Вот эти маффины долго живут и не черствеют:

Chocolate Chip Yogurt Muffins

Heat oven to 375F.

DRY: 1 cup whole wheat flour
1/2 cup unbleached flour
1 tsp. baking powder
1 tsp. baking soda
1/4 cup brown sugar
1/4 cup unsweetened cocoa powder

OPTIONAL DRY: Add any of these you like to the dry ingredients.

1/2 cup chopped nuts
1/2 cup chocolate chips
1 tsp espresso powder

WET: 1 beaten egg

8 oz. plain or vanilla yogurt (low fat or non-fat, or whole fat, for that matter)
1/4 cup melted butter or oil
1 tsp. vanilla extract
1/2 to 1 cup mashed banana

Combine all dry ingredients (including options) in a large bowl, and wet ones in a smaller bowl. Add wet ingredients to the dry ones. Stir only till moistened.

Fill large or small muffin tins 3/4 full. Bake about 18 minutes for large muffins; 13 minutes for minis. They freeze very well. If you bake them in paper liners, muffins will stay fresh extra day or two, but may stick to the paper.

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Хорошо не просто там, где нас нет, а где нас никогда и не было!

Этот как бы кекс или тортик живет 3-4 дня без холодильника накрытый полотенцем. Готовится просто и быстро. Специи можно увеличить в два раза, если любите поострее.

Gingerbread

This recipe has a unique attribute: tasters can't tell the difference between the white flour and whole wheat flour versions. If you've been looking for a whole-grain recipe that's sure to please the whole family, this is it. It only takes a few minutes to put together, and bakes in about half an hour. For a quick and easy dessert that makes a great lunchbox snack (if you're lucky enough to have any left over), this gingerbread is the answer.

2 1/4 cups King Arthur white whole wheat flour, or 2 cups King Arthur Unbleached All-Purpose Flour
1/4 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon each cloves and nutmeg
1/2 cup (1 stick) unsalted butter, melted
3/4 cup molasses
1/4 cup water
1 large egg
1 cup buttermilk
1/2 cup diced crystallized ginger (optional)

Directions

1) Grease and flour a 9" square pan. Preheat the oven to 350°F.

2) In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.

3) Melt the butter in a heatproof measuring cup. Add the molasses to the cup, and pour into the dry ingredients in the bowl, mixing to moisten.

4) Add the water, stirring until everything is moistened. Whisk together the egg and buttermilk. Stir into the batter until it's evenly combined. Stir in the crystallized ginger.

5) Pour the batter into the prepared pan, and bake for 30 to 35 minutes, until the cake just begins to pull away from the edge of the pan.

6) Remove from the oven and cool on a rack for 15 minutes before slicing; gingerbread is best served warm with whipped cream or ice cream.

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Хорошо не просто там, где нас нет, а где нас никогда и не было!