We all have them from time to time; those worrisome events in our lives that turn life upside down or inside out. This week was upside down for me. I am a soft hearted animal lover and this week I’ve had a very sick kitty. Now I know human sickness is hard to deal with but when it’s a pet, and they cannot speak and tell you what exactly is happening or how they really feel, my heart just breaks. Marley, our orange kitty, chosen by Miss T and named by Miss T but fed, watered, taken care of and loved by moi spent the entire week in the vet clinic with kidney/bladder issues. He is home now but not completely out of the water. We’re keeping our fingers, crossed for his health to improve daily until he’s healthy enough for kitty surgery followed by a normal, healthy kitty life. I mean cats do have 9 lives – don’t they?
He’s now our million dollar cat owing to the fact that the vet bill was in the neighborhood of that. So we’ll be eatin’ beans and rice and pb&j’s for a while. Not good blog material. All kidding aside, it’s been a stressful week around The Orange Bee but I did manage to turn out some tasty, healthy banana muffins.
In my freezer I had some fresh picked blackberries that sounded like a good addition. My speculation proved to be right on. Bursting with juicy blackberries, quick, easy, moist, healthy, full of fiber and tasty these should be on your “to bake” list. When you’re not busy in your kitchen or catching up on your favorite blogs take a minute to say a little prayer for Mr. Marley, it’ll be greatly appreciated.
1 cup whole wheat flour
1/2 cup all-purpose flour
1 tsp. baking soda
1 tsp. ground nutmeg
1/4 tsp. salt
2 eggs, lightly beaten
1 cup mashed, ripe banana
1/2 cup unsweetened applesauce
6 tbsp. honey
1 cup blackberries
In a large bowl, combine the first five ingredients. Combine the eggs, banana, applesauce and honey; stir into dry ingredients, just until moistened. Fold in the blackberries.
Coat muffin cups with non-stick cooking baking spray; fill two-thirds full with batter. Bake at 375* for 14-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield 14 muffins.
Here’s a tip for keeping your batter from turning purple. Wash and then dry the black berries before gently folding them into the batter.