I especially recommend these to anemic individuals like me. Blackstrap molasses add not just great flavor, but also iron to the muffins. From the other hand, if you are not a big fan of blackstrap molasses, or if you find its flavor somewhat overwhelming, you can use regular unsulphured molasses instead. Either way, the muffins are nice and quite wholesome.
These little cupcakes are very good on their own – soft, light and moist, with tiny specs of grated chocolate, but simply outstanding when frosted with this super-creamy honey cream cheese frosting. What makes the frosting so special is the absence of icing sugar. Instead, I’m using raw muscovado (light brown sugar can be substituted, if the muscovado is unavailable) and honey to sweeten the frosting. The end result is the clean-tasted and truly luscious frosting, without cornstarchy powdery texture that I dislike in any icing sugar-based fillings.
This recipe was born out of the need to utilize some leftover filling I used to stuff chicken breasts for our dinner. I also conveniently got rid of some Italian salami that was left on an antipasto platter after the same dinner. Maybe this is not a very fascinating or motivating preface, but let me assure you, these little things are loaded with flavor.
I believe the most delicious recipes are created accidentally, without too much hope or expectation of a great result.
I started getting complaints from my kiddo because of the recent cease of baking. Well, there’s still no time for baked sweets, but I thought these muffins, although savory, could rehabilitate me. I served them warm with a green salad and a chicken effortlessly grilled whole on a beer can. Turned out a pretty decent lunch.
I probably have never gone so long without posting. But it seems an unfortunate habit for me to pick up some nasty flu virus when the flu season is already over and everybody else but me enjoys outdoors, warm weather and sunshine. I had a miserable week. And I haven’t baked anything since. These cupcakes I made just before. I was recently interviewed by The Globe & Mail regarding homemade cheeses and, after a photo session, had a whole batch of fresh ricotta left on hands. Always happy to experiment, I put the cheese into a good use.
I like this carrot jam and make it often. This is not the marmalade, but its intense citrus flavor and the texture reminiscent to orange peel always fool everyone. If you are not very exciting about making the carrot jam, but want to give these muffins a try, any marmalade (homemade or store-bought) should do the trick just as well. To be honest, I was basically throwing whatever I had on hand (carrot jam it was) into my mixing bowl. Nevertheless, the muffins turned out perfect.
