Sometimes you just need something comforting, of the variety you can put in your mouth. Your hands need to busy themselves mixing and folding. Sometimes, when it feels as if nothing in your life is working, you just need to put something in the oven.
This is some kind of a miracle, that all of this powdery and oily stuff can come together into something incredible.
Baking can be a prayer for action, a lesson of patience, risk and play.
All of these values and virtues are present in my life right now, and I don’t have many words to share with you about it, but what I do have is a recipe for Blueberry Cornbread Muffins.
These muffins are wonderful. They are substantial little guys, crumbling only in your mouth. They are slightly sweet and have an amazing texture, with just the right amount of grit and grain from the cornmeal.
Blueberry Cornbread Muffins with Agave
- 1-1/4 cups Bob’s Red Mill Gluten Free All Purpose Baking Flour
- 1 cup Bob’s Red Mill Gluten Free Cornmeal
- 2 tsp Baking Powder
- 1 Tbsp Ground Flax Seed
- 6 Tbsp butter, melted
- 1/4 cup agave (or you can use honey)
- 3/4 cup unsweetened soy milk
- 2 large eggs
- Zest of 1 medium orange
- 1 cup blueberries (fresh or frozen)
- 1 generous grind of flower pepper
Add dry ingredients alternately with soy milk and mix to combine. Then gently fold in the blueberries and orange zest.