Earth muffin (n.): a cute girl who is environmentally conscious, socially aware, recycles when she can, prefers organic or natural products, and will drive out of the way to support mom and pop store before large consumer corporations. She’s a modern hippie, but also has a practical side. She’s cute, showers regularly, and encourages others to do the right thing without being judgmental or critical.
Store clerk: Would you prefer paper or plastic?
Earth muffin: I brought my own reusable bag! It’s made out of recycled materials too.
[via Urban Dictionary]
April is Earth Month, so I decided to share this recipe for earth muffins — the kind you can actually eat. I have been on a muffin kick lately and have been buying them at Trader Joe’s. The problem is they are preservative-free and keep getting moldy before I finish them. Plus they are pricey and I don’t get to TJ’s that often; I figured I could just make my own.
I found this recipe via Cooking Light and at first glance, it seemed I had everything on hand to make them. Turns out, I didn’t have everything in the exact quantities, so I had to make some subs. This was totally fine, but when you consider the subs, the already long ingredient list got even longer. The dry ingredients alone had whole wheat flour, regular flour, ground oats, flax seeds, wheat germ, brown sugar, cinnamon, baking powder and soda, and salt.
I had to switch to a bigger bowl when it was time to add the wet ingredients plus the carrots, yams, apples, oranges, and two kinds of raisins. It was a little ridiculous.
But damn. It smelled so good! I started calling them earth muffins because they just truly felt like they were made from the earth. With all those whole grains, fruits, veggies, organic milk and eggs, the batter just smelled so fresh and wholesome!
All the peeling, shredding, chopping, and food processing meant I was in the kitchen for a good two hours, but this totally would have been simplified if I had read the recipe and gone to the store. And in all honesty, I’m on a mini version of the No Asshole Diet right now and that means a hard-core cooking project was necessary!
I decided to make two sizes of muffins: normal size and big booty! The normal size muffins have about 130 calories, 3 grams of fat, 4 grams of protein and 3 grams of fiber, so they are a great snack. And the big-ass muffins have double that, so they are great for breakfast.
I had a small one as a bedtime a snack last night. I wasn’t sure what to expect because I had made so many substitutions. But they were great. They were worth the hassle, and I’ll definitely be making them regularly (with pre-shredded carrots, that’s for damn sure).
I kicked off April with a big booty one this morning.
It was roughly the size of my fist (not that I’m into fisting) and so incredibly good.
They are slightly fruity but still savory enough and have a very unique flavor. You know you’re eating something healthy, but they don’t taste like tree bark. And that is what makes me an earth muffin and not some dirty tree-hugging hippie.