Can we talk about names for a minute?
I have a pet peeve. I know, my name is somewhat unusual. Okay, in the Orthodox Jewish world, Miriam is about as common of a name as you get, but in the general world, Miriam isn’t very common. It’s okay, I run with it.
But here’s the thing. Nobody can seem to get my name right. People call me at work, and I introduce myself as Miriam. “Did you say Maya?” I used to correct them, but I learned better. Just go with it. “That’s right. Mary Anne.” “Yes, I did say Maria.” I don’t bother, people don’t get it either way.
So the first part of my pet peeve is people who get my name wrong, then proceed to use it way too many times in the course of our conversation. “So Marilyn…and now Marilyn I am going to need…thank you so much Marilyn…” And the entire time I can’t really focus on what they are telling me, because I keep thinking I AM NOT MARILYN. Why yes, I do think in caps.
But that’s the least of it. My real pet peeve is people who get my name wrong…in writing. Ok, I get it if you aren’t sure if I am a man or a woman if we’ve only communicated by email, so I can forgive the Mr. But I really can’t forgive calling my Mirium if we email back and forth multiple times per day, and my name is right there in my email signature! Also? I can’t really forgive the whole adding-an-e-to-my-last name thing. Seriously. Read my signature folks.
It’s simple: better to use no name than the wrong name. Who is with me?
Whew. Ok, there’s my rant. Now let’s talk muffins. These are delicious. And they have no sugar. Or white flour. And very little oil. And fruit. See? Healthy! And awesome.
So to recap: calling someone by the wrong name? Bad. These muffins? Good.
Healthy Blueberry Muffins
1/2 cup unsweetened apple sauce
1/4 cup agave syrup
1/4 cup canola oil
1 teaspoon vanilla
1 cup milk or soymilk (I use Soy Slender brand)
2 1/3 cups white whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
6 packets of splenda (or 1/4 cup sugar or sugar substitute of your choice)
1 cup blueberries (straight from the freezer is fine; don’t let them defrost)
1 Tablespoon white whole wheat flour
Preheat oven to 350. Line a muffin pan with paper muffin liners.
In a large mixing bowl, whisk together the applesauce, agave syrup and oil until smooth. Add the eggs and vanilla, one at a time, whisking to combine after each addition. Add the milk and whisk until combined.
Add the flour, baking soda, baking powder and splenda/sweetener to the bowl, and stir until combined. Do not overmix.
In a small bowl, combine the blueberries and flour. Stir gently into the muffin batter.
Spoon the mixture into the prepared muffin pans, filling the cups about 3/4′s full.
Bake at 350 for 20 minutes.
Thanks for stopping by! Hope my healthy recipes aren’t boring you too much! Purim goodies are on the way! – Miriam PS – you do not want to miss this week’s Ami – I have the four coolest recipes ever in it this week!