Teaberry (Wintergreen) Muffins and Tea

I spent a couple hours yesterday tromping around the woods gathering teaberry berries and leaves with the intent of making muffins and tea. 

At first, I had my plan that I would gather the required 1 cup of berries on my way out into the woods, then I would gather leaves on my way back. After I had gathered about 3/4 cup of berries, I realized, I really should be gathering the greens at the same time!

So.. I have determined the most efficient way of gathering teaberry.  Basically, when you see a berry (which is relatively few and far between compared to the vast landscape of greenery).. just pull the whole thing up!  These plants will definitely NOT suffer a loss if they are pulled up by the root. I originally just tried to pull the leaves along with the berry, but inevitably the whole plant would come up most of the time. I found that if I just put the plant stem between my cupped fingers and pulled up, I could strip off the green along with the berry. This turned out to be quite efficient and I was able to gather enough leaves and berries to make a large batch of tea and muffins. 

My page on teaberry will help you to identify the plant and give you information about the benefits if you want to attempt these adventures yourself. 


In order to make a medicinal tea:


Fresh leaves have to be fermented in water to develop the wintergreen in them. Pack a jar loosely with fresh leaves and cover it, set it in a warm place for several days until the water is bubbly. Warm the tea by setting it in a pan of hot water. This will be a strong, good-tasting minty tea. The leaves can be strained out and dried in order to use for a tea that won't be so strong. I will be putting them into the dehydrator to make a nice supply!


The muffin recipe I ended up with is:

• 1 cup oat flour
• 1 cup quinoa flour (you can create both of these yourself. I use my grain mill, but you could use a food processor or a coffee grinder)
• 4 teaspoons baking powder
• 2 Tablespoons sugar
• 1/2 teaspoon salt
• 1 beaten egg
• 1 cup vanilla almond milk (you can use your preferred milk whether it be cow, soy, etc)
• 3 Tablespoons vegetable oil
• 1 cup washed teaberry berries

Mix flours, baking powder, sugar and salt. In separate bowl mix egg, milk and oil. Add dry ingredients to wet and mix well. (if you use quinoa flour I suggest letting it sit a bit to give the quinoa a chance to soften up a bit) Fold in berries. 

Fill greased muffin tins 3/4 full and bake for 20-25 minutes or until a toothpick comes out clean. 

Oh wait, that's Stephen King. I saw him live last night in Lowell :)
.. He doesn't have anything to do with teaberry.. it's just cool!

Quinoa flour? What!? My try at Quinoa Apple Muffins

I just LOVE when I make a recipe from scratch, and end up having to make the actual INGREDIENTS from scratch too!

I can't remember now what I was looking for, but came across a recipe for Quinoa Apple Muffins.  I am trying to go the way of gluten free, and so this intrigued me. I have quinoa on my shelf... I have apples... I like muffins... hmmmmmmmmm

Well, the recipe called for quinoa flour. THAT I did NOT have on my shelf, but... I DO have my handy dandy trusty coffee grinder that I use for EVERYTHING!  SOOOOOO I made myself the flour.  The original recipe called for 2 1/2 cups of it, and I really didn't want to use up that much in case it turns out to be like the dandelion soup (a whole story for another day). So, I decided I would halve the recipe. It seems that a half cup of quinoa ends up yielding about 3/4 cup of quinoa flour. 

The recipe also called for applesauce. Of course I used the last of my applesauce just yesterday and had just washed out the jar. That was definitely not a big deal since I have a HUGE supply of apples at the moment. So, I made some applesauce and used 3 different types of apples and maple syrup instead of any sugar. (oh, and for the record, I always only use PURE maple syrup... the other stuff isn't even anything maple .. its just grossness)

The original recipe also said something about how it probably wouldn't rise, and so to fill the tins right to the top. Well, my Acorn Banana Bread raised nicely and that had both baking powder and baking soda in it. This recipe only called for baking soda, so I decided I would add in some baking powder also. 

I think that was the right choice :)

Ok, so here is what the recipe ended up being:

• ½ cup apple sauce
• ¼ cup olive oil (original recipe called for vegetable but I don't have any)
• 1/3 cup PURE maple syrup
• 2 eggs
• 1 small grated apple
• ¼ vanilla
• 1¼ cup quinoa flour
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ salt
• ½ tsp cinnamon 

Preheat oven to 350°F/175°C.

Mix together oil and maple syrup. Beat in eggs. Stir in applesauce, grated apple and vanilla.

In a separate bowl, stir together the remaining dry ingredients. Add dry ingredients to wet mixture, and stir by hand until well combined.

Pour into a greased or lined muffin tray 3/4 full. 

Bake for 30 minutes or until an inserted toothpick comes out clean.

So, they rose nicely, the consistency is PERFECT! They are not crumbly or anything!  I think perhaps a smidge more salt maybe, or I might try using butter instead of oil, or half oil, half butter. 

Mom gave it a good review. In fact I had to send her away and tell her she couldn't have anymore!

original recipe