Man. There is just a-lot going on these days. I feel like I could rant for pages on topics ranging from work (I recently gave notice at my corporate job), to relationships to the abysmal state of health care in this country to the farm bill (more information on that here) to embracing uncertainty to…well, the list goes on. And I will, at some point. But sometimes (ok, a-lot of the time) when the world seems to be moving at double speed and my thoughts and passions along with it, I use cooking as my meditation. I “bake it out”, as it were. Here’s a muffin recipe that I adapted last night to use up some fresh figs that were on their last leg in my refrigerator. The original recipe was for bread, and wasn’t particularly healthy (used white flour, lots of refined sugar and eggs). I wanted to make mine vegan, whole grain, and a bit lower on the sugar scale. I also added pine-nuts to my recipe. They’re super moist and sweet, with a delicate figgy flavor and just a hint of bergamont.

Figgy Tea Muffins

1-1/2 cups fresh figs, stemmed and coarsely chopped
1 cup black tea, brewed double strength (I used bergamont – be creative)
2 cups spelt flour or whole wheat pastry flour (to make gluten free, try a gluten free flour mix like the one from Bob’s Red Mill)
1.5 t cinnamon
1 t nutmeg
1 t alum. free double acting baking soda
1 teaspoon sea salt
1/2 cup maple sugar plus 1/8 cup agave (could use less sweetener – my muffins turned out pretty sweet)
1/4 cup (or a little less) safflower or olive oil
4 oz unsweetened apple sauce
1/4 cup toasted pinenuts (other nuts would be good too – slivered almonds/walnuts)

Preheat oven to 350º F. Gently combine figs and tea; let stand 15 min. Mix together flour, cinnamon, nutmeg, maple sugar, baking soda and salt. Drain tea from figs but do not throw away. Gently stir in applesauce, oil, agave, figs and 1/4 to 1/2 cup tea; pour batter into muffin tins (should make 12); bake at 350º F for 30-40 minutes or until muffins feel firm when gently pressed in center & knife comes out clean. Enjoy!

Sound track to my muffins:Astrud Giberto’s Finest Hour. Sipped on while baking: Unti 2006 Rose.

3 Responses to “BAKE IT OUT”

  1. 1 Kristie Dunn 

    hey lindsay – these look so delicious! I hope you don’t mind but I’ve shared the recipe with friends on our facebook group – I’ve got a rippa cake recipe. Fully credited of course! only problem is we’re in spring here in Australia so we’ll have to wait a while to bake them… but they look gorgeous.
    Come and join the group if you’re interested! it’s a little traditional and unwholefoods right now but we can change that…

    hope your new direction in life is nourishing you and making you smile. looking forward to another great dinner at that south indian place next time i’m in town!


  1. 1 REALLY, WHAT ISN’T BETTER MINI? at but the things you do for love
  2. 2 Kalina

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