We had some unexpected guests over, and it was late. Very wonderful people, but I had nothing to offer, and I was about to get stressed about this situation. But just in time I remembered something Great Grandmaster Tae Yun Kim shared with us in Jung Suwon class, (thankfully it’s also written down in her book, “Seven Steps to Inner Power:”
“Ideally, your awareness should be like a pool of water. Light travels easily into still water, and you can see right into it. It becomes very clear. But when the wind blows and the water is agitated, or when the water is polluted, you can’t see what’s in it clearly. So how can you make your mind like a pool of still, clean water, undisturbed by turbulent surface thoughts, free from polluting feelings and emotions, so that the light of your consciousness travels easily into your awareness?”
I calmed down and went to work. The guests, even though not Jung Suwon warriors themselves, would appreciate something reasonably healthy, so my initial thought was to make my “go to” pound cake recipe, but as muffins for shorter baking time, and add fruit and nuts. But, halfway through mixing it up, I realized that I didn’t have some of the key ingredients, such as buttermilk or even milk. Oh, and it was a gluten containing recipe too! Stress returning – I had already creamed the butter and sugar (half of the original recipe) and eggs! Now what?
“You are creative energy,” these words from Great Grandmaster Tae Yun Kim rang through my head.
I gathered all the different kinds of flours I had at home, and meanwhile turned on the oven to a safe, all purpose 350 degrees. Lined muffin pans with cute butterfly liners and went back to the mixing.
Want to see the result?
Want to try re-create them?
Here is what I did – and feel free to substitute to your heart’s content, as long as you know what you are doing!
Recipe for gluten-free, Midnight miracle muffins:
2 1/2 sticks butter (I imagine coconut oil would work, 1 stick butter = 1/2 cup) and 2 sticks would work well too I imagine
1 1/2 cups brown or palm sugar
3 1/2 cups flour total, I used 1 cup almond flour, 1/2 cup Teff flour, and 2 cups of Shirley’s gluten free flour
1/2 tsp Xanthum gum,
1/2 tsp baking powder
1 cup yoghurt, strawberry banana yoghurt (you can, of course, use any flavor you like!)
cream together the butter, sugar and add eggs one at a time. Slowly mix in yoghurt and rest of ingredients, but make sure all the flours you use are blended together well before incorporating into the batter.
Bake for about 15 – 25 minutes, then share these wonderful morsels with those you love!
Credit where credit is due: the very original recipe I started to work from was from here.