Ever bake with buckwheat flour?
It makes your batter grey. Yes, grey! I’m a bit unnerved by it, but, since I am a buckwheat virgin, I am going with the flow, acting as if I know what the hell is going on, as any good virgin will do.
Yesterday began a bit haphazardly when I was cleverly outsmarted and daringly attacked by my blueberries.
(Yes, the little round things you eat.)
It takes a lot of preplanning to be a mother. The older the children get, the more running around one does (so watch out how much you new mamas drool with joy when baby takes first steps!) They tell me the high school years are a real picnic.
And so I find myself eating a lot in my car. Simply because I don’t have time to eat as mankind should, in the comfort of one’s home over a crinkly, fresh edition of The New York Times (until someone gives me an iPad, I remain a paper die-hard.) And the car becomes my refuge.
Now pat me on the back somewhat because I could resort to the temptation of a meal fit for a car: a bagel, Mcsomething, or donut. But those of you who know me better, or even slightly, understand completely that I would never ingest such crap. And so, my convertible mini cooper has become something of a one-woman-specialty-food-truck/tiny car. Mornings waiting in carpool for my son’s school to open are enjoyed with a green onion and lox frittata, a roasted veggie and feta cheese omelete, or, as I prepared yesterday, steel-cut oatmeal simmered with walnuts, blueberries and cinnamon.
I cram my culinary treasures into my teenage daughter’s discarded Princess thermos (okay, so it was discarded a long, long time ago), throw in a disposable fork or spoon, and off it goes with me to be eaten in between traffic lights.
You can imagine this breakfast experience is sadly uneventful, save for the important factor of getting tasty nutrition at the appropriate time (‘do you want cranky mommy?’ is the go-to question in my house if I don’t eat when I should.)
This morning I was surprised by a rogue blueberry, who, as I plunged my plastic spoon into my oatmeal to grab a scoop (apparently side-swiping the alleged fruit), shot a resentful spray of hot blue juice right into my left eye, forehead and shoulder.
“I’ve been hit!” I screamed, laughter expressing the shock. My ten-year old son looked at me with disgust. I’ve been known to be a prankster, but this was even beyond my realm of stupidity. And distracting him from his video game just wasn’t cool.
“Mom? Are you okay?” He felt compelled to ask, glancing at me for a nano second. I could see the wheels turning fervently in his mind but ends couldn’t meet on this one and his mother’s incessant laughter was little explanation.
When I did catch my breath and finally explain, play-by-play, what had happened, he let out a disappointed sigh, shrugged his shoulders and continued flying his tiny kitten through space, avoiding dynamite and catching floating milk bottles.
The attack stuck with me for the remainder of the day and since then I have been eyeing the leftover blueberries in my fridge with skepticism and, dare say I, a bit concern. My left eyelid remains a bit tender (who knew hot fruit could leave such an impression) and I feel the need to eliminate all traces of the fruit until, at least, the pain goes away.
And so I came across this buckwheat blueberry muffin recipe. It seems delicious and healthy. It was in The New York Times, so, that’s a good start. And it takes care of my blueberry situation in a humane manner (who doesn’t like a good blueberry muffin?) All for a good cause, and hopefully, a tasty palate. I just will be paying close attention to each bite, and maybe, don a pair of sunglasses, just in case.
- (adapted from The New York Times)
- 1 ¼ cups buckwheat flour
- ¾ cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1/3 cup Agave syrup
- 1 ½ cups low fat plain Greek yogurt
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup blueberries
- Preheat oven to 375 degrees. Oil muffin tins. Sift together the flours, baking powder, baking soda and salt into a small bowl.
- In a separate bowl, beat together the eggs, Agave syrup, yogurt, oil and vanilla extract. Whisk in the dry ingredients and mix until well combined. Do not beat too much! Fold in blueberries.
- Using an ice cream scoop, fill muffin cups to the top.
- Bake for 25 minutes until lightly browned and well risen.
- Remove from oven and let cool in tin.
- Makes 10 muffins.