Saturday, August 15, 2009
Blueberry Walnut Muffins with Spelt Flour and Agave Nectar
A beautiful Saturday night, and I'm in the midst of preparing dinner for Kuzak, having already fed the Adorable Monster his dinner and taken him to the dog park. He's now frolicking around the house, humping his killer whale stuffed animal. It's like a Kodak moment, except for the humping part, and the part where he tries to kill the whale by shaking it viciously from side to side, probably thinking to himself, "Who's the killer now?! That's what I thought!"
Tonight I'm sipping a 2006 Brewer Clifton pinot and cooking up dinner (organic pork, rainbow chard, garlicky brown rice and heirloom tomato, arugula & bread salad). And tomorrow morning, I'll venture back to the Hollywood Farmer's market for supplies for the week. I'm so excited I can almost taste the mozzarella melting in my mouth now!
But in the meantime I'll leave you with one of my favorite breakfast recipes: blueberry walnut muffins! I make mine with spelt flour instead of wheat flour and agave nectar instead of sugar. These muffins are healthy, packed with whole grains, omega-3's, and a perfect way to start your morning. Make a batch on the weekend, and you can eat them all week for breakfast, or as a great midday snack! They're a total cinch!
Domestic Diva's Blueberry Walnut Muffins with Spelt Flour and Agave Nectar
Makes 8-10 small muffins
1 cup cornmeal
1 cup whole grain spelt flour (wheat may be substituted)
4 tsp baking powder
1/2 tsp salt
1 cup rice milk (soy or almond milk may be substituted)
1/4 cup canola or olive oil
1 tsp vanilla
2 tbsp agave nectar
1 cup fresh blueberries (out of season, frozen will suffice)
1/2 cup walnuts, chopped
Preheat oven to 425 degrees.
In a mixing bowl, combine the flour, cornmeal, baking powder and salt. In a separate bowl, whisk the egg and then combine with the wet ingredients (vanilla, rice milk, oil) and whisk together. Add the wet ingredients to the dry, stirring to combine, but be careful not to over-beat the mixture. Add the blueberries and walnuts and mix them into the batter.
Oil a muffin tin and then spoon the mixture into it, filling each spot. Bake for 15-20 minutes or until the muffins are golden brown. Enjoy!
Source for Ingredients:
(the muffins pictured were made in Floyd, VA)
organic blueberries & organic spelt flour from Harvest Moon
organic walnuts from Greens Garage
Music on Tap:
Neil Halstead - Oh! Mighty Engine
Pearl Jam - No Code