Ginger-Spice with Buckwheat, Oat flour, and Molasses Muffins
This weekend my toddler-baby danced for the first time. Knee-walking over to me with a funny grin, she pulled her socks off, stood up and gripped the arm of my chair, then kicked her legs back and forth as fast as she could, tapping her bare feet against the kitchen floor. It was almost like she was running in place. But, with one leg bent and the other straight, it had the effect of a lopsided Irish jig. Her expression contained this marvelous mix of awe, surprise, and joy: something new is happening!
When she stopped dancing and squealing, she reached up to the table for something to eat — a reward. These warm muffins that smell like gingerbread cookies awaited her. They have a complex, slightly mysterious flavor, with sweetness, heartiness, and warm spice. Appropriate for a first dance.
3/4 cup buckwheat flour
3/4 cup oat flour
3/4 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ginger
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
1/3 cup olive oil
1/2 cup molasses
1/4 cup honey
1 1/2 cups buttermilk or plain yogurt
1 tsp vanilla extract
2/3 cup raisins
2/3 cup walnut pieces
1. Preheat the oven to 375°. Grease the muffin pan with oil or butter (I use olive oil spray — quick and easy, and afterward the cooked muffins lift right out).
2. In one bowl, sift together the flours, baking powder and baking soda, salt and spices and set aside. In the other bowl, mix the olive oil, molasses, honey, eggs, vanilla, and the buttermilk or yogurt.
3. Slowly stir the dry ingredients into the wet, mixing just until combined. Then, fold in the raisins and walnuts.
4. Scoop into the muffin cups, filling just below the top, and bake 25-30 minutes until they’re a gorgeous dark brown. Cool for a few minutes in the pan before turning them loose. I love to eat them warm, with a bit of butter and strawberry jam. Happy Wednesday Delicious!
Previously: The Booodseees.
Natalie Eve Garrett is an artist who cooks.