Cinnamuffin

Cinnamuffins - from Stitch & Boots

 

1 1/2 cups rolled oats - pulverized in food processor or wheat grinder
1 1/4 cup whole wheat flour
1 tsp cinnamon
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 cup applesauce
1 1/4 cups buttermilk
1/2 cup brown sugar
3 Tbsp. melted butter or vegie oil
1 egg

Glaze
1 Tbsp melted butter
1/2 cup powdered sugar
2 Tbsp maple syrup

oven 400 for 20 minutes.

Mix dry ingredients.  Mix sugar & wet ingredients.  Combine dry and wet and don't mix too much.  Spray the tins and fill almost all the way full.  These muffins don't puff up too much.

I always make a double batch, use unsweetened applesauce, and double the cinnamon.  I make some regular size muffins and some mini muffins.  The mimi muffins fit 3 in a sandwitch baggie and into the freezer.  Perfect for lunches.  Don't bake the mini muffins as long as the regular size.  Also, I haven't glazed them because I want to freeze them for lunches.  They are yummy without the glaze.

El Torito Salad

El Torito Salad

(I got this recipe from Geenie Chapman – my sister in law)

 

 

 

 

1 cup cilantro – coarsely chopped

1 cup mayonnaise     

½ cup vegetable oil

½ cup anaheim chilies – coarsely chopped

¼ cup red wine vinegar

¼ cup pepitas – roasted and salted

1/3 cup cotija cheese – crumbled

1 clove garlic – grated or coarse chop

½ tsp salt

1/8 tsp pepper

More cotija and pepitas will be needed in the salad itself.

1 bag of red or blue corn chips

 

Put the cilantro, chilies, and garlic in the food processor and give it a whirl.  Add the pepitas and cotija and whirl it again.  Last, add the mayo, oil, vinegar, salt and pepper.  Finish the blending.  Store in the refrigerator in a sealed container.

 

For the salad, use romaine and cut into bite size pieces.  Chill the lettuce until ready to make the salad.  To make the salad, put the lettuce in a bowl.  Sprinkle in some pepitas and cotija and crumble in some corn chips.  Put the dressing on and toss.

 

My notes:  I always make the dressing just as it says here.  Once I put in extra cheese because I love it so much, and that made the dressing too dry.  It’s perfect just the way it is.  The brand of cheese that I buy is Cacique.  I get the pepitas at Trader Joes.

 

When you go to the store to get the chilies, you will see that there are a million different kinds of chilies.  The chilies are anaheim chilies sometimes called green chilies.  They are a lighter green than a green bell pepper and they are kind of long and skinny (like 6 to 8 inches long).  They are considered mild, but don’t lick your fingers or touch your eye while cutting.

 

My sister Carolyn makes this dressing in a blender and it turns out fine.  I think it’s a bit smoother in the food processor, but don’t skip making it just because you don’t have one.  If you do use a blender, it might be better to chop everything a little finer.

 

It’s a beautiful salad at Christmas time if you can get the red corn chips.  I can only find them around Christmas.

 

Last thing:  I’ve only made a single batch of this dressing once.  Everybody likes it so much that I make a double batch every time.  And if you make a double batch, buy two packages of cotija!!