Since moving to the northern suburbs of Sydney and its bush surroundings, a particular bird has become my steadfast night time companion. A birdwatching neighbour assisted me in identifying the resonant hoot of this avian creature. It is the smallest and most common owl in Australia, the Southern Boobook. (Or as I have nicknamed it, ‘The Hoo Hoo Bird’.) It’s voice capacity seems far beyond its body weight, some would say this fact may explain my feelings of kinship towards this evening songbird.
It’s nocturnal call has become a comforting, rhythmical backdrop to what I have dubbed the ‘3 am blues’. Upon waking around that particular hour; every bad thought, hideous possibility and nightmarish circumstance comes to mind. And due to the hour, it feels unbeatable, unbearable and imminently possible.
Too many times to mention has the rhythmic far off call of the Boobook been my lullaby back to the realm of peace and slumber. Lately, this owl has begun to roost very near our house. The closest I have ever heard it. As I write, my eyes droop and my head nods in a Pavlovian response to its soothing call, lulling me to the Land of Nod.
Oh beautiful bird, thank you for your gift of sleep during restless nights of dark thoughts, wakeful breastfeeding babies, anxious parent emotions, vomiting children, snoring husbands, asthmatic lads, grieving nights and wide eyed ‘what if’ overthinking. I wish you propagation, the protection of your bush environment, delicious treats and the continuing joy of your nightly call.
These gluten free muffins are on steady rotation in our household. The recipe doesn’t contain any refined sugar, only maple syrup which gives them a floral, caramel flavour. They are tender, not too sweet and are best eaten on the day (or day after) they are baked.
MAPLE SYRUP MUFFINS, GLUTEN FREE
WHAT YOU NEED
350g gf flour (see cooking notes)
2 tsps baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 eggs (70g)
1 cup buttermilk
1/2 cup maple syrup
1/2 cup grapeseed oil
2 tbl maple syrup extra for glazing
HOW YOU DO IT
Preheat the oven to 200C (or 190 fan forced.) Place muffin papers into a 12 hole muffin tin. Spray lightly with baking oil to ensure easy removal.
Sieve all the dry ingredients into a medium sized bowl.
In a separate bowl, beat the eggs then add the buttermilk, maple syrup and grapeseed oil and stir well.
Add the wet ingredients to the dry ingredients and mix to combine. Spoon the mixture into the muffin papers and bake for 20 minutes.
Remove from the oven onto a cooling rack and using a pastry brush, brush the extra maple syrup over the top of the muffins whilst they are still hot.
In regards to gluten free flour for these muffins, I like to use a blend and this will change depending on what I have on hand. The two blends that provide a lovely, tender muffin are: A. 150g chestnut flour and 200g plain gf flour blend such as the Orgran brand. B. 100g Bobs Red Mill All Purpose Baking Flour and 250g plain gf flour.
If you don’t have buttermilk you can make your own by adding 1 tbl of lemon or vinegar to 1 cup of buttermilk and let it stand for 10 to 15 minutes.