Category Archives: MUFFINS

Chorizo, spinach and cheese muffins

Chorizo, spinach and cheese muffins

Chorizo, spinach and cheese muffins are delicious savoury afternoon treat.  Spicy Spanish sausages, pronounced ‘chor-eetho’, they are made all over Spain, as well as in Portugal. There are lots of regional varieties but all are made with pork and flavoured with pimentón (smoked paprika). There are two main types – an air-dried sausage that can be sliced and eaten like salami and smaller fresh sausages, called cooking chorizo, that must be cooked before eating. Chorizo is available smoked or unsmoked, mild or spicy and is sometimes flavoured with garlic or wine. You can store the muffins in the freezer for kids lunch boxes or to serve them warm alongside a big bowl of winter soup. They also can be served with a green salad and various cheeses and it is a perfect pairing. 

Coconut muffins

Coconut muffins

The coconut sold today is usually the de-husked, hard, brown ‘stone’ of a ripe coconut. This brown shell has three eyes at one end. The coconut is inside a further thin, brown, coat called the testa: the creamy-white, firm flesh of the coconut is attached to this. The middle of a coconut is hollow and filled with a sweet liquid known as coconut juice or coconut water. The testa of a coconut hardens as the coconut ripens. Occasionally, young, unripe, green coconuts are sold as ‘jelly’ coconuts: their white flesh is still soft and jelly-like with a slightly more ‘milky’ water (this liquid is not coconut milk or coconut cream).

Apple and cinnamon muffins

Apple and cinnamon muffins

Apple and cinnamon – good old combination! These fruity, spicy apple and cinnamon muffins are quick and easy to make and are perfect for serving for breakfast or tea, or for adding to a lunchbox for a tasty snack. The appetizing aroma as they bake is out of this world.

Ground cinnamon is gorgeous cooked with apples or in baked goods such as buns, cakes, sweet pastries and puddings. Mexicans also used it to flavour chocolate dishes and drinks. Cinnamon bark is added to poaching syrup for fruits such as pears, plums and bananas and to mulled wine or punch. Cinnamon bark is also used to flavour meat, poultry and vegetable stews and can be added to spicy marinades.

Blackberry and apple muffins

Blackberry and apple muffins

The muffins become very popular dessert all around the world. They are delicious as an on-the-go breakfast or an afternoon treat with a nice cup of tea. A muffin is an American English name for a type of quick bread that is baked in small portions, though English traditional muffins is something a bit different to what is today’s worldwide known cake. Many forms are somewhat like small cakes or cupcakes in shape, although they usually are not as sweet as cupcakes and generally lack frosting. They may be filled with sweet fillings, such as chocolate, toffee, lemons or various fruits.

What ‘American-style’ muffins means is that the muffins are made, not from a yeast dough like the English Muffin, but rather they use a chemical leavener (baking powder or baking soda). Maybe it would be better to describe them as a cross between a bread and a cake. American-style muffins can be further divided into two types: bread-like and cake-like.  Each type has its own technique for mixing the batter.