cucumber mint summer slushie

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cucumber mint summer slushie // the muffin myth

I used to be straight up addicted to slushies. I mean, what’s not to love about an icy cold slushie on a hot day? Root beer was my flavour of choice, and brain freeze was frequent.

I still treat myself to a proper slushie once in a while because what fun is life if you can’t have the occasional rootbeer slushie on a hot day? But in general, sweet sugary drinks aren’t my thing (and artificially sweetened drinks *definitely* aren’t my thing).

cucumber mint summer slushie // the muffin myth

Want a slushie that’s deliciously refreshing, naturally sweetened, and actually good for you? Hello, Cucumber Mint Summer Slushie!

Cucumbers are sooooo nourishing, and they’re totally in season at this time of year. They’ve got a range of anti-inflammatory and antioxidant benefits, and their phytonutrients are linked to anti-cancer benefits. Did you know that cucumbers are technically a fruit? They’re in the same family as melons, summer squash, and winter squash.

cucumber mint summer slushie // the muffin myth

Cucumber blended up with a handful of fresh mint, a squeeze of lime, and just a touch of honey makes for an incredibly refreshing, and nutritious, summer drink. Feel free to switch up the herbs depending on your tastes or what you have on hand. I’ve also made this with cilantro or Thai basil in place of the mint, both of which are delicious.

Pro tip: for a grown-up drink, a bit of gin blended in is just right.

cucumber mint summer slushie // the muffin myth

One year ago: Brown Rice Sushi Bowl
Two years ago: Yoghurt Fruit Popsicles 

Cucumber Mint Summer Slushie Recipe:

This is pretty much as easy as it gets. Just toss everything in your blender and let it do the hard work! I don’t bother peeling my cucumbers because there are a lot of valuable nutrients in the peel. I give ‘em a good scrub to get the waxy coating off, and cut into manageable chunks for the blender. You can, of course, peel your cucumbers first if you prefer.

Makes about 4 cups of slushie. Share as you see fit.

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1 medium long English cucumber (300g)
Juice from one lime (about 4 Tbsp)
1/4 cup fresh mint leaves
2 Tbsp honey
pinch of sea salt
3-4 cups of ice cubes
1/2 cup cold water

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Place everything in the jug of a blender. Pulse a few times to get things going, then blend until smooth. Add a bit more water to loosen it up if necessary. Pour into glasses and serve immediately.

MM_Know_Icon_FINALThe phytonutrients found in cucumbers (cucurbitacins, lignans, and flavonoids) provide us with valuable antioxidant, anti-inflammatory, and anti-cancer benefits. Cucumbers are an excellent source of vitamin K. They are also a good source of copper, potassium, manganese, vitamin C, phosphorus, magnesium, biotin, and vitamin B1. Cucumbers also contain the mineral silica, which is important for nail and hair health.

All text and photos © The Muffin Myth 2014

your nutrition questions – what about fruit?

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what about fruit // the muffin myth

Sugar is a hot topic in nutrition right now. So many people are either off added sugar or off refined sugar, and I can’t even tell you how many recipes I’ve read that exclaim to be sugar free and then call for honey or maple syrup. That right there tells me how confusing this subject is for most of us.

The trouble is, there are as many opinions as there are experts, and this is a big topic. Far too big for just one post, so I thought I’d start with a question I get fairly frequently – what about fruit?

Let’s break it down.

Fruit contains carbohydrate, mainly in the form of the naturally occurring sugar, fructose. Vegetables also contain carbohydrate, but typically much less than fruits, and they therefore contain fewer calories.

The idea that fruit is loaded with sugar needs to be put into perspective. Yes, there is sugar in fruit, but it’s not like it’s a sack of empty calories.

That naturally occurring fructose is coupled with fiber, vitamins, antioxidants, and anti-inflammatory compounds that help guard against disease. The soluble fiber in fruit helps lower cholesterol; the insoluble fiber helps moderate the absorption of sugar into the blood stream, stabilize blood sugar, and keep you satiated.

