I live alone with my preschooler in an off-grid cabin on a remote island off the coast of British Columbia.
"Don't wish me happiness I don't expect to be happy all the time....It's gotten beyond that somehow. Wish me courage and strength and a sense of humor. I will need them all." Anne Morrow Lindbergh
Monday, 6 July 2015
Salal berry muffin recipe
When the northwesterly wind blows through the open kitchen window it keeps it comfortably cool so that I can spend my time baking/cooking without heating up the cabin. Baking is easier than splitting firewood or putting in fence posts (my recent project) and I really enjoy doing it as a way to spend quality time with the little angel. I have salal ( a common native shrub of the Pacific Northwest) growing around the edge of my yard and now the berries are ripe. Raw they are dry and mealy but in baked goods they are scrumptious. This is my muffin recipe: I mix the wet ingredients in one bowl and the dry in another before combining. Wet ingredients: 1 cup salal berries ( I also substitute blueberries); 1/3 cup melted margarine or a flavourless oil; 1/2 cup plus 2 tablespoons buttermilk or any kind of milk; 11/2 tsp vanilla; 1/2 cup applesauce or one 113 gram snack cup of unsweetened applesauce. Dry ingredients: 11/2 cups all purpose flour; 3/4 cup white sugar; 1/2 tsp. sea salt; 1/2 tsp. baking soda; 1/2 tsp. baking powder; 1/2 tsp. cinnamon; 1/8 tsp nutmeg Preheat oven to 350. Bake 25 mins in greased muffin tins. Allow to cool for 5 minutes before removing from tins. Makes 9 large muffins. Freezes well.