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Muffins.
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etcet asked me to write about muffins as part of the "Give Me A Topic" meme.
I like to cook - a lot. And my dietary preferences have changed a lot over my lifetime, from 12 years of being a vegetarian starting in college, to my current preferences of Paleo/Whole 30 (meat/eggs/fish/vegetables/fruits). Throughout all the years I've been cooking, I've never been a very good baker. But muffins! Muffins are easy baking. And so I've made more than a few batches of them.
My all-time favorite recipe is from the The Moosewood Restaurant Cooks at Home. They made a genius generic recipe & called it Muffin Madness, which then had details on how to take the generic recipe & fine-tune to make apple cinnamon muffins, blueberry muffins, & banana-chocolate chip muffins. The third version is my favorite. I still make these occasionally, even though they are definitely not Paleo (white flour, brown sugar, chocolate....). I almost always have a couple of over-ripe bananas in the freezer, waiting to be baked.
These days, however, I make a different kind of muffins. I've perfected Nom Nom Paleo's Prosciutto Wrapped Mini Frittata Muffins. These are savory little packets of deliciousness, perfect for breakfast. Messing with the thin layers of prosciutto is irritating, but the resulting muffins are chock-full of protein & very filling.
When I'm not doing a formal Whole 30 (which eliminates all grains, sweeteners, legumes, alcohol, dairy, MSG, carageenan, & sulfites - AND specifically forbids "re-creating" baked goods with approved ingredients), I would like to form my diet around high-quality meats, eggs, & fish (pastured, wild-caught), tons of vegetables, some fruits, some seeds & nuts, & small amounts of high-quality dairy. By "high-quality dairy", I mean pastured at the least, & hopefully raw milk if I can find a local source. There would be room in this diet for an occasional batch of muffins - perhaps Paleo Blueberry Muffins?
etcet asked me to write about muffins as part of the "Give Me A Topic" meme.I like to cook - a lot. And my dietary preferences have changed a lot over my lifetime, from 12 years of being a vegetarian starting in college, to my current preferences of Paleo/Whole 30 (meat/eggs/fish/vegetables/fruits). Throughout all the years I've been cooking, I've never been a very good baker. But muffins! Muffins are easy baking. And so I've made more than a few batches of them.
My all-time favorite recipe is from the The Moosewood Restaurant Cooks at Home. They made a genius generic recipe & called it Muffin Madness, which then had details on how to take the generic recipe & fine-tune to make apple cinnamon muffins, blueberry muffins, & banana-chocolate chip muffins. The third version is my favorite. I still make these occasionally, even though they are definitely not Paleo (white flour, brown sugar, chocolate....). I almost always have a couple of over-ripe bananas in the freezer, waiting to be baked.
These days, however, I make a different kind of muffins. I've perfected Nom Nom Paleo's Prosciutto Wrapped Mini Frittata Muffins. These are savory little packets of deliciousness, perfect for breakfast. Messing with the thin layers of prosciutto is irritating, but the resulting muffins are chock-full of protein & very filling.
When I'm not doing a formal Whole 30 (which eliminates all grains, sweeteners, legumes, alcohol, dairy, MSG, carageenan, & sulfites - AND specifically forbids "re-creating" baked goods with approved ingredients), I would like to form my diet around high-quality meats, eggs, & fish (pastured, wild-caught), tons of vegetables, some fruits, some seeds & nuts, & small amounts of high-quality dairy. By "high-quality dairy", I mean pastured at the least, & hopefully raw milk if I can find a local source. There would be room in this diet for an occasional batch of muffins - perhaps Paleo Blueberry Muffins?
no subject
Here's the recipe...
1 small onion, chopped
1/2 green pepper, chopped
1 stick butter
1 can cream style corn
1 can whole kernel corn
1 box corn muffin mix (7-9 ounces, gluten free if desired)
3 eggs, beaten
1 cup sharp cheese, grated
Saute onions with green pepper and butter.
Mix corns, corn muffin mix, and eggs in a bowl.
Add green pepper, onion mixture.
Put in casserole dish and top with cheese.
Cover with foil.
Bake 350, about 45 minutes.
This should be moist, not dry like corn bread.
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