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brownie bite

I made a whole slew of muffins for my friend Tara’s baby shower last Sunday and I’m hooked! Mini-muffins are so gosh-darn cute. Two of these, the brownie bites and the banana-cinnamon muffins, are slightly adapted versions of erin mckenna’s (of babycakes fame) recipes which appeared a while back in food & wine. The others pictured are my special figgy tea muffins.

I also tried my hand at some orange corn muffins (not pictured), adapted to be mini and gluten free from a recipe in the Real Food Daily cookbook. I’ll post my version below. The corn muffins are delicious alone, or smeared with carrot cashew spread, also in the RFD cookbook.

Orangey Corn Mini-Muffins

1.5 cups yellow cornmeal
1/2 cups bobs redmill gluten free flour (or your own gluten free flour mix)
1.75 teaspoons baking powder
1/4 teaspoon of salt (or a little less)
3/4 cups water
4 oz vacuum-packed soft silken tofu
3/8 cup canola oil
3/8 cup maple syrup
1 orange (half zested and juiced)
sesame seeds for topping

Preheat oven to 350 degrees F. Line 12 to 15 mini-muffin tins with paper liners. Sift together the dry ingredients and set aside. Blend the wet ingredients until smooth. Stir wet ingredients into dry ingredients (batter will be thick & need to be spooned into muffin tins not poured). spoon batter into muffin tins and sprinkle with sesame seeds. Bake for 10-12 minutes or until toothpick comes out clean. Serve warm!

One Response to “MINI-MOCHE et LILLIPUT”

  1. 1 anne 

    dude, i can’t find your email address and want to email you! i’m sorry we didn’t get a chance to talk at the wedding, but you look amazing and seem really happy. it was so nice of you to fly out for a wedidng of someone you haven’t seen in a decade (basically). how sweet.

    okay so email me: we middle school best friends need to stick together, yo.


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