Saturday, March 10, 2012

Friday Farm Muffins

When I was preparing for and recovering from my open heart surgery in August of 2010 I was lucky enough to spend time with my Aunt Donna and Uncle Roy at their lovely home in Ohio. The Friday Farm. 

Donna is my Dad's sister. When she heard that I was in need of medical attention that I could not find in North Carolina, she called and offered to help me get an appointment at the Cleveland Clinic. She and Roy opened their home to me and Noah during one of the hardest times of my life. Donna accompanied me to appointments. We talked about the results. She offered support and encouragement. 

Beyond the scope of medical issues, we also became quiet close. We would talk about all manners of things; relationships, politics, religion, friendships, children...

And food.

Donna is an amazing cook. She has what is (truth be told) my dream kitchen. The window over her sink in that perfect kitchen looks out onto a fantastic garden. Because, on top of everything else Donna does well, she has a green thumb... made of gold. 

Donne would come inside with a basket full of the daily harvest. We would have fresh salads or soups and talk about the importance of fueling your body with proper nutrition. 

I have been looking for the perfect blueberry muffin recipe for a while now. After searching hi and lo on the old internet I decided to make one of my own. As I brainstormed ingredients it dawned on my how much my Aunt would enjoy these muffins. 

So, in honor of my loving Aunt and Uncle in Ohio...

Friday Farm Muffins

- 1 cup plain yogurt 
- 1 egg, slightly beaten 
- 1/3 cup agave nectar 
- 1/4 cup butter, melted and cooled slightly 
- 1/2 teaspoon pure vanilla extract 
- 1 cup whole wheat flour 
- 1 cup almond meal 
- 1 teaspoon baking powder 
- 1/2 teaspoon baking soda 
- 1/4 teaspoon salt
- 1 cup blueberries (I used frozen)

Preheat oven to 375 degrees. Lightly grease 12 muffin tins.

In a large bowl, mix together the yogurt, egg, agave nectar, butter and vanilla.

In a separate bowl, whisk together the flour, almond meal, baking powder, baking soda and the salt. If using frozen blueberries, reserve a 1/4 cup of the flour mixture before adding the rest of it to the wet ingredients. Stir just until the wet ingredients are combined with the dry, about 5-6 stirs. Add the frozen  blueberries to the remaining flour mixture and toss to coat. Fold the blueberries into the batter.

Fill the muffin tins about 2/3 of the way full, bake for 18-20 minutes. Let them cool slightly in the tin before running a knife around the edge, then transfer to a wire rack.

I have it on good authority that Donna and Roy would enjoy these muffins with a cup of Dunkin Donuts coffee. Well... maybe not Roy, he's more of a bagel man. 

1 comment:

  1. What a sweet tribute and what delicious-looking muffins! Yum!