“Sharing food with another human being is an intimate act that should not be indulged in lightly”.
- M. F. K. Fisher
A recipe for Capricorn season that is also perfect for the back-to-school households here in Australia!
Our Capricorns need to ensure that they eat plenty of fibre, and blueberries are one of the fruits that are particularly good for these nimble, hardworking goats! Plus blueberries are bountiful at the moment, and here in Victoria, Australia blueberries don’t get sprayed because the bugs that eat them don’t hang out here! So it’s one berry that I’m happy to buy non-organic.
This recipe is from Cookie and Kate.
Ingredients
1 ¾ cups plus 1 teaspoon whole wheat flour (or gluten free flour)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
¼ teaspoon ground cinnamon (optional)
⅓ cup melted coconut oil or extra-virgin olive oil
½ cup honey or maple syrup
2 free range eggs, preferably at room temperature
1 cup plain Greek yogurt
2 teaspoons vanilla extract
1 cup blueberries, fresh or frozen
1 tablespoon raw sugar, for sprinkling on top
Method
1. Preheat the oven to 200 C (or 180 fan). Grease all 12 cups on your muffin tin with butter, or coconut oil.
2. In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.
3. In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don’t worry.
5. Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with sugar.
6. Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
7. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
8. If you have leftover muffins (ha!), store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
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