Monday, July 28, 2014

Beet Cornbread Muffins for #MuffinMonday

Beets give these muffins their distinctive bright color but the corn and cornmeal mellow the beety flavor making these muffins light and delicious. 

When I starting dating my husband more than 30 years ago, he would not eat three things: olives, beets and asparagus. He’s overcome his dislike of olives and asparagus, and actually really likes them both, but I am still working on getting him to eat beets. When I saw this recipe in the free supermarket (Waitrose) recipe booklet, it seemed worth a try. Let me just admit right now that he wasn’t crazy about these muffins. But my friend Glenys and I, beet lovers both, really liked them. I'll just keep on trying.

1 cup plus 3 tablespoons or 200g fine cornmeal or polenta
Generous pinch dried chili flakes or crushed red peppers
2 teaspoons baking powder
1/4 teaspoon salt
1 heaped cup or 195g canned corn, drained
8 2/3 oz or 245g cooked beets (I bought these in a vacuum pack in the supermarket – four small to medium-sized beets)
1/4 cup or 50g butter, melted and cooled
Scant 2/3 cup or 150g thick, Greek-style yogurt
2 large eggs

Preheat your oven to 375°F or 190°C and prepare your 12-cup muffin pan by lining it with paper muffin cups or greasing it.

In a large mixing bowl, combine your cornmeal with dried red pepper, baking powder and salt.

Puree your corn and beets together in a food processor or with a hand blender until relatively smooth. A few corn kernels left here and there are fine.

Add in the eggs, yogurt and melted butter and process or blend again.

Pour the wet ingredients into dry mixture and stir until well combined.

Spoon the batter evenly into the muffin cups.

Bake for about 20 minutes or until a toothpick inserted comes out clean.

These make a great addition to any brunch or luncheon menu.


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Tuesday, July 22, 2014

Kashata Squares #CreativeCookieExchange

A cross between candy and cookie, kashata is a popular snack in East Africa. Kashata is usually made with peanuts or grated coconut, or both, and is cooked on a stove or over a fire so no oven is needed. 

A few months ago when I was preparing for my trip to Uganda, I started researching Ugandan food. I was looking for local ingredients to use in muffins, for one thing. I wanted to bake my Monday Muffins ahead of time since I knew I wouldn’t have an oven in the hut that I was staying. My second objective was finding a sweet treat I could make for the students, without an oven. I came across kashata on several websites with varying amounts of the basic ingredients and copied and pasted a little from here and a little from there to come up with a mixture that sounded delicious. But I never ended up making them. After a long dusty day teaching the children, it was all we could do to make ourselves some dinner and fall into an exhausted sleep. When the theme for this month’s no bake cookies was announced, I knew exactly what I wanted to make. Maybe next time I go to Uganda, I’ll manage to make them for the children.

1/2 cup or 100g sugar
3/4 cup or 55g freshly grated coconut
1/2 cup or 75g roasted peanuts
1/2 teaspoon cinnamon
1 teaspoon flour
2 tablespoons water

Mix all the dry ingredients, except the sugar, together in a small mixing bowl.

Sprinkle the sugar on to a frying pan and cook it over a medium heat, stirring, until it melts and just begins to brown. Mine melted into clumpy pieces of sugar and then finally melted into syrupy stuff again.

Reduce heat and quickly add the dry ingredients, stirring well.

Continue stirring for about a minute, making sure everything is well mixed.

Add the two tablespoons of water and mix again.

Pour out on sheet pan lined with greased foil. Press into a square with a spoon.

Allow to cool for a bit and then cut into smaller squares.

Mine were really crumbly but I did manage to cut them into squares, some missing a corner or two. This didn’t affect the taste. I would have eaten these with a spoon, if necessary.


Are you looking for No Bake Cookies to Beat the Heat? I've got some great ones for you! 

The Creative Cookie Exchange theme this month is Beat the Heat with No Bake Cookies. Even if we don’t want to turn on the oven, we still want cookies! If you are a blogger and want to join in the fun, contact Laura via email (thespicedlife AT gmail DOT com) and she will get you added to our Facebook group where we coordinate events.

You can also use us as a great resource for cookie recipes. Be sure to check out our Facebook page, our Pinterest Board and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month!

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Monday, July 21, 2014

Pink Lady and Walnut Muffins #MuffinMonday #glutenfree

Walnuts and beautiful Pink Lady apple chunks bake up lovely in gluten-free muffins for the perfect breakfast or snack. 

This week I am blessed to be staying at a dear friend’s house in London. We’ve settled my younger daughter in her temporary housing for her summer internship, with a new sim card for her phone and some essential toiletries. Hard goodbyes were made easier by plans to meet again for dinner later in the week. So now it’s time to play. We are off today on the train to Brighton to visit my friend’s daughter and treat her to lunch. Since it’s Muffin Monday, we decided to make some muffins to take along for the trip.

2 eggs
1/2 cup or 120ml canola or other light oil
1 cup or 240ml buttermilk
1 teaspoon vanilla extract
1 1/2 cups or 240g gluten-free flour blend (I used Dove’s Farm.)
1/2 teaspoon xanthum gum
1/2 cup or 100g sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup or 60g walnuts, roughly chopped
1/2 teaspoon salt
1 large Pink Lady apple
2 tablespoon brown sugar for topping, optional

Preheat your oven to 350°F or 180°C and grease your muffin tin or line it with paper liners.

In another bowl, whisk together the eggs, buttermilk, canola and vanilla extract.

Peel, core then chop the apple.

Aren't the Pink Ladies just the most beautiful apples?
Add it immediately to the egg/buttermilk mixture, stirring well to make sure all the little pieces of the apple are covered so they don’t turn brown.  Set aside.

In a large bowl, mix together the flour, xanthum gum, sugar, baking powder, baking powder, walnuts and salt.

Pour your wet ingredients into the dry ingredients and fold them together until just mixed.

Divide the batter evenly among the muffin cups and top each with a sprinkle of brown sugar, if desired.

Bake in the preheated oven about 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool on a rack for a few minutes and then remove the muffins to cool completely.


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