Tuesday, March 8, 2011

Honey Crunch Buttermilk Muffins

I really try and watch how much I swear and that's maybe because when I was 8 I was this tiny thing but went through this period where I swore like a sailor. Needless to say I learned the hard way that soap just doesn't taste very good. That said if there is one place it can't be controlled, it's the kitchen. Whether I've almost sliced off my finger, forgotten ingredients or burned the skin off my arm, profanity is very necessary and the louder the better!!

After a long day at work sometimes I like to unwind and relax by getting in the kitchen and baking something and this was one of those nights. After putting the muffins in the oven and setting the timer I turned around to clean up and saw my eggs still sitting on the counter. "Ah F*C%in Muffins!!" I rationalized that the batter tasted good so maybe they wouldn't be so bad and I really do think things happen for a reason. After tasting one I realized eggs really aren't needed in this recipe at all! Fluffy and moist they have a nice subtle sweetness from the honey and a satisfying crunch from what? Millet. Raw millet. Soo good, if only because it reminds me of cornbread.

In the corner of the first pic you can see kale which I was just about to steam. At the beginning of the week I usually pick a green, wash it, tear it in pieces, bag it and throw it in pretty much everything I eat that week. Below are a few of those meals.

Seedy toast from Purebread (from the farmers market) with white truffle oil, steamed kale, smoked salmon (farmers market), tomato and boiled egg. Side of overnight oats with mango, blueberry and toasted coconut

Sprouted grain quesadilla with kale, chicken, artichokes, aged cheddar, cilantro, butternut squash and red bell pepper. (Side of thick plain yogurt and salsa)

Coconut Chicken Curry w/ kaffir lime leaves, lemongrass, carrots, yams, butternut squash and kale. Served with brown rice.

Honey Crunch Buttermilk Muffins
Adapted heavily from 101cookbooks
Makes 12 muffins

1 1/2 cups whole wheat pastry flour
3/4 cup white flour
1/3 cup millet(raw)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup plain yogurt
1/2 cup buttermilk
1 tsp vanilla
1/2 cup unsalted butter, melted
1/2 cup + 3 tbsp honey
1 Lemon (zest of whole lemon and 2 tbsp lemon juice) (optional)
Fleur de Sel and Raw Sugar (to sprinkle on top)

1. Preheat oven to 400 degrees F. Line muffin tin with liners
2. Combine flours, baking powder, baking soda, salt and millet
3. In a separate bowl combine yogurt, buttermilk, vanilla, honey, melted butter, lemon
zest and lemon juice
4. Pour wet ingredients into dry ingredients, fold gently, only until it comes together
*do not over mix!*
5. Sprinkle with a pinch of Fleur de Sel and Raw Sugar on each muffin.
6. Bake for 15-18 minutes or until golden and toothpick comes out clean.

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