Before I delve into recipes for eggs and muffins, I just have to stroke David Karp’s ego a bit. I love love love waking up to my “friends” on Tumblr. You lead such interesting lives (whether you always believe that or not) and have so much to share. I really appreciate the effort you put into blogging.
Today, my girl over at Cook Clean posted this reader question:
First of all, yay, I’m glad you enjoy her blog too.
Secondly, I totally understand having a blog agenda – there aren’t enough hours in a day to write about everything on your mind sometimes. So I’ll field benjamin’s question until she has time to put up something spectacular. (Can you imagine how much time goes into cooking AND blogging about it?!)
Here a few recipes I’ve been thinking about lately.
I’m not sure if you remember this TMI episode where I went to The Outpost Inn to have Lenore (the owner) show us how to make her delicious herb-baked eggs. (It’s 5 min long, no big deal.)
Then there are
Sarah’s muffins that are a little bit less demanding and delicious:
- 5 packets of apple-cinnamon instant oatmeal
- 1/4 cup all-purpose flour
- 1 tsp baking powder
- 2 eggs
- 1/4 cup canola oil
- Preheat oven to 350*F
- Combine all ingredients in a large mixing bowl
- Coat a mini muffin tin with non-stick cooking spray
- Pour batter into muffin cups
- Bake for 15-20 minutes
- Allow to cool and enjoy!
It doesn’t get any easier than this!
I think I would use maple oatmeal and throw in some bananas. Yum
- 6 egg whites or 3/4 cup carton egg whites (for extra fluffy cakes, whip 4 of the egg whites and 1/4 tsp cream of tartar with an electric hand mixer until stiff white peaks form. Then fold whipped egg whites into batter.)
- 1 scoop or 30 grams of protein powder. I find that rice protein powder works best, but I’ve also used whey. DO NOT use egg white protein powder unless you want a rubber tire for breakfast.
- 1/8 tsp baking powder
- pinch of cinnamon (optional)
- For less rubbery cakes, add one of the following: 1/4 cup rolled oats, 1/4 cup oat bran, 1/4 cup wheat bran, 1/4 cup wheat germ, or 2 to 4 TBSP flour of choice.
Slowly whisk protein powder into egg whites. Add baking powder, baking soda, and cinnamon. Once it reaches pancake batter consistency (still a bit lumpy), pour half into a greased skillet over medium high heat. Watch carefully as they do not take very long to cook, only 1 to 2 minutes on each side.
Keep in mind these are not your typical fluffy buttermilk pancakes, but once you top them with some nut butter and perhaps a little maple syrup, they’re pretty tasty. Enjoy!
As for me, I’m a less-mess-is-better cook when I’m only whipping up something for myself. I like steel-cut oatmeal with cinnamon and agave, egg whites with tomatoes in a wheat tortilla, or a banana with my latte.Tweet this!