This photo from a few years ago sums up my feelings of gratitude.
Grateful too that a few weeks ago I had time in these very mountains, the glorious ride over Kebler Pass. I’ve had two lovely book events I will post about separately, and get back to the food part of blogging on Pachamama’s!
I’ve been amassing a few new recipes, in between travel and signings and all the rest of the whirlwind my book is taking me on – and these delicious muffins are one of them. The tang of lemon is so bright, and the basil and sugar just perfect – herby sweetness. I do hope you try them.
Lemon Basil Muffins with Ground Pistachios
Makes 12 tender, fragrant muffins
2 c. gluten free flour blend 1/2 c. ground pistachios (reserve 2 tbsp. for muffin top garnish) 1 tbsp. baking powder 3/4 tsp. salt (I love pink Himalayan) 2 tbsp. organic cane sugar (brown sugar or coconut sugar may be substituted) 2 tbsp. minced lemon zest 2 tbsp. minced fresh basil leaves 2 tbsp. fresh calendula petals, (if available – optional) 1 egg 1/4 c. softened or melted coconut oil 3 tbsp. fresh lemon juice 1 c. MINUS 3 tbsp. warmed flax milk or other milk (pour fresh lemon juice into 1 c. measure then fill with the milk
Preheat oven to 425 degrees. Grease muffin pan with coconut oil, (or use muffin paper cups.) Whisk together dry ingredients (except for reserved 2 tbsp. ground pistachios) in a large bowl. Whisk together wet ingredients in separate bowl. Add wet to dry and thoroughly blend. If batter is very stiff, add a tablespoon more milk, and blend into batter. (Batter should not be loose or pourable.) Divide equally into the muffin pan cups. Scatter tops of muffins with remaining ground pistachios, then bake on middle rack for 25-30 minutes, until centers are firm and muffins are lightly browned. Allow to cool in the pan for 5 or so minutes, then lift carefully and cool further before enjoying!
Lovely warmed up for breakfast the next day, too. :)
Autumn blessings to you all.