These strange (and physically isolated) have me missing friends and family, uncertain about what’s to come, and feeling generally anxious. To help me cope, I’m making comforting, familiar, satisfying recipes that call to mind childhood memories—and don’t require any strange, hard-to-find ingredients.
These super-simple, super-delicious blueberry/lemon cornmeal muffins certainly fit the bill! And, as a bonus, they’re wonderfully high-protein and delightfully filling.
Continue reading “Comfort baking”
Munich is rainy today and I’m feeling a little down; the perfect conditions for snuggling with a dog, reading a book, and noshing on homemade baking. Sofie’s got the cuddling taken care of, Neil Gaiman’s The Ocean at the End of the Lane is at the ready, and I’ve just pulled muffins out of the oven.
This is a modification of the world’s easiest vegan muffin recipe, adapted for what I had on hand. It’s not longer vegan, but still super-easy!
Fresh or frozen blueberries could easily stand in for the currants and subbing in orange juice and zest would be delicious. Cranberries would also work well.
Red currant & lemon muffins
- 120ml (1/2 cup) milk
- 80ml (1/3 cup) apple juice
- 1 tbsp vegetable oil
- 1 egg
- 240g (2 cups) unbleached all purpose flour
- 100g (1/2 cup) granulated sugar, divided
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 150g (1 cup) fresh red currants
- 2 tsp grated lemon zest
- Preheat oven to 200°C (400°F) and prepare 12 cup muffin pan (using paper or silicone liners or greasing with oil or butter)
- Mix together milk, juice, oil, and egg with a whisk or a fork
- In a separate bowl, combine flour, half the sugar, baking powder, cinnamon, and salt
- Add liquid mixture to flour mixture and stir until just combined (a few lumps are better than overmixing)
- In a small bowl, combine currants, remaining sugar, and zest
- Fold fruit mixture into batter
- Spoon batter into prepared muffin cups, filling each cup 2/3 full
- Bake 15 – 20 minutes or until lightly browned and firm to the touch
Now to make a cup of tea and convince Sofie to share her comfy spot!
Yesterday afternoon I was feeling a bit low and struggling to combat negative thoughts. Needing to raise my spirits before teaching yin yoga at Bound Lotus in the evening, I decided to bake a batch of muffins.
Baking generally distracts me from whatever’s swirling around my brain, but I needed a little something extra to clear those negative thoughts. Cue the Gobinday Mukunday mantra, perfect for overcoming negativity. With SatKirin Kaur Khalsa chanting in the background I stirred my way to more positive thoughts and a dozen muffins.
Listening to meditative music while baking, cooking, or doing dishes is wonderful. I can’t help but start chanting along and it turns into a quasi-meditation as my mind starts to clear.
Combining baking and quasi-meditation was perfect! The muffins are yummy, my negativity cleared, and I had a really lovely time teaching 🙂
Here’s the recipe for my anti-negativity (aka applesauce pecan) muffins.
Applesauce pecan muffins
- 1 cup whole wheat flour
- 1 cup unbleached all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 cup unsweetened applesauce
- 1/2 cup unsweetened almond milk
- 1/3 cup maple syrup
- 2 tbsp vegetable oil
- 1 tbsp apple cider vinegar
- 1/2 tsp vanilla extract
- 3/4 cup pecans, chopped
- Preheat oven to 375°F and prepare a 12 cup muffin tin
- Prepare muffin tin by lining with paper wrappers, inserting silicon muffin cups, or greasing with vegetable oil.
- Stir together dry ingredients.
- Combine applesauce, almond milk, maple syrup, oil, vinegar, and vanilla.
- Stir wet ingredients and pecans into dry ingredients until just mixed.
- Spoon batter into muffin tins and bake for 15-20 minutes; muffins are done when a toothpick inserted into the centre comes out clean.
- Cool on wire racks.