Loaded Baked Potato Muffins #MuffinMonday

Imagine a loaded baked potato full of sharp cheddar and crispy bacon bits and sour cream and onion tops.  In a muffin.  No kidding.  I think this is my favorite muffin so far.  Have I said that before?  Probably.  But this time I really, really mean it.  I ate two back to back, standing at the kitchen counter.  And then I had to go sit down and clutch my chest.  So rich, so good.  Serve them with a salad and call them lunch.  Or dinner.  But make these muffins.

Ingredients
6 slices bacon
230g or 8 oz potato
Sea salt
Black pepper
Handful green onions
8 oz or 225g extra sharp cheddar
1 1/2 cups or 190g flour
1/2 teaspoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup or 180ml milk
1/2 cup or 120ml sour cream
1 egg
1/4 cup or 60ml canola or other light oil

Method
Fry your bacon until it is crispy.   Set on paper towels to drain.  I use a single piece of paper towel on top of newspaper.  Keeps the ink off the bacon and doesn't waste a bunch of paper towels.

If your potato is thin-skinned, by all means, leave the peel on, otherwise peel it.  Then cut it into small squares.

Fry the potato pieces in the bacon grease until fork tender and nicely golden on all sides.  Set aside to cool.

Preheat your oven to 350°F or 180°C and liberally grease your 12-cup muffin pan.

Chop your green onions and bacon into little pieces and grate your cheddar cheese.

Set aside a little of each to use for topping later.

In a large mixing bowl, combine your flour, salt, sugar and baking powder.

Add in the grated cheese, bacon bits and green onions.  Stir well.

Add in the cooled potatoes and stir again.

In a smaller mixing bowl, whisk your egg, milk, sour cream and oil.

Fold your liquids into the dry ingredients.

Divide the batter between the prepared cups in the muffin pan.

Top each with some of the reserved cheddar, onion tops and bacon bits.

Bake in your preheated oven for 20-25 minutes or until the muffins are lovely and golden.

Allow to cool in the pan for a few minutes then remove to a wire rack to continue cooling.  You may need to run a knife around the edges if the cheese is sticking to the pan.

These are fabulous warm and almost as good cold!

Enjoy!

I’m on a touring holiday right now with my mom so if I don’t answer comments right away, please know that I am still delighted when you leave them and will respond as soon as I have internet access again. 

Meyer Lemon Upside-down Cake

The beauty of the internet is that we can learn about things that we would otherwise not experience in our lives.  We gain access to information and products that might have been out of reach before.  The downside of the internet is that sometimes it introduces us to things we still can’t have.  For years now, I have been reading about Meyer lemons.  They grow well in places with warm climates and most of the fruit becomes ready for picking in the wintertime.  If you plant Meyer lemons from seeds, it takes more than four years for the plant to produce lemons.  But most importantly, they are a hybrid citrus combining the tartness of lemons and the sweetness of oranges.  Who wouldn’t want to try such a lovely fruit?

If you follow my Facebook page, you know that I finally live somewhere that Meyer lemons are available.  Sadly, I don’t mean they are grown locally, although there is really no reason they couldn’t be, but they are imported for sale at my nearby grocery store.  I struggled with the outrageous expense and the fact that they had been flown clear from the other side of the world.  And then I broke down and bought some.   Lovely, truly lovely.   My bag had only six lemons so I had to choose my recipes carefully.  But I knew when I first cradled that yellow mesh bag in my eager arms, that upside-down cake would be one of them.


Ingredients
2 Meyer lemons
1/2 cup or 115g butter, plus extra for buttering the pan
3/4 cup, packed, or 150g light brown sugar

For the cake batter:
1 1/2 cups or 190g flour
1 cup or 225g sugar
1/2 cup or 115g butter, at room temperature
1/2 cup or 120ml milk
2 eggs
3/4 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons baking powder

Method
Preheat your oven to 350°F or 180°C.  Prepare your baking pan (about 10in or 25cm diameter) by buttering it liberally and then lining it with parchment paper cut to the exact size of the bottom.  You can take your chances and not line it if you have a non-stick pan but sometimes caramelizing sugar will stick.  And that is one of the risks of upside down cakes.

Melt your butter and allow it to cool slightly.  Add in the brown sugar and stir well.

