Where My Muffin Tops At?

Hey everyone! I hope you are all enjoying the almost-summer and supporting your local farmers market. I still have a few more weeks until the farmers market starts up, but I cannot wait! I recently made muffins, but I disappointed because they don’t have tops and come out like cupcakes. Does anyone have a suggestion on how to add to the recipe so I will have enough batter for there to be tops on the muffins? A few more weeks until I am out of school so I an start posting (and commenting) a lot more.

Tempeh Burritos

(From my cookbooklet: Powered By Plants)

Marinade:
1 teaspoon cumin
1 tablespoon chili powder (or more for added spice)
3 tablespoons salsa
2 tablespoons olive oil
3 tablespoons fresh squeezed lemon juice (you can use lime)

Combine all ingredients in a shallow bowl big enough to fit all the tempeh and stir.

8 ounces of tempeh (1 package)
6 corn or whole-wheat tortillas

Cut tempeh in half length wise. Place the tempeh in a pan with enough water to cover and simmer for ten minutes. Remove the tempeh and pat dry with a paper towel. Cut the tempeh in strips 1/2 an inch thick. Add the tempeh strips to the marinade and stir to coat the pieces. Marinate at room temperature for an hour, turning the tempeh at least once.

In an oiled frying pan on medium high heat, cook tempeh for 30 seconds. Turn the heat down to low and cook, covered, for 3 minutes. Remove cover and use a spatula to flip the tempeh and cook on medium heat for 3-4 minutes, or until the tempeh is browned. Remove tempeh from pan.

Heat tortillas in a dry skillet until heated and soft. Fill with tempeh and your choice of fillings, fold your burrito, and enjoy!

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