There are flavours that remind me of home, of being a kid, of those long holidays, of my family.
I keep going back to those flavours.
When I eat rice pudding I think of the two summers my grandma and I spent on Sylt so I could breathe the sea air. There were sunny days as well, but most of my memories centre around the rainy days that we spent in this cafe overlooking the beach where they had rice pudding and Germknödel and milkshakes.
When I eat blackberries I think of sitting on my grandma's back-porch picking blackberries off the bush that extends all around the table as the heat radiates off the ground. The grown-ups are drinking instant coffee, the kids, drinking grain coffee, are feeling all grown-up. The cream for the coffee comes in one of those small plastic jugs you get at the supermarket. I think of how calm it always felt, how calm it always feels when I go there.
When I eat something with oats I think about these super fine oat flakes you can get in Germany and how my sister and I would eat those with milk and sprinkle (ok, it tended to be more than just a light sprinkling) sugar on top when our mum wasn't looking. I sometimes wake up at night remembering that flavour.
A few weeks ago I read Lisa's post on blueberry lime oatmeal muffins on Homesick Texan. And started thinking of all those things I just told you about. I thought about how I wanted to make muffins that would combine some of my favourite childhood flavours.
Shall we make some muffins?
Blackberry & Oats Muffins (makes 12)
100g Oat Flour (take porridge oats and whizz them in a blender or food processor)
200g Plain Flour
50g Almond Flour
100g Raw Cane Sugar
1 1/2 tsp Baking Powder
1 tsp Bicarb
1 tsp Salt
200g Blackberries, macerated in 1tbsp Sugar
125g Butter, melted and slightly cooled
200ml Milk
100g Sour Cream
1 Egg
Preheat your oven to 175˚C and line a muffin tin with paper cases.
Sift the dry ingredients into a bowl and set aside.
Whisk together the wet ingredients and then fold the wet mix into the dry mix until the two are just combined.
Scoop about a tablespoon of batter into each muffin case, then distribute the blackberries evenly across the muffins. Top with the remaining batter. I ended up with 12 fairly full muffin cases. If you would rather have smaller muffins, you could also use more muffin cases but I wanted domed muffins of awesomeness.
Bake the muffins for 25-30 minutes until the tops are golden.
Allow the muffins to cool slightly before turning them out on a wire-rack.
Now, go and find some milk because it's gonna go really well with a muffin!
When I eat rice pudding I think of the two summers my grandma and I spent on Sylt so I could breathe the sea air. There were sunny days as well, but most of my memories centre around the rainy days that we spent in this cafe overlooking the beach where they had rice pudding and Germknödel and milkshakes.
When I eat blackberries I think of sitting on my grandma's back-porch picking blackberries off the bush that extends all around the table as the heat radiates off the ground. The grown-ups are drinking instant coffee, the kids, drinking grain coffee, are feeling all grown-up. The cream for the coffee comes in one of those small plastic jugs you get at the supermarket. I think of how calm it always felt, how calm it always feels when I go there.
When I eat something with oats I think about these super fine oat flakes you can get in Germany and how my sister and I would eat those with milk and sprinkle (ok, it tended to be more than just a light sprinkling) sugar on top when our mum wasn't looking. I sometimes wake up at night remembering that flavour.
A few weeks ago I read Lisa's post on blueberry lime oatmeal muffins on Homesick Texan. And started thinking of all those things I just told you about. I thought about how I wanted to make muffins that would combine some of my favourite childhood flavours.
Shall we make some muffins?
Blackberry & Oats Muffins (makes 12)
100g Oat Flour (take porridge oats and whizz them in a blender or food processor)
200g Plain Flour
50g Almond Flour
100g Raw Cane Sugar
1 1/2 tsp Baking Powder
1 tsp Bicarb
1 tsp Salt
200g Blackberries, macerated in 1tbsp Sugar
125g Butter, melted and slightly cooled
200ml Milk
100g Sour Cream
1 Egg
Preheat your oven to 175˚C and line a muffin tin with paper cases.
Sift the dry ingredients into a bowl and set aside.
Whisk together the wet ingredients and then fold the wet mix into the dry mix until the two are just combined.
Scoop about a tablespoon of batter into each muffin case, then distribute the blackberries evenly across the muffins. Top with the remaining batter. I ended up with 12 fairly full muffin cases. If you would rather have smaller muffins, you could also use more muffin cases but I wanted domed muffins of awesomeness.
Bake the muffins for 25-30 minutes until the tops are golden.
Allow the muffins to cool slightly before turning them out on a wire-rack.
Now, go and find some milk because it's gonna go really well with a muffin!
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