Sign up for our monthly email
Everyone is welcome to enjoy and shop our store!


 Calendar of Events & Classes
bfc eventcalendar_06_june2017_webimage

Food For Thought Newsletter
bfc fft_june_2017-frontpage



Gift Cards!

coop gift card

 A great gift idea
for any occasion!

Healthy Food for All!

June 3

June 3

Read about how Frost Beer is made in Food For Thought!


Frost Beer Works will be at the Co-op June 8th (3-5pm)


Garin and Christina Frost of Frost Beer Works

Frontpage Slideshow | Copyright © 2006-2010 JoomlaWorks, a business unit of Nuevvo Webware Ltd.
BFC Recipe: One Bowl Fresh Grain Muffins PDF Print E-mail

by Janice Malin
January 2014

1 cup cooked rice, quinoa, or millet
1 cup white wheat or whole wheat pastry flour
1 cup quinoa or millet flour (can be fresh milled in a food processor)
1/4 tsp salt
1 tsp baking soda
1/4 cup turbinado sugar
2 eggs
1/4 cup melted butter or oil (olive oil is very good here)
1 1/4 cup buttermilk

Preheat oven to 375 degrees. I like to use silicone muffin pans placed on a cookie sheet, but if you don't, then prepare muffin tins with oil or paper liners.
Combine flours with cooked grain, salt, baking soda, and sugar in a medium mixing bowl. Mix well and then create a well in the center of the mixture. Beat the eggs in the well, add the butter or oil and combine. Then add the buttermilk. When smooth, begin to incorporate the grain mixture without over mixing. Make sure to scrape the bottom to mix thoroughly. Scoop into muffin cups and bake until firm and light brown, 25-30 minutes. These make wonderful accompaniment to winter soups and stews. Makes 12 muffins.