This past weekend, I finally got to experience all the amazing madness that is Natural Products Expo West otherwise referred to as Expo West.
It’s been 9,000 degrees in Los Angeles this past week.
Okay so 102 but same same. We tried to go outside for a walk yesterday and after 3 minutes aborted mission.
So what’s a girl to do when she’s stuck at home and bored?
Normally, bake. But all I could think about was sticking my head in the freezer.
Let me start this off by saying this Mookie is not what I had set out for this recipe to be.
And the first batch came out GREEN… and not because I intended it that way.
Okay, I think we should backtrack for a second here.
Originally, I wanted to make muffin tops because aside from the ones your jeans give you when you’ve eaten a bit too much, muffin tops are downright delicious and the best part of any muffin. I think we can all agree that you eat a muffin for the top. Crispy edges, fluffy center, contains the most topping, it’s the best.
Which, naturally, is why I tried to make them.
Only the first go round, I used sunflower seed butter. Sounds like it would be delicious, right? Right! Except that when sunflower seeds mix with baking soda it releases chlorophyll and your baked goods turn an exceptionally bright