Not all sugar is created equal, my friends. One medium banana has 27 grams of carbohydrate and 105 calories. Compare that to a 100-calorie pack of Oreos or one of those teeny 100-calorie tins of Cola, and tell me the banana isn’t the better choice.

Current recommendations for fruit and vegetable consumption in the US is for 2 cups of fruit a day and 2.5 cups of vegetables. In Canada the recommendation is 7-10 servings of fruits and vegetables (a serving is half a cup) with no guidance on how much of that should be fruit. In the UK the recommendation is 5 x 80g portions of fruit and veg a day, though new research points to bumping that number up to 7 a day.

So when we’re looking at a serving (1/2 cup) of fruit, how much sugar are we talking about? Well, a 100g banana has 14g of sugar (about a tablespoon). An average orange has about 12 grams, and a cup of strawberries has only about 7 grams of sugar (less than two teaspoons). Plus, you’re getting fiber, vitamins, antioxidants, and a range of minerals along with that sugar. 105 calories from the banana, 47 from the orange, and 49 from the cup of strawberries together adds up to only about 10% of your recommended daily calorie intake.

The reality is, the majority of the population struggles with meeting the recommended daily intakes of fruit and veg. About 50% of Canadians and 70% of Americans don’t meet the daily minimum. That in mind, most of us don’t need to worry about whether we’re eating too much fruit, but whether we’re eating enough.

Of course there are some health concerns related to fruit. If you’re diabetic or pre-diabetic you’ll need to limit your fruit intake to manage your blood sugar levels. If you have high blood triglycerides, extra sugar from any source can exacerbate the problem. Some people who have hereditary fructose intolerance can’t properly digest fruit.

Choosing foods that are low on the glycemic index can help with managing blood sugar problems. Although fruit contains sugar, most fruits are surprisingly low on the GI. Fruits low on the GI (release their sugars slowly) include berries, cherries, apples, pears, apricots, peaches, and figs.

For the general population, however, my advice is to eat your fruit! If you’re aiming for 10 servings (5 cups) of fruit and veg each day, I suggest you have 3-4 servings of fruit and the rest vegetables. Even better, eat your fruits together with vegetables – the extra fiber will help to moderate the absorption of sugar into your blood stream even more than the fiber from fruit alone can.

The bottom line is that whole fruit (we’re not talking about juice!) is a nourishing food and for most of us there is no reason to avoid it.

Recipes to try:
Breakfast Salad
Green Smoothie

Got a nutrition question? Email me!

All text and photos © The Muffin Myth 2014

super simple spelt salad

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spelt salad // the muffin myth

This salad is something I’ve been meaning to share with you guys for a while now.

I first had it two summers ago when I was staying in a sleepy little beach town in the south of Sweden and popped into a café during a rare afternoon to myself. I liked the salad so much that I went back the next day, had it again, and wrote down the list of ingredients.

super simple spelt salad // the muffin myth

I do love a good grain salad, and I think this one is perfect for this time of year, when most of us would rather not be spending much time in the kitchen. There isn’t too much chopping involved, and there are several shortcuts you can take along the way.

Look for tiny cherry tomatoes that don’t need to be sliced in half. Buy pitted olives. Crumble the feta with your hands as opposed to cubing it up. Just roughly chop the pickles, and only if you want to – they’re already pretty small. Cook two or three times as much grain as you need, and freeze the extras for future kitchen shortcuts.

super simple spelt salad // the muffin myth

The salad that was my inspiration had pearl onions, roasted whole to a beautiful caramelly brown. When I set out to recreate the dish, I spent a ridiculous amount of time trying to slip silvery skins from tiny onions while keeping them intact. Unless you have copious amounts of free time and genuinely nothing better to do, don’t bother. Instead, chop a red or yellow onion into bite sized chunks and roast that. Or, slice your onion into thick slabs and throw it on the grill. Or, caramelize the onion in a pan, stirring only occasionally, while you’re cooking the spelt. Or skip the cooked onion altogether and enjoy the fiery bite of it raw.

super simple spelt salad // the muffin myth

Between the salty feta, olives, and zippy pickles, not much of a dressing is needed here as the ingredients pack a lot of flavour. I’ve kept it simple with a glug of good olive oil, some freshly squeezed lemon juice, and a handful of fresh dill.

