Catching up & Buttermilk Berry Muffins

As I am no longer posting these photo collages on the web community that has been my fitness home for the past 3 years, I am moving my energies to this blog as my primary concern. Today I will catch up on the photos of the past 4 days, clearing the way for the cooking frenzy of the next few days. I am preparing for the 10th annual 4-day workshop with Stephen Gilligan here at Skyote Mountain. It’s an intense time with a group of up to 18 folks, some of whom have attended every year, some who are new to this work – all of us stepping into a supportive community to explore and grow together. For me, it’s a time of wearing several hats, one of which is menu-planner and advance cook. Although we have Josie, my assistant, to get the meals done and on the table (with the help of members of the group as soon as we are out of sessions and available for kitchen duty), I do as much advance cooking as I can – and all of the shopping for food.

Today I’ve finalized the menu and shopping list – well, almost. I’m leaving the details of the Wednesday night soup for early arrivals to be determined by what calls to me at the Santa Cruz Farmer’s Market on Wednesday. I’ve started on the baking, with Buttermilk Berry Muffins (recipe is right after the photo collages) – and I will share more recipes here as we go through the week.

Meanwhile, here are my last 4 days of eating:

Buttermilk Berry Muffins

I made these today with a combination of frozen organic blueberries and blackberries and a lemon from our small lemon tree. I adapted Mollie Katzen’s recipe slightly, using whole wheat pastry flour instead of white flour.
2 1/2 cups whole wheat pastry flour
3/4 tsp salt
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup sugar
1 Tbs lemon zest, grated
1 1/2 cups buttermilk
2 Tbs lemon juice
1 large egg
1 Tbs vanilla
4 Tbs butter, melted
1 1/2 cups berries, fresh or frozen
1 Preheat oven to 375. Spray muffin tin.
2 Combine flour, salt, baking powder and soda, sugar, and lemon zest in medium bowl.
3 Combine buttermilk, lemon juice, egg, and vanilla, and beat gently with whisk until smooth.
4 Slowly pour this mixture, along with melted butter, into dry ingredients. Carefully fold in berries.
5 Spoon into muffin tin. Bake for 20-25 minutes, or until lightly browned on top and toothpick comes out clean. Place muffins on cooling rack to cool. Wait at least 30 minutes to serve. Servings: 12
Nutrition (per serving): 183.8 calories; 24% calories from fat; 5.1g total fat; 29.0mg cholesterol; 212.2mg sodium; 233.6mg potassium; 31.1g carbohydrates; 3.7g fiber; 11.8g sugar; 27.4g net carbs; 5.1g protein.
Author: Mollie Katzen

3 Replies to “Catching up & Buttermilk Berry Muffins”

  1. hi selene, i have enjoyed reading your posts about food/consumption i-we have known of each others awareness to the importance of the quality if the food we eat n all aspects for a while now
    for me the attention you give it-tis so important – i remember revitals insistence on “focussing on a meal we eat without distraction” was enlightening -to concentrate on what we consume goes a long ways back in our hu-man history on many levels i would imagine that otherwise any being could easily fall into the trap of
    “glutton” -which has many guises:)
    your posts have raised a lot of insight and questions for me about the food i eat and prepare
    -when are we hugry and when and how often do we eat?
    seems to vary so much between –
    age
    gender
    metabolism
    time of day
    season
    stress of the day
    all the variables listed above (any l of which can fluctuate whenever)!
    for myself and my familys needs each and every day
    under circumstances-that i may or maynot be in control of!
    (we eat food prepared by others/even friends 5-6 x a month)
    so far, i have just tried to be aware, listen to my intuition, and ALWAYS put my love into all foods i prepare -but i have to say, even tho our ancestors lives were harder -on a daily basis than ours -did they have fewer stresses? maybe some fewer options, but we have some fewer options also -maybe not in quantity but in quality? tis hard to know for sure:) i guess i answered my question -were our ancestors more in balance with their lives than we strive to be? if we strive to, did our ancestors have that option? whew! this tokk me a few hours but thethought provoking was worth every second i learned from it:) love, m

  2. Maura, I’m so pleased that my posts inspired your thoughts about all this – I think it’s worth pondering, and that alone can bring more consciousness to each action that we take – and not just around our food choices! You said

    I truly believe that is the key. As you say, the variables will vary. But if we bring awareness to what we are experiencing in the moment and then make choices based on that together with our understanding of the larger perspective, we are more likely to be in balance, with ourselves, and with the world around us.

    Thanks for taking the time to write your thoughts here, and may the conversation and the ponderings continue!

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