I made the Peanut Sesame Noodles for dinner last week and we absolutely loved them. It was such a departure from what we usually have and this refreshing dish will definitely be making a repeat performance next summer. The only change I made was to use cooked chicken instead of tofu.
Yesterday, we found this wonderful kitchen store, I felt like a kid in a toy store! I got a few things, just a few, including some muffin top pans. I’ve been looking for some of those for ages and this morning I tried them out on some Whole Wheat Apple Muffins.
As Deb says, the lid really is the best part! These muffins turned out incredibly moist and tender, and made a gorgeous Sunday morning breakfast. I used vegetable oil instead of butter and halved the amount. I replaced the other half with applesauce. A little healthier for a breakfast muffin!