Selfworthy saffron, millet and raisin muffins

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Hello there lovelies,

It’s been so long since I’ve written a post I don’t even know where to start. First of please accept my apologies for being away for so long. But remember my post on my 39th birthday? The one where I kept going on and on about how things would be different from now on? About how I was gonna fret less and live more? How I was gonna stare fear in the face and simply boo it out of my life and so on and so on. Well it’s one thing writing about that stuff when life is all honkey dorey, when you feel stable and secure and are surrounded by your best friends. It’s a completely differently story when you are called to act on it. Which is exactly what my life has been about the  past couple of months. It was as if the Universe said: Oh really my dear? Is that what you really want? Are you sure?  Well, let’s find out shall we. And so I feel that my life has been turned upside down and I’m still a bit dizzy from the spinning and swirling, jumping and jiving that’s been going on.

And so the observant reader might ask; Did you do it? Did you actually do all those things you promised yourself you’d do? How did you handle the tough cards once they were dealt? In short are you or are you not a changed woman?? The most honest answer I can give you is I’m still here. Breathing, working through it, smiling as often as humanly possible and yes indeed, doing the best I can. And that my friends is about as good as it get’s for now.

I did make one tiny tiny mistake though that I will gladly admit in the hope that you won’t have to make it should you ever find yourself in a similar situation. I stayed out of the kitchen for waaaaaaayyyyy too long. And being me for almost forties years now I should have know what a life saver that would be. So admittedly it took me a while to come to my senses but by God I finally did. And boy, if ever I was in need of some kitchen therapy this would have to be the”annionted” time. It’s so comforting, and hugely gratifying to be back behind the stove. And what better way to calm my frazzled nerves than to make myself a wholesome sweet snack. I have been wanting to post this recipe a while back but didn’t get to it but now with spring (slowly, very slowly) coming into the air it seems like just the perfect time.

gierstmuffiningredienten2My food hero supreme Heidi Swanson from 101 cookbooks came to my rescue once again with this delicious recipe for millet muffins. The super tiny millet beads are widely used in Ayurvedic cooking as a substitute for rice and are especially good to counterbalance the heaviness of Kapha’s. Which is just as well since spring is Kapha season. I added in raisins that were soaked in warm saffron water for an extra bit of Ayurvedic “oemfs”.  Soaked raisins are used often in Ayurveda when you feel weakened and need to regain your strenght. The sweet taste also helps to ground you. Well, and what can I say about that loveliest of spices saffron. It’s with good reason that for ages saffron was worth as much or even more than gold. It has an aroma and taste that I cannot even begin to compare to anything else. But just the sight of a few fragile stems slowly swelling up and releasing their golden glow into a bowl of water makes me somehow feel like I’m about to eat something that will hugely improve my feeling of selfworth. And indeed it did!

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These muffins are best for Kapha as an occasional snack and for Pitta. Pitta could even have it for breakfast with a dap of ghee and some apple compote for example. Heidi uses honey in her recipe but I substituted brown rice syrup because it is said in Ayurveda that heating honey above 100 degrees C turns it toxic. For Pitta it would be an even better option to use maple syrup. Millet can be too dry for Vata, especially since it’s used uncooked in this recipe.  I suppose it could best be substituted by cooked quinoa or maybe almond flour. I’d have to experiment with that and let you know how it turned out.

Saffron, millet and raisin muffins

(adapted from Heidi Swanson’s super natural everyday cookbook)

Makes 12

  • 75 grams raisins just covered in warm water
  •  about 10  saffron threads
  • 280 grams whole wheat pastry flour
  • 60 grams raw millet
  • 1 teaspoon aluminium free baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine grain salt
  • 225 grams plain yoghurt
  • 2 large eggs, lightly beaten
  • 120 ml barely melted unsalted butter
  • 120 ml brown sugar syrup or maple syrup
  • grated zest of and 2 tablespoons juice from 1 lemon

Preheat oven to 200 degrees C. Line a standard 12 cup muffin pan with paper liners. Soak the saffron threads in the water with the raisins for about 10 minutes.

Whisk together the flour, millet, baking powder, soda and salt in a large bowl. In another bowl whisk the yoghurt, butter, eggs, rice syrup and lemon zest and juice. Add the raisins with soaking liquid and stir it well.

Add the wet mixture to the dry mixture and mix until just combined. Divide the batter among the muffin cups. Bake in the oven for about 15 minutes until the tops of the muffins are browned and just start to crack. Let cool for 5 minutes in the pan after which you transfer the muffins to a wire rack to cool completely.

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