I got a call today from a friend whom I haven’t heard from in a long time. She is very much into astrology, and some years ago she had my astrological chart read by some very renowned astrologist in Shanghai unbeknownst to me. She shared the findings with me afterwards and I remember one of the things was that I should never wear the color brown. She meant well, but I told her I didn’t believe in astrology. Through out the years though, what she said would pop up in my mind whenever I shopped for clothes. And subconsciously I avoided buying anything that was brown.
Today’s call was about some dissonance between my astrological sign in the Year of Ram. My friend had my sign read again and was calling to warn me to be extra careful. Now what do you do with a call like this?
Well, the Chinese remedy everything by eating the right kind of food. One of the lucky foods that we eat during Luna New Year is Kumquat. As a matter of fact, any citrus fruit is considered lucky because the word “citrus” sounds like the word “auspicious.” Kumquat is the most auspicious because it sounds like “golden auspicious.”
Nutty Citrusy Kumquat Muffins
2 cup 100% whole wheat flour
1/4 cup canola oil
1 cup Kumquat jam (see note)
1/2 teaspoon lemon extract
1 1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup pecan nuts, coarsely chopped
1 cup nonfat lemon Greek yogurt
1/4 cup xylitol or sugar
The recipe makes about 16 – 18 muffins.
Mix all dry ingredients together. Add all wet ingredients in the mixed dry ingredients. Mix well, but don’t over mix. Leave a little lumpiness in.
Preheat oven at 375, line or grease muffin pan. Add muffin mix to the cups and bake for 15 to 18 minutes.
Serve with Greek yogurt and kumquat jam.
I made the kumquat jam the day before with about 1 pound kumquats, 1 cup xylitol (or sugar), 1 cup water, 1/2 teaspoon lemon extract. Cut and seed the kumquats and cook with all ingredients for 30 to 40 minutes.