The main thing is to not put too much effort into bringing this together. Get outside and enjoy your summer!

super simple spelt salad // the muffin myth

Also! We have a winner for the bottle of six-month vanilla extract!

Giveaway winner // the muffin myth

Comment #25 (threaded) was the lucky number, so the vanilla goes to Kathryn. I’ll be in touch for shipping details. Congrats!

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Super Simple Spelt Salad Recipe:

As with so many recipes, feel free to modify this one to suit your personal preferences. The thing that takes the longest is without doubt cooking the whole grains, so plan ahead and make extra for next time. I like to freeze cooked grains in one-cup portions.

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1 cup uncooked spelt berries or pearled spelt
250g pearl onions (about 20) OR one yellow or red onion chopped into bite sized pieces
1/2 a small red onion, finely diced
1 pint cherry tomatoes
1/2 cup (heaping) cornichon pickles, roughly chopped
1/2 cup black and / or green olives, roughly chopped
150 – 200g feta cheese, crumbled or cubed
2-4 Tbsp lemon juice (squeezed from one lemon)
2 Tbsp extra virgin olive oil
3 Tbsp chopped fresh dill
freshly ground pepper

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Cook spelt berries according to package directions. I find  1 part spelt to 1.5 parts water simmered for about 30-40 minutes usually does the trick, but your brand might be different. Once the spelt is cooked, set aside to cool slightly.

While the spelt is cooking, roast your onions. Heat your oven to 200°C / 400°F. Toss the onions with a bit of olive oil, salt, and pepper, and pop them in the oven for 20 – 30 minutes, until they are soft and golden brown. Set aside to cool slightly.

In a large bowl combine cooked spelt, roasted onions, raw onions, pickles, olives, cherry tomatoes, and feta. Drizzle lemon juice and olive oil over top of everything, sprinkle with fresh dill, and mix well. Taste and adjust seasonings if needed. You likely won’t need any salt, but you may want a bit of freshly ground pepper.

Enjoy cold, or at room temperature.

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So what’s so super about spelt? This ancient grain is related to modern-day wheat, but it has more protein, and a different blend of proteins than conventional wheat that is easily digestible and can often be tolerated by wheat-sensitive individuals. Spelt does, however, contain gluten, so it is not an option for those with celiac disease. Spelt is rich in fiber, a complex of B-vitamins, phytonutrients, and important minerals such as iron. Like most whole grains, spelt contains a noteworthy amount of folate, magnesium, selenium, vitamin B2, niacin, thiamin, copper, vitamin E and A.

All text and photos © The Muffin Myth 2014

what’s good around the web + weekly meal plan

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meal plan july 7-11 // the muffin myth

Happy Independence Day to those of you celebrating today!

You guys, I just realized this will be my last meal plan before I’m on vacation for four weeks! Well, out of the office for four weeks anyways. I won’t be creating meal plans for myself while I’m off work, but I will continue to post some meal plan inspiration and links here.

I know I’ve got at least one dinner out this coming week, but I’m not sure which day so I just planned as though it’s a normal week. Paul is heading to Switzerland mid-week to do a swim-run race so I’ll be on my own Wed – Sun and may treat myself to a cheeky single lady dinner one of those nights (to be enjoyed while binge watching OITNB, natch). Overnight buckwheat porridge is something I’ve been meaning to try for a while. Any favourite recipes out there?

But wait! Before you read those links! Don’t forget you have until Sunday July 6th to enter my giveaway for a bottle of six-month vanilla extract.

