Well Hello There!! Long time no see eh? (…as I’ve begun every post since school started. Sorry) This year has been crazy! But I couldn’t pass up another month of recipe making for you!!! I am officially on break – so hopefully I can put forth a couple of posts soon! For now -enjoy these muffins!!
The theme for December’s Recipe Redux was ringing in the New Year with lucky foods!
Good Luck Foods: What will you be serving to get the New Year started with a little luck? Be it black eyed peas and greens, Chinese noodles or even a special family recipe you serve on New Year’s Eve or Day. Please share your good luck dish to start off 2014 in a healthy way.
Well if I’m going to be perfectly honest, I’ve never really done much as far as traditional or lucky foods for NY (except for some sparkling cider in a champagne glass to feel fancy), but of course thats nothing a little research cant fix!
Lets see….lucky foods include: fish (ew), pork (babe), lentils, greens, noodles….ah! Cornbread! And round fruits! I could work with those!
But, if you know me, I am a baker at heart and a lover of sweets. So cornbread became sweet corn muffins!
We have a satsuma tree out in our backyard, which gives us the bestest, most amazing satsumas ever. Have you ever eaten a satsuma orange straight off the tree? Its divine. This year we harvested over 30 pounds from the one tiny tree. AKA we have (delicious amazing) Satsumas coming out of our ears. Sooo those got put in too.
Then I added some coconut extract for a buttery flavor, and some chocolate chips because chocolate should always be considered lucky. I mean, don’t you feel lucky when you eat chocolate? Also -what better way to start the new year than with chocolate? There isn’t one. Ergo chocolate is lucky.
Anyway. I was completely playing around with this recipe. And I have never ever ever had good luck with cornbread. But I created these as my first official baked good of break (which is an important position) and they were a complete success!! My stepdad even ate 3! HAPPYDANCELACEY!!!!!
So pretty -and the house smelled amazing!
Sweet and buttery from the corn and maple syrup, with the essence and pop of fresh oranges (slash satsumas), brought together with the depth of dark chocolate chips and a hint of coconut. The texture is simply perfect too! Fluffy yet still hearty, like a corn muffin should be! These babies came out amazing. Its a small batch recipe (it makes 7 -LUCKY NUMBER ALERT), but considering the fact that there are only 2 left after 12 hours and a family of three, you miiiiggghhtt want to double the recipe
Lucky Sweet Corn and Citrus Muffins
- 1/2 C. Spelt flour
- 1/2 C. fine corn meal (like Masa)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp orange zest (satsuma, mandarin)
- 3 T. raw sugar
- 3-4 T. almond milk
- 1/4 tsp vinegar
- 1/2 C. fresh orange juice (satsuma, mandarin)
- 3 T. maple syrup (could probably sub honey)
- 1 T. ground flax seed
- 1/2 tsp coconut extract (or vanilla)
- 1/3 C. corn kernels (frozen or canned)
- 1/4 C. chocolate chips
- orange slices for topping
Preheat oven to 350 F. Grease a muffin tin. Mix together the flour through sugar in a medium bowl. mix together the vinegar and almond milk, set aside for a few minutes to sour. Now mix together the almond milk, OJ, syrup, flax, and extract. Pour into the dry mixture. Fold in the corn and chocolate chips, then distrubute batter into the pan. Bake for 18-20 minutes (tooth pick test!). Allow to cool before eating.
So we are in agreement then? Lets start the new year with pretty muffins and chocolate!!!
Don’t forget to check out the other lucky recpies this month!