When I want to show D that I love him an extra bit, I make blueberry muffins. There is nothing quite like seeing his face light up when he knows he gets to lick the whisk or bowl as blueberry muffin batter has always been his favorite.
Since I started making almond milk and yogurt from scratch (thanks Team Yogurt!), I generally wind up with leftover almond pulp and/or whey. Wasting is not my thing as you may know if you have read about my veggie compost stock, so I try to figure out ways to utilize the byproducts of my homemade goodness.
A few weeks ago, I made an almond-apple cake, which was delicious and gluten-free. Last week I did not get around to using the almond meal remnants, but this morning I was inspired. One of our local friends recently had a baby, so I thought I could make a dozen muffins and give half away.
With that in mind, I pulled out my trusty Joy of Cooking cookbook and opened up to their basic muffin recipe. Since I was out of butter and vegetable oil, I opted to substitute my trusty Queen Creek Olive Oil. Citrus has been really delicious lately, so I added some grated orange zest from a navel orange that I had on the counter.
I substituted half of the flour for almond pulp as I only had about 1 cup of almond meal. I added a bit more flour since the almond meal was pretty moist after making almond milk. Instead of milk, I used whey with a little bit of yogurt as I was a bit shy of the full cup that was required in recipe.
Blueberry Deliciousness aka Blueberry Orange Olive Oil Yogurt Muffins
adapted from Joy of Cooking
Preheat oven to 400 with rack in center of oven
Whisk together in a large bowl:
– 1 & 1/4 cup all-purpose flour
– 1 cup almond pulp (leftover from almond milk – see below)
– 1 tablespoon baking powder
– 1/2 teaspoon salt
Whisk together in another bowl:
– 2 large eggs
– 1 cup whey or yogurt or combination
– 2/3 cup sugar
– 4 to 8 tablespoons Queen Creek Olive Oil or best quality olive oil (I used about 6)
– grated zest from one orange
– 1 tsp vanilla
– 1 cup blueberries (fresh or frozen) tossed in 1 tablespoon of flour
Add wet ingredients to dry ingredients and mix together until just mixed thru. Try not to overmix. Add blueberries to mixture until just combined. Bake until a toothpick inserted into 1 or 2 of muffins comes out clean, about 18-20 min. Let cool for a few minutes before removing from the pan. Most delicious warm, but can also reheat.
The Almond Milk recipe from My Pantry by Alice Waters is my go to recipe. It is so simple. Soak 1 cup of almonds overnight, drain them. Combine almonds in blender with 4 cups of water. Puree completely. Strain thru fine-mesh sieve or cheesecloth. Reserve pulp. Return pulp to blender with 1 cup of water. Strain again into original almond milk. Cover and store for up to 4 days (after 4 days it becomes a grainy). I like to serve fresh over ice with a dash of cinnamon.