Busy Morning Corn Muffins

There really is nothing like fresh muffins right out of the oven, but who has the time?   You do!   

Here's how I save time in the morning. If I'm already pulling out all the ingredients, measuring spoons and cups I also pull out a 2nd bowl or more and here's why:   

• You can make at least 1 extra dry mix and store individual recipe portions in air tight containers. 
• Please remember to label them as muffin mix so there's no confusion later.  
• Label the container with the liquids you need to add and baking times also.  
• This is like making your own box mix muffins without the chemicals and with out over paying!
• Do this the night before, days ahead or even weeks ahead.
• This is also a nice gift mix to bring with you too  (dress up the packing and attach instructions for finishing and baking)

I often use those quart size deli containers since I have so many I've saved with Chinese takeout over the years.  Love those containers for portioning and storing soup stocks, marina and other sauces also.

These muffins are perfect on their own or slathered in butter and a bit of jam.  For variety why not add 1/2 cup of dried cranberries, dried blueberries, or even some thawed and drained frozen corn for texture and flavor.   I've also occasionally added some chopped jalapeno peppers (be careful of the amount use less than 1/2 cup), some cheddar cheese or even crumbled bacon.   Yum!!  Experiment!!

You'll enjoy the linger heavenly aromas to start your day from the kitchen.   These are also good later in the day with a side of a nice home made chili too.  Additionally, you can always freeze some too. 

Treat yourself well, your body with thank you for it!

Just out of the oven and waiting for you!

 Busy Morning Corn Muffins 

1 cup all purpose flour

1 cup cornmeal

1/2 cup sugar

1/2 teaspoon salt

1 Tablespoon baking powder

1 cup milk (regular, buttermilk or even almond milk)

¼ melted unsalted butter or flavorless oil

2 eggs

Equipment you’ll need ready:

2 bowls  (1 for dry, 1 for wet)

liquid and dry measure cups

measuring spoons

muffin tins to make 12 regular sized muffins (not the huge muffin tins)

cooling rack

whisk (if you have one)

wooden spoon

rubber spatula

cupcake papers  (or grease the muffin tin very well)

Pre-Heat oven to 500 degrees

Bowl 1 - Dry:

Mix flour, cornmeal, sugar, salt and baking powder whisking till all ingredient are completely mixed so ingredients are evenly dispersed.  I love using the whisk for this.

Bowl 2 –Wet:

Thoroughly blend eggs, milk and oil together.

You can add wet to dry bowl just mix well enough so nothing is dry sticking to the sides of the bowl but don’t beat.  Use a scraper of wooden spoon to mix thoroughly  - over mixing (no electric beaters please) will make for tough muffins!

Evenly fill the muffin tins.  Using a scoop* helps with aim into the cup part or even a dry measure ½ cup size would be beneficial so they are all the same size which makes for nicer presentation and more even baking.  Note: I find it easier to wipe batter that didn’t make it into the cups before baking is easier than scrubbing it off later.

Evenly fill muffin cups

Pop the tin into the oven and as soon as you close the door LOWER the oven temperature to 400º bake 18-20 minutes.  This super hot then lower method will allow the muffins get that nice domed look. 

You’ll smell their beautiful fragrance as they are approaching done. When muffins are done, take muffins out of tin and cool down to just warm before eating.

*Note: My kitchen stainless tableware set came with a small ladle I love to use for making muffins and also for pancakes.

Super Easy Healthy Granola

The first time I made granola, I found myself researching for an easy cooking method and just what ingredients should be included in the granola. Well I searched recipes and took what I liked from the dozens of recipes I read, merged cooking methods and wrote a recipe that I believed would work well. With that recipe I  created my very "first homemade granola".   

Since that first granola, I've made this about once a month and I do experiment with ingredients based on what's on hand at the time.  After I made my first batch of granola I realized that I had greatly over spent for years on boxed granola.  You can't beat the fresher flavor of homemade granola!  You are the boss when it comes to cooking!  Experiment!! I love creating in the kitchen which is playtime for me!  

The best part of making your own is it's exactly to your taste with the fruits and nuts you love best! And did I mention that the house smells amazing too?  Play with this recipe too as far as what you love best in your granola.  If you love more fruit or nuts....add more to taste.

Ciao for now!

JPKC

Rolled Oats

Super Easy Healthy Granola

Preheat oven to 250 degrees

Total baking time 60 - 65 minutes

In a large bowl mix together the following:

·      5 cups rolled oats (not quick cooking)

·      1 cup shelled Sunflower seeds or shelled pumpkin seeds

·      ½ cup wheat germ

·      ½ cup flax seeds

·      1 cup brown sugar

·      3/4 cup honey or maple syrup

·      ¼ cup coconut oil

·      1 Tablespoon vanilla

·      1 Tablespoon cinnamon

·      1 teaspoon kosher salt or sea salt

Spread on 2 cookie sheets either lightly oil sheets or use parchment paper.

Bake 20 minutes 

Stir in 2 cups of almond slivers.

Bake another 20 minutes.

Stir again.

Raise oven to 300 degrees for the final 20-25 minutes.

In a large bowl mix together:

·      1 cup raisins or dried cranberries

·      1 cup flaked coconut

·     3/4 cup dried mango, apricot, pineapple or papaya into bite sized pieces

After baking oat mixture, scoop the granola off the sheet pans into a large bowl with the dried fruits.  

Mix well and cool thoroughly.  

Store in airtight containers up to 3 weeks.  Serve with milk, over ice cream, with yogurt or however you love to eat your granola.

Finished granola ready to eat and store

Experimental Food Ideas

Don’t Be Afraid to Experiment with Food!  All recipes were creative projects at some point in time!

Last week I was looking in the refrigerator not sure what I wanted to eat for breakfast.  So, I decided to be a little creative!

My favorite oatmeal is McCann’s steel cut Irish oatmeal.  It takes a little longer prep time but definitely worth the extra time, about 20-25 minutes.  I make it as per the tin’s instruction, which makes 4 servings, and will have 3 servings left for other days unless I have people here to help eat it. This oatmeal is fine leftover too, so no big problem with that!   I actually had less than one portion left so what to do, what to do?  Get creative!

In a small frying pan, I melted a bit of butter (only use real products), added the cold oatmeal to heat it through.   Once heated through I made a hole or well in the center and let the underside brown a bit.  I then filled that hole with 2 raw organic eggs, covered the pan and cooked to eggs to my preferred doneness.   I had 2 luscious fried eggs surrounded by nicely browned on bottom old-fashioned steel cut oatmeal!  Totally scrumptious and a do again recipe.  

I also tried this technique with some leftover rice and that also worked well.   Be sure to salt and pepper to taste for optimum flavor…experiment, create, and play with your food!

Go forth and play with your food!!   

Ciao for now!

JPKC

Irish Eggs in a Well

1 Serving

3/4 cup McCann’s steel cut Irish oatmeal, prepared (leftover is fine)

2 Fresh eggs

1 T butter

Preheat 7-8" skillet add butter when completely melted add oatmeal to skillet. Spread to even layer, warm completely through. Once warmed let the oatmeal brown on underside. Flip over as it's starting to brown open hole in center and add 2 cracked eggs. Cover pan till eggs are preferred doneness. Serve.

Old Fashioned McCann's Steel Cut Oatmeal

Fried Eggs nestled in McCann's Irish Oatmeal