Imbolc - Brigid's Day, February 1st or 2nd in the Northern Hemisphere, is celebrated halfway between Winter Solstice (Yule) and the Spring Equinox (Ostara). It marks the beginning or the return of Spring and is also known as Brigid's Day or the Feast of Light, The Feast of Saint Brigid and the Feast of Fire. Brigid is a Celtic Goddess of Fire, the Sun and the Hearth and may represent the three aspects of the Goddess... Maiden, Mother, Crone. At Imbolc she has transformed and she is a powerful shapeshifter and has appeared as a pillar of fire or a snake in some stories and is associated with poetry, healing, fertility, the hearth and blacksmithing. The woven Brigid cross is a familiar symbol of Imbolc and the cross or knot honours the Goddess and brings positive energy and harmony when worn or hung.
Although there may be snow on the ground and chilly temperatures, we start to see the first signs of Spring. The Sun begins to shine stronger and the days are becoming longer. It's the return of light and the coming of Spring. Imbolc is noted as a time for transformation, renewal and hope, as the Earth and nature slowly begin to reawaken from their wintery slumber, so do we.
Other celebrations around this time are: Chinese New Year - Lunar New Year - Spring Festival, dates usually range between January 21st and February 20th, Burns Supper (Scottish, January 25th), Lantern Festival, Candlemas (Christian, February 2nd), Groundhog Day (February 2nd), Setsubun/Setsebun-Sai (Japanese, February 3rd), Losar (Tibetan Buddhism), Darwin Day (February 12th), Saint Valentine's Day (Christian, February 14th) and Lupercalia/Lupercal (Ancient Rome, February 15th).
These tart Lemon Oat Muffin are ideal for honouring Brigid and celebrating Imbolc as they are light, uplifting and nourishing. Happy Brigid's Day and Imbolc to those who celebrate.
Lemon Oat Muffins
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makes 12 muffins
1 1/4 cups rolled oats
1 cup plain yoghurt or milk or buttermilk
1/2 cup sugar
3 tablespoon honey
1/3 cup light olive oil
1 egg, beaten
grated zest and juice of 1 large lemon
1 teaspoon vanilla extract
1 1/4 cup unbleached all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cardamon
extra rolled oats, for decorating
poppyseeds, for decorating
slices of lemon, for decorating
Place the oven rack in the middle of the oven and preheat oven to 400ºF (200ºC). Line a muffin tin with baking papers and set aside.
In a large bowl, combine and stir together the rolled oats, yoghurt, or milk/buttermilk if using, sugar, honey, olive oil, beaten egg, lemon zest and juice, and vanilla extract. Allow the mixture to rest for about 5 minutes. This will allow the oats to hydrate and absorb some of the liquid.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cardamom. Add the flour mixture to the oat mixture and stir until just combined.
Divide the batter into each lined muffin cup. Sprinkle with poppyseeds and or rolled oats on top. Add a lemon slice on top of each muffin.
Bake in the preheated oven for about 10 minutes, then lower the temperature to 350ºF (180ºC) and bake for an additional 12 minutes. This is to get the best rise from each muffin.
Once done, carefully remove the muffin tin from the oven and allow the muffins to rest in the tin for 5 minutes before transferring them to a wire rack to cool.
