Mean and nasty; just like it should be. Embrace the intimidation.
So, I live in Maryland, right? On the east coast of the United States? Technically considered “the south?”
I should be cheering for our home team, the Baltimore Orioles (baseball).
Apparently marriage trumps location; despite what the loyalists around here believe. So, for last night’s baseball game of the Baltimore Orioles versus the Boston Red Sox, I cheered for the Sox. In support of my husband. And honestly, in my growing love for his team. If you’ve ever watched the movie, “Fever Pitch,” you know what I’m talking about. Kind of.
The Sox won last night: 13 to 2. And, in honor of their victory, I made Green Monster Muffins – modeled slightly after these. Yum!
… I also had some shredded carrots lurking in the fridge; in case they *lost.*
Green Monster Muffins
2 cups whole wheat flour (use spelt or all-purpose for a fluffier version)
2 Tablespoons ground chia seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup dried cherries, diced
1 cup “milk”
1 medium sized banana, peeled (or don’t. But – EW.)
1/4 cup dates
1/4 cup oil (I used coconut oil)
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
1 VERY TIGHTLY packed cup of fresh spinach leaves
a little under 1 Tablespoon maple syrup, for topping muffins prior to baking
additional oil (or cooking spray) for greasing muffin pan
Directions: Preheat oven to 375 degrees. Combine *DRY* ingredients in a medium size mixing bowl – flour, chia seeds, baking powder, baking soda, and salt. Stir diced dried cherries into dry ingredients in bowl.
Next, combine *MOST* wet ingredients in a BLENDER – milk, banana, dates, oil, vanilla extract, and vinegar. Blend until smooth. Add spinach leaves to blender and *BLEND* until spinach is flecked – like spinach sprinkles, but NOT PUREED.
Stir wet ingredients into dry ingredients in bowl. DO NOT USE BLENDER for this step. It will over-mix.
Grease muffin pan with either oil or cooking spray – or use those cute paper muffin cups (but only if they’re cute). Spoon batter into either greased pan or paper muffin cups inside of pan – 3/4 full.
*If you choose to do so, top uncooked muffins with about 1/2 teaspoon maple syrup – swirled right on top.
And now it’s time to bake!
– 30 minutes for jumbo muffins
– 15-18 minutes for regular sized muffins
– 8-10 minutes for mini-muffins.
Depending on the size of your pan, you’ll make anywhere between a million mini-muffins (too much work), 12-15 regular size muffins (not as much work), or 6-7 jumbo size muffins (hardly any work at all).