Tag Archives: food

Cherry Almond Millet Muffins

We start with the basics: butter, whole wheat pastry flour, millet and yogurt and sour cream…

But then we add…

And we get a beautiful muffin, sandy in texture (good for those who usually love cornbread) with little jewels of cherry and crunch of the almond/sugar topping.

Cherry Almond Millet Muffins:

adapted from Heidi Swanson’s Super Natural Everyday

2¼ cups whole wheat pastry flour

⅓ cup raw millet

1 tsp aluminum free baking powder

1 tsp baking soda

1 tsp fine-grain sea salt

1/8 tsp each cinnamon, ginger, grated nutmeg

1 cup dried cherries

1 cup plain yogurt (or ½ cup yogurt and ½ cup sour cream)

2 large eggs, lightly beaten

½ cup barely melted unsalted butter

½ cup honey

Grated zest and 2 tbsp juice from 1 lemon

For the topping:

1/4 – 1/2 cup sliced almonds

2 tbsp turbinado or sanding sugar


Preheat the oven to 400 degrees with a rack in the top third of the oven. Butter a standard 12-cup muffin tin or line with paper liners.

Whisk together the flour, millet, baking powder, baking soda, salt, cinnamon, nutmeg and ginger in a large bowl. Stir in the dried cherries.

In a another bowl, whisk together the yogurt, eggs, butter, honey and lemon zest and juice until smooth. Add the wet ingredients to the dry ingredients and stir until the flour is just incorporated.

Divide the batter among the muffin cups, spooning a heaping 1/4 cup batter into each one, filling it a bit below the rim. Sprinkle the sugar over the muffins and then sprinkle the sliced almonds, pushing each one down a little into the batter so they stick.

Bake for about 15 minutes, until the muffin tops are browned and just barely beginning to crack. Let cool for 5 minutes in the pan, then turn out of the pan and cool completely on a wire rack.

Fonts in today’s post: Ribbon and Archer bold

Bitter Orange Ice Cream

Psst… hey. Hey you. Can I ask you a question? Is ice cream considered an acceptable breakfast food?

ooooh. Shoot.

Well maybe just occasionally to celebrate the amazing sunshine we had for a bit? Okay. Deal.

This ice cream is crazy good. And it’s no churn! So even if you don’t have a fancy appliance, you can make this. Well, you do need a mixer of some kind, or really strong arms, either one. It’s made with Seville oranges, which are only available in January, but they were at my local grocery store and it’s March…..so I figured it was a sign that I had to make this recipe.

 Ever since I read about it in Nigella Lawson’s book, Nigella Bites, I have been dreaming of this ice cream. First of all, it seemed so easy. So effortless… and it was. One bowl, and no churn- ya kiddin’ me with this stuff? You just put zest and juice in a mixing bowl, add the powdered sugar and whipping cream, and whip until you get soft peaks. Then put it in a shallow container and stick it in the freezer. It looks like gelato, all pillowy and soft.

The recipe says to freeze for 3-5 hours (I did 3 in the chest freezer) and then allow it to “ripen” on the counter for 20 minutes before serving. The whole counter thing: totally necessary. It makes it way easier to scoop and improves the texture a little. I let it sit out before each time I went back to the freezer for some more.

The flavor is so bitter and tart then sweet and creamy, it’s like those orange-vanilla cups you got when you were a kid with the flat wooden spoon that acted more like a shovel. It took me back to playground days, and yet it’s so pretty with the flakes of zest, and sophisticated….it’s like Adult recess….

So if you can, take a moment with me. Sit in the sun by the window, or better yet, outside. Take a bite, and close your eyes. This. is. Ice cream. For breakfast.

But really, it’s good anytime.

No Churn Bitter Orange Ice Cream

From: Nigella Lawson, Nigella Bites
(modified with US ingredients)


3 Seville oranges or 1 eating orange and 2 limes
1 cup plus 2 tbsp powdered sugar
1 and 1/2 cups heavy cream
Wafers to serve (optional- I didn’t use these)


If using Seville oranges, grate the zest of 2 of them. Squeeze the juice of all 3 and pour into a bowl with the zest and sugar. If you’re going for the sweet orange and lime option, grate the zest of the orange and 1 of the limes, juice them and add to the sugar as before (I read some where that someone even tried grapefruits and it worked out beautifully). Stir to dissolve the sugar and add the heavy cream.

Whip everything until it holds soft peaks, and then turn into a shallow airtight container (approximately 2-quarts) with a lid. Cover and freeze until firm (from 3 to 5 hours). Remove to ripen for 15 to 20 minutes (or 30 to 40 minutes in the refrigerator) before eating. Serve in bowl, in cones, with wafers – however you like. When ever you like.