“Life is what you bake of it.”
Lately I’ve been doing more cooking and baking – and by ‘more’ I mean I’ve baked muffins twice in the past two weekends and have made actual meals with leftovers a couple times too.
I typically don’t do much of either; I strive for quick and easy when it comes to food and have found there are plenty of meals that fall into that category that are also delish, healthy, and satisfying. But on occasion, I get the urge to make something.
A variation of my Very Good muffins with pumpkin and blueberries.
One of the (if not THE) only things I’ve figured out how to bake well is my Very Berry Banana Oat Muffins, a recipe I tinkered with for awhile before I got it right – and, honestly, it still sometimes doesn’t turn out perfectly but that’s baking.
Anyway, I was revisiting the recipe and, both due to the spice of life we call variety and the lack of certain ingredients in my home, I’ve made a few twists on it each time I’ve made them lately. My latest: a pumpkin muffin twist. They turned out pretty well so I updated the recipe and it’s under the Breakfast tab of my Yum, Food section.
I know, I know – there’s not much in there. What can I say, I don’t have many fantastic recipes worth writing down. I’m more of a “sloppy eggs on avocado and hummus toast with cucumber and tomato slices” or “zucchini noodles with whatever veggies you have in the fridge thrown in” kind of gal. The recipe is pretty much in the name.
Anyway, a final thought. The experience was one of those tales of adaptation and positivity – don’t focus on what’s missing or what you don’t have, do what you can with what you have. And, best of all, you come out of it with a bunch of tasty muffins to eat. So, pretty much a win win.
Have you been baking or cooking more during this COVID-19 quarantine life? What are some new twists on recipes or new creations you’re coming up with?
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