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other new +recent NOURISH recipes:
Good Old Bread 
Waffles for Two 
o Garlicky Spinach Rice
Mediterranean Veggie Stew
Thai Basil Chicken
Vegetarian Sticky Rice
Thai Basil Chicken
Curried Chicken with Caramelized Onion
o Chickpea Dal with Spinach

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picky eaters: Get the Milk Out! : 
Muffins Muffins Muffins 
Modified from The Wilson Farm Cookbook
There’s nothing yummier, in my opinion, than a blueberry muffin right out of the oven. The kids I babysat one summer whined for these at least once a week. I’ve been hired to make these for staff retreats and barbecues. And my mother concedes that they’re much better than the ones that she bakes. Now, that’s a high compliment.


1½ cups flour
½ cup sugar
2½ tsp. baking powder
½ tsp. salt
¼ cup margarine
1 tsp. vanilla extract
½ cup soy milk
1 egg
1½ cups of fresh fruit
(Blueberries! Yum!) or ¾ cup dried fruit (cranberries are my favorite)
cinnamon sugar
(1 tsp. cinnamon mixed with 4 tbsp. sugar)
1. Preheat your oven to 400°F. Mix the dry ingredients (flour, sugar, baking powder, and salt) in a bowl.

2. Add the lump of margarine to the mix. Take two table knives and cut the margarine into the flour mixture until the lumps are the size of a pea or so. The secret to this step is keeping the knives parallel and close together, but going opposite directions (top right photo). Turn the bowl every once in a while.
3. Mix the remaining wet ingredients (soy milk, vanilla, egg) in a measuring cup.
4. Pour them into the dry ingredients and mix until there’s no more loose flour, but not so long that you can’t see any more lumps in the batter.
5. Grab a wooden spoon and mix the fruit into the batter.
6. Grease your muffin tin, baby. I use a light spray of vegetable oil, but margarine works just fine. Fill each cup about 2/3 full. Sprinkle the top of each future muffin with a spoonful of cinnamon sugar.
Toss those muffins in the oven for 20 minutes or until a toothpick comes out clean. When you remove the muffins from the oven, tip each muffin out of its tin so that it doesn’t get soggy while it cools.

8. Eat ‘em while they’re hot!!
— by Erika Baumgartner

check out more milk-free recipes:
Good Old Bread | Waffles for Two 
or read
picky eaters: get the milk out.

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