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Monday, August 31, 2020

Chocolate Chip Sweet Potato Muffins - #MuffinMonday





Recently I found a can of sweet potato in my cupboard that was dangerously close to its expiration date. I can't remember where I got it as it isn't readily available here. But it was perfect timing though as I had no idea what to make for this month's Muffin Monday. I wasn't sure that I'd like the addition of chocolate chips to a spiced muffin but I was pleasantly surprised. It made an already moist and delicious muffin even more tasty. 

Be sure to scroll down for the other tasty muffins this month!


Chocolate Chip Sweet Potato Muffins 
Yield: 16-18 muffins 

Ingredients 

1 3/4 cup sweet potato puree 
1/2 cup oil
3 eggs 
1 1/3 cup sugar
1 tablespoon grated ginger
2 1/4 cups flour 
1/2 tablespoon cinnamon
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon nutmeg 
3/4 cup chocolate chips

Directions 

Preheat oven to 350 F. Line muffin pan with liners or grease well. 

Beat together sweet potato, oil, eggs, sugar and grated ginger. Whisk flour, cinnamon, baking powder, baking soda, salt, and nutmeg.

Gently fold the flour mixture into the sweet potato mixture until just moistened. Reserve some chocolate chips to place on the tops of each muffin and then fold the rest into the batter. Don't over mix. 

Divide among the muffin wells filling almost to the top. Top each with reserved chocolate chips. 

Bake 20-25 minutes or until a toothpick inserted into a muffin comes out clean. 

Notes
Adapted from Smitten Kitchen's Pumpkin Bread recipe. 


 
Muffin Monday
The final link list:
Muffin Monday

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page. post signature

Tuesday, August 11, 2020

Struan Bread - #BreadBakers



This multigrain loaf comes from Peter Reinhart's Artisan Breads Every Day. I love the slightly sweet loaf and while it is indeed the perfect sandwich bread, I also enjoyed it plain and also slathered with butter. You can switch up the grains used and that will determine the colour of your loaf. For this I used cornmeal (refined instead of the coarse that's preferred), oats, and brown rice so my loaf is on the lighter side. This loaf definitely requires a bit of planning. If you don't have extra cooked rice on hand, you will have to make some. I typically only have rice and peas on hand. It would have been easier to pick out the red peas (red peas in Jamaica = kidney beans) but I decided to just buy and cook some brown rice. Use leftover rice. Don't waste time cooking it - especially if you're like me and have not eaten brown rice in at least ten years.  Also, pay attention to the kneading steps. There are few stretch and folds to do so timing is important.


This month the Bread Bakers made some sandwich loaves for you. Scroll down to see what the others made. Thanks for hosting this month, Karen



Straun
Yield: 1 loaf 

Ingredients 

510 grams bread flour 
34 grams cornmeal 
40 grams rolled oats 
45 grams cooked brown rice 
45 grams brown sugar 
1 tablespoon honey 
2 teaspoons salt 
1 1/2 tablespoons yeast
1 cup + 1 tablespoon water 
6  1/2 tablespoons milk


Directions

Mix all the ingredients on low speed for 2 minutes then let the dough rest for 5 minutes. Mix again for another 2 minutes. The dough should be slightly sticky, if it is dry, add a little water by the teaspoon. If it is wet, sprinkle in some flour. 

Take the dough out the bowl and lightly knead for 2 to 3 minutes. If it is sticking a lot to your hands, oil your hands. Stretch and fold the dough from the bottom and then from both sides. Cover it and let it rest for 10 minutes. Do the stretch and fold 3 more times. You will notice that the dough has become easier to handle. 

Refrigerate overnight. 

Roll the dough out into a 9" x 12" rectangle. Roll up along the short side and place in a greased 9" x 5" pan. 

Allow to proof until the dough is about 1 1/2 times the original size. When the dough is almost ready, preheat the oven to 350 F. 

Bake 45 - 60 minutes until the crust is golden. 

Notes
  • Peter Reinhart uses more water than I do (up to 2 more tablespoons) but it is extremely hot and humid here so I didn't need to use that much water. 
  • I adjusted the recipe to yield enough for 1 9" x 5" loaf. 
Welcome to Bread Bakers! This month, our them is Sandwich Bread and our host is Karen of Karen's Kitchen Stories.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
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Monday, July 27, 2020

Scotch Bonnet Cornbread Muffins - #MuffinMonday



One of two things happens to me each month. I either bake really early for Muffin Monday, think I have all the time in the world and then suddenly it's hours before the post is due and I have not written it yet. Or I think I have all the time in the world and suddenly it's Sunday and my muffin needs to be tested ASAP. Either way, the end of the month comes too quickly. 

This month I baked early and now I'm up late writing. I have work this week. 4 days of teaching face to face and I don't know if my anxiety is ready for this. Jamaica's numbers are relatively low and all our recent cases have been from tourists and returning residents. But that does not make me feel safe. Most of our cases are asymptomatic so one can never tell if the person next to you is ill. Oh, and there's the tiny matter of a huge backlog in testing. Tiny matter. 

Anyhoo, muffins.  This is another batch made for family that I did not taste. I tried psyching myself up - "Just a tiny taste! Cornmeal will not kill you!" But I couldn't get over the mental hurdle. 

My reviewers said this is best eaten with something. You might end up with extra spicy bite and having something else on your plate can soothe that a bit. I'll have to make myself some scotch bonnet muffins without the cornmeal soon because I felt left out. 

As always, scroll down to see what the other Muffin Monday bakers made for you today..


Scotch Bonnet Cornbread Muffins
Yield 12


Ingredients

1 1/3 cup milk
1 egg
1/4 cup oil
1 scotch bonnet, minced
2 cups Martha White Buttermilk White Cornmeal Mix

Directions

Preheat oven to 450 F. Line a muffin tin with muffin wrappers.

Whisk egg, oil and milk. Stir in the scotch bonnet and the cornbread mix until smooth. 

Divide among muffin wells. Bake 10- 12 minutes or until a toothpick inserted into a muffin comes out clean. 

Notes
I used the entire pepper - seeds and all. You could leave the seeds out or use half the pepper but I think this is a go spicy or go home kinda muffin. Plus, the pepper does mellow a bit during baking.

Muffin Monday

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page. post signature