Happy But Sad

It's raining here today…for the third day in a row.  Big bolts of lightning, huge crashes of thunder and a torrential downpour.  Enough to make me decide that I needed some muffins and a cup of tea to cheer myself up.

Not sure what kind of muffin I wanted I decided to rummage and see what we had. Leftover flours in the freezer, millet, corn, oat and wheat yielded just enough flour to feel “muffin-y.”  I had some applesauce, a few raisins, some pecans, mixed those together with a couple of glugs of oil, an egg, cinnamon, vanilla, baking powder, baking soda, salt and voila!  It tastes scrumptious.  I just wish I had remembered to measure before I started throwing things into the bowl.

But the important thing to remember here is to be creative with your food.  If you have a little of this, a little of that try it, you'll never know but you may find a new favorite.  If you start with good ingredients you'll usually end up with a pretty successful result.  I think part of what makes this creation so successful is that it is basically a cinnamon raisin muffin with pecans but the balance of the different flours is what makes it special.  A previous family favorite of greens and beans was also a “smattering” recipe it came about because I had a lot of little bits of leftovers.

To the best of my remembering (in other words guesstimating amounts) here is the recipe:

3 C. flour (from assorted grains)

1 C. applesauce

1/3 C. oil

3/4 C. sucanat

1 t. vanilla

2 t. cinnamon

1/2 C. pecans – crushed

1 C. raisins

1 t. baking soda

1/2 t. baking powder

1 t. salt

1 egg

mix all ingredients together

spoon into greased muffin tin

bake 375 F for 15-18 minutes

rest 2 minutes in tin before transferring to a wire rack to cool

Enjoy!

PS My friend Mary who stopped by for tea tells me that these are “Yum yum yum!” hope you enjoy them too