I recently passed my six month anniversary of keeping this blog archive! I am proud for documenting my snacks on a weekly basis and getting to try a lot of tasty new goodies. However, I just looked back in my archives and did the math: in the past six months I have used over EIGHT POUNDS of butter! Taking that into consideration, as well as impending bikini season, I have decided to focus the next six months on making snacks with very little or no butter at all. I'll save my Barefoot Contessa buttery baking habits for next year's holiday season :)
My first butter-free endeavor was a tasty success, and I will definitely be putting this recipe on regular rotation. I made
these delicious muffins that I have been meaning to try since Deb posted about them last year. I used olive oil for the fat, and where she calls for 1 1/2 wheat bran, I used 1/2 cup of almond meal and 1 cup of pulverized oats (this is a substitution that she suggests in the recipe). For the fruit, I used a Dole frozen fruit mix that had cherries, blueberries, raspberries and blackberries in it.
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