While most are mourning the end of summer, I am rejoicing because I feel like my summer begins today!
#1 son is now married. #2 son has moved away to college to begin his dream of animation. Baby daughter has flown off to Paris for a semester of school. She has always dreamed of living in Paris and going to school having the “city of lights” be her classroom. She wasn’t planning on falling in love. Suddenly her dream changed. As difficult as it was, she boarded a plane and left the person she loves the most…her mommy…ME!
I can’t believe I put my little girl on a plane for a city far away not knowing anyone. I can’t believe I won’t see her for 85 days. I feel such sadness. I feel there is an empty place in my heart and my home…
I’m over it!
Let the blogging begin.
Fall is time for fabulous fruits and vegetables. I get more excited going to a farmers market than I do
shopping for shoes. This past week I skipped off the a local farmers market. I had plenty of cash in my pocket and a big bag to tote my produce haul. I actually went back to my care three times to unload the bag so that I could refill it again.
I love peach season. Oh happy day. Peaches are on. Let’s not forget the blackberries. I love them almost as much as a fresh peach. Almost. Nothing compares to a fresh ripe peach.
You have to try my Peach Cobbler if you haven’t already. I made a large cobbler for a family dinner on Sunday. I was in heaven. Who cares about my diet and the fact that I have a marathon to run in 3 1/2 weeks. Who cares that I’m up 5 lbs before the marathon when I should be down 5. This is peach cobbler!
Let me tell you what you do with left over peach cobbler…you put in on top of your healthy oatmeal the next morning. Suddenly you have health food!
Nothing tops a bowl of fresh peaches unless you are topping it with a slice of Stollen marbled with marzipan from the farmers market. What a fabulous time of year in Utah.
In honor of my french baby girl I decided to blog Blackberry Peach Lavender Muffins.
We will start with the topping.
You will need brown sugar, flour, cinnamon and softened butter.
Place the brown sugar in a small mixing bowl.
Add the flour.
Add the cinnamon.
Blend the ingredients with a fork.
Add the softened butter.
Blend with a fork until the butter is incorporated into the sugar mixture.
Set this mixture aside.
You are going to need 2 teaspoons of culinary lavender. This is lavender that does not have perfumes added to it for the purpose of making your underwear drawer smell good.
I grow my own and harvest the blossoms in July. I store them in a tin or a jar. I love adding flowers to my food.
Place the dried blossoms in a spice grinder and grind to a powder. If you don’t have a spice grinder, crush them some other way. You could use a mortar and pestle or you can put them in a plastic bag and crush them with a rolling pin…get creative.
Put the ground lavender aside for just a moment.
For the muffins you will need 1 peach, some blackberries or raspberries, dried lavender, orange juice, rolled oats, flour, sugar, oil, salt, baking powder, baking soda and a beaten egg.
In a medium size mixing bowl, combine the orange juice and rolled oats.
Add the oil.
Add the beaten egg.
Stir to combine.
To this wet mixture add the flour.
Add the sugar.
Add the salt, baking powder and baking soda that I forgot to but in the ingredient picture.
Add the ground lavender that you had reserved.
Blend just until the ingredients are wet. Do not over mix.
Gently fold in the blackberries and diced peach.
Line a muffin tin with papers or you can grease and flour the tins. Who wants to do that?? Papers work great and take less time.
I like to use an ice cream scoop to divide the dough.
Hmmm I only have 10 muffins. I though for sure I’d get a dozen…oh well.
Time to use the reserved topping. Sprinkle about a tablespoon on top of each muffin.
Place in a 400 degree oven and bake for 18-20 minutes.
When the muffins are golden brown or when a toothpick inserted into the middles comes out clean,
remove from the oven. You can eat them hot or cold. I don’t care.
Can you see the blackberry and juicy peach?
Blackberry Peach Lavender Muffins are a great way “to taste the fruits of the season”
(quick girls name that movie)
Blackberry Peach Lavender Muffins
1/3 cup firmly packed brown sugar
1 tablespoon flour
1 tablespoon butter, softened to room temperature
1/2 teaspoon ground cinnamon
1/2 cup rolled oats
1/2 cup orange juice
1/2 cup light flavored olive oil
1 egg, slightly beaten
1 1/2 cups flour
1/2 cup sugar
2 teaspoons dried lavender buds, for culinary use
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup blackberries
1 medium peach, peeled and coarsely chopped
Preheat the oven to 400 degrees. Line 12 muffin tins with paper or grease and flour them.
To make the topping: In a small bowl, mix the brown sugar, flour, cinnamon and butter until crumbly. Set aside.
To make the muffins: In a large bowl, mix the oats and orange juice. Stir in the oil and egg. Add the flour, sugar, lavender, baking powder, baking soda and salt. Mix well, Gently fold in the berries and chopped peach.
Bake for 18 – 20 minutes or until lightly golden. cool on a wire rack for 10 minutes before removing from the pan. Whatever! I just pulled them out and ate them hot!
Should make 10-12 muffins
To my Tiffany:
Vous me manquez et Jet’aime. Je vous embrasse. Bisous.