Lunch Box Archive

Plum and Oatmeal Muffins

Posted 12/09/2011 By Edith

Plum and Oatmeal Muffins

Production: 12 – Serving
Preparation: 10 Minutes
Cooking: 25 Minutes

The plum season in full swing and we take the opportunity to cook this delicious fruit by preparing another batch of tasty muffins. With oats, flax seeds and a hint of honey, they are excellent in taste and health

Ingredients:
Oatmeal Flakes (Quick Cooking) – [1 cup]  (250 ml.)
Grounded Flaxseed – [1/4 cup]  (65 ml.)
Plain yogurt  – [1 cup]  (250 ml.)
Canola Oil – [1/2 cup]  (125 ml.)
Brown Sugar – [2/3 cup]  (170 ml.)
Honey – [1/3 cup]  (85 ml.)
Eggs (large) – [2]
Vanilla extract – [1 teaspoon]  (5 ml.)
Flour (all purpose) – [1 cup]  (250 ml.)
Salt – [1 teaspoon]  (5 ml.)
Baking Powder – [1 teaspoon]  (5 ml.)
Baking Soda – [1 teaspoon]  (5 ml.)
Italian plums – [8]

Plum and Oatmeal Muffins

Steps:
1- Preheat the oven to 400F (200C).
2- Wash and cut the plums into small pieces, measuring 3/4 cup.
3- In a large bowl, combine oatmeal and yogurt.
4- Add the oil, brown sugar, honey, vanilla and eggs, mix well.
5- In a second bowl, sift together flour, salt, baking soda and baking powder.
6- Mix the wet mixture into the dry ingredients.
7- Stir in the chopped plums.
8- Pour into molds.
9- Bake 25 minutes.

Rum and Pineapple Muffins

Posted 08/09/2011 By Edith

Rum and Pineapple Muffins

Production: 8 – Serving
Preparation: 10 Minutes
Cooking: 35 Minutes

A more “healthy” but just as delicious mini cakes with rum and pineapple.

The whole wheat flour and brown sugar gives a darker color and a more massive paste then the original

We have served them with a sauce made ​​of:
Butter (1/4 cup)
Crushed pineapple in a blender (1/4 cup)
Rum (St. James ambre from Martinique) (1/4 cup)
The very slightly heated in the microwave (or mixer-cooker)
With a frozen vanilla ice cream it was perfect.

Rum & Pineapple muffins
Ingredients:
Flour (whole wheat ) – [2 cups]  (500 ml.)
Baking Powder – [3 teaspoons]  (15 ml.)
Salt – [1 teaspoon]  (5 ml.)
Brown Sugar – [2/3 cup]  (170 ml.)
Vegetable Oil  – [1/2 cup]  (125 ml.)
Eggs (large) – [3]
Lime (zest) – [1]
Dark brown rum – [1/2 cup]  (125 ml.)
Vanilla extract – [1 teaspoon]  (5 ml.)
Fresh pineapple  – [1 cup]  (250 ml.)

Steps:
1- Preheat the oven to 400F (200C).
2- Cut the pineapple into small cubes.
3- In a large bowl, combine flour, baking powder and salt.
4- In a second bowl beat together sugar, eggs, oil, vanilla, lime zest and rum.
5- Add the wet ingredients to dry ingredients, stirring gently.
6- Stir in the pineapple cubes.
7- Pour into large muffin tins (or mini loaves).
8-  Bake for about 30 minutes.

Rum and Pineapple mini cakes

Posted 05/09/2011 By Edith

Rum and Pineapple mini cakes

Production: 8 – Serving
Preparation: 10 Minutes
Cooking: 35 Minutes

A taste of the Islands on our plates.
This half-muffin half-cake variation on the classic Caribbean rum cake is quick and easy to prepare.

The pieces of fresh pineapple can be replaced with well drains canned pineapple.

Mini Rum and Pinnaples cake
Ingredients:
Flour (all purpose) – [2 cups]  (500 ml.)
Baking Powder – [2 teaspoons]  (10 ml.)
Salt – [1 teaspoon]  (5 ml.)
White Sugar – [2/3 cup]  (170 ml.)
Vegetable Oil  – [1/2 cup]  (125 ml.)
Eggs (large) – [3]
Lime (zest) – [1]
Dark brown rum – [1/2 cup]  (125 ml.)
Vanilla extract – [1 teaspoon]  (5 ml.)
Fresh pineapple  – [1 cup]  (250 ml.)

