Blueberry-Lavender Cornbread Muffins with Maple Butter

Original Recipe by Miss Jolie Ann

Blueberry season in the northwest is quickly approaching, so I thought I'd provide some inspiration with this downright scrumptious muffin recipe...

In Health,
Miss Jolie Ann

Author's Note 7/14/08: Um, Mary (bff) LOVES these muffins & I think that I've created a "muffin monster" because she keeps asking for them all the time!

BLUEBERRY-LAVENDER CORNBREAD MUFFINS

WITH MAPLE BUTTER

Makes about 7 muffins

1. Preheat oven to 375 degrees F and lightly grease a muffin tin.

1 cup organic whole wheat flour

1 cup organic cornmeal

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt
1 tsp dried lavender (crush blossoms, whole ones can be overpowering!)

2. Mix all dry ingredients in a large bowl until combined.

5 tbsp organic butter (or canola oil)

2 tbsp organic honey

2 organic large brown eggs

1 tsp organic non-alcohol pure vanilla extract

1 tsp fresh organic lemon zest

3. Mix all wet ingredients in a smaller bowl until combined.

4. Combine the wet mixture with the dry. Stir until just combined, do not over-stir.

1 cup fresh organic blueberries

5. Stir in the blueberries until just mixed.

6. Pour muffin batter evenly between 7 muffin spots. Bake at 375 for 15 minutes. Allow to cool for 10-15 minutes before removing from the pan.

MAPLE BUTTER:

1 Stick Organic Butter

3 tbsp organic pure maple syrup

7. With an electric hand mixer, beat butter and maple syrup until light and fluffy. Yum.

Spicy Toasted Pecans

I got this recipe from epicurious.com and cooked up a batch for my Christmas Eve Party. They were so delicious I've been making them ever since and eat them as a great mid-day snack. I think I love them so much because they remind me of the flavors in the "chex-mix" my mom whipped for family holiday get-togethers during my childhood.

In Health,
Miss Jolie Ann

Spicy Toasted Pecans

Yields 2.5 cups

3 tbsp organic butter

1/2 tsp vegetarian Worcestershire sauce (try Annie's brand)

1/2 tsp Tabasco sauce

1/4 tsp organic black pepper

1/4 tsp organic sea salt

2.5 cups organic pecan halves (about 10 oz.)

Place oven rack in middle position and preheat oven to 375 degrees

Melt butter in a sauce-pan over moderate heat, then stir in the Worcestershire sauce, Tabasco, pepper and salt. Remove pan from the heat and add the pecans, tossing to coat well.

Spread pecan mixture in one layer on a baking sheet or shallow baking pan. Bake until fragrant and a shade darker, about 8-10 minutes.

Serve warm or at room temperature. Once cooled they can be stored in an airtight container in the refrigerator.

Banana Nut Muffins

Happy Valentine's Day! This morning my 2 1/2 year old friend, Jasper, and I enjoyed baking these muffins together. Baking is a great activity to share with young children-it teaches them math, how to follow directions, & develops their fine motor skils and eye-hand coordination. (Yes, in my other life I am a Child Development Specialist!) We had a great time together and the baking muffins made the house smell yummy delicious.

I try to bake a batch of muffins every week to enjoy as a snack. I bake this recipe when I have a few bananas turning brown and really ripe. Today I was using all ingredients that I already had on hand, so the entire muffin recipe cost me nothing out of this week's food budget. You can't beat that! I like to make large muffins, so this recipe yields 6 large muffins or 10-12 smaller muffins. 6 muffins is a perfect amount for me. I can eat one a day for the week before they start going hard and stale. ( I store my muffins in a sealed container in the fridge) If you are preparing banana nut muffins for a family or a brunch just double the recipe to make a dozen.

In health,
Miss Jolie Ann

Banana Nut Muffins
This recipe makes 6 large muffins or 10-12 small muffins

2 very ripe organic bananas
1/3 cup organic canola oil or organic melted butter
¼ cup organic honey
2 organic brown eggs, beaten
1 teaspoon alcohol-free pure vanilla
1 teaspoon baking soda
¼ teaspoon sea salt
2 cups organic whole wheat flour
1 cup organic walnuts, chopped
organic canola oil spray

Preheat oven to 350 degrees F.

1. Peel and mash bananas in a large mixing bowl.

2. Mix in the canola oil or melted butter, beaten eggs, honey and vanilla.

3. In another bowl combine the baking soda, sea salt and flour and mix well.

4. Pour the banana mixture into the flour mixture and stir until it is just incorporated.

5. Fold in the chopped walnuts.

6. Spray the muffin pan with canola oil until very lightly greased.

7. Pour mixture into prepared muffin pan. Bake for 25-30 minutes. You'll know they are done with they are lightly browned, big and fluffy, and when you insert a toothpick into the center of one it comes out clean. Let cool (or not) and then devour!