Why Bakers Shouldn't Skydive

On a follow-up from my last post, it turns out taxes can be more fun when you live at the poverty line. Who knew?

This week's thought (actually stolen from two weeks ago, when I first wrote myself a note to write about this) is that it's a good thing I chose bungee jumping over skydiving back in New Zealand. Why? Well, here's a quote I've always enjoyed: "If at first you don't succeed, skydiving's not for you." I appreciate the simple truth in this one. If there's one thing I've discovered in my last couple of years experimenting in the kitchen, it's that baking experiments rarely go right the first time. From this, I've concluded (based on years honing my deductive reasoning skills) that bakers shouldn't be skydivers.

On the plus side, I found the failure of many generations of bakers before me rather soothing as I attempted to create an oil-free, no-added-sugar cupcake. I haven't gotten there yet (or anywhere particularly close), but I found it reassuring that my first batch became edible after spending a night in the refrigerator. To give you a sense of the ingredients I had selected, I cut out the roasted butternut squash in round 2 and made sure to squeeze the grated zucchini and carrots fully dry for a lighter batter. I haven't gotten to round 3 yet, but it'll roll around someday.

Speaking of delicious and healthy recipes, I've had a request for my banana-blueberry-walnut muffin recipe. Since these are among the most delicious muffins in my life, I'm happy to share. Here you go!

Blueberry-Walnut Banana Muffins


Ingredients:

3 bananas (ripe - I generally freeze ripe bananas then microwave them in their peels until mushy for use in this recipe) 

1 egg 

1/6 c. applesauce (I prefer unsweetened, but anything will work) 

1/6 c. yogurt (alternate: 1/3 c. applesauce or 1/3 c. yogurt - use what you have available)

1 T. honey (entirely optional - helpful if bananas aren't as ripe)

1.25 c. whole wheat flour 

0.5 c. oats

1 t. baking soda 
1 t. baking powder 
1/2 t. salt
3/4 c. blueberries 

1/4 c. walnuts

Directions:

Mash bananas
Add honey & egg then applesauce & yogurt
Add dry ingredients then blueberries & walnuts

Pour into a greased muffin tin - makes 12 muffinsBake at 375 for 18-20 minutes

Nutritional information (per muffin): 118 calories; 24 grams carbohydrates, 3.5 grams protein, 2.5 grams fat




A picture for the day (this low wall separates an apartment building from the sidewalk in Haifa):