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