I wanted to try a new recipe for muffins from At Home in the Whole Food Kitchen by Amy Chaplin. I had spelt flour, eggs, and butter, but all I needed, it turned out, was the spelt. So into a bowl went chia seeds (had that) with almond milk (expired) so I substituted milk. While that thickened, I mixed the flour and corn meal (not opting to grind my own, because, you know, I already messed up with the almond milk) with almond flour and baking powder. Did not have a juicy orange which the recipe called for but I had…carrot juice/lemon/ginger/tumeric juice in a bottle, so used that. Did not have blackberries, so I used raisons. Added maple syrup, but had to top it off with agave, and instead of coconut oil (rancid?) I used olive. Hmm. The muffins seemed lacking, so I added chocolate chips, nixed the muffin tray, and dumped it all into a loaf pan. The batter tasted bitter, but it’s baking now. Maybe it needed butter. Better batter, etc.
It tastes crunchy ( chia) and a tad dry ( lack of oj?). Not bad, but needs, um, almond mik, coconut oil, and blackberries. Lacking blackberries, a link to Galway Kinnell’s poem.