March MADNESS!! Why mad? Winter is too long?;) Probably! But this year we really did not have many cold days, right? I was talking to the Fedex guys today that today really feels like Summer, do you agree?
Anywho, a friend of mine asked me, what's the difference between cupcakes and muffins? urhhhh....That's a good one! Here are my answers:
Salsa (eggless, oil free, gluten free, dairy free, vegan, weight loss)
1. Cupcakes are made of cakes while muffins are made of muffins....that's easy!
2. Cupcakes are confused muffins...
3. "If you throw a cupcake against a wall you get a sound like "pouf"; if you throw a muffin against a wall you get a sound like "thud" ! (who said this, anywho knows?;))
4. If you eat cupcakes, you gain a circle around your belly; if you eat muffins, you become extra sizes.
5. Cupcakes are always dressed up while muffins stay naked
6. "there are these two muffins baking in an oven. One of them yells, “Wow, it’s hot in here!” And the other muffin replies: “Holy cow! A talking muffin!” (by John Tierney)
7. Muffin is an ugly and over-sized cupcake (O&O??)
8. Muffins have a top while cupcakes are topless;))
9. Muffins and cupcakes, they both are equal!!!
That's why it's called March Madness!!! You just can not find the right answer! Anybody wanna help???
The nutrition facts above (via Self.com) shows that ginger has high inflammation factor-129. I wrote about Ginger Tea last year which you can find it here.
Tea pairing-Green tea!!
Ingredient A:
1-1/4 cup whole wheat flour
1-1/4 cup all purpose flour
1-1/2 tsp baking powder
2-1/2 tbsp stevia
1-1/2 tsp baking soda
1/2 tsp salt
Ingredient B:
3 tbsp freshly grated ginger
2 egg white
2-1/2 oz olive oil
1-1/4 cup vanilla soy milk (you can use milk)
1 tsp vanilla extract
3 ripe banana, pealed (warn ya, you can not eat the skin;))
Topping-1-2 ripe banana, sliced
Instructions: makes about 20 mini muffins
1. Preheat the oven to 425F
2. Mix ingredient A in a large bowl
3. Mix ingredient B in a medium bowl
4. Add ingredient B to ingredient A and mix well
5. Spray some oil and dust some flour on the mini muffin tray. Transfer the batter to the tray. Put one piece of sliced banana on top.
6. Bake for about 15-18 minutes or until toothpick comes out clean.
Ingredient A:
1-1/4 cup whole wheat flour
1-1/4 cup all purpose flour
1-1/2 tsp baking powder
2-1/2 tbsp stevia
1-1/2 tsp baking soda
1/2 tsp salt
Ingredient B:
3 tbsp freshly grated ginger
2 egg white
2-1/2 oz olive oil
1-1/4 cup vanilla soy milk (you can use milk)
1 tsp vanilla extract
3 ripe banana, pealed (warn ya, you can not eat the skin;))
Topping-1-2 ripe banana, sliced
Instructions: makes about 20 mini muffins
1. Preheat the oven to 425F
2. Mix ingredient A in a large bowl
3. Mix ingredient B in a medium bowl
5. Spray some oil and dust some flour on the mini muffin tray. Transfer the batter to the tray. Put one piece of sliced banana on top.
6. Bake for about 15-18 minutes or until toothpick comes out clean.
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