muffins

Today I solidified my strawberry or mango muffin recipe, and I'll lose it on paper, so here it is:

• 1 tablespoon ground flax seed in 3 tablespoons water, cooked enough to make it thick like an egg
• 1/3 cup sugar
• 1/3 cup oil
• 1 1/2 to 1 3/4 cup flour
• 1/2 cup water
• roughly 5 oz of fruit, and cut it up instead of being lazy and putting whole strawberries is there (around a cup?)

If you have a giant muffin pan, it makes 6 giant muffins in about 25 minutes at 375 F. If you used mango chunks instead of cut up strawberries, the muffins are good with lime juice dribbled on them.

In extremely related news, I tend to use 1/2 white flour and 1/2 whole wheat pastry flour. I liked the one bag of that new King Arthur white whole wheat flour that I got in California -- it made great cookies -- but the next couple of bags, bought locally at Safeway, were bitter and made nasty tortillas. I'm not buying any more King Arthur flour, and I shouldn't have bought it in the first place because I couldn't find the organic version anyway.