I miss Oregon. There is nothing new about this. You’ll know if you ask me where I’m from and then want to know more about it: I launch into an enthusiastic monologue that makes me sound like a spy working for the Oregon Tourism Industry. One of my favourite things about Oregon is the food: October through May or June is cool and rain-soaked. The summer usually brings 2 – 3 months of hot, dry, sunny weather. I occurs to me now that this is Oregon’s secret for amazing berries, grapes and other summer fruits. It’s easy to see this when one lives in England, where summer is elusive at best. Yesterday was sunny. The two weeks before that were very overcast, threatening rain but never following through, and warmish. The first week in May was paradise, followed by three weeks of chilly monsoons. Two years ago when we visited for a couple weeks, I would have believed you if you told me I’d landed in Spain. Last summer, as we all know, there were severe floods. Very confusing. So I was skeptical that a climate lacking in hot, dry and sunny could produce any good berries. Well, I stand corrected.
Sunday Afternoon
They’re not quite Oregon berries, but I liked that there were no wasps contending with me for the sweetest pickings. I did get stung by quite a few nettles, but that’s no big deal; just some tingly fingers for the rest of the day. The berries are juicy and sweet, and as I type, the cooling blackberry muffins and simmering blackberry jam are perfuming our kitchen. I’ve said it before and I’ll say it again: England, you’re alright!
I wouldn’t say this recipe is Ayurvedic: it doesn’t follow food combining rules, the only spice is a little cinnamon, but they are delicious and collecting the berries will get you out for a walk and some fresh air, which will stimulate your digestive fire (‘agni’). I modified the muffin recipe I found to make it lower in fat and wheat free, which is definitely worth something. Not to mention the concept of eating food that’s wild, didn’t take any fossil fuels to produce or transport, ‘organic’, local and fresh. Could anything be more natural and better for you?
Blackberry Muffins
Adapted from this recipe by Elise Bauer. For me, this made 12 muffins.
1 cup white spelt flour
1/2 cup whole grain spelt flour
1/2 cup buckwheat flour
1 Tbsp baking powder
1/2 teaspoon salt
2 large eggs
1 cup natural yoghurt
1 teaspoon milk
2/3 cup unrefined sugar
8 Tbsp warm melted butter (1 stick)
1 teaspoon vanilla
1 heaping teaspoon cinnamon powder
11 oz of fresh-picked blackberries
Position rack in center of oven. Preheat oven to 400°F. Grease a standard 12 muffin pan or line with paper muffin cups.
Whisk together the flours, baking powder and salt in a large bowl.
In a separate bowl, whisk together eggs, yoghurt, milk, sugar, butter and vanilla.
Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. Do not overmix! Overmixing will cause the muffins to be dense, not fluffy. The batter should not be smooth.
Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.
Cooling
These are delicious when eaten soon after baking.
