Posts Tagged ‘breakfast

22
Nov
11

Parsnip, Cheddar and Black Pepper muffins

Amidst all the sweet muffins I make on a regular basis, I began to feel the need to include a savoury flavour or two. I happened across a recipe in Baked: Explorations (those cookbooks are phenomenal) that had potential, but I wanted to tweak it to suit my palate and what I had in the fridge and pantry at the time. The resulting muffin is sweet and salty, and tastes somewhere between a biscuit and a muffin.

Parsnipcheddar02

Parsnip, Cheddar and Black Pepper Muffins

adapted from Baked: Explorations

Steamed Parsnip Purée

4 to 5 medium parsnips

Fill a sauté pan or saucepan with about 2 inches of water. Set a bamboo steamer on top.

Peel the parsnips and coarsely chop. Place on the rack of the bamboo steamer. Cover and place over high heat. When the water comes to a boil, reduce heat to medium-low and steam parsnips for 8 to 10 minutes, or until fork-tender.

Add parsnips to the container of a blender and pulse to make a smooth purée. Let cool before using in muffins.

Muffins

1 cup steamed parsnip purée

3 tablespoons sour cream or buttermilk

2 eggs, at room temperature

1/2 cup butter, melted and cooled slightly

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

1 1/2 teaspoons freshly ground black pepper

1/2 cup granulated sugar

1 1/4 cups grated Black River Maple Cheddar

Preheat the oven to 400º F. Line a 12-cup muffin tin with paper liners.

In a medium bowl, combine the parsnips, sour cream, eggs, and butter. Mixture will be very thick.

In another bowl, sift together the flour, baking powder, salt, pepper and sugar.

Add flour mixture to the parsnip mixture and stir to combine. The batter will be very thick.

Fold in the grated cheese.

Divide muffin batter evenly between muffin cups. Bake for about 20 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.

Makes 12 muffins.

05
Oct
11

Raspberry Whole Wheat White Chocolate Chip Muffins

I’ve been working through some new muffin recipes for Ottawa’s next Social Media Breakfast (October 19, as it happens) and arrived at these muffins. I really wanted to figure out a sweet muffin recipe in addition to the standard banana-nutella ones I have on hand, and I think these fit the bill. The whole wheat lends a wholesome quality, while the sweetness of the white chocolate chips complements the tart raspberries.

Raspwhwheat

Ingredients

1/2 cup spelt floour

1/2 cup all-purpose flour

1 cup whole wheat flour

pinch cinnamon

pinch salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup buttermilk

3/4 cup demerara sugar (or brown sugar, if you can’t find demerara)

1/2 cup canola oil

2 eggs

1 teaspoon vanilla extract

1 cup raspberries, fresh or frozen

1/2 cup white chocolate chips

Preparation

Preheat the oven to 375º F and line a muffin tin with paper liners.

In a medium bowl, whisk together the flours with the cinnamon, salt, baking soda and baking powder.

In another bowl, whisk together the buttermilk, demerara, canola oil, eggs, and vanilla. Stir the liquid mixture into the dry ingredients until just combined.

Add the raspberries and white chocolate chips and stir until just combined.

Divide batter evenly among the muffin cups. Bake at 375º F for 20 to 25 minutes, or until a tester inserted in a muffin comes out clean.

Makes about 12 muffins.

20
May
11

Wheat-free, Dairy-free Carrot Ginger Muffins

Muffin_trio_banner

I was considering new ways to incorporate carrots into muffins when I came across a Fine Cooking article that recommended steaming vegetables before puréeing to help maintain colour and flavour. I often find carrot cakes and muffins too greasy, so a steamed carrot purée seemed like a good option. The consistency of the purée helps the muffins stay moist and delicious.

1 1/2 cups granulated sugar

1/2 cup canola oil

2 eggs

1 1/2 cupspuréed steamed carrots (preferably orange, for colour), cooled

1 1/2 cups spelt flour

1 teaspoon ginger

1/2 teaspoon freshly grated nutmeg

1/2 tsp baking soda

1/2 tsp baking powder

pinch kosher salt

1/2 cup chopped crystallized ginger

Preheat oven to 350ºF. Grease or line muffin tins.

In a large bowl, combine the sugar, oil and eggs. Whisk together until smooth.

Add the puréed carrots and stir to combine.

In a separate bowl, whisk together flour, ginger, nutmeg, baking powder, baking soda, and salt. Add the liquid ingredients to the dry ingredients and stir until just combined. Stir in chopped crystallized ginger.

Bake for about 25 to 30 minutes, until a tester inserted in a muffin comes out clean.

Makes about 12 muffins.