Mid week, I was doing a little pantry cleaning/ inventorying of what I had and needed when I came upon not one, not two, or even three. No, six. SIX, jars of jam. And there are 2 that are already opened in the fridge. I don%u2019t know why, but knowing that there was that much jam in the house made me a little uneasy. Six unopened jars is about 3 jars past my comfort zone. Sure there are so many things you can do with a jar of jam (jelly, preserves, and marmalade included) and now that I am thinking about it, is one of the reasons why I bought a few jars a while back. Then there was Christmas and I think we got at least two jars as gifts so it%u2019s not all my fault, but still, that is just too many jars of jam. Right there I needed to get rid of at least one jar. So muffins. Jam muffins, with poppyseed crust because it%u2019s pretty and nobody ever complains about poppy seeds, or at least they don%u2019t until after they eat them and have poppy seeds stuck in their teeth all day. But that is just our mouths way of saving a little for later, am I right? HA
Anyway, a quick and simple muffin recipe for all of you people out there that might have a jar or two too many of jam in the fridge or pantry%u00a0(I used apricot but any flavor(s) would work) and could use yourself a tasty little muffin situation. I mean who doesn%u2019t want a tasty muffin?
To the muffins.
The stuff. In the bowl is white and white whole wheat flour, baking powder and soda, and salt. Also have apricot jam, oil, almond milk, apple cider vinegar, and orange, and some poppy seeds.
Grab a zester and zest the orange into the bowl with all the dry stuff. Whisk to combine.
Jam, oil, milk, and vinegar. All on top of dry. Whisk that up until just combined. No over mixing. You will get tough (not in a good way) muffins.
Scoop into well greased muffins tins then cover the tops with poppy seeds.
And out of the oven, looking all pretty like.
Pop those muffins out of the tins and cool on a wire rack for a bit. And by all means, don%u2019t wait until they are completely cool.
Now eat you a warm muffin and if they are mini, grab a few. You can%u2019t just eat one mini muffin, that is just crazy.
-C
Make 12 normal size muffins or 24 mini muffins
1 cup all purpose flour
1 1/4 cups white whole wheat flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plant milk
1/3 cup neutral oil
1 tablespoon apple cider vinegar
zest of an orange
1 heaping cup apricot jam or preserves (can sub in any flavor you like)
1/3 cup poppy seeds
Preheat oven to 350
In a large bowl whisk together the flours, salt, baking powder and soda, and the zest of the orange. Add in the oil, milk, jam, and vinegar and whisk until just incorporated. Scoop batter into well grease muffin pans (12 regular or 24 mini) then cover the tops with poppy seeds. Pop into hot oven and bake until risen and a tester comes out clean when one is poked. For mini muffins, check after 13 minutes, for normal muffins, after 16 minutes.
Once baked, remove from oven and pop out of pans when cool enough to handle. Place on a wire rack to cool completely or just start eating them warm.
Store left over muffins in an airtight container for 3-4 days at room temperature. They also freeze well.
I have been meaning to make this jam for a while now. I’ll buy a bunch of jalape%u00f1os, then slowly, before I get to cooking them down,%u00a0end up eating them%u00a0all. But not today,%u00a0and the rewards are great, Fresh jalape%u00f1o jam. So much potential for the greatest of things%u00a0(I am thinking mango jalape%u00f1o sorbet%u2026 no, I am making jalape%u00f1o mango sorbet) And if you, like me are a jalape%u00f1o fan, this is going to make your life amazing. You will find yourself jamming up everything, or maybe just eating it with a spoon.
Whatever you want to do with it,%u00a0just make it.%u00a0
Honey and jalape%u00f1os.. All you need, well a little salt and water too, but that’s it.
What you need to do is remove the stems,, most of the ribs and half of the seeds removed. (You could remove all or none of the seeds depending on you heat preference)%u00a0Chop the peppers%u00a0into small chunks, toss into a pot,%u00a0sprinkle with a bit of salt, add in a splash of water. Place%u00a0the pot on medium heat. Top it with a lid, and give the peppers a good stir%u00a0every few minutes. While the peppers are cooking, you want to make sure the bottom isn’t sticking and buringin. If that starts to happen, just turn the heat down a bit and add%u00a0in a little splash more of water.
