Local/Seasonal Recipes: Blackberry muffins, Zucchini bread, Apple-ginger muffins

I don’t usually post recipes but the abundance of fruits to be foraged and vegetables from local farms has motivated me to get baking. In an effort to promote and share the delicious joys of seasonal, local, organic and sustainable foods here are recipes for the latest treats, featuring foraged blackberries and apples, and farm fresh zucchini.

Wildcrafted Blackberry Muffins

Ingredients (use local and organic ingredients to maximize flavor and goodness all around

  • 1 cup organic white flour
  • 1 cup organic whole wheat flour (Rogue Valley residents, try Ashland’s Full Circle Wheat or Hanley Farm’s Horsepower flour)
  • 1 1/8 cups SweetTree coconut palm sugar or turbinado sugar
  • 2 teaspoons baking powder
  • 2 tsp organic ground ginger
  • 1 tsp organic ground cinnamon
  • 1/8 tsp ground cloves
  • Optional: 1/4 cup organic cacao nibs
  • 2 free-range organic eggs
  • 1/2 cup organic canola oil
  • 1/2 cup tap water
  • 1 tsp organic vanilla extract
  • 2 cups freshly foraged blackberries plus more for topping
  •  A bit of SweetTree coconut palm sugar and organic rolled oats for topping

Directions

  • Grease 18 muffin cups or 12 muffin cups and a mini loaf pan
  • Preheat oven at some point in the preparation process depending on how long the oven takes to heat up. Save energy by not preheating too early.
  • Mix dry ingredients (flour through nibs)
  • Beat egg then mix in oil and water. If you have a cat, they’ll enjoy licking the eggshells before you compost them.
  • Mix wet ingredients with dry ingredients, Gently fold in blackberries.
  • Pour into greased muffin pans, filling 1/2 to 2/3 full, or muffin cups and mini loaf pan
  • Put a few fresh blackberries on the top of each muffin then sprinkle with rolled oats and coconut palm sugar.
  • Bake at 375° for 20-25 minutes for muffins, and a bit longer for a mini-loaf, or until a knife inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Makes 18 muffins or 12 muffins and a mini-loaf for your favorite local organic farmer. Best served warm.

Village Farm Zucchini bread

(Village Farm is located in Ashland, OR. I’ve been volunteering with them for several years, helping with marketing, communications as well as farm work.)

Ingredients

  •  1 ½ cups organic white flour
  • 1 ½ cups organic whole wheat flour (Rogue Valley residents, try Ashland’s Full Circle Wheat or Hanley Farm’s Horsepower flour)
  • 1 ½ cups SweetTree coconut palm sugar or turbinado sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp organic ground cinnamon
  • pinch organic cloves
  • Optional: 1/4 cup organic cacao nibs
  • 2 organic, local, free-range eggs
  • 3/4 cup organic vegetable oil, such as canola
  • ½ cup tap water
  • Optinal: 1 Tbl organic vanilla extract
  • 2 cups grated organic zucchini, purchased directly from your favorite farmer for the most goodness all around

Directions

  • Grease two loaf pans (8×4 or 9×5) or 18-24 muffin cups, depending on size of muffins
  • Preheat oven at some point in the preparation process depending on how long the oven takes to heat up. Save energy by not preheating too early.
  • Blend dry ingredients (flour through nibs)
  • Beat eggs then mix in oil, water and vanilla. Grate zucchini into this mixture and gently blend in. If you have a cat, they’ll enjoy licking the eggshells before you compost them.
  • Add wet ingredients to dry and mix just till blended. Batter will be thick and may seem a bit dry but the zucchini will release moisture during baking to yield moist and delicious treats.
  • Bake for at 350 degrees for about 20 minutes if baking muffins and 40-60 minutes for loaves, or until tester inserted in the center comes out clean. Cool in pan on rack for about 20 minutes then remove from pan and place on rack. Best served warm.

—–

Foraged Apple Ginger Muffins

Ingredients (use local and organic to maximize flavor and goodness all around)

  •  1 ½ cups organic whole wheat flour (Rogue Valley residents, try Ashland’s Full Circle Wheat or Hanley Farm’s Horsepower flour)
  • 1 3/8 cups organic white flour
  • 1/8 cup organic cornmeal
  • 1 ½ to 1 ¾ cups SweetTree coconut palm sugar or turbinado (amount depends on desired sweetness)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbl organic ground ginger
  • 1 ½ tsp organic ground cinnamon
  • Optional: 1/4 cup Big Tree farms organic cacao nibs
  • 2 free-range organic eggs
  • ¾ cup organic canola oil
  • ½ cup tap water
  • 2 tsp organic vanilla extract
  • 2 1/4 cups foraged apples, grated or chopped very fine (tart varieties and under-ripe apples work well)

Directions

  • Grease 24 muffin cups, two loaf pans (8×4 or 9×5) or one of each
  • Preheat oven at some point in the preparation process depending on how long the oven takes to heat up. Save energy by not preheating too early.
  • Mix dry ingredients (flour through nibs)
  • In separate small bowl, beat egg then mix in oil, water, vanilla and apples. If you have a cat, they’ll enjoy licking the eggshells before you compost them.
  • Add wet ingredients to dry ingredients and mix till blended, being carefully not to overbeat.
  • Pour into greased muffin pans, filling 2/3 full, or loaf pans (or one muffin pan and one loaf pan)
  • Bake at 350° for 20 minutes or until a knife inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Best served warm.

Makes 24 muffins or two 9×5 loaves or other equivalent configuration.

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One Response to Local/Seasonal Recipes: Blackberry muffins, Zucchini bread, Apple-ginger muffins

  1. ben Ripple says:

    Makes my mouth water! Thanks Melissa!

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