The big launch-day is still a week away, but partly to try out my new-found blogging skills, and as a bit of a preview, I thought I’d share a bit about Sunday’s creation.
I’m always amazed at the things that emerge when my sister is around. She has this beautiful ability to build safe, empowering, creative spaces for people, and in fact, does it for a living! Sunday was no exception.
We began with our mom’s fall-back, fool-proof, tried-tested-and-true banana muffin recipe. But there’s nothing like a little experimentation to get things going. Like adding cranberries and chocolate chips to the recipe. Or substituting white flour with a combination of rice, buckwheat and spelt flours for all our gluten-free friends. Or best yet, adding a white-chocolate-cinnamon crumble on the top.
The result? Some of the best muffins I’ve ever eaten.
1 c. organic cane sugar
1/2 c. sunflower oil
2 free range eggs
3 fair trade bananas
3 Tbsp sour cream
1 tsp baking soda
1 cup spelt flour
1/2 cup buckwheat flour
1/2 cup rice flour
1/2 cup frozen cranberries (thawed and tossed in flour)
2/3 cup chocolate chips
1) Beat the sugar and oil, add the eggs and bananas, beat thoroughly
3) For the modified recipe, add in the floured cranberries and chocolate chips. Stir it up!
4) Add the flour, stirring until the mixture is just blended.
5) For the topping, mix together 1/2 c. white chocolate chips, 1 Tbsp butter, some cinnamon and nutmeg, 3 Tbsp sugar and 3 Tbsp spelt flour. Crumble it all together in your hands and sprinkle over the top.