There is a lot to love about these muffins. You like fruits? We got em. You like nuts? Check. How about trendy hipster bits like cashew yogurt and chia seeds? You betcha. Oh, and you were hoping for a little spice? We got you covered.
Many moons ago, my Mom had a website (www.thebreadworks.com). Each month, she added a new recipe to the “Recipe of the Month” section. This recipe is the selection from January 2002 which is pretty much pre-Cambrian in terms of internet history.
“They have a pleasing mouth feel.” Real quote from my sister-in-law Colleen. She’s a horticulturist. She knows her oats.
These aren’t your ordinary blueberry muffins… they pack a full flavor and a light but hearty texture. The combination of orange juice, cinnamon, and blueberry work together nicely to create a bite that is zesty but not too sweet.
My first vegan bread recipe posting! After soaking the currants, if you let a bit of rum accidentally fall into the batch (and accidentally drink the rest), you’ll agree that the rum adds a nice touch.
A variation of my Chia Farro Seed & Grain Bread which is a variation on Mom’s Full-Grain Bread which is a variation on the “Poulsbo Bread” from a bakery in Poulsbo, Washington.
This bread is loosely based on my Mom’s Full-Grain Bread from “The Bread Book.” I used a bunch of ‘spare parts’ ingredients laying around including chia seeds, whole grain farro, and millet flour.