Does this make it a small country or a big one? It depends on how you enjoy your road trips.
Infrastructure in France is a bit strange. Direct routes can be tricky to come by, and choices are limited. There are airports, highways, and the TGV, and of these three modes of transport, the cheapest is by car.
I’ve set out this week for the first of what will be many road trips taking me clear across the country. I’m headed for Angers of course, where I’ll be looking for housing. The plan: an interview with an elderly lady and her son, through Un Temps pour ToitT, a housing agency in France that matches poor university students with elderly lodgers who need a companion.
A 9 ½ hour drive awaited us starting at 5am awaited us. Well, it awaited my husband as I still can’t drive a standard transmission. My plan was to spend the trip practicing for the interview and looking at the scenery change as we drifted ever northwest.
This long, one-day drive required power food. Good, homemade power food. Instead of stopping at the countless bakeries along our route for pastries and sandwiches, I wanted something less saturated with butter and sugar.
I’m still in love with Spicie Foodie’s eggless corn muffins, and I decided to adapt that recipe to a muffin that would be more suitable as a breakfast treat. The husband requested chocolate, and since he is driving, I gave in, creating something that I believe is fairly healthy and filling for our long drive.
An oat muffin made with plain yogurt, almond milk, and just a touch of vegetable oil.
Bananas and almonds help cover protein and fruit.
There is something about oat flour that gives me the warm fuzzies. It’s the furry texture, like petting a cat or holding a teddy bear.
And then I went ahead and added a little oatmeal, brown sugar crumble, to satisfy the sweet tooth.
There’s only 4 teaspoons of sugar in these muffins, the banana keeps it sweet enough. The topping helps, but on my test run, I didn’t use it, and they were still sweet. Totally optional. Depending on how far you have to drive, that is.
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Chocolate Almond Banana Yogurt Muffinsadapted from Spicie Foodie makes 6 large muffins
- 85g oat flour
- 85g plain white flour
- 2 tsp granulated sugar
- 2 tsp brown sugar
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 9 squares dark baking chocolate, chopped
- 15 unsalted almonds, chopped
- 150g plain yogurt
- 5 tbsp almond milk
- 1 tbsp vegetable oil
- 1 small banana, chopped into chunks
- 1 tbsp brown sugar
- 2 tsp butter
- 3 tbsp oatmeal
- pinch of cinnamon
Preheat oven to 200°C/400°F. In a large bowl mix all of the dry ingredients until combined. Set aside. In a separate bowl add all of the wet ingredients and mix again, until combined. Fold the wet ingredients into the dry ingredients until just combined. Spoon into a muffin tin.
For the topping: add all ingredients in a small bowl and mix together using your fingers until the butter is all smooshed in. Sprinkle on top of the muffins.
Bake muffins for 15-20 minutes or until cooked through. My oven gets super hot, probably too hot, and only needs 15 minutes but other ovens might take the full 20.
Cool. Store in fridge if being served the next day.