I was debating all morning…
- Should I tidy the house, or work?
- Should I go to Nordstrom to buy shoes, or stay at home to work?
- Should we move to a bigger house, or stay in our little, cozy home?
- Should I force the kids to go to camp, or accept defeat?
- Should I allow the kids more time on the iPad, or be more strict?
- Should I make meat for dinner, or vegetarian?
- Should I call the post “Home alone,” or “Cirque de Muffins”?
- Should I make blackberry jam, or blackberry muffins?
My life at the moment is one big debate.
Even right now, in this moment, I am debating if I should tell you about my debates, or if I should just tell you that I am finally home alone! My husband, Leo and Alex left a few hours ago to go to stay with friends in the mountains, leaving me all by myself. Peaceful as a tibetan monk and happy as a muffin. Rare and blissful 24 hours.
As you can see after a short debate I and went with blackberry muffins. As we say in hebrew, Wowowiwa. They came out perfect. Moist, not overly sweet and slightly tangy. Chia seeds give them some crunchiness and Omega-3.
In case you were curious about the the colorful background. These are two paintings Alex and I painted over at LACMA, they have a great art studio that is open to the public. Isn’t it cool?
Blackberry, Lemon & Chia Muffins
- ½ cup coconut or raw cane sugar + extra to sprinkle over muffins
- ½ cup olive oil
- 1 tablespoon lemon juice
- 2 organic eggs
- 1 cup spelt or whole wheat pastry flour
- ½ semolina
- 2 teaspoons baking powder
- Pinch of salt
- 1½ tablespoons chia seeds
- 1 cup blackberries + 12 blackberries to put on top of each muffin
- Preheat oven to 375F degrees (185 celsius). Line standard 12-cup muffin tins with paper liners.
- In a large mixing bowl beat together the sugar, olive oil and lemon juice until fluffy. Add the eggs and mix until well combined. Add the dry ingredients and stir until you get a smooth batter.
- Add the chia seeds and blackberries and stir gently. With the ½-cup (you used to measure the oil), ladle the batter into the muffin liners.
- Top each muffin with a blackberry and sprinkle with sugar.
- Insert the tin into the oven and bake for 20 minutes, or until a toothpick inserted in the center comes out clean and dry. Let the muffins cool for 10 minutes on a cooling rack (Watch out! the blackberries are boiling hot!