Another road trip, another excuse to make muffins. This time it was back to Toronto. I was out of all the basic ingredients for my sweet potato muffins, so I whipped up something new! I'm really trying to pull together a blog for you that is both hilarious and entertaining, but after sitting on it for four days I've got nothing. Read it and shut up. I'll do better next time when I'm not cranky from quitting smoking. Highlights from this trip includes vegan dim sum and hotel yoga/dance parties. First, dim sum. I somehow managed to convince my omnivorous companions that a vegetarian restaurant was a good idea. We choose King's Cafe, as it was the closest to where we were. I went a *little* bit overboard.
|Yep, all mine. I took it down like a boss.|
And now for muffins! If you make this recipe, please tell me how it turns out-I'm a non measurer by nature, and would love to know that it's duplicatable.
Hotel breakfast pina colada muffins2 cups diced pineapple
2 cups flour (preferable unbleached)
1 cup oats
1 tbs baking powder
1 tsp baking soda
1 tsp salt
1 apple and 1 orange blended with water to a consistency that resembles applesauce
3/4 cup maple syrup
2/3 cup coconut oil(melted) or equivalent in canola oil
1 cup chopped dates
1/2 cup chopped walnuts
1/8 cup unsalted sunflower seeds
Set oven at 410. Combine flour, oats, baking powder and soda, cinnamon and salt. Add dates, and mix them in so that each piece is coated in flour. Pour in apple/orange mixture, maple syrup and coconut oil. Mix until just combined. Add pineapple and remaining ingredients. Bake in muffin tins for 25-28 minutes. Best enjoyed sitting on a hotel bedspread that may or may not ever be washed, while reading a free Globe and Mail.