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1. Detox myths vs reality

2. Coconut sugar vs white sugar: is it healthier?

3. A thoughtful article on what it means to be a ‘foodie’ (and I am so with him on the cringe reaction to the term… can we re-define it? Is there a better word?)

4. Solving the unhealthy = tasty dilemma.

5. Are we allergic to food? Or to what’s been done to it? (really interesting TED talk)

All text and photos © The Muffin Myth 2014

breakfast salad {with maple coconut bacon}

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breakfast salad with maple coconut bacon // the muffin myth

You know what I was thinking the other day? We make green smoothies all the dang time, but why aren’t we eating breakfast salads? I mean, breakfast salad! Toss up some greens and some fruit and some veg if you please, and you’ve basically got a deconstructed green smoothie. I pretty much thought I had come up with something of epic genius.

And then I googled ‘breakfast salad’.

Let’s just say there’s nothing like google to burst your ‘I’m such a genius’ bubble.

breakfast salad with maple coconut bacon // the muffin myth

But let’s talk about breakfast salads. If you read this post breaking down the pros and cons of smoothies, you may recall that liquids clear your stomach about four times faster than solid foods. That can be a good thing if you want to fuel a workout and don’t want a bunch of food sloshing around in your belly, but it can also be a bad thing if you become hungry again too quickly. Some mornings a green smoothie is the perfect thing for me, but others I want to chew my food and let my belly do some work. Remember, your digestive system relies on muscle tone, and like with any muscle if you don’t use it, you lose it.

breakfast salad with maple coconut bacon // the muffin myth

Other things that are great about a breakfast salad? We’re taking in whole foods which means that all of the beneficial fiber is intact. AND, since we’re combining fruit with leafy greens we’re adding extra fiber to the situation which helps to moderate the absorption of fructose into our blood stream.

Also, you can’t add coconut bacon to your green smoothies. I mean, you *could*, but that would be super weird… or would it?

But wait! Don’t forget you have until Sunday July 6th to enter my giveaway for a bottle of six-month vanilla extract.

breakfast salad with maple coconut bacon // the muffin myth

One year ago: Panisse, Two Ways
Two years ago: Spinach Salad with Summer Berries and Black Sesame Crusted Goat Cheese
Three years ago: Black Bean Salad with Spelt Berries
Four years ago: Wild Rice and Chickpea Salad

Breakfast Salad Recipe:

Like so many recipes, breakfast salad is a choose your own adventure situation. Use whatever greens you’ve got on hand, in-season fruit, and mix things up often! I don’t like salad dressing, and I think with all of the fruit adding flavour you don’t really need it here. A squeeze of lemon or orange juice should do the trick if you’re so inclined.

Makes 1 breakfast salad.

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1-2 cups of leafy greens (I used baby spinach leaves)
1/2 cup chopped cucumber
1/2 a banana, sliced
6 large strawberries, sliced
1/2 an orange, sliced
1 Tbsp hemp hearts
Maple Coconut Bacon

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Arrange the greens on a plate. Scatter with cucumber, banana, strawberries, and orange slices. Sprinkle with hemp hearts, and top with coconut bacon. Enjoy!

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Spinach is an excellent source vitamin K, magnesium, manganese, and calcium (good for your bones), folate, potassium, and vitamin B6 (good for your heart), iron, vitamin B2, vitamin A, vitamin C, and vitamin E. And, spinach is a great source of dietary fiber.

Strawberries are an excellent source of antioxidant and anti inflammatory nutrients. They are a great source of lycopene (good for your prostates, fellas) vitamin C and manganese. They are also a very good source of folate, iodine, and dietary fiber.

All text and photos © The Muffin Myth 2014

4 ways to use leftover herbs

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four ways to use leftover herbs

Photo by Lindsey Johnson

Do you ever buy a bunch of herbs for a recipe that only calls for a small amount? Hate wasting food? Me too! The good news is that there are lots of ways to use leftover herbs that will either extend their life or give them a new one. I’m on Oh My Veggies talking about four of my favourite ways to use leftover herbs. Head over to Oh My Veggies for some inspiration, tips, and recipes, and be sure to let me know about your favourite thing to do with leftover herbs!

