Monday, August 01, 2005

Lemon Balm Almond Muffins

Lemon Balm: "It causeth the mind and heart to become merry and reviveth the heart, ... And driveth away all troublesome cares and thoughts of the mind."
Culpeper's Colour Herbal

One of my favorite magazines is The Herb Companion They have some good recipes some you can eat and some that you can't. This is one you can eat. I'll probably be putting some different herbal recipes on here from time to time it's easier to find that way. If they are the kind you don't eat I'll be sure to put that down in BIG letters:)

Makes 1 dozen

1 cup unbleached flour
1 cup rolled oats
3/4 cup almond meal*
1/3 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon chopped fresh lemon balm (or 1 teaspoon dried)
1 egg
1/4 cup almond oil
1/4 teaspoon almond extract
1/3 cup plain yogurt
3/4 cup buttermilk
1 tablespoon slivered almonds(for garnish)
*To make almond meal, grind raw almonds in a food processor just until finely ground but before making nut butter.
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons apricot preserves

Preheat oven to 350 degrees. In a large bowl, mix together dry ingredients(from flour to salt). Stir in lemon balm.

In a small bowl, whisk egg, almond oil and almond extract until blended. Stir in yogurt and buttermilk. Add the wet mixture to the dry mixture, stirring just until moist and combined. In a separate bowl, stir glaze ingredients together.

Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle almond slivers evenly over the top of each muffin and press gently with the back of a spoon to make contact with the batter. Bake for 20 minutes or until a wooden toothpick comes out clean. Remove muffins from the pan, brush the tops with glaze and cool an a wire rack.

Makes 1 dozen muffins.