I don’t know about all of you, but I’m ready for summer. We had a couple of 60 degree days over the last month or so, and now I’m ready to say goodbye to winter, but as I type this, we are expecting one last blizzard. By the time March rolls around, I’m over it.. over the snow, the cold, the darkness, and the flakes. I want to walk outside and feel warmth on my face. I want the leaves to bloom, the days to last longer, and I want to get started on my little urban garden.
Now, more than ever, as I get ready to take my Monday night Green Medicine class, I’m ready to outsmart that ballsy ground hog, who lives across the river. He had the nerve to walk right up my front stairs last year and give my escarole a crew cut! I’ve been at arms with him year after year and he’s won every year for the past four. In all fairness, I’m an animal lover, so the little fur ball naturally has the upper hand, and he knows it!
I would love to have a sprawling garden some day. The kind of garden that blooms in segments based on season. I love the natural look too, where rosemary & thyme grow in between the stepping stones, kind of like Ina Garten’s garden in East Hampton. She is always showing glimpses of it on her show and I’m forever drooling over it.. her garden & her food. I love Ina!
This year I want to grow more plants that can be used for teas, like lemon balm, lavender, lemongrass, and dandelion, to name a few. Each of these plants has a variety of benefits, like chamomile for example. Chamomile can be used to treat inflammation, insomnia, ulcers, and gastrointestinal disorders. Chamomile tea can be also be used to treat skin disorders such as eczema, chickenpox, and psoriasis. You’ve probably noticed that chamomile is often used in facial toners because of its calming affects.
Chamomile is an easy flower to get your hands on. Many grocery stores will sell the dried flower buds that can be used to either make loose leaf tea or to bake with. Because chamomile has a light, almost sweet mild flavor, it pairs well with almost any citrus.
For these muffins, I paired the chamomile with wild orange. It gave me a chance to use the wild orange essential oil, I recently picked up. I love the flavor orange, and I love the essential oils because they are so pure & potent. A little bit goes a long way, but I must forewarn you.. if you make these muffins, your entire kitchen is going to smell like a yummy cream-sickle. The chamomile, wild orange, and vanilla, create such an incredible smell, and the taste is right up there too.
Wild Orange Chamomile Muffins
makes 12 muffins
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 eggs, whisked
- 2 “heaping” tablespoons chamomile flowers (rub the buds between your hands to break them up)
- 1/4 teaspoon sea salt
- 2/3 cup almond milk
- Zest from 1/2 an orange
- 1/2 teaspoon wild orange essential oil (I use doterra)
- Juice from 1/2 a naval orange
- 2 teaspoons pure vanilla extract
- ghee to grease muffin tins (I used OMghee)
- Preheat oven to 350 degrees
- Grease the muffin tins
- Combine all the dry ingredients in a mixing bowl and stir together until well combined
- In a separate mixing bowl, add the whisked eggs, and the remaining wet ingredients. Whisk together until well combined
- Pour the wet ingredients into the dry and fold until all are combined
- Place a spoonful of mixture (I use an ice cream scooper) into each tin and bake for 25 minutes
- Stick a toothpick in one of the muffins, if it comes out clean, they’re done
- Remove from the oven and allow to cool for 2 minutes before serving
*I used a serrated edged knife to go around each muffin before removing from the tin.