The Honest Palate

A Week in Muffins

Life has been taking over lately.  School, work, looming and uncertain future plans. There has been little sleep, little exercise, a LOT of episodes of Breaking Bad, many application essays written, and not enough vegetables.

Oddly enough, I did manage to make two different types of muffins.  The first, whole wheat pumpkin seed muffins, are not worth discussing.  The 2nd muffins - corn - are definitely worth a mention.  I used Smitten Kitchen’s recipe, which is obviously why they were so delicious.  I made three changes - 5 tsps of sugar instead of 6; apple sauce in place of oil; and a half cup extra corn.  

Those corn muffins were served at the American Cancer Society’s Hope Lodge.  I am a mentor for the ACS endurance program and I had the opportunity to prepare a meal for the cancer patients housed at Hope Lodge, a free residence for those receiving chemo treatments in the city who do not live nearby.  George, my friend Lauren and I prepared vegetarian chili, brown rice, and cornbread and had the chance to chat with some residents and their families.  Overall it was quite a meaningful night and best of all I got to wear that cool apron!

Blogging is back this week, so stay tuned.