26 February 10 • MAV

The kitchen is always my very favorite room in any home. No matter what has gone on in this room (stunning dinners, burning cookies, waiting for coffee, scrubbing dishes) I can feel the life force when I walk into a kitchen and it amazes me. Growing up we always planted ourselves in the kitchens of my grandparents houses where we sat at big tables with food and conversation lingering for hours. I will forget many things about the places I have lived and visited but I will remember the kitchens very well.

As I bid adieu to this white-laced kitchen (I’m moving) I wanted to make one more batch of something special … but what? Ah, yes. My friend Naomi’s Quinoa Muffins. I met Naomi while living in this flat so it only seemed fitting. This is a great recipe and I’m so happy to share it with you (thanks, Naomi).

These muffins are earthy and warming in all the right ways. Naomi bakes these before she takes a trip and tucks them into her carrying case … I bake them the morning of a move (or some other stressful event) so that I can snack all day and feel the energy sitting with me as I lift yet another box. You should feel free to play with this recipe. This week I added cinnamon to the dry ingredients and it was really lovely. Maybe try adding blueberries, raisins or even chocolate chunks if you like; perhaps sprinkle them with cinnamon/sugar or a bit of maple sugar. But first promise me you’ll try them plain … with a little jam or butter or just on their own (which is how I like them best). These muffins are a simple pleasure in life and I am very content that they were the last item I baked in this old kitchen. What a gorgeous place of full of memories my kitchen has been …

Naomi’s Quinoa Muffins
makes 12 muffins

1/2 C quinoa (uncooked)
1 C spelt flour
1/4 t sea salt
1 t baking soda
1 C Kefir
1 egg
1/4 C maple syrup
1 t vanilla
1/4 C oil or melted butter
1 C rolled oats

Pre-heat oven to 375º and line or coat muffin tins. Cook quinoa: add the 1/2 C of rinsed quinoa to 1 C of water and bring to a boil; once boiling cover and simmer for about 15 minutes until fluffy and all water is absorbed. While quinoa is cooking combine flour, salt and baking soda in one bowl; combine Kefir, egg, maple syrup, vanilla, melted butter (or oil) and oats in another bowl. Mix all ingredients together, including cooked quinoa, and spoon equally into muffin tins. Bake for about 20 minutes.