In other words, I don't have time for no fancy cookin'!
The summer season is short here in my region, so in these few months we hustle from project to project, which includes garden maintenance, (weeding), harvesting, and preserving that harvest. Time is against us so we have to work smarter, and that includes meals.
However busy we are, we don't skimp on health, from-scratch food. There are no take-out boxes or frozen dinner trays laying around. Almost everything comes out of our own freezer stores or the gardens themselves. This is a time when I like to find the fastest recipes and among my arsenal of trusted techniques is quick breads; they're speedy and freeze beautifully!
The quick bread family includes things like pancakes, waffles and biscuits. Perhaps the most popular quick bread, however, is the muffin.
When most people think of muffins, they think of the very delicious sweet breakfast muffin. A wonderful option, but when we are swamped with farm work and need to eat a quick lunch or dinner, I like to have a bread option to go along with the protein and veg. When I don't have a yeast bread baked, I go for the savory muffin.
Enjoy making your own recipe- play around with different add-ins, and make them your own!
Old Tavern Farm MUNCHIES
Preheat oven to 400 degrees
2 cups AP flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 cups shredded cheddar (or the cheese of your choice)
Mix these together in a bowl and set aside.
1/4 cup bacon fat, melted (you can use butter if you don't have bacon fat on hand)
1 1/2 cup buttermilk
1/2 cup olive oil
1/2 cup chopped chives
1/2 cup chopped fresh thyme
Whisk the wet ingredients together in a bowl until well incorporated.
Add the wet ingredients to the dry ingredients and mix to combine. Spray a muffin tin well with nonstick pan spray. Using a 1 oz portion scoop, fill the muffin tin. Bake at 400 degrees for 15 minutes or till the tops of the muffins are firm to fingertip touch. Yield: 18 muffins.