Special Edition - Muffins

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              FOOD FUNNY
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Thanks to prolific contributor Harriet St. Amant for today's food
funny.

A bird of prey, a big cat, and a skunk had been arguing over which of
them was the most feared when a bear came along and ate them all -
hawk, lion, and stinker.

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              TODAY'S RECIPES
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Chef Ron has been cooking up and preparing everything in sight with
these wonderful Gastroflex molds. Here are just a few of Chef Ron's
recipe ideas followed by a small collection of muffin recipes from
yours truly.

This is a simple yet VERY elegant way to impress your friends and
family at your next dinner party!

Chocolate Ice Cream Pyramids

Place the Pyramid mold(s) tray on a sheet pan. Melt your favorite
chocolate and paint the inside of the mold with a spoon, small spatula
or pastry brush. Place molds in refrigerator till chocolate is firm.
Remove ice cream of your choice from freezer and let sit at room temp
for 10 minutes or until just soft but not runny. Remove molds from
refrigerator and carefully spoon in your ice cream. Place molds into
freezer till ice cream is firm. Easily unmold pyramids and place on
serving plate or platter accompanied by your favorite sauce(s) and
fresh fruits.

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Cleaning muffin tins with baked on egg can be a real task, not to
mention hoping the egg mix will come out of the pan. Not anymore,
this product is amazing!

Breakfast Biscuits

Place large or mini muffin mold(s) on sheet pan. Preheat oven to 350
degrees. Make packaged pancake mix according to package directions.
Place your favorite meats, cheeses or vegetables in mold to fill 1/3
full. Pour in batter and place in oven. Bake till light and fluffy
and cooked through. Let cool for at least 8 minutes on oven rack.
Invert and serve with other breakfast accompaniments or simply as a
snack.

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You will be amazed at how easy you can produce chocolates that look so
stunningly beautiful like it was made by a professional pastry chefs!

Chocolate Ganache Truffles

Place mini 1/2 sphere, mini pyramids or mini brioche mold(s) on sheet
pan. Melt your favorite chocolate and paint insides of molds with
small spoon or spatula. (Reserve some melted chocolate for covering
bottoms after filling if desired, not mandatory.) Place molds in
refrigerator to firm. Mix up a beautifully rich ganache or truffle
mixture. Remove molds and fill with ganache mix and top with melted
chocolate if desired. Place molds back into refrigerator and let
firm. Serve as elegant dessert with tea cookies and ice cream or with
coffee or simply as a luscious snack.

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To be honest, "low-fat muffin" has always been an oxymoron as far as I
am concerned. "Small lumps of wet clay" is a better description for
most I have tasted, but this one scores high on the taste-and-texture
scale and is relatively low in fat as well.

Pumpkin and Apricot Muffins

1 3/4 cups all purpose white flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cloves
1 tsp salt
2 egg whites, lightly beaten
3/4 cup canned pumpkin
1/4 cup canola oil (or other low saturated fat oil)
1/3 cup brown sugar
1/3 cup non-fat milk
1/4 cup non-fat plain yogurt
1 tsp vanilla extract
1/4 cup dried apricots (about 6 to 8), chopped fine
2 Tbs chopped walnuts or almonds (optional)

Sift the flour, baking powder, baking soda, spices and salt into a
large mixing bowl. In another bowl mix the egg whites, pumpkin, oil,
brown sugar, milk, yogurt, vanilla, apricots, and optional nuts. Add
the wet ingredients to the dry ingredients, stirring as little as
possible to incorporate. Divide the mixture among twelve muffins cups
that have been greased or sprayed with a cooking spray. Bake in the
middle of a preheated 400F (200C) oven for 20 to 25 minutes, or until
the top of the muffins spring back when pressed. Makes 12 muffins.

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There seems to be no end to the requests I get for muffin recipes.
Here is one that ought to satisfy those folks.

Low-Fat Blueberry Muffins

1 1/2 cups (375 ml) all-purpose flour
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) salt
2 eggs
1/2 cup (125 ml) skim milk
2 Tbs (30 ml) vegetable oil
1/2 tsp (2 ml) vanilla extract
1 cup (250 ml) frozen blueberries, thawed and juices reserved

Combine the flour, baking powder, and salt in a mixing bowl. In a
separate bowl, beat together the eggs, milk, oil, vanilla, and about
1/2 cup (125 ml) of the reserved blueberry juice. Add this mixture
along with the blueberries to the dry ingredients and mix until
thoroughly combined. Fill muffin tins about 2/3 full with the batter
and bake in a preheated 400F (200C) oven for 20 to 25 minutes. Makes
12 muffins.

