Recipe Redux: Lucky Sweet Corn and Citrus Muffins

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!

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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.

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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.

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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!

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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 🙂

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Lucky Sweet Corn and Citrus Muffins

(makes 7)

  • 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.

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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!

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Recipe ReDux: Frosted Pumpkin Pudding Bread

I can’t believe a whole ‘nother month went by already! I am so sorry I haven’t been very present, but I promise promise I will make it up to you! My work load has lightened up considerably, and I have so much to tell you all about! My job, recipes, MY RACE that I just did yesterday! aaahhhh!! So please accept this fall deliciousness as an apology for my unintentional blogging break, and give a big thank you to Recipe Redeux for giving me the kick I needed to get my butt back in the kitchen!!!


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This month’s Recipe ReDux was all about slowing down for fall….

The No-Casserole Crock Pot: Some of us grew up on casseroles out of a slow cooker – but now home cooks are using that same slow cooker to roast a chicken, bake bread, make homemade yogurt and for other creative dishes. Show us how you are using the slow cooker to craft a new healthy recipe. And if you don’t have a slow cooker, borrow one from your neighbor or pick one up at a second hand store!

I can’t even tell you how long it took me to decide on a recipe to create. I thought about oatmeal, but its been done too many times by now (I also already have a recipe for desserty crock pot oats).. I also thought about apple sauce (or pear sauce), but thats too easy.

Then I thought about chili, soup, and other warm dishes. Too mainstream. I want to be different and put pumpkin into something like everyone else! 😉 (…also while I had my eye on main dishes, my mom insisted on a dessert and that sounded like more of a challenge!)

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So I decided to make pumpkin bread, in the slow cooker, because why not? Its not like I didn’t already have two batches of pumpkin bread/muffins in the fridge already. This would be different!

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And it would have icing. Like, ohmygollyguys this icing. Like, I thought I made too much (and I probably did) but all was well and fine and delicious and you can eat it with a spoon and I even ate carrots dipped in this icing. Yeah. Keep an eye out for more things topped with this frosting (like pancakes)…

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It was my first time ever ‘baking’ in a slow cooker and I have to say, I had a little anxiety over the fact that I was baking but the oven wasn’t on. (the same thing happens when I use the dehydrator). But after a little while, the aromas kicked in and all was well in kitchen world!

I wasn’t quite sure how it would come out, bread like, cake like, fluffy or rubbery. But huzzah! It came out like a super dense bread, almost bread pudding like in texture. You know when you bake a loaf of banana bread and the bottom part stays all gooey and delicious? Yeah, like that. mmmmm….

Its pumpkiny and spiced-y and has these little bursts of sweetness from the raisins (which I usually hate but I’m so glad my mom persuaded me to add them because they plumped up and actually got delicious). Almost like pumpkin spice cinnamon raisin bread. Sooo good.

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So anyway, I think I’m going to have to start ‘baking’ in the slow cooker more often, since all you have to do is mix up the batter and pour it in and forget about it. Its more forgiving than the oven, when it comes to cook time! And, despite being called a ‘slow cooker’, its actually pretty easy and quick to make, which is a good thing since there are only 3 people in my house and this didn’t even last two days.

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Pumpkin Pudding Bread with Cinnamon Caramel Icing

Bread:

  • 2 C. whole spelt flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 T. Cinnamon
  • 1 tsp ginger
  • 1/2 tsp cloves
  • 7 dates, pitted and softened*
  • 1/3 C. unsweetened almond milk
  • 3/4 C. pumpkin puree
  • 1 T. vanilla extract
  • 1/2 tsp maple extract (optional)
  • 3/4 C. baking stevia
  • 1 TB ground flax seeds
  • 2 tsp apple cider vinegar
  • 1/2 C. raisins
  • Optional: Try adding other dried fruit, nuts or even chocolate chips!
  • *to soften the dates, I like to stick them in a mug, cover them with water, and microwave them for a minute or so, then leave them to quick soak while i get everything else ready. Then just drain out the water and put the softened dates in your blender!

Line your slow cooker with foil (i.e. lay one large piece one way, and another crossed over, so that you can lift the cake out) and spray it with cooking spray. In a large bowl, mix flour through cloves. In a blender or food processor, blend dates through   cider vinegar for a minute or so, until smooth. Mix the wet ingredients into the flour blend, mix well, and then stir in raisins. Pour into the foil lined slow cooker and cover. Cook, covered on high for 3 hours, its done when a tooth pick comes out clean and the edges are pulling away from the sides.

For Icing

  • 1 C. dates, pitted
  • 1 C. unsweetened almond milk
  • 3 T. almond butter
  • 1/2 TB Vanilla extract
  • 1/2 tsp cinnamon
  • dash of salt

In a mug, put the dates and almond milk together and microwave for 2 minutes. Put in blender along with almond butter, vanilla, cinnamon, and salt, and blend on high until smooth. Taste and adjust salt/cinnamon to your preference. Try to save some for the cake 😉

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See that gooey pumpkin bread deliciousness? I can’t decide if I like it better warm or cold out of the fridge, or with the icing warm or cold either. It really is delicious all four ways (CC, WW, WC, CW -I’m in AP Statistics.) And the bread itself isn’t too sweet (the frosting is, but in a good-no tummy ache kind of way, more in an addicting, eat it every which way sort of way). This can be a snack, dessert, breakfast, breakfast-dessert……

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I couldn’t even restrain myself during the photo shoot guys. You just can’t take me anywhere (or let me eat on nice (white) table cloths). Oops 😉

Go check out the other awesome slow cooker recipes this month, and fill your house with delicious smells!!