Here’s a recipe for the sample foods at the EcoSocial at Jo’s Coffeehouse on Thursday, April 23rd made with wonderful Greenling produce! Please try to use everything organic especially the strawberries and buttermilk 🙂
Strawberry & Basil Corn Muffins
1 cup whole wheat flour
1 cup corn flour
1 tsp baking powder
1/2 tsp sea salt
1/2 tsp baking soda
1 tsp dried oregano
1/2 cup oil (I like safflower/sunflower)
1/2 evaporated cane sugar
1 cup buttermilk (or vegans can use hempmilk and 1 tsp lemon juice)
3 TBSP chopped fresh basil
1 1/2 cups fresh strawberries
Prepare a regular or mini muffin tin by lightly oiling it and preheat the oven for 350 degrees. In a mixing bowl combine the dry ingredients. In another bowl whisk together the oil, sugar, buttermilk, and basil. Add the wet ingredients to the dry and stir gently. Fold in the strawberries.
Spoon mixture into the muffin tin, filling each one level to the top. Bake for 30 minutes if making full muffins and 25 for minis. Remove when done and let cool for 10-15 minutes. Serve warm or let cool completely and store in a container in the refrigerator. Makes 10-12 large muffins or 36 minis.
Visit Chef Veggie for more information on how to get wonderful vegetarian meals custom made in your own home!
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