November 2021 "Can I have the recipe?"
November Newsletter 2021
“Can I have the recipe for this?”
I cringe when someone asks me that question. Not because I’m resistant to giving out my secrets but it’s because I don’t have an exact recipe to share. Being a creative person, who is also one of those “Use it up” kinda girls (Thanks Mom!) I never really make the same thing twice. The basic recipe might be the same but if I’ve got cream cheese, the muffins might end up with cream cheese filling. Or if I think it needs a lift, I’ll put a streusel on top. If I want a second flavor I’ll replace the vanilla with a lemon or orange zest. I might add more cinnamon or other spices to compliment what is being created. All the different muffins you see on my Facebook page come from one basic recipe, mostly. Whether it’s raspberry streusel, cranberry nut, apple cinnamon, blueberry lemon, or banana chocolate chip, chances are its humble beginnings started from my base recipe.
I also get creative with recipes when dietary preferences of guests come into play. My basic muffin recipe is dairy free and doesn’t have cane sugar for sweetening, but it can be tweaked so it’s also gluten-free and vegan. And I can lower the sugar by swapping out Monk Fruit syrup for the maple syrup.
People who don’t enjoy baking think it’s got to be hard to manipulate recipes, but for a someone like me who sees recipes as inspirations rather than a set of rules and guidelines, it’s creative and fun!
I’ll share with you my base recipe I use for muffins.
Banana Chocolate Chip Muffins
Makes about 9 to 12 medium muffins (I use larger muffin tins, so it makes about 5 or 6)
Preheat Oven to 350
In a bowl combine:
1 C. mashed banana (I do this whether it’s a banana muffin or any other muffin)
2 eggs (vegan option- 2T. ground flaxmeal with 6T. water (or juice), stir and set for 5 minutes before adding to banana.
¼ C. maple syrup
Another bowl combine:
1C. Almond flour
1C oatmeal flour (gluten-free oatmeal if needed)
1t. baking powder
½ t. cinnamon
¼ t. salt
1/3 C. mini-chocolate chips (Dairy free chocolate chips for vegans)
After stirring the flour mixture combine it with the banana mixture, just til moist and put in greased muffins tins.
Sprinkle with a few chocolate chips
Bake for 20 minutes (I do 25 minutes because I use the larger muffin tins)
At Crow Moon Healing, were all about inspiration and creating!
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Karen Mcintosh - Crow Moon Healing Owner & Operator