Mabon, the holiday of harvest feasting! When the “cakes and ale” moment comes in your celebration, pull out these glorious muffins for Mabon. It’s a perfect time to sing A Pagan Grace, too. I loved recording this delightful little song for our Seasons album, with Shannon and Alane.
“Dear Goddess, we ask you to bless this our food
A Pagan Grace, music & lyrics © Alane Susan Brown (ASCAP) 2018
to the elements making it our gratitude.
May the gift of this sustenance give us the fuel
to allow us to share our own gifts with the world.”
These glorious muffins came into my life this way- I hosted a lunch for two friends, offering to make soup. One friend said she’d bring salad, the other said she would bring muffins. We enjoyed our soup and salad, and when it was time for muffins, we were thinking, “oh, nice, muffins…”. Then we took a bite. It was a revelation! Our faces lit up, our mouths watered, and we said, “Wow, these are incredible!” The muffin provider promised to pass along the recipe, and I’ve been pleased to present these amazingly healthy and luscious muffins to many friends since then. Enjoy the bounty of the earth as you feed your body truly healthy whole food!
Recipe for gluten free, lactose free Blueberry Chai Muffins. Glorious!
Prep time: 30 minutes
Cooking time: 20 minutes
Feeds 12 people
Ingredients
- 1 ¾ cup almond flour or almond meal
- 1 cup pitted dates, chopped (or mix dates and prunes)
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 2 bags of chai tea, opened, removed from paper tea bag
- ½ cup coconut milk (small can, 5.46 oz, is enough)
- ½ cup coconut oil, melted
- 1 ½ tsp vanilla extract
- 1 tsp cinnamon (or part cinnamon, part cardamom)
- 3 (or less) tsp coconut sugar (optional)
- 1 tsp chia seeds
- 3 large eggs
- ½ cup dried blueberries (or fresh/ frozen is fine)
Directions
- Preheat oven to 350 degrees.
- Use food processor (or, just chop and mix), combine all wet ingredients: dates, coconut milk, coconut oil, vanilla, eggs. Aim for a smooth, wet paste type of batter.
- In large bowl combine dry ingredients: almond flour, baking powder, baking soda, salt, chai tea, coconut sugar, chia seeds, cinnamon.
- Add wet ingredients to dry ingredients. Stir until fully combined. The mix will be slightly runny, but thicker than normal gluten muffins.
- Fold in the dried blueberries to the mix.
- Either use paper muffin liners or grease well your muffin tin. You can use regular size muffin tin, or the kind that makes “baby muffins”, bite sized.
- Fill muffins tins, cook for 20-25 minutes. Insert a toothpick to check for doneness. If the toothpick comes out dry, the muffins are cooked.
- Let cool for 5 minutes.
These glorious (hearty yet moist) muffins are perfect for a fall equinox rite. They go great with mead–check out our recipe for an autumn brew. I hope you sing A Pagan Grace before you eat–it’s exactly what this song was created for, after all! You’ll be blessing one another with the words; may the gift of this sustenance give us the fuel to allow us to share our own gifts with the world. May you harvest a generous bounty to reward the many gifts you share. Blessed be!