to fitting in.

But when it comes to the food blog world, I really just wanna be loved.

Next thing you know I’ll be using mason jars.

But for now I’ll stick with the used vons brand salsa jars I have oodles of.

Also, I needed a quick recipe cause acting is being busy. I was awoken with a text for a goth-y audition and the day started with a black eye-liner bang as I slapped this look together:

I have now seen the microwave muffin a lot of places. It was created by Deb of Smoothie Girl Eats Too and has been made by loads of other food bloggies who I wish were my friends. Fo’ rizzle. Cause they make tasty stuff and are witty and funny and everything I aspire to be if not as a person at least as a food blogger. Hmm.

So I joined in the fun and made some microwave muffins too. And I liked em.
A Lot.

And I asked Deb if I could print my renditions on her recipe and she took the time to write back and say ok and so I love her. Hope that doesn’t creep you out Deb. But you rock. As do your muffins of which I made a chocolate-peanut butter version using Fitnutz which is awsome powdered peanut butter I initially bought to add PB flava to ma smoothies. Ya.
And I made a plain version.
Both I used my free NuNaturals liquid stevia to sweeten because I won both the vanilla and the cocoa flavors and this seemed like a good application for them.
What I’m saying is this recipe is highly adaptable.
Play, cook and do what you like but make sure you give maddddddd props to Deb.

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And much like Deb I felt the need to make a couple of versions of this.

Macro because they are big. Micro because you make them with waves of the micro variety.

Protein Micro-Macro Muffin(adapted from Deb’s recipe on Smoothie Girl Eats Too)
2 Tbsp. whole wheat flour(for version 2 use 1 Tbsp. whole wheat flour, 1 Tbsp. FitNutz-its a powdered peanut butter, and one Tbsp. cocoa powder)
3 heaping Tbsp. unsweetened applesauce
2 egg whites(normally I’m all about eating yolks cause they are good for you but the whites will give your muffin epic volume)
1/2 tsp. baking powder
A few drops NuNaturals vanilla stevia(version 2 use NuNaturals cocoa bean extract)
A spoonful of sweetener to your taste(I used Splenda for both varieties)
Spray a large ramekin. In small bowl beat all ingredients like you a a mean kid. Beat em’ up. Add to greased ramekin and microwave on high 2 1/2 to 4 minutes. Know your microwave kids.

Big ol’ muffin

26 Jan

Ok, compared to the muffins you get at coffeehouses this muffin was not so giant. But there was so much batter that some of the muffin cups actually overflowed. This was a recipe from the Hungry Girl website, here’s the link-y: pumpkin muffins

I was intrigued by the use of club soda in the recipe. These muffins turned out moist beyond belief, which was a good thing. Flavor-wise, not my favorite muffin. There was a vague sourness I did not care for. Maybe that was the wheat bran I substituted for some of the flour.That bran has been in my freezer quite some time. Oops. Or maybe it is because I skipped the frosting, maybe it needed that sweetness to balance the sour…