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Posts Tagged ‘muffins’

To get good gluten free cakes and muffins, it’s usually necessary to whip the whites and yolks separately and then fold together. This gives it the fluffiness that the gluten would give it otherwise. That usually works, but it gets tedious. However, here is a recipe where you just throw everything together and bake. And it’s dee-licious!

Mmmm...

Mmmm…

Ingredients:

1 cup Tami gluten-free flour
1 packet instant vanilla pudding (80 gr)
1/2 cup brown sugar
4 eggs
1 tsp baking powder
180 ml vegetable oil
chocolate chips (optional)

Just a little closer...

Just a little closer…

Preheat oven to 160°C. Mix everything together. Place into muffin cups. Bake for 10-15 minutes until brown and toothpick comes out clean. Let cool and eat!

Got it!

Got it!

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I had persimmons that needed using up, so I thought of making persimmon muffins (because frankly the time I tried to make persimmon cake it wasn’t very popular). My middle son, on the other hand, insisted on chocolate chip muffins, without persimmons. So I decided to do half and half: The same muffins, but in half with persimmon purée and the other half with yoghurt. Instead of looking for yoghurt muffins (of which I actually have some good recipes) or persimmon recipes (which I don’t) I took the recipe of the apple bites I made before, which were excellent, and put yoghurt or persimmon purée instead of the applesauce. Of course, I also added chocolate chips for my son 😉

The results were awesome!

As persimmon purée is very sweet, I put a little less sugar in the persimmon muffins; and the chocolate chips there were rather pointless (but don’t tell him that!). The yoghurt muffins were also excellent and there the chocolate chips really hit the spot.

In short – perfection in both halves 🙂

Here are both halves of the recipe, 8 muffins each (2 tbsp per muffin):

Yoghurt chocolate chip

1/2 cup brown sugar
1/6 cup canola oil
2/3 cups white unsweetened yoghurt
1/2 cup spelt flour
1/2 cup white flour
3/4 tsp baking powder
1/2 tsp vanilla
chocolate chips to taste

Persimmon 

1/3 cup brown sugar
1/6 cup canola oil
2/3 cups puréed persimmon
1/2 cup spelt flour
1/2 cup white flour
3/4 tsp baking powder
1/4 tsp cinnamon
1 pinch tsp ground nutmeg

In both cases, mix wet ingredients together, then mix dry ingredients in a separate bowl, then mix both until just combined. Spoon into muffin pan until 2/3 height. Bake in a preheated oven at 180°C for 15-20 minutes or until toothpick comes out clean.

The dividing line

The dividing line – left are slightly more orange than right

Bon Apetit!

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I returned to work last Sunday. Whoo-hoo!!! 😀

It was great to get out of the house again, great to use my brains again (as everyone knows, if you don’t use it, you lose it). There were lots of adjustments to make though – new boss at work, all my projects to be revived as they were shelved while I was gone. However, the most complex part of the day is the morning – getting everyone out of the house. Only slightly less complex is the afternoon and getting everyone back in the house 😉

So to solve the morning problem, I made all the food for school and work the evening before and put in the fridge, and had a breakfast plan for the kids. But what about my breakfast? I’m cutting down sugar as I mentioned, so eating Belgian waffles (I make ahead and freeze) for breakfast is not an option (how sad…). I can’t drink milk because it makes baby break into a rash, so cornflakes is out of the question as well. Especially as what I really wanted was an omelet. But who has time to make omelets in the morning on a weekday?

And then I found this recipe and said Eureka! I’ve found it!

Egg muffins

Basic recipe: put fillings of your choice in muffin cups until 1/3 full. Beat eggs with seasoning of your choice and pour into muffin cups until 2/3 full. Bake at 180°C for 20-25 minutes. Keeps well in the fridge for a week or freeze.

My recipe: I sautéed onion, red pepper and squash in olive oil, added salt, oregano and thyme. On top of that I put small squares of yellow cheese. This I covered in beaten egg. It came out dee-licious! Part I put in muffin cups with paper liners; part I put in ramekins (about twice the size of one small muffin). The paper liners became soggy and fell apart, so that wasn’t so good. On the other hand if you want to freeze this you need something. I’ve got silicon liners somewhere; I’ll try that if I’m freezing these. Otherwise I’ll stick to ramekins in the future.

Egg muffins – the perfect make ahead breakfast!

My husband got a bit miffed that I ruined something that sounds so tasty with squash (he hates squash). So next week it’ll be mushrooms and spinach 🙂

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I really, really wanted cake. Or muffins. Or whatever. In addition, I was going to visit a pregnant friend of mine with two kids, so I had the perfect excuse to make muffins. A lot of muffins. I also had a jar of unsweetened applesauce that I needed to finish, so the muffins would even be healthy! 😛

I searched for applesauce muffins that are quick and easy. Also, my friend is slowly going towards being vegan, so I thought that non dairy would be a plus. I stopped cooking with margarine, so I needed an oil-based muffin. Jeez, it’s getting more and more complicated, isn’t it?

