Chocolate Trade Off Every day I stand here on the first floor of the hospital and make the decision whether to take the elevator or the stairs to my 4th floor office. I do not participate in organized sports or belong to a gym so my fitness regime is something I fit into my day. I take the stairs, walk during lunch hour, take the dog out in the evening, and do exercise videos at home. My patients are my inspiration as so many of them are suffering from lifestyle related illnesses. I am constantly reminded of how inactivity, poor eating habits, smoking, and stress can impair the body’s ability to perform the way it should.
My other motivation for taking the stairs is that it allows me to have a guilt free treat, usually something chocolaty. I found this Robin Hood recipe recently in our local newspaper and the chocolate and ginger combination is a winner. I modified it slightly with the changes in parentheses.
GINGER CHIP MUFFINS 1 egg 300 ml (1 1/4 cups) regular evaporated milk ( plain soy milk ) 75 ml (1/3 cup) vegetable or canola oil 75 ml (1/3 cup) liquid honey ( maple syrup ) 15 ml (1 tablespoon) grated orange zest ( omitted ) 625 ml (2 1/2 cups) all-purpose flour ( half whole wheat ) 15 ml (1 tablespoon) baking powder 2 ml (1/2 teaspoon) salt 5 ml (1 teaspoon) ground ginger ( didn't have any ) 375 ml (1 1/2 cups) chocolate chips ( dark chocolate ) 50 ml (1/4 cup) chopped crystallized ginger Topping ( did not do topping, but it would be good ) 50 ml (1/4 cup) finely chopped crystallized ginger 45 ml (3 tablespoons) granulated sugar Preheat oven to 180 C (375 F). Grease a 12-cup muffin pan or line with paper liners. In a large bowl, beat together egg, evaporated milk, oil, honey and zest. In a separate bowl, combine flour, baking powder, salt and ground ginger. Add to liquid ingredients, stirring just to moisten. Stir in chips and 50 ml (one-quarter cup) chopped ginger. Spoon batter into prepared muffin cups. For topping: Combine ginger and sugar. Sprinkle over top of muffins. Bake in centre of preheated oven for 15 to 20 minutes or until tops spring back when lightly touched. Makes 12 large muffins.