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Bird Feeders & Muffins

January 20, 2011

Lucy guardng the Goldfish

Bird Feeders

In the distance on my morning walk with Lucy I hear the Great Horned Owls call after their night of hunting. Red-tail Hawks stand guard on power lines or fly overhead & we have to most well-fed vultures around because of the large deer population which doesn’t mix well with automobiles. But the birds in my backyard are beyond compare.

The view out my window is amazing & one of the reasons we bought this house. There are the rolling hills of middle Tennessee, a southwestern view which provides sunsets of incredible color in the winter & bird feeders. DH loves to feed birds & after 33 years of marriage, I’m a bird-nerd, too.
We have the usual assortment of songbirds: Cardinals, Gold Finches, Purple Finches, Blue Jays, Carolina Wrens, Titmice, Juncos, Chickadees, White-breasted Nuthatches. Then there are the woodpeckers: Downy, Hairy, Red-bellied, Pileated. A Great Blue Heron likes to check out DH’s goldfish pond & is quickly dispatched by the ever-vigilant Lucy. Our newest bird feeder guest has been a Baltimore Oriole; beautiful deep orange breast with a black head & white wing bars. He likes our tall trees & fresh fruit, particularly the oranges on the feeders.

Basic Muffin

When I bake I use sprouted flours for almost everything. Sprouted flours are easier to digest, have more nutrients & fewer anti-nutrients like phytic acid. Recipes may need a touch more liquid with the sprouted grain flours. I buy my flours from To Your Health Sprouted Flour Company. Check out their website for lots of great information.

  • 2 cups all-purpose flour
  • 1/4 cup sugar, honey, maple syrup or molasses
  • 2 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 egg, beaten
  • 1 cup milk, buttermilk or yogurt
  • 1/3 cup butter (5 1/3 Tablespoons) or coconut oil, melted
  1. Preheat oven to 400 degrees.
  2. Stir together dry ingredients; make a well in the center.
  3. Combine egg, milk & butter; add all at once to dry ingredients, stirring just until moistened.
  4. Fill each well-buttered or cupcake paper-lined muffin tin cup 2/3’s full.
  5. Bake 20 – 25 minutes.
    Makes 12+ muffins

    Note: you may substitute self-rising flour for the all-purpose flour, just omit the baking powder & salt.

    This is a very basic recipe, but from here you can do anything! Also, if you have more batter than places to put it in your muffin tin, just butter a small ramekin or two.

    Add to the dry ingredients:

  • 1 c fresh or frozen blueberries or
  • 2 Tb wheat germ or
  • 1/4 cup finely chopped nuts or
  • 1/4 cup chopped dried fruit or
  • 1 teaspoon cinnamon or
  • drop a teaspoon of your favorite jelly on top of the muffin batter before baking

For a streusel topping:

Using a pastry blender or heavy fork, in a chilled bowl mix together

  • 8 Tb butter
  • 1/4 cup brown sugar or granulated sugar
  • 3/4 cup all-purpose flour
  • 1/2 cup coarsely chopped nuts, optional

Set aside in refrigerator until muffins are ready to go into the oven.
Crumble the mixture on top of the muffins & bake as directed.


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