Jalapeno Honey Corn Bread Muffins

jalapeno 2

These muffins go beautifully with the Black Bean Soup posted earlier today.

Ingredients

1 cup sifted flour

1 cup cornmeal, preferably stone ground

1 tablespoon sifted baking powder

1 teaspoon dried hot red-pepper flakes

1 teaspoon honey

1/2 teaspoon salt

1 1/2 teaspoons ground cumin

2/3 cup sour cream

2/3 cup milk

2 tablespoons melted butter

1 large egg

1/3 cup finely diced fresh or canned jalapenos

1/3 cup finely diced green onions or scallions

1/3 cup drained canned corn kernels

1 3/4 cups finely grated sharp Cheddar cheese

Melted butter or liquid bacon fat for greasing muffin tins

Directions

Preheat the oven to 375 degrees.

In a mixing bowl, combine the flour, cornmeal, baking powder, pepper flakes, salt and cumin, and blend well.

In a separate mixing bowl, add the sour cream, honey and milk, and blend well with a wire whisk. Beat in the melted butter and egg.

Add the liquid ingredients to the cornmeal mixture and blend well. Add the chilies, green onions, corn and cheese. Blend thoroughly.

Grease the inside of eight half-cup muffin tins. Spoon equal portions of the batter into each greased tin. The batter may be a bit higher than the top of the tins.

Place in the oven and bake 25 minutes. Ideally, these muffins are best eaten hot, fresh from the oven.

Yield:  Eight muffins

British Week – Crumpets

Amazingly, we’ve reached the end of British Week!
A  few days ago my UK blogging friend Emma Sarah Tennant messaged me that she was enjoying some of my spring honey on a crumpet.
Okay, I know that crumpets are iconic.
But here’s an embarrassing confession.  Anglophile that I am, I didn’t know what a crumpet was!
I pictured it as something like a fortune cookie.
It turns out that a crumpet is what we Yanks call an English Muffin!
I’m sure British crumpets are much better than our store-bought muffins, especially when they are made from scratch!
So here to round out British Week is a kick butt recipe for crumpets!! Enjoy them with butter and honey!! (If you want Romancing the Bee honey, contact me!!)

Ingredients:

  • 2 cups (230g) unbleached white bread flour
  • 1 2/3 cups (230g) unbleached all purpose flour
  • 3/4 teaspoon cream of tartar
  • 1 0.6oz cake fresh yeast (15g) or 1 envelope active dry yeast (2 1/4 teaspoons) plus 1/2 teaspoon sugar
  • 2 1/4 cups (510ml) lukewarm water
  • 3 1/2 teaspoons (10g) coarse sea salt, crushed or ground (use about half this if you’re not grinding your own coarse sea salt. If you’re measuring by weight instead of volume, you’re fine.)
  • 1/2 teaspoon baking soda
  • 2/3 cup (140ml) lukewarm milk

And to prepare the crumpets, you’ll need:

  • a griddle or cast-iron frying pan
  • 4 crumpet rings, about 3 1/2 inches diameter, greased

Instructions:

Sift together the flours and cream of tartar into a large bowl. Crumble the fresh yeast into a medium-sized bowl. Mix in the lukewarm water until smooth. If using dry yeast, mix the granules and the sugar with 3/4 cup lukewarm water and let stand until foamy, 5 to 10 minutes. Stir in the remaining lukewarm water.

Mix the yeast mixture into the flour to make a very thick, but smooth batter, beating vigorously with your hand or a wooden spoon for two minutes. Cover the bowl with plastic wrap and let stand in a warm spot until the batter rises and then falls, about 1 hour.

Add the salt and beat the batter for about 1 minute. Then cover the bowl and let stand in a warm spot for 15 to 20 minutes, so the batter can rest.

Dissolve the baking soda in the lukewarm milk. Then gently stir it into t he batter. The batter should not be too stiff or your crumpets will be “blind” — without holes — so it is best to test one before cooking the whole batch.

Heat a very clean griddle or frying pan over moderately low heat for about 3 minutes until very hot. Put a well-greased crumpet ring on the griddle. Spoon or pour 1/3 cup of the batter into the ring. The amount of batter will depend on the size of your crumpet ring.

As soon as the batter is poured into the ring, it should begin to form holes. If holes do not form, add a little more lukewarm water, a tablespoon at a time, to the batter in the bowl and try again. If the batter is too thin and runs out under the ring, gently work in a little more all-purpose flour and try again. Once the batter is the proper consistency, continue with the remaining batter, cooking the crumpets in batches, three or four at a time. As soon as the top surface is set and covered with holes, 7 to 8 minutes, the crumpet is ready to flip over.

To flip the crumpet, remove the ring with a towel or tongs, then turn the crumpet carefully with a spatula. The top, cooked side should be chestnut brown. Cook the second, holey side of the crumpet for 2 to 3 minutes, or until pale golden. The crumpet should be about 3/4 inch thick. Remove the crumpet from the griddle. Grease the crumpet rings well after each use.

Honey Blueberry Muffins

I’ve loved blueberry muffins since I was a girl.  They’re even better made with honey!

2 1/4 c. flour
1/2 tsp. salt
3 tsp. baking powder
1 c. milk or buttermilk
6 tbsp. honey
1 egg, beaten
3/4 c. blueberries
1 tbsp. sugar
1/2 c. butter or melted shortening

Wash blueberries and toss in sugar enough to coat (about 1 tablespoon). Sift flour with salt and baking powder.

Combine milk, honey, egg, blueberries and shortening. Add to dry ingredients, stirring quickly just long enough to moisten dry ingredients. Fill lined muffin pans half full.

Bake in 400°F oven for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Yield: 12 muffins.

Mini Strawberry Honey Pies

Spring and strawberries just go together. This recipe is for all of you fruit pie lovers out there, and who isn’t? These Baby Pies are fresh, dainty and delicious…

Ingredients

Crust:

  • Vegetable oil cooking spray
  • 2 unroll-and-bake refrigerated 9-inch pie crusts (recommended: Pillsbury)

Filling:

  • 2 tablespoons honey
  • 1/2 tablespoon lemon juice
  • 1/2 tablespoon arrowroot
  • 1/2 teaspoon grated orange zest
  • 8 medium strawberries, hulled and cut into 1/4-inch pieces, to yield about 1 1/4 cups
  • 1 egg, beaten
  • Special equipment: a 12-count nonstick mini-muffin pan, a 3-inch round cookie cutter, a 2-inch round cookie cutter

Directions

Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

For the crust: Spray a 12-count nonstick mini-muffin pan with vegetable oil cooking spray. Put a strip of parchment paper, 1-inch wide and 5-inches long into each muffin cup, allowing the excess paper to overhang the sides of the cups. Unroll the pie crust and using round cookie cutters, cut out 12 (3-inch) circles and 12 (2-inch) circles of dough. Lightly press the 3-inch circles of dough into the bottom and sides of the prepared muffin cups.

For the filling: In a small bowl, whisk together the honey, lemon juice, arrowroot, and orange zest until smooth. Stir in the strawberries.

Spoon the filling into the muffin cups and using a pastry brush, lightly brush the edges of the dough with beaten egg. Put the 2-inch circles of dough on top. Using the tines of a fork press the edges of the dough together to seal. Lightly brush the tops of the pastry with the beaten egg. Using the tip of a knife, make a 1/4-inch wide slit in the center of each pie. Bake until the crust is golden, about 14 to 15 minutes. Remove from the oven and cool for 30 minutes. Using the overhanging parchment paper as handles, remove the pies from the pan. Remove the parchment paper and serve