I am lousy with plants but I somehow manage to keep my pots of sweet basil and Indian borage alive. There are two reasons why I try hard to keep plants along my corridor. One, I get packing-free herbs without paying. Two, I add trash to large pots of used potting soil. Trash like eggshell, coffee grounds, tea leaves, and baking cups.
I buy compostable baking cups and bury the used ones in a big pot of soil that I keep aside as my own lazy version of composting project. That’s just one way of reusing trash from my kitchen. I don’t have great gardening skills to tell you I am producing quality compost, but at least I am regularly harvesting basil leaves for my Aglio Olio recipes.
Regrettably, my non-compostable trash level piles high with plastic packaging from ingredients such as sugar, wholemeal flour, salt, milk and butter.
Although I send all plastic and cardboard waste for recycling, I really can’t be sure whether they will get that new lease of life as recycled products. I have observed how the content in recycling bins are often mixed with contaminants and non-recyclable materials. Sometimes, bags from overfull recycling bins are transferred to general trash bins, undermining all the “rinse clean and dry” efforts of many household recyclers.
In case I have not repeated myself enough over the years, I believe reducing what I consume is going to make the most positive impact on the environment. Forget recycling, because it only makes unnecessary trash generation less guilty.
I am sharing this whole wheat muffin recipe because it’s a keeper. My daughter baked it for the family.
By the way, if you know how I can get zero waste butter, drop me a note will you? I can easily cut down on cakes or substitute butter in recipes with oil. But skipping butter on toast is a whole different level, especially for a bread lover like me.
WHOLE WHEAT MUFFINS
adapted from here 1/2 cup butter 3/4 cup brown sugar** 1 teaspoon baking soda 1 large egg 1/4 teaspoon vanilla extract 1 cup milk 2 cups wholemeal flour
** original recipe called for 1/2 cup sugar plus 1/2 cup brown sugar
001. In a mixer bowl, add softened butter, sugar, and baking soda with cream at medium speed .
002. Add beaten egg and vanilla to the mixture and beat till light and fluffy.
003. Add milk, mix well.
004. Remove bowl from mixer and add wholemeal flour. Using a spatula, stir to mix the batter until all ingredients are just combined, or no spots of flour is visible.
005. Line muffin tray with baking cups. Fill cups 2/3 full with muffin batter and bake for 15 minutes in a preheated oven at 200C.