elvisbreakfastkatrina

Archive for the ‘Muffins’ Category

Rhubarb Streusel Muffins

In Baking, Muffins on April 22, 2012 at 7:42 pm

Seriously, I promise that eventually I will stop recreating Smitten Kitchen dishes and avoiding writing out recipes. But she just has too many fantastic recipes! I want to make them ALL. You can find the recipe for these muffins here.

But, moving on. I was given some rhubarb by my grandmother a while ago when I visited her during my Easter holidays. I took some time deciding what to do with it (plus, I lost it for a short period in our rather overly full fridge) before settling on muffins. I love muffins for their practical function as tasty breakfast or as a comforting afternoon/late night snack. I’ve also never cooked with rhubarb before so the end result was a pleasant surprise. The muffins are not too sweet – the rhubarb gives them a slightly sour flavour, which is offset nicely by the streusel topping.

I made them rather quickly last night and only photographed them this morning, hence why the image quality is a bit grainy. My apologies!

Blueberry Cornmeal Muffins

In Baking, Muffins, Snacks on April 9, 2012 at 10:06 pm

Like a lot of delectable recipes, I have been meaning to make these muffins for a while – and finally got around to it this morning. The recipe comes from my Elvis cookbook ‘Are You Hungry Tonight?’ and apparently they were popular in roadside cafes in the South when Elvis was growing up – or so the book says! I don’t think I quite nailed the recipe; the mixture seemed a little wet to me, and I think the cornmeal was a bit grittier than the one they must have used for this recipe. Nevertheless, they were delicious and I thought the recipe worth posting. However, I will have to make them again and tweak around the the ingredient proportions a bit more. I think because the cornmeal was a bit denser than it was meant to be, the blueberries rose to the surface, which is why they are exploding out of the muffins!

Anyway, here’s the recipe:

1 1/4 cups cornmeal

1 cup unsifted flour

1/4 sugar

1 tsp baking soda

1/2 tsp salt

1/4 cup brown sugar

1 egg

1 cup buttermilk

3/4 vegetable oil

1 1/2 cups fresh or frozen blueberries

Preheat oven to about 220 degrees celsius (450 F). Grease a 12 hole muffin tray. I had some leftover mixture and made an additional quarter batch – so you may want to grease a second tray. Combine the dry ingredients in a large bowl. In another bowl, combine egg, buttermilk and oil and whisk together. Pour wet ingredients into dry, stirring until blended. Fold blueberries in batter, being careful not to overstir otherwise the mixture will turn blue. Spoon into the muffin tray(s) and bake for 20 mins, or until cooked through. Serve warm with butter.

Herbed Mini Muffins

In Baking, Cheese, Egg, Garden, Muffins, Snacks on April 2, 2012 at 9:48 am

The other day I was asked to provide some baking for a shared lunch and was in a bit of a pickle about what to bring. I already had some sweet biscuits prepared – my 100s & 1000s (which I feared were too juvenile) and some classic shortbread. In the end, I decided to opt for something savoury – and decided that one can’t go wrong with savoury muffins. Why are savoury muffins so much rarer than sweet ones? (At least, that has been my experience) These are gorgeous mini muffins that you can make with basic pantry ingredients and I can vouch for their delectability! Sadly the mini size makes you want to eat heaps of them – but then, because they are mini, there’s no need to feel guilty about doing so!

I found the recipe in my trusty ‘Dishes without Red Meat’ – from good old Alison and Simon Holst.

1 cup flour

2 tsp baking powder

1 cup grated cheese

1/4 cup chopped parsley

1 tbsp fresh chopped herbs

1 spring onion, chopped

1/2 tsp salt

1 tsp sugar

1/8 tsp sugar

1 egg

1/2 cup

Measure together in a large bowl the first nine ingredients. Use the fresh herbs you like best or which best suit what you plan to eat with the muffins. Toss well to mix.

In another bowl, beat the egg and the milk together with a fork or whisk. Tip the egg mixture into the dry ingredients and fold together, stirring just enough to dampen the flour. Do not overmix!

Spoon mixture into mini muffin pans (well greased with non stick spray). Bake in preheated oven at 200 degrees celsius, or until the centres bounce back when pressed.

Serve whole or split with savoury spreads, smoked salmon or shaved smoked meats if desired.

Recipe makes between 12-18 mini muffins (I found it made closer to the 18).