Muffies, Muffies AND MORE Muffies!

Muffies,

(or mini single serve muffins)

are one of my favorite snacks right now.

And the fact that my mom owns mini bunt pans makes them that much more fun to make.

You start with a base recipe

( 3 tablespoons of flour

1 1/2 tablespoons sugar

1 tablespoon melted butter

1/4 teaspoon baking soda

pinch of salt

1 tablespoon of milk

1/4 teaspoon vanilla extract

1 tablespoon yogurt)

 and then you can add in or switch up whichever you like.

Here are some my favorites!

#1 Mixed Berry Muffie

Use the original recipe. 

Mix together wet.

Mix in dry.

Add in tablespoon of raspberries.

Add in tablespoon of blackberries.

Bake for 12-16 minutes at 325 degrees.

#2 Banana Muffie with Cream Cheese Frosting

Use original recipe but substitute yogurt for 1 1/2 tablespoons of mashed banana.

Mix wet.

Add dry.

Bake for 12-16 minutes at 325.

For the frosting:

Whisk together two tablespoons of powdered sugar and a teaspoon or so of milk until all of the chunks are gone and the mixture is smooth. 

Add a teaspoon or so of cream-cheese.

Whisk until smooth then drizzle over your muffie!

#3 Whole-Wheat Lemon Blueberry Muffie

Use original recipie but substitute whole-wheat flour for white flour.

Mix together wet plus a dash of lemon extract. 

***JUST A DASH***

*TOO MUCH RUINS A PERFECTLY GOOD MUFFIE*

Add in dry,

Bake for 14-18 minutes at 325 degrees

(the flour makes it need to bake longer for some reason)

SO WHA-LA

Explore to your hearts content and mix up your ingredients to make some del-i-cious muffies!

-Z

Welcome to The Food Snob!

Welcome to The Food Snob!

A little about myself:

My name is Zoe, 17 years old and I am from the United States (Upstate New York area).

I love running and lacrosse, because of that, I try and incorporate somewhat healthy choices into every meal and snack,

I love to write, hence the blog,

AND

I am a self proclaimed food snob. 

What  IS a food snob exactly?!

My friends started calling me a "Food Snob" when I brought in  five-cheese tortellini with chorizo, roasted garlic and onions, and a whole medley of spices. They starred at me with wide eyes and dropped jaws while they pawed the sandwiches their mothers packed. The next week, I brought in zucchini and ricotta tart and from then on, I was labeled "The Food Snob."

Simply put, food snob means you don't take short cuts. No crisco frosting, no store bought pie crust, no freezer meals, nada. I put fresh ingredients into my body, none of the stuff that corporate companies pump with chemicals in order to make its shelf life longer. Only tomatoes fresh off the vine, homemade baked goods and full prepared meals every day. 

I takes some extra time and a little extra cash but, damn, its worth it.