Tuesday, April 30, 2013

Jalapeno Garlic Cornbread Muffins

Featured Ingredient: Chili Peppers

Here’s some hot stuff: In the March issue of Alive magazine, I put together a feature on chili peppers. One of the things I quickly learned when researching the topic is just how versatile they are in the kitchen.

Take for example these jalapeno garlic cornbread muffins. The chili adds just the right amount of tempered kick making these a wonderful addition to the dinner table. They are even better with a whisper of butter.

Does anyone else have any ideas for using chili peppers in muffin tin creations?

Jalapeno Garlic Cornbread Muffins

1 1/4 cups yellow cornmeal
3/4 cup all-purpose gluten-free flour
2 tablespoons sugar of choice
1 tablespoons fresh thyme
1/2 teaspoon salt
2 teaspoon baking powder
1/2 teaspoon baking soda
2 large free-range eggs
1 cup low-fat buttermilk
2 jalapeno peppers, seeded and minced
3 garlic cloves, grated or very finely minced
1/4 cup extra-virgin olive oil or avocado oil
2/3 cup grated Parmesan cheese

Preheat oven to 375 F (190 C).

In large bowl, whisk together cornmeal, gluten-free flour, sugar, thyme, salt, baking powder, and baking soda.

In separate bowl, lightly beat eggs and whisk in buttermilk, jalapeno, garlic, and oil. Add wet ingredients to dry ingredients and fold in cheese.

Divide batter among 12 standard-sized greased or paper-lined muffin cups. Bake until golden and a toothpick inserted into center of a muffin comes out nearly clean, about 18 minutes. Let cool for 5 minutes before unmoulding.

Thursday, April 25, 2013

Multigrain Cherry Muffins

Featured Ingredient: Multigrain Cereal

The muffin tin man is back. Between working on my second cookbook (more on that later), a bicycling trip to Myanmar (totally awesome) and an overwhelming amount of recipes that needed to be developed for magazine articles, I haven’t had a lot of time or energy to post recipes on this blog. But going forward, I am going to make a better effort to post muffin sized recipes on a regular basis.

I thought I would start off with a wholesome and delicious muffin. Think of these cherry infused multigrain muffins as cereal in a muffin shape. They taste like a juiced up bran muffin.

You want to use a multigrain cereal that is meant to be served as a hot cereal. For this recipe I used the Grains & Nuts cereal from Bob’s Red Mill. I believe you could also use brown rice farina with good results.

The only thing that makes these better is a generous spread of local honey.

Multigrain Cherry Muffins

1 cup multigrain hot cereal, dry
1 cup milk of choice
1 cup whole wheat pastry flour or spelt flour
1 teaspoon ground ginger
3/4 teaspoon allspice
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg, lightly beaten
1/2 cup coconut sugar or other sugar of choice
1/3 cup melted coconut oil or other oil of choice
1 teaspoon almond extract
1/2 cup dried cherries

In a large bowl, combine cereal and milk. Let sit at least 30 minutes.

Preheat oven to 350ºF. In a separate large bowl, stir together flour, ground ginger, allspice, baking powder, baking soda and salt.

Stir egg, sugar, oil and almond extract into cereal and milk mixture. Add wet ingredients to dry and stir gently until combined. Fold in cherries.

Divide mixture among 10 greased or paper lined muffin cups and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out almost clean. Let cool before unmolding.