The sharing of food and building of community are intricately connected. It’s one of the reasons why we ask each of our intentional communities to make time each week for at least three shared meals together. It helps them get to know each other and stay connected throughout the year as they begin to get involved in their local churches and other opportunities outside of JSC. It brings people back together.
Over the years JSC has been very fortunate to have some tremendously talented chefs come through our program; cooking incredible meals – even on a budget! So we thought we would start sharing a few of their favorite recipes with you. Each one is intimately connected to a special memory or moment and perhaps one of them will even become a favorite of yours as well.
“Growing up, each year on the first chilly fall day in MA my mom used to bake a fresh batch of these muffins to be waiting for my sister and me when we got off of the school bus. The scent of them in the oven brings me right back to the excitement of a new school year and the comfort of coming home after a long day. Plus, nothing says New England autumn quite like baking with maple – it is one of my favorite touches of home this time of year!”
– Macie Bridge, 2021-22
- 1 ¾ c. all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- ½ c. unsalted butter at room temp.
- ¾ c. maple syrup
- 1 c. sour cream
- 1 egg
- Preheat the oven to 400° F and butter a standard muffin tin.
- Mix together the flour, baking soda, baking powder, and salt.
- In a separate bowl, beat the butter until smooth, then slowly add the maple syrup. Then beat in the sour cream and egg. Add the combined dry ingredients and stir until blended.
- Fill each cup about two-thirds full. Bake 15-19 minutes or until a toothpick inserted in the middle comes out clean.
*To make this recipe gluten-free, use a one-to-one gluten-free flour blend. Preheat the oven to 350° F. The muffins will then bake longer, closer to 25-30 minutes.*