life between the pages

“I spent my life folded between the pages of books.
In the absence of human relationships I formed bonds with paper characters. I lived love and loss through stories threaded in history; I experienced adolescence by association. My world is one interwoven web of words, stringing limb to limb, bone to sinew, thoughts and images all together. I am a being comprised of letters, a character created by sentences, a figment of imagination formed through fiction.”
Tahereh Mafi, Shatter Me

Wednesday, August 31, 2016

Still Summer Harvest Muffins

It is late in August, nearly September, and even though fall is beautiful and I'm sure I'll relish it when it comes, like always, I do tend to feel a bit wistful this time of year, and savour each hot, humid afternoon like a cat, stretching its paws towards the sunlight playing on the trees outside our window. The berries from the market still give off that lovely aroma of fresh, ripe summer days. There is nothing cleaner than biting into the crisp flesh of sour apples, and crunchy walnuts are my topping of choice, lending a dark smoothness to my summer desserts.

Perhaps these fruit-and-nut emblazoned muffins will entice you to savour the last of summer's sweetness. Perfect for afternoon tea with a slice of melon or a few figs, and a dollop of butter.

Preheat oven to 400 degrees F. Wipe lard into muffin tin.
Chop approx. 1 c ripe strawberries, hulled, into 1/4 to 1/2 inch pieces.
Chop 1 ripe green apple, mix into strawberries, set aside.
Chop 1/2 c. whole or halved walnuts, set aside.

Sift together:
1 1/2 c unbleached flour
1 1/2 c whole wheat flour
3 tsp baking powder
1 tsp salt
1/4 tsp mace (or nutmeg if you don't have it)
1/2 tsp cardamom
2 tbsp raw unbleached sugar

In a separate bowl, whisk together:
2 eggs
2 tbsp plain greek yogurt
3 tbsp honey
1/4 c vegetable oil
3/4 c milk
2 tbsp water
2 tbsp flax seeds

Combine wet to dry ingredients and blend well. Fold in fruit and nuts and stir.

Drop by 1/3-to-1/2  cupfuls into greased muffin tin cups.

Bake for 6 minutes at 400, then reduce heat to 375 degrees. Bake for approximately 16 to 18 more minutes until tops are risen and slightly browned.

Yield: 1 dozen