This is going to sound absolutely awful, and extremely lazy for those of you who are working right now. But this is what...my second? Third? week of unemployment? And I have done NOTHING. Not because I don't want to do anything, but because I can not tell you where the time goes. Seriously.
I used to remember and plan every second of every day. Now it's like, I wake up at a decent time so I'm not sleeping away my morning, and then BAM the Boyfriend is home from work, I've barely managed to dress myself like a normal human being and it's dinner time.
It's a little bit disorienting. Like I know there's time in the day somewhere to do a LOT of stuff. But where is it going?
Like I said before, I just need to get a grasp of it.
Any way, it's almost a time that qualifies as late afternoon or early evening. All I have done today is eat some leftover pizza, eat some rice and watch the Australian version of The Voice. Mmhmm, that's it.
I'm feeling particularly overwhelmed today (or under?) by this weird time phenomena, and I know I need to get my butt in gear, so I made these. Yay! Butts in gear! Avocados and rhubarb in muffins!
Avocado Rhubarb Muffins
What You Need
1 cup brown rice flour
1 cup tapioca starch
1 cup brown sugar, packed
1/2 tsp xanthan gum
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 egg
1 cup water
1 tsp vanilla extract
1 very ripe avocado, peeled and pitted
2 cups finely chopped rhubarb
What You Do
1. Preheat oven to 375F and line a muffin tin with paper liners or spray with non-stick cooking spray
2. In a large bowl, mix together the flours, xanthan, salt, baking soda, sugar and cinnamon
3. In a separate bowl, beat the avocado or mash to the consistency you would like - I wanted it very, very fine with no chunks, so I used a hand mixer on a low setting
4. Add the egg, water and vanilla to the avocado and beat until blended
5. Add the wet ingredients to the dry and mix until just blended
6. Fold in rhubarb
7. Fill cups about 3/4 of the way full, and bake for 18-20 minutes
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