Life has been a little crazy lately, and my blog posts seem to be forming themselves more in my head, than on my computer... So, while you wait for some new posts on food justice, urban agriculture and delicious food, you might take another peak at this healthy buttermilk muffin recipe from a while back (you don't actually need to have buttermilk to make them, check the recipe below!). I just made a batch, and they are warm and tasty, perfect for a cool winter morning.
Buttermilk Muffins with Molasses, Orange and Currants
1 cup unbleached white flour (I used white spelt)
1 1/3 cup whole wheat or spelt flour
1/4 cup dry millet
1/3 cup molasses*
1/4 cup agave* (or honey or maple syrup)
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon powdered ginger
zest from one orange
1 egg beaten
3/4 cup buttermilk (you can substitute 3/4 cup milk or soy milk plus 1 teaspoon vinegar or 1 tablespooon orange juice)
2/3 cup oil
1/2 cup currants (or other dried fruit)
1. Preheat oven to 375. Grease or place muffin papers in one muffin tin (12 muffins).
2. Mix the wet ingredients together, including the zest.
3. Sift the dry ingredients together and stir in the sugar.
4. Mix the wet and dry together and carefully fold in the blueberries.
5. Bake until a cake tester comes out clean, about 20 minutes.
* if you don't have agave or molasses, you can use honey or maple syrup. You can also replace both ingredients by using a total of 3/4 sugar in the recipe.
What have you been baking lately?