Adventures in Baking
Because I’m not scared! 🙂
This morning it is gusting winds up to 50 mph in Moab. !! Since I already cleaned the entire house yesterday, after getting in one wingsuit flight with my friends at Skydive Moab before the winds cranked up, it’s a perfect opportunity for a baking adventure.
I mean, I need some excitement in my morning, and it’s way too windy to go base jump or climb.
So I looked in the fridge and the fruit bowl, and came up with one banana, which is not even over-ripe, and a ginger root. Hmm.
I decided to go for it. ….and just to make it even more edgy, no wheat or sugar! Never a dull moment around here, as you can see.
The thing that makes this even more adventurous is that my ginger banana muffins are in the oven right now, and I have no idea if they will even be edible, and I’m telling you about it anyway! Like I said, I’m not scared. I’ll let you know right away if they are, so we can just enjoy the anticipation together.
In case you’re curious, this is the recipe I just made up, which may or may not be any good. Hey, if you’re really adventurous, you can just go whip this up too right now, but if you’re a little more prudent you can wait and see how they turn out 🙂
Ginger Muffins
1/4 cup chopped fresh ginger
1 banana
mash these together in a bowl
then add:
1/2 cup soy milk (fresh made, of course. or not, just make sure it’s actually plain!!!)
1/4 cup maple syrup
1/4 cup flax meal
1 tsp vanilla
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp cinnamon
1 tsp xanthan gum
1/4 cup potato starch
1/2 cup brown rice flour
1/4 cup millet flour
1 tsp baking powder
1/4 cup walnuts
Put into 9 greased muffin cups, bake at 350 for a while, and either enjoy or share with your favorite dog friend?
Ah, the unknown…
THE RESULTS:
Yes, I’m embarrassed to admit this, but I have already eaten 5 of these 9 muffins. They’re small. 🙂
I think they turned out pretty good! Better than I was expecting, actually…they just got added to the recipe list on my side bar!
It could be good to add a little more maple syrup, and possibly even more ginger if you like things REALLY gingery (I do). But I think this morning’s adventure was a great success! Which is more than I can say for some of my baking experiments, especially when not using wheat flour, so I’m pretty happy. I hope you try them!
they sound really good!
This was a lucky one! Let me know if you make them 🙂
I put fruit juice in these kind of things – it tastes good and the citric acid can work with the baking powder to help raise them.
i think we should make this muffin endeavour an evolving team venture. so if anybody decides to get adventurous with this recipe, share please! 🙂