Pour this mixture into the baking pan.  It should spread right out and cover the bottom.

Slice your lemons very thinly and remove the seeds from the slices.

Starting in the middle, cover your sugar butter mixture with the lemon slices, overlapping them ever so slightly.   As you get to the outside, you may have to cut some slices in half to achieve full coverage.

In a large mixing bowl, beat all of the cake batter ingredients at low speed until well mixed, scraping down the sides of the bowl frequently with a rubber spatula.

Increase the beater speed to medium and beat for five minutes, stopping every couple of minutes to scrape down the sides and bottom of the bowl.

Slowly pour the batter over the lemon slices in your baking pan.   Smooth out the top with your rubber spatula.

Bake for 30-40 minutes or until golden on top and a toothpick inserted comes out clean.

Remove from the oven and cool for about 10 minutes.  The cake should begin pulling away from the sides of the pan.

Invert your serving plate on the top of the cake pan and turn both over quickly and decisively.  The cake should fall out of the pan on to the serving dish.

Gently lift the cake pan off and then peel the parchment paper off of the cake.  If any lemon slices have stuck to the parchment, ease them carefully off with the tip of a knife as you peel back the parchment.

Use a spatula to scrape up any syrup left in the pan and drizzle it over the cake.

This wonderful cake is sticky and tangy and sweet.  It will be most appreciated by anyone who is a fan of marmalade.  Or Meyer lemons.  Or cake.

I took this to a dinner party so I don’t have any photos of the cake being cut but I can tell you that each slice was served to warm acclaim with a generous dollop of crème fraîche.  I suggest you do the same.

Enjoy!

Banana Honey Muffins #MuffinMonday

We are coming up on six months in the desert and it occurred to me that I haven’t really shared that much about life here.   At least not like I feel I did when we were in Cairo.  I guess it is that Dubai is such a modern city that it doesn’t feel that different in many ways, from other places we have lived.   My neighborhood is surrounded by vast desert wasteland with little in the way of plants besides natural scrub.

But, inside the walls of this gated community, we enjoy green lawns and flowering plants in abundance.

The view from my kitchen window.

A different angle of the backyard.

Supermarkets have everything we need, including bacon and cheese, and even some things we just want like fresh flowers, Wilton baking supplies and Jif peanut butter.   I know, I know, some of you are saying that bacon and cheese are “wants” not “needs” but then you must not know me very well yet.  :)  After Cairo with its limited supply of green leafy vegetables, I am working on not getting spoiled by choice and trying to choose fresh foods that haven’t been flown in from the other side of the world with a long carbon footprint to match.

Overwhelmed for choice.

Every item is labeled with the country of its provenance, which is very helpful.

One thing I did get in Egypt and for which I am very grateful, were two bottles of wonderful honey, which were a gift from the Orthodox priests we visited on a charity trip.  I haven’t found anything to match it here yet.   It’s lovely runny stuff, produced by religious bees.  (Just kidding.)  But it does make delicious muffins.   I reminisce with gratitude every time I use it.

Ingredients
Muffins:
2 cups or 250g flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup or 115g sugar
2 large bananas (ripe)
2 eggs
1/4 cup or 60ml canola or other light oil
2 tablespoons honey
1/2 cup or 120ml milk

Topping:
2 tablespoons or 30g butter (softened)
1/4 cup or 25g oats
1 pinch salt
1/4 teaspoon cinnamon
2 tablespoons honey

Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin tin by greasing it or lining it with paper muffin cups.

Combine your flour, baking powder, salt, cinnamon and sugar in a large mixing bowl.

In another small bowl, mashed your ripe bananas with a fork.

Then whisk together your bananas, eggs, canola oil, honey and milk.

In a separate small bowl, mix together your first four topping ingredients until smooth.  Add in the honey and stir well.

Pour your egg/milk mixture into your dry ingredients and stir until just mixed.

Divide the muffin batter between the muffin cups.

Top each cup of batter with a scoop of the topping and spread it out just a little with your spoon.

Bake in your preheated oven for about 20-25 minutes or until a toothpick comes out clean.  The topping will form a natural slightly crunchy glaze on each muffin.

Allow to cool for a few minutes in the pan and then remove to a wire rack to finish cooling.

Enjoy!