I just ate a muffin. It was fantastic. Now see, I could just let you sit there in your muffin-less misery and laugh maniacally. However as I have stated before I am not a psychopath. I am however obsessed with spices. There has always been something mysterious and transcendent to me about spice cupboards. Now before you close this page and write me off as having finally lost it (I’m sure it will happen eventually, but just for today I’m staying sane to torture you with muffins) reflect for a moment. Spices are not only fragrant, pungent and colourful. They have also been used for centuries to preserve food, start wars, create dynasties and well make things delicious.
Consider for a moment an integral part of the recipe I am about to share, cinnamon: according to Wikipedia (which we all know is the fount of all knowledge and wisdom) cinnamon was “so highly prized among ancient nations that it was regarded as a gift fit for monarchs and even for a god: a fine inscription records the gift of cinnamon and cassia to the temple of Apollo at Miletus. Though its source was kept mysterious in the Mediterranean world for centuries by the middlemen who handled the spice trade, to protect their monopoly as suppliers, cinnamon is native to Bangladesh, Sri Lanka, Malabar Coast of India and Burma.” So those fragrant spoonfuls you’re so casually going to dump into your mixing bowl are whispering so many stories that you could so easily pass by. This of course, is why you have me. Or cloves, a pungent spice if there ever was one – cloves were used in the preservation of meat throughout mediaeval Europe. Meat was scarce to the peasantry and that which was to be had, well it went bad quickly in a society that lacked any economic means of refrigeration. So when you carefully or not so carefully measure, scoop, and stir your powdered cloves whisper a little word of thanks to Jacob Perkins for inventing the refrigerator, and while you’re at it thank all the brilliant thinkers that helped tap into electricity. Originally I was going to make today’s post a fantastic spicy, aromatic, and thoroughly exotic experience. Then I looked in my fridge.
Never make plans without looking in the fridge. I mean if you feel you have to go ahead. But let me warn you, sometimes you have nothing in there. Sometimes everything you need just is not there. So that’s coming next week. It’s okay to be excited. I am.
I’ve been making this recipe and about a billion variations of it for three months now. It works. You can easily double this recipe to make extra muffins or skip tiny portions altogether and make loaves. This recipe makes fantastic loaves. If you don’t have apple-sauce use mashed bananas. If you don’t like spices (I pity you) cut out the spices add half a cup of cocoa, some shredded coconut, dark chocolate chips, cranberries…. Really what I’m trying to say here is that this recipe is versatile. Make it what you want it to be. Don’t limit yourself. Have extra pumpkin lying around? Use that. Have fun. Food always tastes better if you’re having fun. Download the pdf of the recipe, print it and add it to your collection or use the instructions below!
|Ingredients.||Prep time: 15 min.||Cook time: 25 min.|
1 1/4 c. almond flour
3 lg. eggs
medium mixing bowl