But wait! Don’t forget you have until Sunday July 6th to enter my giveaway for a bottle of six-month vanilla extract.

All text and photos © The Muffin Myth 2014

coconut bacon – the real maple kind

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maple coconut bacon // the muffin myth

Happy Canada Day to all of my fellow Canadians all around the world!

I thought we should have something Canadian today, and what’s more Canadian than bacon? Maple bacon! You know, the real maple kind…

 

So, coconut bacon. Does it taste like bacon bacon? To be honest, I have no idea. I haven’t had the real thing in over 2 decades, so bacon bacon is a foggy memory at best. But I can assure you that coconut bacon is good. Really, really good.

I used to be really into fake meat products and there was a soy Canadian bacon that I was particularly fond of. When I started my first degree in nutrition I realized how processed those fake meat products really are and have more or less eschewed them ever since. I do still indulge in them from time to time (hello, veggie pizza pepperoni), but only as an occasional treat.

maple coconut bacon // the muffin myth

maple coconut bacon // the muffin myth

A friend asked me the other day how I define real food, and after some consideration my answer is that real food is either a whole food or food that is or that can be made by human hands. I could make my own tofu, I could make my own seitan, but making my own soy bacon would be tricky. Coconut bacon, then, is a game changer.

Since coconut is naturally fatty it crisps up nicely in the oven. The smoky flavour comes from a mix of liquid smoke and smoked paprika, which balances the saltiness of liquid aminos (or soy sauce) and the sweetness of good quality maple syrup.

maple coconut bacon // the muffin myth

Best of all, making your own coconut bacon is so dang easy. It’s a matter of mixing just five ingredients together, and then baking those ingredients in the oven. Be warned that coconut bacon is a bit of an attention seeker, so you’ll need to be available to stir the tray every five minutes and to watch it very carefully towards the end. Your efforts will be worth it though, as you’ll end up with a big old tray of salty, smoky bacon. The real maple kind, eh?

I’ll be back later this week for a recipe that uses some of this coconut bacon. Yum!

But wait! Don’t forget you have until Sunday July 6th to enter my giveaway for a bottle of six-month vanilla extract.

maple coconut bacon // the muffin myth

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Coconut Maple Bacon Recipe:

There are a lot of coconut bacon recipes floating around and they all look very good. It’s important to note that not all liquid smoke is created equal, so you may want more or less depending on how smokey it is. Mine was made from hickory smoke and a tablespoon was sufficient for a nice and smoky flavour. You can also dial back the maple syrup if you’d prefer your coconut bacon a little less mapley.

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3 cups large coconut flakes
2 Tbsp liquid aminos (I use Bragg’s) or soy sauce
1 – 1.5 Tbsp good quality maple syrup
1 Tbsp liquid smoke
1/2 tsp smoked paprika
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Start by preheating your oven to 325°F / 160°C. Line one large or two standard baking sheets with parchment paper.

In a small bowl, whisk together the liquid aminos, maple syrup, liquid smoke, and smoked paprika. Place the coconut flakes into a large bowl and drizzle the liquid mixture over the top. Stir for about one minute to ensure the coconut is well coated and the liquid is evenly distributed.

Spread the coconut onto the prepared baking sheet and place in the oven. Set a timer for 5 minutes. Stir the coconut and redistribute on the tray (you can lift the edges of the parchment to tip all of the coconut towards the centre, then stir, then smooth back out). Repeat two more times, so you’re stirring at the 10 and 15 minute marks. At this point you’ll want to start checking the coconut every 1-2 minutes as it can go from browned to burnt very quickly. The coconut should be dark brown in colour but not burnt. Remove it from the oven and let the coconut bacon cool on the tray. It will become crispy as it cools.