I found a great recipe here. It’s egg free and dairy free, quick and easy… perfect! What would I do without the Internet? 🙂

My husband has been trying to convince me we need a tablet, so that I could use recipes from the Internet without printing recipes (waste of paper) or going back and forth from the kitchen to the computer, or using a laptop for this (my laptop is usually at work, my husband is usually working on his laptop). Also, I like reading books online in onread or epubbud, and this way I would be able to read in bed or in the kid’s room and not only in front of the computer. So he brought a tablet from a friend for a “test drive”. I opened the recipe in the tablet and brought it to the kitchen. It certainly saved time and trouble. On the other hand, I used to claim that I could eat the sweets I made because I lose calories going back and forth making them 😉 Yet another excuse gone…

Tablet with recipe

I made mini muffins in small paper muffin liners. Each muffin came out to be 2-3 bites. They turned a great, with a strong apple taste. So… Apple Bites!

Ingredients

1 cup brown sugar
1/3 cup canola oil
1 1/3 cup applesauce (I put an extra tablespoon, finishing the jar. It was still great)
1 cup spelt flour
1 cup white flour
1 1/2 tsp baking powder
1/2 tsp cinnamon (my kids like it in small amounts only)
1/4 tsp ground nutmeg

Preheat oven to 180C. Mix sugar, oil and applesauce together until smooth. Add the rest of the ingredients without mixing between each ingredient. Mix only when all ingredients have been added, until just combined.

The mixture – half gone…

Put 1/2 tbsp in each muffin liner. Bake for 15-20 minutes or until toothpick comes out clean (or with big crumbs, that also worked great!). Let cool and eat!

First batch

Mmmm…

My kids loved this, and so did my friend. And so did I! Maybe I won’t wait again until I’ve got applesauce to use up 😉

Bon Apetit!

Packed and ready to go

Notes:

1. The original recipe had raisins or similar. My kids accept chocolate chips, but nothing else, so I just did without.

2. Tablet update: It is impossible to read online on these sites with a tablet. It might still be good for pdf ebooks, but not online reading. Not worth the expense.

3. Recommended reading on onread.com: I just finished reading “The Witness” of Nora Roberts. Spectacular!

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My youngest is crazy about the computer. He literally won’t leave it alone. We lock it with a password but he still tried to play with it (I give him another 6 months to figure out the password. And if he doesn’t, my eldest certainly will. And what will we do then? Ahhh, the problems of raising intelligent children 😛 you have to really run just to keep one step ahead…)

Unfortunately, if he tries to play with it too much he ends up shutting down the computer by mistake. And then we don’t turn it on until he’s asleep or even the next day, so he’ll learn. And that presented me with a problem: I wanted to make muffins. The computer was closed. My laptop was at work. My husband (who also has a laptop) wasn’t home. How do I get a muffin recipe?

And then I remembered my large collection of cookbooks. Since I discovered the joy of recipes via the internet, with reviews and stars and all, I don’t use my collection much. But surely I have there somewhere a recipe for muffins?

In the end I took a carrot cake recipe and tweaked it a bit for carrot chocolate-chip muffins. The results were so good that I’ve already made them again since, and my kids love them. There’s something to be said for cookbooks after all…

Ingredients (based on the Carrot Cake recipe from “Sweet Dreams” of Ronnie Venezia)

1 cup spelt flour (originally all purpose flour)
1 tsp baking soda
1/4 tsp salt (I put a pinch)
2 eggs
3/4 cup dark brown sugar
1/2 cup oil
1 tbsp vanilla essence
1 tsp cinnamon
1/2 tsp ground nutmeg
1 1/2 cups shredded carrot (about 2-3 large carrots)
1/2 cup chocolate chips or chopped walnuts
water if necessary

Preheat oven to 180°C.  The original recipe begins by specifying “beat the eggs and oil until pale yellow and frothy…” but I basically ignored that and used the basic muffin method: mix all wet ingredients together; mix the dry ones in a separate bowl; mix the two bowls until just combined. If too dry than add some water. Spoon into muffin tins or cupcakes. Bake for 20 minutes or until a toothpick in the center comes out clean. Bon Apetit!

Carrot Muffins. There were 14 here a minute ago...?

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Yesterday I tried two culinary experiments that didn’t work out so well.

