Muffins
Muffins are a great way of using the fruit that you get in your CSA. I've chosen the Lemon Cornmeal Blueberry Muffins because I used the corn from the box to make my own cornmeal, and I've chosen the Gingered Bran Fruit Muffins because I used CSA fruit. These are both delicious for breakfast or dessert. We had ours with homemade Mochas too which was super yummy. You can candy your citrus peels, dehydrate your fruit to extend the life of it, and make your own cornmeal. Once you have these things made you can enjoy them past the season through out the year.
Lemon Cornmeal Blueberry Muffins
These are essentially the cornmeal dessert that I posted not too long ago but instead of using the blueberry sauce, I opted to include the blueberries into the batter instead.
glaze
1 1/2 c (packed) powdered sugar
3 TBSP fresh lemon juice (you may need more)
candied lemon peel (optional)
muffins
1 1/2 c AP flour
1/3 c homemade corn meal
3/4 c sugar
3 1/2 tsp baking powder
3/4 c frozen blueberries
1/2 tsp salt
1 c buttermilk
2 large eggs beaten lightly
2 large lemons zested
3/4 tsp vanilla extract
1 stick butter melted and cooled
Preheat your oven to 400 degrees. Spray or butter your 12 count muffin / cupcake pan and set aside.
Combine the flour, cornmeal, sugar, baking powder, and frozen blueberries in a bowl and set aside. Combine the buttermilk, eggs, lemon zest, vanilla extract, and butter in a bowl. Add to the flour mixture and fold until just combined; DO NOT OVER MIX.
Spoon the batter in prepared muffin pan and bake in oven for 20 to 25 min or until golden brown and a toothpick placed in center comes out clean. Place on a cooling rack for 5 min and remove the muffins.
Combine the glaze ingredients and add more lemon juice if too thick. Top the muffins with the glaze and add the candied lemon peel before the glaze sets.
Gingered Bran Fruit Muffins
This is actually a revised version of a recipe that I found in my mom's Better Homes and Gardens. I like that this recipe is simple and that you can use whatever fruit is in season. It also lends itself to fresh or dehydrated fruit.
2 c AP flour
1 c packed brown sugar
4 tsp baking powder
1 tsp ground ginger
1/2 tsp salt
1 1/2 c whole bran cereal
1 1/2 c whole raw milk
1 1/2 c chopped fresh or dehydrated fruit (seasonal fruit is always best; I used dehydrated KMK apricots)
2 eggs lightly beaten
3 Tbsp canola oil
Topping
2 Tbsp almonds
candied lemon peels, diced
candied ginger, diced
Preheat your oven to 400 degrees. Spray or butter your 12 count muffin / cupcake pan and set aside.
Combine the flour, brown sugar, baking powder, ground ginger, and salt in a bowl, make a well in the middle, and set aside.
Combine the cereal and milk in a bowl and allow to sit 5 min. Add the apricots ( or fruit of choice), eggs, and oil and stir to combine. Add to the well of flour mixture and fold to combine. Again, do not over mix.
Spoon mixture into your muffin pan and top with the almonds, lemon peels, and candied ginger. Bake in the oven for 20 min or until golden brown and a toothpick inserted comes out clean.
Homemade Mochas
Fresh brewed coffee
Cocoa powder (Dutch processed preferred)
Raw milk
Place 1 Tbsp of the cocoa powder on the bottom of your coffee cup. Top with coffee and fill cup half way. Stir to combine. Top with the milk and once again stir.
Enjoy!