Store in an airtight container, and use to add bacony deliciousness to all kinds of dishes. Coconut bacon not kept in an airtight container will become soft and will need to be carefully re-crisped in the oven.

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So what’s the deal with liquid smoke? Chips or sawdust from hardwoods such as hickory or mesquite are burned at high temperatures, and particles of the smoke are collected in condensers. The resulting liquid is concentrated down for a stronger smoky flavour. Not all liquid smoke is created equal, so read your labels! It shouldn’t contain anything other than natural smoke and water, so be wary of those that add additional flavour, colour, or other ingredients.

All text and photos © The Muffin Myth 2014

smoothies vs. juice: the ultimate showdown

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smoothies vs juice: the ultimate showdown // the muffin myth

Smoothies and juice are both in vogue right now, but have you ever wondered which one is better? The truth is that there are benefits and drawbacks to each, and which one is best for you depends on you! 

I’m over on Oh My Veggies with a nutrition face off between the two super sippers. You’ll find a thorough breakdown of the pros and cons of each, and some good nutrition information too. Head on over to Oh My Veggies to find out everything you’ve ever wanted – and more – about smoothies and juice.

But wait! Don’t forget you have until Sunday July 6th to enter my giveaway for a bottle of six-month vanilla extract.

All text and photos © The Muffin Myth 2014

chocolate and olive oil zucchini cupcakes with salted honey mascarpone + giveaway

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chocolate and olive oil zucchini cupcakes with salted honey mascarpone // the muffin myth

Today is a big day on The Muffin Myth! Exactly four years ago today I hit publish on my first post with absolutely no idea what would happen next. And what a four years it has been! There have been ups and downs. Celebrations and frustrations. New jobs, and new friends. Broken ankles and broken dishes. I’ve moved to a new country and learned a new language. And I’ve finished *two* degrees in nutrition.

This also happens to be my 300th post. Seems like we should celebrate, no?

chocolate and olive oil zucchini cupcakes with salted honey mascarpone // the muffin mythchocolate and olive oil zucchini cupcakes with salted honey mascarpone // the muffin myth

I’ve you haven’t tried chocolate zucchini cupcakes before, it’s time to get into it. It’s not just about sneaking vegetables into a dessert; the zucchini adds a ton of moisture. You don’t taste it, in fact, it practically melts away. I used olive oil in these cupcakes because I like the way the grassy flavour pairs with chocolate, and I thought it would be a nice complement to the zucchini. There’s also tangy buttermilk, whole wheat pastry flour, and the whole mess is studded with dark chocolate chunks.

chocolate and olive oil zucchini cupcakes with salted honey mascarpone // the muffin myth

I wanted to top the cupcakes with with something that wouldn’t add a lot of extra sugar to the recipe but that was still delicious and a bit luxurious. Mascarpone with a little bit of honey and sea salt swirled in did the trick, and by did the trick I mean you need salted honey mascarpone in your life right now.

chocolate and olive oil zucchini cupcakes with salted honey mascarpone // the muffin myth

Of course, cupcakes are only as good as the ingredients you use to make them, so when you’re celebrating I think it’s important to use really good stuff. Your vanilla extract for example, should be the best you can find.

Remember back when I made us homemade vanilla extract? That batch was infused for two months, and the people who I gave it to told me it was the best and most vanilla-ey vanilla extract that they ever did see. Well, unbeknownst to you, I started us another batch, and friends, this stuff has been infusing for Six Whole Months.

homemade vanilla extract // the muffin myth

To celebrate four years of real food and good friends, I’d like to send one of you a bottle of this six-month vanilla extract. All you need to do to enter is leave a comment on this post. You can gain additional entries by following The Muffin Myth on Instagram, and liking The Muffin Myth’s Facebook page. Leave separate comments letting me know you’ve done that! I’ll randomly choose a winner next Sunday July 6th.

chocolate and olive oil zucchini cupcakes with salted honey mascarpone // the muffin myth

