sunshine muffins.

sunshine

I had almost a whole can of crushed pineapple and I needed something to do with it. After a quick search on pinterest, I found this recipe and modified it and made these delicious muffins. They tasted like sunshine! Now if only some of that spring sunshine would make an appearance!

2-1/2 cups all-purpose flour
1 cup light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 cup vegetable oil
1 flax egg (1 T flax, mixed with 3 T water)
1/2 cup almond milk, mixed with 1/2 tspn apple cider vinegar
2 teaspoons vanilla extract
1-1/2 cups grated carrots
1 tablespoon minced orange zest
An 8-ounce can crushed pineapple with juice

Directions:

1) Preheat oven to 400 degrees F. Prepare your muffin pan and set aside.
2) In a large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
3) In a medium bowl combine oil, flax and water, almond milk, vanilla, carrots, orange zest and pineapple. Stir to combine.
4) Add liquid mixture to flour mixture and combine briefly with wire whisk. Stir in chopped nuts. Fill muffin cups to top. Bake for 5 minutes. Reduce oven temperature to 350 degrees F. and bake for about 20 minutes longer, or until a toothpick inserted in the center of a muffin comes out clean. Turn the muffins out onto a wire rack. When completely cool, store in an airtight container.

159. pineapple and basil smoothie.

This super delicious smoothie was inspired by the house-made sorbet whole foods has sometimes at the ice cream bar….That and I had four rings of pineapple left, and one sad sprig of basil. I threw that in the vitamix along with a kiwi, handful of grapes, three big pieces of kale, ice cubes and a little water….SUCCESS!