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Try these muffins the next time you need an alternative to sweet
muffins for the breakfast or brunch table.

Low-Fat Cheese Muffins

1 cup (250 ml) buttermilk
1 egg
1 1/2 tbs (22 ml) vegetable oil
1 cup (250 ml) unbleached all-purpose flour
1/4 cup (60 ml) whole wheat flour
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) salt
6 Tbs (90 ml) freshly grated Parmesan cheese
1/2 tsp (2 ml) dried rosemary leaves, crushed

Beat together the buttermilk, egg, and oil. In another bowl sift
together the flours, baking powder, baking soda, and salt. In another
bowl combine the cheese and rosemary, and add this mixture to the
flour mixture, reserving about 1 tablespoon (15 ml) for topping the
muffins. Pour the liquid mixture into the flour mixture and stir just
enough to combine. Pour the batter into 12 lightly oiled muffin cups
and sprinkle the reserved cheese mixture on top. Bake in a preheated
400F (200C) oven for 15 to 20 minutes, until a toothpick inserted in
the center comes out clean. Cool on a wire rack. Makes 12 muffins.

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This dish really is simple, but it's an interesting variation on the
old "bacon and eggs" theme. It will be particularly popular with the
youngsters you feed.

Bacon and Egg "Muffins"

For each serving:
1 - 2 slices bacon
1 - 2 eggs
1 - 2 Tbs (15 - 30 ml) Mexican-style tomato salsa (optional)
Salt and freshly ground pepper to taste

Fry, broil, or microwave the bacon until about half done. Form into a
ring and place in a well greased muffin pan so that it lines the side
of the "muffin." Break an egg into the center and top with the
optional salsa. Season with salt and pepper and bake in a preheated
350F (180C) oven for about 10 minutes, until the eggs are set.
Serves 1.

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Here is a quick and easy breakfast muffin, especially good drizzled
with honey while still warm.

Sour Cream Muffins

1 cup (250 ml) sour cream
1 cup (250 ml) buttermilk
3 Tbs (45 ml) melted butter
1 3/4 cups (440 ml) all-purpose flour
2 Tbs (30 ml) sugar
1 tsp (5 ml) double-acting baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt

Stir the sour cream, buttermilk, and butter together in a mixing bowl.
Sift in the remaining ingredients and stir as little as possible to
incorporate - do not try to remove all the lumps. Fill greased muffin
tins about two-thirds full and bake in a preheated 400F (200C) oven
for 20 to 25 minutes. Makes about 24 2-inch (5 cm) muffins.

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Lemon and ginger make a great combination, and the food processor
makes this recipe a snap to make.

Lemon Ginger Muffins

1 cup (250 ml) sugar
2 Tbs (30 ml) chopped fresh ginger
Zest from 1 lemon
8 Tbs (120 ml) butter
2 eggs
1 cup (250 ml) buttermilk or yogurt
2 cups (500 ml) all-purpose flour sifted with
1 tsp (5 ml) baking soda

Combine the sugar, ginger, and lemon zest in an electric food
processor and process until the ginger and zest are finely ground.
Add the butter and process until creamy and smooth. Add the eggs,
process, scrape down the sides of the bowl, and process again until
smooth. Transfer to a mixing bowl and stir in the buttermilk and the
flour mixture. Pour into greased and floured muffin pans and bake in
a preheated 400F (200C) oven for 20 to 25 minutes. Makes 12 muffins.

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Popovers are an American favorite, and my British readers will
recognize this as a Yorkshire pudding type of batter. In addition to
being a wonderful treat for breakfast or brunch, these are also great
with roasted meat at any time of day.

Cheese Popovers

1 cup (250 ml) milk
1 cup (250 ml) all-purpose flour
1 Tbs (15 ml) melted butter
1/4 tsp (2 ml) salt
2 eggs
1/2 cup (125 ml) grated cheddar or Gruyere cheese
Cayenne pepper to taste (optional)

Have all ingredients at room temperature. Combine the milk, flour,
butter, and salt in a bowl and beat just until smooth. Add the eggs
one at a time, beating as little as possible to incorporate. The
batter should be thin, about the consistency of heavy cream. Pour
into generously greased muffin or popover tins, filling the cups no
more than three-quarters full. Sprinkle with grated cheese and
optional cayenne. Bake in a preheated 450F (220C) oven for 15
minutes. Reduce the heat to 350F (180C) (do not open the oven door)
and bake an additional 20 minutes. To test for doneness, remove a
popover and check to see that the sides are firm and golden brown.
Makes about 8 popovers.
Received on Sat Mar 27 02:16:33 2004