Buttermilk Buckwheat Muffins ... and a Cup of Tea

THIS is how I feel today ...

Daisy lounges on one end of the comfy living room couch and I lounge the other end  ... what a couple of bookends! I stayed up late into the night reading a good book and then slept until I wanted to get up. The holidays are over for most folks and our house has begun to return to a slower pace. I languish in this post-holiday peace.

Now is the time for those slow wintertime activities that tide me over until the beginning of mud season and the inevitable bout of cabin fever. I have dusted off the pile of wintertime reading beside my bed and will be picking and choosing title after title for the next two months. There are a few home improvement projects waiting to be accomplished , my small knitting project to complete, a sewing project that is cut out and waiting the sewing machine. And there are simple comfort food recipes rambling about in my mind ...

Today, the sun is sitting on the windowsills and the reflected light is brightening the living room such that Silent Bob is enjoying his wintertime puzzle and I am enjoying a bit of knitting before the light goes.

When it does, it will be time to build up the woodstove fire a bit to keep the afternoon chill from creeping in and I will warm these muffins up, pull out some honey butter, and make a pot of tea for us to enjoy. The dogs will have a few small bones for their snack and Daisy will come to lap the butter off my fingers and sniff the empty tea cup. And so it will go ...

Buttermilk Buckwheat Muffins - printer friendly

Buttermilk Buckwheat Muffins

Ingredients:

1 c. prepared Kashi
1 c. buttermilk
1 extra- large egg, lightly beaten (or two medium to large)
½ c. dark brown sugar, firmly packed
¼ c. canola oil
1 c. whole wheat flour OR 1 c. brown rice flour and ½ tsp. xanthan gum
1 tsp. baking powder
½ tsp baking soda
½ tsp. salt

Additions: ½ - ¾ cup of any of the following: finely chopped dates, chopped nuts, chopped apple, frozen or fresh wild blueberries, dried cranberries & orange zest …

Making the Muffins:

1. Bring 1 c. water to a boil in a small saucepan. Add ½ cinnamon stick, 1 whole clove, and 1 cardamom pod that you have split open with your fingernail. Cover the pan and let steep for several minutes. Add 1 tbsp. butter to the hot water and set aside.

2. Prepare the kashi by pouring a small amount of the beaten egg into ½ c. of unprepared dry Kashi (medium coarse grind)the measured kashi and stirring to coat the groats. Then, toss the kashi over high heat in a non-stick pan until the egg cooks onto the kashi and the kashi separates and looks crisply dry.

3. Carefully, pour the hot spicy liquid over the Kashi and stir to distribute the grain. Cover tightly and lower the heat to a low simmer. Simmer until all the water has been absorbed and the Kashi is puffed and fluffy- about 5-8 minutes.

4. Turn the cooked buckwheat onto a plate and bring to room temperature.

5. Meanwhile, whisk the flour, baking powder, baking soda, salt, and any additions together in a large bowl and set aside.

6. Place the buttermilk, egg, and brown sugar in another mixing bowl and beat until the sugar begins to smooth out.

7. Add the oil and mix to incorporate.

8. Quickly and gently turn in the dry ingredients and fold in the cooled buckwheat.

9. Spoon into prepared muffin tins and bake for 16-18 minutes in a 400° F oven.

10. When muffins test done with a cake tester, remove and let sit for a couple minutes in the pans, and then turn them onto a rack to cool a bit before serving with your choice of spreads.

Note: Orange blossom honey butter or maple butter spreads go really well with these muffins.


Pssst: One year ago ...  Welcome to January