How To make Fiddlehead Muffins
250 milliliters flour
250 milliliters cornmeal
75 milliliters skim milk powder
50 milliliters sugar
1 milliliter salt
20 milliliters baking powder
50 milliliters oil
1 each egg
250 milliliters water
250 milliliters fiddleheads -- cooked and drained
Preheat oven to 200 C. Thoroughly combine dry ingredients in a large bowl. In a small bowl, beat oil, egg and water with a rotary beater; stir into dry ingredients with minimum mixing. Batter should be somewhat lumpy. Blend in fiddleheads. Fill greased muffin pans with 50 ml of batter; bake about 20 min. Cool pans on a cake rack; loosen muffins by running a small knife around the edges. Serve warm.
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Western-Style Egg Muffins | Clean And Delicious
These Western Egg Muffins are the perfect snack to pack for a Mother's Day picnic. They are also a great meal to make for your weekend meal prep for an easy protein packed weekday snack!
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Episode #16 AYANE'S EGGSNAIL STRAWBERRY MUFFINS
Aizuri Quartet Violis (honorary violinist) Ayane Kozasa shares her favorite muffin recipe !
Finding small batch baking recipes has been super helpful for rationing flour and having a variety of treats for our tastebuds ????. This one is now a household favorite, with its rich eggy flavor, its flexibility in flour and milk options, and ability to pack in tons of fruit in every bite. The original recipe calls for plain flour and whole milk. I found a long lost bag of almond flour in the back of my pantry, so that with the oat milk made for some tasty, nutty flavored muffins! You can also try with different berries!
Levain is also doing nationwide shipping during this time if you need your giant gooey cookie fix!
Levain Bakery Style Muffins! Small Batch Baking (inspired and adapted from Hummingbird High) Makes 4 muffins
Ingredients:
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup almond flour (you can also use only all-purpose flour! That would be 1 1/4 cups)
- 1/4 teaspoon kosher salt
- 1 tsp baking powder
Wet Ingredients
- 1/4 cup oat milk at room temperature (you can use any other milk!)
- 1/2 teaspoon
pure vanilla extract
- 1/2 cup white sugar
- 4 tablespoons unsalted butter at room temperature
- 1 large egg at room temperature
- 1 1/4 cups of of strawberries
- Sugar for sprinkling (optional)
1. Combine and mix dry ingredients in one bowl, and the wet ingredients in another. Set aside.
2. Beat together 1/2 cup sugar and butter until light and fluffy (3 minutes). It's key that everything is at room temp. This will give you very tall, domed muffins!
3. Add egg and keep beating til mixture is creamy.
4. Combine dry/wet ingredients into the sugar/butter/egg mixture by alternating each 2-3 times. Carefully mix until just blended.
5. Add chopped up strawberries. Cover mixture and let it rest at room temp for one hour.
6. Heat oven to 400F. Spray four muffin cavities in muffin tin with non-stick spray. Or, I used paper muffin cups for pizzaz!
7. Once batter is rested, scoop out and evenly distribute into the four cavities. Sprinkle the tops with sugar if you'd like (I like it without, since I like things less sweet). Pour a little bit of water in the other cavities for steaming.
8. Bake! 22-24 min.
9. They're done when a toothpick comes out basically clean. Let them cool and enjoy!!!
Fresh w/ Anna Olson - Fiddlehead Salad w/ Pickled Red Onions & Pecans
For reference.
Day 3 of the Engine 2 Seven-Day Rescue Challenge With the Esselstyn's
The low down on greens from Dr. Esselstyn and Ann Crile Esselstyn.