Over the weekend we had what will most likely be out last blast of winter. The chilly, windy weather was the perfect excuse to get out the slow cooker and make a big pot of chili. My husband prefers to eat saltines with his chili, however, I much prefer cornbread. For just the two of us a batch of cornbread is usually too much food, and cornbread is one of those things that just never tastes as good the next day. The perfect answer is to make corn muffins. This recipe can be cut in half to make 6 muffins or made as is for 12 muffins. I really like to put a pickled jalapeño slice on top of each muffin. Not only does it make it look nice, but the piquant flavor enhances the tang of the buttermilk. Plus, I like spicy food. If jalapeños are not your thing leave them off, the corn muffins will still be awesome.
Let’s just get this little fact out of the way to start with, I don’t like bananas. So you may be asking yourself “Why is she cooking with the darn things then?”. Well, I have a husband who adores them and the latest hand of bananas got a little too ripe for his liking. Although sometimes I think he leaves them on the counter too long just so I’ll bake him a batch of banana bread. Sneaky, I know, but I really hate to throw perfectly good food away when it can be transformed into something else. This is Jeff’s favorite banana bread recipe out of all the ones that I have tried. If you don’t have or don’t like whole wheat flour feel free to use 2 cups of all-purpose flour. Melted butter can also be substituted for the oil which will add a nice richness to the bread.
I have been wanting to get my hands on some white whole wheat flour for quite awhile now. Recently it (in the form of Gold Medal brand) has started showing up in the stores in my neck of the woods so I brought a bag home on my last shopping trip. It isn’t exactly white and comparing it to regular whole wheat it does not look that much different. However, it did seem to have a milder taste in the muffins. I decided to bake up a batch of blueberry muffins since it was the weekend and it seemed like a nice change of pace from the buttermilk waffles I usually make. Not to mention that blueberry muffins also make my husband extremely happy. I have quite a few frozen blueberries hanging out in the freezer from last summer so that is what I used. If you use frozen berries do no thaw them out or you will wind up coloring your batter a rather sickly shade of blue as you fold in the berries. Continue reading
Pure comfort food from my childhood. This recipe comes from my Grandmother who was raised on a dairy farm in south-central Pennsylvania. The cornbread has a cake-like texture and is lightly sweet. It is the perfect accompaniment to a spicy chili to a hearty black bean soup. Continue reading
This last week I’ve had a couple of apples forlornly staring at me every time I entered my kitchen. They were a bit past peak and really needed to by used. However, I just could not decide how to use them up. On Friday I was thumbing through my back issues of The Baking Sheet by King Arthur Flour and lo and behold I found my answer. I decided to make these just a bit healthier by using half whole wheat and half all-purpose flour and by substituting canola oil for the butter. These are lightly sweet even with a little cinnamon sugar sprinkled on top. If you would like the muffins a little sweeter add 1/2 cup of raisins. Enjoy these for breakfast or a mid-afternoon snack. Continue reading