Day 18 of 30 recipes in 30 days
I just got off the phone from Telstra and as per usual I did my best impression of a completely deranged and angry lunatic. I feel queasy when I know I must speak to Telstra, as I also know within 5 minutes I will be enraged. I had to speak to them today as our stupid internet package is just not enough for our little house. We don’t stream, we don’t do Netflix, we don’t do the on-demand channels. We are not power users or anything like that, but at the end of every month, I face a few days of anxiety wondering if my internet will last, or if I will run out and have to pay those bastards $10 for every extra gigabyte that I use. As soon as I hear the automated machine telling me they recognise my mobile number and know my account details but then ask me to repeat all my account details anyway and then I get onto a chipper little call centre person who speaks off a script and they ask me to confirm my details I know I am facing a losing battle. I hate the bastards. Anyway, I got a few extra gigabytes a month and hopefully next year when my contract runs out I can find another provider and go tell Telstra to shove it.
I am glad I made these little morsels before I spoke to Telstra as my kitchen is my little happy place and I would be useless cooking when I am a deranged batshit crazy tragedy. These were a bit of a mission as the first batch I made was a disaster, so they went into the chook bucket and I went back to the drawing board. The second batch worked a charm and was an absolute hit. The kids devoured them when they got home, and they got the big thumbs up. Take that Telstra, a pox on your house. I got some lovely little mini lemon and almond muffins to enjoy and I shall forget about you!
I also can’t believe I am up to day 18!!!!
Mini Lemon and Almond Muffins
Makes: 30 mini muffins
Preparation time: 10 minutes
Baking time: 12 minutes
40 ml olive oil
200-gram caster sugar
150-grams almond meal
150-grams plain flour
2 teaspoon of baking powder
Zest of one lemon
1 tablespoon of apple cider vinegar
4 tablespoons of lemon pulp
3 tablespoons of almond milk
Pre-heat oven to 160 degrees Celsius fan-forced
Line mini muffin tin with cases
Prepare lemon pulp by cutting the peel and most of the white pith from one or two lemons and blend with a little water
Add all the dry ingredients including zest to a mixing bowl
Add all the wet ingredients to a jug and add to dry ingredients
Mix to combine
Add to the prepared muffin cases
Bake for 12 minutes
Serve as is or allow to cool. Great to freeze for kids’ lunches!