Orange & quince muffins
I have met with but one or two persons in the course of my life
who understood the art of walking, that is, of taking walks.
- Henry David Thoreau
You often see that great actors or actresses cannot only perform well, but also have a beautiful voice, play instruments, et cetera. OK, not all of them are great at everything, but it is definitely not uncommon. I noticed something similar with my favorite food bloggers. They cook well, are inventive and creative, great photographers, write beautiful blog posts, and seem to be really good in this networking thing too. I really admire being able to juggle all of those qualities at the same time. I think this is both the strongest and maybe also the weakest suit of really creative people. How do you focus & do you have to? I sometimes have a hard time doing everything simultaneously, but I can't resist doing less. The interviews, the recipes, the photography, the writing, the social media. I want to do it all.
My solution is to just push through it and compartmentalize: making schedules and live by them 80 percent of the time. Because not being afraid to let everything be once in a while is a very good idea too. The art of doing nothing. The Italians call it 'Il Dolce Far Niente' - sweet idleness, or blissful laziness. Surprisingly, this practice can be quite productive, especially in this digital age. To be free, without something occupying the mind. It's a sight we rarely see anymore. While often the best ideas come into being when your mind rests. It allows for dreaming, for thinking without compromise.
Yesterday I baked these muffins, for me & for you. I actually had very little time, and was preparing myself for a night shift, but I really wanted to perfect them. See, I also baked these last week, for a benefit at Rob's school. He's a teacher and all the children in his class brought cakes, muffins, or brownies. So he asked me if we could prepare something together as well. Being in the kitchen with him is so much fun. We baked Green Kitchen Stories' apple & cinnamon muffins. Although delicious, I love to tweak an existing recipe and the 'new' ones turned out perfect! I think I will use this recipe as my go to recipe, adding new ingredients depending on the season. I think they'll be delicious with rhubarb, cardamom & poppy seeds too, or with pumpkin & cinnamon, blueberries & lemon. Endless possibilities!
Orange & quince muffins
(makes 9 muffins)
Inspired by Green Kitchen Stories' apple muffins
1 cup almond flour
1 cup rolled oats
2/3 cup spelt flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground vanilla
1 orange, zest
1/2 tsp sea salt
2 tbsp desiccated coconut
2/3 cup goat yoghurt
1/3 cup grass-fed butter or coconut oil, melted
100 ml maple syrup
50 ml fresh orange juice
2 large eggs
3/4 cup quince butter or jam
How to make it:
1. Preheat the oven to 200 C/400 F.
2. Pulse the oats in a food processor until a course flour forms. Combine all the dry ingredients in a large bowl and mix to combine.
3. Combine all the wet ingredients in a bowl and combine with a hand mixer.
4. Add the wet mixture to the bowl with the dry ingredients and stir.
5. Grease a muffin tin with coconut oil or butter. Divide the batter into the tins, filling them half way. Drop a heaping teaspoon of quince jam or butter in the middle of each muffin and then cover with the remaining batter.
6. Sprinkle with some raw sugar and desiccated coconut. Bake for 20 minutes. Let cool for a bit before taking them out. Best enjoyed warm!