Monday, November 22, 2004

Nuthin' Muffins

Home, it's cold, it's snowing, I gained weight during the last three conferences as well as attracted other diet-related problems, and I am sick of the restrictions on what I can eat. So what to do? Turn to the net, google the problem.

So tomorrow for lunch and for two more lunches, there are neat little bags of muffins waiting to be carried off to work and warmed in the microwave. Packed with protein, adjusted to fit the Norwegian selection of ingredients and then spiced up a little, these muffins are a surprisingly solid meal. And of course, they need to be renamed. The name only makes sense in Norwegian. Ask your friendly neighbourhood Norwegian to translate.

Muffens Muffins

1 pound of low-fat sausage
6 eggs
1 cup soy flour (2,5 dl)
1 teaspoon baking powder
1/2 cup mayonnaise (1,2 dl)
1/2 cup light sour cream (1,2 dl)
2 cups shredded cheddar cheese (1/2 l)
1/2 cm slice of ginger, chopped
1/2 green chili pepper, chopped

Preheat oven to 375 Fahrenheit, 190 Celcius, and grease 6 large muffins tins. Add all ingredients exept sausage in a bowl and beat until smooth. Add sausage. Put the mix into the miffin tins and bake for 30 minutes.

The soy flour gives these muffins an unfamiliar consistency, but because of the high egg, cheese and sausage content this does not feel as odd as when I make sweet-tasting cakes from soy.

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