The first one was baked pear chips. I saw in my food magazine that you can make nice snacks by slicing pears (whole with skin and seeds) dipping in sugar and baking at 180C, and waiting till it cools and hardens. It looked really tasty and I had a slightly over-ripe pear, so I tried it. My first batch (with sugar) turned out nauseously sweet. The second batch without sugar, either burned or became like cooked pear – tasty, but not what I was looking for. Next time I’ll try baking at a lower temperature for longer, and see if that’s better. Maybe to

get something crisp I’ll need some oil as well? Hmm…

The second was trying to change my granola bars to peanut-butter granola bars. (Ironic, as the original recipe is “nut-free granola bars”). I assumed adding a few tablespoons of peanut butter would be all it took. The result was extremely dry and crumbly. Oh well, I got peanut-butter granola for my yoghurt.

Today I offered the yoghurt and granola to my kids. My eldest (4 years, how the time flies… 🙂 ) ate it with relish. My 2-yo ate about half and quit (I noticed he doesn’t like lumps in his yogurt), and I didn’t even get to eat mine as by then the kids were tired and difficult. I was left with 1 1/2 yoghurts and granola. By the time the kids went to sleep, I was seriously in need of some comfort food and didn’t really feel like yoghurt with soggy granola. The solution? Chocolate chip yoghurt muffins!

I used a combination of this recipe and this recipe (nice blog, by the way! I loved the snow!). I needed the combination because I needed something with a lot of yogurt, and I wanted whole wheat, but I also wanted oil instead of margarine or butter. The result is brought before you:

Ingredients:
Dry:
1 cup whole wheat flour
1/2 cup white flour
1 tsp baking soda
1 tsp baking powder (After a few bitter muffins, I’m very wary of using only baking soda in my recipes)
1/2 cup brown sugar
(or a 1/4 cup if you like, but I was looking for comfort food 🙂 )
1/2 cup chocolate chips

Wet:
225 gr white unsweetened yoghurt
1 egg
1/4 cup vegetable oil
1 tsp vanilla extract

Mix dry ingredients in one bowl and the wet in other. Stir together until just moistened. Bake in preheated oven at 170 C for 15 minutes or until toothpick comes out clean.

I ate four at once! 😳

mmm... chocolate chips...

 

Love food - Don't waste!

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Since my little one was born, I try to have one afternoon a week when I am completely alone with my older boy. I find some other arrangement for the baby, and me and my three-year-old spend some time doing whatever he wants. Once, we played together with a game that hasn’t been out since the baby started crawling because it has small pieces;  Sometimes we go to the park; but mostly we cook something.

He loves baking. We usually bake muffins because they’re quick to prepare and quick to bake, so he can taste the fruits of his labour quite quickly. Sometimes we make pancakes together. We made chocolate syrup together (aah, the mess that a toddler can make while eating frozen yogurt with chocolate syrup is a sight to behold :D). Many times he made grilled cheese for dinner (in the oven/microwave).

My toddler is convinced that oatmeal is the best thing on earth. To convince him to taste something, I just need to say that it has oatmeal in it. He discovered that oatmeal apple muffins taste great; oatmeal banana muffins taste great; oatmeal chocolate cake tastes great;  and as oatmeal is the common ingredient, it must be the magic ingredient 😉 !

Because of the heat lately, when buying green bananas they’re all over-ripe within two days. So we make a lot of oatmeal banana muffins. We sometimes bake a double batch, half muffins and half cake, and give the  cake to his nursery teacher or grandma. He loves it!

My son hold the glass for me to pour flour and oatmeal etc. into, pours everything from the glass to the mixing bowl, presses the button to start the mixer and move the head up and down, helps me spoon the batter into the tins, and of course – he helps eat!

Ingredients:

3/4 cup brown sugar, unpacked
5 tbsp vegetable oil
2 eggs
2 large ripe bananas
1 1/2 cups oatmeal (I use old fashioned)
3/4 cup white flour
3/4 cup whole wheat flour
1/3 cup water (or 1/2 cup milk)
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
pinch salt

Heat oven to 170 degrees. If baking with kids, turn oven on just prior to transferring the batter into muffin tins.
Mix sugar, oil and eggs in a beater.
Add bananas and oatmeal and mix again.
Ideally, you should mix all the dry ingredients (flours, baking soda, baking powder, cinnamon, salt) in a separate bowl, and then add with the water to the banana mixture, but I just dump everything in one bowl. I don’t mix until all the dry ingredients are in, though.
Spoon into muffin tins (makes 12 medium muffins) or small cake pan (I use a heart-shape or bundt pan).
Bake 15 mins for muffins, or until a toothpick inserted in the center comes out clean; or 20-25 minutes for a cake pan.

Important note: You don’t have to use all your over-ripe bananas immediately. You can peel them, put them in small bag or plastic wrap, and put them in the freezer. They keep quite well for a few months. To defrost, place bag in some warm water for a few minutes. Use immediately after defrosting. Defrosted bananas are great for cooking! If used immediately they can also be mixed in yogurt or other and given to baby. (6 months plus). However, if baby does not finish the banana, throw away the rest.

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