Poop Muffin recipe.

I have been a bad, bad blogger.

In the last several weeks, I lost my inspiration to write and blog temporarily, but I am not going anywhere.

As a very appropriate segue to my next blog entry (you’ll see), I have been asked to share my “Poop muffin” recipe, so here it is.

I don’t mean to be crass or juvenile. My friend Angela introduced me to these muffins several years ago, and she had gotten the recipe from her friend Stuart. She had made them on the morning of one of our famous card playing nights at her place. She insisted I try one, and I was hooked immediately. To this day, I have no idea what the real name of this recipe is or where it came from (Angie and Stu don’t seem to know or remember either), but I DO know that they are in fairly regular rotation in our breakfast menu at home, and they are quick, easy, and dee-lish, and yet taste as satisfyingly good and healthy for you as they are. If you are a bran muffin or grain loving kinda person, then you will probably love them...if not, it’s a crap shoot (uhh yes, pun intended), but give them a try. After making them a few times in the beginning, I quipped with Angie one day that “ I love those poop muffins, I’ve made them a few times, etc...” and the name just stuck for me, and that is that. Other than Lee and a select few close friends and family, I never thought I would go public with the name, otherwise, I would have named them something less blatant, like “Don’t-eat-these-and-leave-the-house-too-quick-if-you-know-what-I-mean” Muffins. With a nice hot cup of coffee or tea, all is right with the world when I whip a batch of these up first thing in the morning as our breakfast.

POOP MUFFINS

2 1/4 cups oat-bran

1 tablespoon baking powder

3/4 c Flaxseed Meal

1/2 cup brown sugar (or honey or molasses)

1 cup chopped nuts (optional- pecans, walnuts, or almonds work best)

1 tbsp cinnamon

1 tsp salt

1 cup skim or lowfat milk

2 eggs whites

1 cup of 1 or 2 of the following: BANANAS, applesauce, dates, apples, blueberries, raspberries , raisins, currants, cranberries (banana or applesauce makes the muffins moist and is the best main option)

Note: Most of the time, I make these with bananas. I don't measure 1 cup precisely. I usually make them when I have 2 or 3 overripe bananas that didn't get eaten. I throw in other bonus stuff depending on what I have around (chopped dates with the banana is excellent! I usually avoid nuts for calorie purposes, but they also “make” these muffins.)

Preheat oven to 425.

Mix the wet ingredients together and the dry ingredients together and then mix the wet into the dry. Spray a muffin pan (12 count) with whatever cooking spray or oil you prefer ( or you can use those paper baking cups) and fill with batter evenly. Reduce oven to 400 and Bake 15 to 17 minutes. Test for doneness with a toothpick; it should come out moist but not wet. Let cool in the pan for about 10-15 min and then remove from the pan. Makes 12 muffins.

Store in a plastic bag to retain moisture. Keep the muffins in the refrigerator if they will not be consumed within 3 days. They are great out of the oven after cooling for 10 min in the pan, and I love toasting them in the toaster oven after that. An easy layer of butter on them is great, but they are pretty good without it too.

Note: you can adjust the flax meal and oat bran to use a 1/4 or 1/3 of a cup less if you aren’t using banana or applesauce or something moist (I have wanted to try pumpkin, but haven’t yet). Otherwise, they come out kinda dry.

Enjoy!