Muffins
lucillle
8 years ago
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Freeze Zucchini for Muffins or Freeze Muffins?
Comments (9)thatcmopostguy, I do dehydrate some zucchini. Some slices, so I can toss a handful into soups in the winter and some in the form of zucchini candy, which my grandkids love. Thanks, LindaLou, wherever you are! Zucchini Candy (LindaLou/Harvest Forum) 10 cups peeled diced zucchini 1/2 inch cubes ( I use "worms" about 3 inches long and 1/12 inch thick and wide. The little dice would be good in muffins, though. 3 cups water 2 pkgs. unsweetened Koolaid 2 1/2 cups sugar Peel zucchini, diced, removing seeds. Mix the liquid syrup together. Add zucchini. Bring to a boil and them simmer for 25 min. Drain. Put on dehydrator trays. Dry 14 hours at 125 degrees. Turn pieces over and dry another 4 hours. This will feel dry and not sticky when done. Store in jars or other tightly sealed containers.If you dip in sugar when you turn them, they will be more like "gum drops" on the outside. You can do the same thing with the zucchini but use 48 oz. pineapple juice 2 T. pineapple extract 2 1/2 cups sugar 1/4 cup lemon juice They really are like fruit snacks, as LindaLou said in her notes, and the kids like them rolled in sugar, just another layer of sweet, LOL. Annie...See MoreDo you like bran muffins?
Comments (31)Years ago I went with a small group on a garden tour several states away. One of the ladies brought bran muffins for us all to eat on the way, I guess because we'd be sitting in the car for most of two days. They were fantastically good, and I was never a bran muffin fan. She knew we'd want the recipe – she was ready with a printed copy for each of us! It is a very basic bran muffin recipe, originally with walnuts and raisins. She replaced those with black walnuts and chopped dried apricots. Wow. It was a great combination....See MoreCrab cakes in a muffin pan?
Comments (12)I make deviled crab, which would work well in a muffin pan. I first had deviled crab at Gaido's Restaurant in Galveston as a child, and I created my own recipe for it based on memory. It's much spicier than crab cakes, but I also learned that I can substitute other fish in my recipe with good results. I often use canned crab to make deviled crab, and this works very well in my recipe, but I've also made it with canned salmon. I've found good canned crab at Trader Joe's. Here's my recipe, but you can tone it down to make it less apicy: Deviled Crab 16 oz. Crabmeat (Snow crab is fine) 1 tsp Lobster or Crab soup base, optional, or 1/4 tsp salt 3 tbsp butter 2 tbsp olive oil 1/2 large onion, finely diced (approx. 1/4 cup) 3-4 stalks of celery (including leaves) diced 8-10 fresh Serrano chilies, all seeds removed, and minced (or 1 green bell pepper plus 1 Habanero chili) 1/3 -1/2 cup flour 1 tbsp minced fresh thyme 1 tsp minced fresh Thai basil (optional) 1 tsp fish soup base--crab or lobster preferred--dissolved in 1/2 cup water or clam juice 2 tbsp Dijon mustard (or spicy brown mustard) 4 tbsp lemon juice 2 dashes of cayenne (or your favorite hot sauce) 1/8 tsp black or white pepper 1 egg, slightly beaten 2/3 cup fresh bread crumbs, the size of small peas 1-2 tbsp butter, for the crumbs Have all the ingredients ready-mince the onion and celery and set aside together; mince the herbs and chilies separately and set aside. If you are using crab in its shell, remove all the meat first and then put it in a small bowl. Add the optional crab or lobster soup base, if desired. If you can get lobster base, this will improve the flavor the most, but crab or clam base is fine. Adjust the quantity depending on the saltiness of the base. Add 1/4 tsp salt if not using soup base In a medium or large saucepan, melt 3 tbsp butter and add 2 tbsp olive oil. Add the onion and celery and saute for about 3 minutes, or until the onion is all broken up and separated. Add the Serrano chilies and cook another 2-3 minutes. Then add the flour and continue to cook to make a light roux, stirring constantly. Add the herbs and stir to combine. Add the water with soup base (or clam juice), and stir to make a paste and remove from heat. Add the mustard, lemon juice, cayenne, and pepper, and allow to cool slightly. Pour a small amount of the paste into the beaten egg and combine before adding the egg to the paste. Add the crabmeat and stir to combine. Lightly grease a 9"x6"x2" baking dish (or individual ramekins or muffin pan) with olive oil, and add the mixture, leaving about 1/2" space from the top of the pan. Press the breadcrumbs into the top and dot with butter (or drizzle the butter melted) evenly over the top. Broil for 5-7 minutes not too close to the heat or bake at 425° for 6-8 minutes, or until the breadcrumbs are crispy. Serves four as a main course or six as an appetizer. *Note: to make it less spicy, use the one green bell pepper plus two Serrano or jalapeño chilies and omit the hot sauce....See MoreUsing olive oil in muffin recipe
Comments (13)Oh! Well, you got the answer for the oil question. It sounds like you had a good result. So, on that theme, I have a few touchpoints. I learned to make cakes out of whatever, when they were the only sweets we had (muffins structurally being cakes). Sometimes, the only fat I had was oil, but I wasn’t using recipes. The rule is if it looks like cake batter, tastes like cake batter, and you didn't forget to put in some baking powder, it's a cake. So with whichever fat, one adjusted as needed. I might put in an extra egg for the water, richness (it was low viscosity cooking oil, not olive) and structure (glue). Muffins, being smaller and weighing less are more tolerant. Early in my time having to do all the Passover cooking by myself, I learned that the kind of fat doesn't matter for the structure in the matzah balls. I think it was Cloudswift who explained that the relative amount of fat was small enough that it just didn't make a difference if it was a couple tablespoons of schmaltz or oil, making vegan easy (though the flavor part requires adjustment). Of course, with dumplings of any kind, the biggest difference is in how they're cooked, whether they become fluffy or leaden or chewy. A group of us were making cookies en masse for a fundraiser, and when we ran out of solid fat, one of the gals subbed oil in a couple of recipes. They ran all over the pans in puddles. If they'd been contained, like in a muffin pan, they might have been okay, but there was nothing to hold them together on sheet pans. Drop cookies are meant to spread and flatten as the fat melts, but with oil, which is already liquid, they just spread and spread. Cut cookies are drier and not supposed to spread, though eggs and/or baking powder will make them puff, which means they get a little bigger sideways, too. They set their shapes pretty quickly, before the fat melts. Oil substitute (there may be recipes developed using oil that work better), while better than in drop cookies, again, spreads too fast for the shapes to set. In enriched breads, for the most part, it's like the matzah balls--too small a percentage to make much difference. I prefer solid vegetable shortening (which I usually hate) or baking sticks (“vegan butter”). Butter in the same proportion is too rich and makes the crumb heavy, and almost greasy-seaming. I'm sure that could be adjusted. I've only used olive oil in pizza crust, but EVOO (in quantity similar to enriched bread, not a spoonful) does give the kind of butteriness you spoke of, without being heavy,. For regular breads, lighter oil works fine, but one uses less. Since the liquid in bread is adjusted by feel, depending on how damp the flour (and air) are, I don't know if there's a specific compensation. Many enriched bread recipes call for oil to begin with. One could check the proportions in a few to make a good estimate of how much to substitute for solid fat. I recently made a recipe that called for oil, where I thought the crumb could be more tender, but I think the recipe was meant to be easy to remember, with no fractions, rather than optimized for the best loaf. I hope some of this is what you were looking for. Happy New Year....See Morelucillle
8 years agolucillle
8 years agolast modified: 8 years ago
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