Steps:
1- Preheat the oven to 400F (200C).
2- Cut the pineapple into small cubes.
3- In a large bowl, combine flour, baking powder and salt.
4- In a second bowl beat together sugar, eggs, oil, vanilla, lime zest and rum.
5- Add the wet ingredients to dry ingredients, stirring gently.
6- Stir in the pineapple cubes.
7- Pour into large muffin tins (or mini loaves).
8-  Bake for about 30 minutes.

Green Tomatoes Muffins

Posted 29/08/2011 By Edith

Green Tomatoes Muffins

Production: 12 – Serving
Preparation: 10 Minutes
Cooking: 25 Minutes

Muffins with tomato! A strange mixture of taste you tell us?
But no, they were really delicious. The marriage of tomatoes with cinnamon and ginger is absolutely perfect.

For those who like a little crunch, you could add some finely chopped walnuts.
Give them a try!

Green Tomatoes Muffins

Ingredients:
Ground ginger – [1/2 teaspoon]  (3 ml.)
Ground Cinnamon  – [1/4 teaspoon]  (1 ml.)
Salt – [1/2 teaspoon]  (3 ml.)
Baking Soda – [1/2 teaspoon]  (3 ml.)
Baking Powder – [1/2 teaspoon]  (3 ml.)
Flour (all purpose) – [1 1/2 cup]  (375 ml.)
Eggs (large) – [1]
White Sugar – [1 cup]  (250 ml.)
Vanilla extract – [1/2 teaspoon]  (3 ml.)
Canola Oil – [1/2 cup]  (125 ml.)
Green Tomatoes – [1 cup]  (250 ml.)
Dark Dried Raisin – [1/2 cup]  (125 ml.)

Steps:
1- Preheat the oven to 350 F (180 C).
2- Grind the tomatos with a food processor. Set aside.
3- In a bowl, mix the ginger, cinnamon, salt, baking soda, baking powder and flour and set aside.
4- In another bowl mix the beaten eggs, sugar, vanilla, oil and green tomatoes.
5- Mix all ingredients and add the raisins.
6- Pour the batter into the muffin cups.
7- Bake for about 25 to 30 minutes.

Crabapples and raisins muffins

Posted 20/08/2011 By Edith

Crabapples and raisins muffins

Production: 12 – Serving
Preparation: 10 Minutes
Cooking: 20 Minutes

The first apples to appear on the market are the small crabapples.
They are ideal to cook delicious jellies and ketchup or shutney where their sour side is welcome.

Another way to appreciate them :  in muffins.
This recipe combines the flavors of the crabapples to those of cinnamon and currants. A divine mix to enjoy with pleasure

CrabApples and raisin muffins

Ingredients:
Oatmeal Flakes (Quick Cooking) – [1 cup]  (250 ml.)
Vanilla yogurt  – [1 cup]  (250 ml.)
Canola Oil – [1/2 cup]  (125 ml.)
Egg (large) – [1]
Brown Sugar – [3/4 cup]  (190 ml.)
Flour (all purpose) – [1 cup]  (250 ml.)
Salt – [1 teaspoon]  (5 ml.)
Baking soda – [1 teaspoon]  (5 ml.)
Baking Powder – [2 teaspoons]  (10 ml.)
Crabapples – [3/4 cup]  (190 ml.)
Champagne (Corinth) Grapes – [1/4 cup]  (65 ml.)
Lemon juice  – [1/4 cup]  (65 ml.)
Ground Cinnamon  – [1 teaspoon]  (5 ml.)

Steps:
1- Preheat the oven to 400F (200C).
2- Soak the oatmeal in yogurt to moisten.
3- Beat the egg.
4- Add oil, brown sugar and egg to the oatmeal.
5- Sift together the flour, salt, baking soda, baking powder and cinnamon.
6- In a small bol pour the lemon juice.
7- Cut the crabapples into slices and add with the dry raisin into the lemon juice.
8- Combine all ingredients and mix gently.
9- Pour into muffin cups.
10- Bake for about 20 min.