My friend Mary Jo asked if I could post this muffin recipe after I mentioned it in last week’s blog post. So here you go, Mary Jo, and thank you for asking! I am happy when I get to share recipes with friends. And I am happy when my next blog post just lines itself up like that.
My girls especially love these muffins. Bauer can’t eat them because I make them with eggs. But he has plenty of other muffin options to choose from.
Here are a couple of the ingredients I use. I also listed where I buy some of the ingredients in the recipe notes.
Click here to print the recipe. And below are some additional food-related photos I have taken recently. I am including them just for fun, and to make this blog post a little bit longer.
Our chickens are my source for eggs for the quinoa muffins, and of course, for my omelets. The hens are laying a-plenty these days after taking some time off in the darker colder winter days.
I saw these on special display at Walmart the other day, and though I didn’t buy them, I just wanted to take a picture. I always like to take pictures of the latest Oreo varieties. Last Easter it was the Peeps Marshmallow Oreos.
What I did treat myself to at Walmart that day was a container of okra. We had a family pizza night with D’Allesandro’s pizza this past Saturday and I knew the way to make good pizza even better is to eat roasted okra and raw radishes alongside. Sub any roasted or raw veggie into the previous sentence and the truth stands.
This was Sailor’s lunch at home yesterday. She ate in the reading room while she looked at a stack of books during Story’s piano lesson.
These were Buy One Get One Free at Publix a few weeks ago. I wish I had bought more boxes of this particular variety because they are my new favorite frozen waffle. As long as the box lasted, I liked eating one toasted waffle with butter and a little maple syrup after eating my omelet each day. It is so nice to finish off my coffee with a little bit of something sweet. (A chocolate quinoa mini-muffin is a good stand-in for the waffle.)
Speaking of omelets, as one does, this last food photo is what I call “The Liturgy of the Sweet Potato.” Almost every morning, in preparation for the veggie omelet I will make for myself around 11:30 that serves as both breakfast and lunch, I peel and chop a small sweet potato, drizzle it with olive oil, and season it with salt and dried rosemary. Then I toast it in the toaster oven for 15-20 minutes. The liturgy of the sweet potato has become a rhythm of my days, and is just one small way I am remembering to do what Annie says in her new book, Dusk Night Dawn. I didn’t think it was possible that I could love her, or life, more.
