I began this post months ago, yet … banana muffins with lavender and fresh ginger sounded excellent on this slightly cooler, rainy-ish summer day. It’s the 4th anniversary of Pachamama’s Beautiful Food today, so why not celebrate with a second post. I have loved the gardens I shared with you in these past four years, the food photography, the recipe tasting. It has truly been a joy. I’ve got country, and cooking, and sustainability in my blood. Having lived in three homes where I cooked in wood cookstoves, and one where I actually hauled my own water from a spring 5 miles or so away, I think I’ve got indigenous and pioneer running in my veins too.

My blog and this post all started in Paonia, Colorado, picturesque and inspirational. We will jump right back into that life:

“Wet day found me building a fire in the woodstove, reading Luis Alberto Urrea’s astounding new book of poetry – The Tijuana Book of the Dead

–  with an extra strong cup of coffee in hand, and, eventually conjuring this recipe into my Sunday morning.

If you are a fan of Luis Alberto Urrea, you and I have something dear in common. His book, The Hummingbird’s Daughter, is one of my very favorites. Luis is a direct descendant of the girl saint of Cabora, Saint Teresita. He researched her life for 20 years, and created a masterpiece, a novel based on historical fact. You may also know The Devil’s Highway, non-fiction.

The poetry that reels out of this man’s head in this latest book of poetry is at once stark, lyrical, and astonishing. It moved me to tears, and also to laughter.

I highly recommend it, with that cup of strong coffee, or bright hibiscus tea, perhaps a chilled mug of horchata – with homemade muffins by your side.

My inspiration began, though, perhaps as rollicking sparks through my dreams the night before, and most certainly as I looked up, walking beneath giants.”

Banana Muffins with Lavender and Fresh Ginger

• 2 c. gluten free flour blend, Pamela’s Artisan blend or your favorite
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/16 tsp.(yes, 1/16th!) xanthun gum
• 1 1/2  tbsp. lavender buds
• 2 tbsp. fresh ginger, finely minced

Whisk these ingredients together.

Add to flour mixture, blending all at once until just evenly mixed:

• 1 large, organic farm egg
• 1/4 c. light, quality vegetable oil
• 1/2 c. local honey
• 1 1/2 c. liquid – unsweetened almond milk, hemp milk or dairy milk)

Then: fold in

• 1 c. mashed ripe banana

Spoon into a nicely buttered muffin pan, fill nearly to the rims for nicely rounded muffins. Bake at 400 degrees approximately 16 -18 minutes, until lightly browned on sides, and springy to touch. Wait a moment, then turn out of the pan. Excellent with honey butter. Keeps well in airtight sealed container or bag.