Here’s to four years of blogging, good food, and good friends. Thanks for being along for the ride, it just wouldn’t be the same without you.

chocolate and olive oil zucchini cupcakes with salted honey mascarpone // the muffin myth

One year ago: Roasted Strawberries + Yoghurt Cake
Two years ago: 
Chocolate Yoghurt Bundt Cake
Three years ago: Strawberry Birthday Cupcakes
Four years ago: The Muffin That Started It All

Chocolate And Olive Oil Zucchini Cupcakes Recipe:

As is so often the case with cake, I think that these are better on the second day. You can bake them in advance and keep them stored in an air tight container until the next day. Whether you eat these on the day you make them (still delicious) or the next day (even better!) top with mascarpone at the very last minute.

Makes 12 cupcakes

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1 cup light brown muscovado sugar
3/4 cup extra virgin olive oil
3 eggs
1 tsp vanilla extract
1/2 cup buttermilk
2 packed cups grated zucchini
2 cups whole wheat pastry or all purpose flour
3/4 cup cocoa powder, sifted
1/2 tsp salt
2 tsp baking soda
1 tsp cinnamon
100g dark chocolate, chopped

250g mascarpone cheese
1 Tbsp honey
1/2 tsp sea salt

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Preheat your oven to 350ºF / 180ºC. Line a 12-cup muffin tin with paper cupcake liners.

In a large bowl mix together brown sugar, olive oil, eggs, vanilla, and buttermilk. Stir in grated zucchini, and set aside.

In a smaller bowl sift together flour, cocoa, salt, baking soda, and cinnamon. Add the dry mix to the wet, and stir to just combine. Fold in the chocolate chunks, and spoon the mixture evenly into the prepared cupcake liners.

Bake for 25 – 30 minutes, rotating the tin once about half way through. A toothpick inserted into the middle of a cupcake should come out with only a few crumbs attached.

Let the cupcakes cool in the tins for about 5 minutes, then transfer to a wire rack to cool completely.

While they are cooling, prepare the mascarpone. In a small bowl mix mascarpone, honey, and salt together until well combined. Using a spatula, spread a small amount of the mascarpone onto each cupcake. Serve immediately.

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You’re eating cake my friends! Glorious chocolately delicious cake, with an indulgent smear of mascarpone cheese on top. Yum! Enjoy every bite, and then maybe a salad?

All text and photos © The Muffin Myth 2014

what’s good around the web + weekly meal plan

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meal plan June 30 - July 4 // the muffin mythWait, what’s this? What’s Good Around The Web on a Friday?! Yup! Just trying to keep you on your toes! I’ve got something special planned for Sunday this week so I thought I’d post this today instead. And it has me thinking – is Friday a better day for this post in general, given that you may want to spend the weekend with some meal plan inspiration? Let me know!

Next week is totally normal week! No meals out, no celebratory lunches, no travel, no holidays. Except for just one thing… it’s Canada Day on Tuesday and I’m making poutine for myself and a Canadian colleague! I haven’t quite figured out the logistics, but I’m thinking I’ll make the vegetarian gravy and probably some oven fries the night before and then heat / assemble the poutine at the office. Not the healthiest lunch, but it’s patriotic, right? I’ll probably throw a salad alongside just to keep things balanced. I’m keeping the end of the week on the light side as I’ve got a hen party on the weekend which is sure to be indulgent. The chickpea salad I’ve got planned for Mon and Wed is a riff on this sandwich filling, bulked up with lots of veg and eaten with crackers or lettuce leaves. Yum!

On to the links!

MM_Web_Icon_FINAL1. Do you know the difference between an allergy and an intolerance?

2. Dr. Oz gets a talking to from senate. And a well deserved one, IMO.

3. The food industry’s solution to obesity (parasites, killing their host)

4. Using drones to expose food industry abuse? Sounds good to me!

5. How food companies trick you into thinking you’re buying something healthy. And here’s Coca Cola using exactly some of those moves.

All text and photos © The Muffin Myth 2014

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