After about 20 minutes, the peppers are fully cooked and falling apart. The liquid is cooked down and the peppers are starting to caramelize on the bottom of the pan. When that happened, remove the pot from heat.
Now you can either blend the peppers, mash the peppers with a fork, or leave it chunky. Thats a choice Ill leave to you. ( I like to blend, but keep some%u00a0chunks)
And drizzle in a bit o honey. As little or as much as you like.
And scoop into a jar.%u00a0Eat the jam on anything you want. (I found myself eating it with a spoon)
Keep it Real!
-C
Makes about 1 1/2 cups of jam
10 large jalape%u00f1o peppers
a pinch of salt
About 1 tablespoon of honey, but add more if you like (And if you want to keep it vegan, use agave or sugar)
Wash, remove ribs and most seeds (the more seeds you leave the hotter it will be)%u00a0and dice jalapenos into small chunks. Place in a pot with a few%u00a0splashes of water and a sprinkle of%u00a0salt. Turn on medium heat and cover, stirring every few minutes. If the peppers seem%u00a0to be sticking %u00a0o the pot and burning, turn heat down and add another splash of water.%u00a0After about 20 minutes, the peppers should be really%u00a0tender and%u00a0falling apart. The liquid should be completely cooked out and the peppers will start to caramelized at the bottom of the pot. When that starts to happen, remove from heat. %u00a0Now%u00a0either mash with a fork, blend with a hand blender, or leave superr chunky. Drizzle in honey (or sweetener)%u00a0and stir.%u00a0
Eat right away or stick in a jar and store in the fridge for up to a week (It won’t last that long)
THE LOVELY CRAZY
January 28, 2020 by maximios • Blog
Mid week, I was doing a little pantry cleaning/ inventorying of what I had and needed when I came upon not one, not two, or even three. No, six. SIX, jars of jam. And there are 2 that are already opened in the fridge. I don%u2019t know why, but knowing that there was that much jam in the house made me a little uneasy. Six unopened jars is about 3 jars past my comfort zone. Sure there are so many things you can do with a jar of jam (jelly, preserves, and marmalade included) and now that I am thinking about it, is one of the reasons why I bought a few jars a while back. Then there was Christmas and I think we got at least two jars as gifts so it%u2019s not all my fault, but still, that is just too many jars of jam. Right there I needed to get rid of at least one jar. So muffins. Jam muffins, with poppyseed crust because it%u2019s pretty and nobody ever complains about poppy seeds, or at least they don%u2019t until after they eat them and have poppy seeds stuck in their teeth all day. But that is just our mouths way of saving a little for later, am I right? HA
Anyway, a quick and simple muffin recipe for all of you people out there that might have a jar or two too many of jam in the fridge or pantry%u00a0(I used apricot but any flavor(s) would work) and could use yourself a tasty little muffin situation. I mean who doesn%u2019t want a tasty muffin?
To the muffins.
The stuff. In the bowl is white and white whole wheat flour, baking powder and soda, and salt. Also have apricot jam, oil, almond milk, apple cider vinegar, and orange, and some poppy seeds.
Grab a zester and zest the orange into the bowl with all the dry stuff. Whisk to combine.
Jam, oil, milk, and vinegar. All on top of dry. Whisk that up until just combined. No over mixing. You will get tough (not in a good way) muffins.
Scoop into well greased muffins tins then cover the tops with poppy seeds.
And out of the oven, looking all pretty like.
Pop those muffins out of the tins and cool on a wire rack for a bit. And by all means, don%u2019t wait until they are completely cool.
Now eat you a warm muffin and if they are mini, grab a few. You can%u2019t just eat one mini muffin, that is just crazy.
-C
Make 12 normal size muffins or 24 mini muffins
1 cup all purpose flour
1 1/4 cups white whole wheat flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plant milk
1/3 cup neutral oil
1 tablespoon apple cider vinegar
zest of an orange
1 heaping cup apricot jam or preserves (can sub in any flavor you like)
1/3 cup poppy seeds
Preheat oven to 350
In a large bowl whisk together the flours, salt, baking powder and soda, and the zest of the orange. Add in the oil, milk, jam, and vinegar and whisk until just incorporated. Scoop batter into well grease muffin pans (12 regular or 24 mini) then cover the tops with poppy seeds. Pop into hot oven and bake until risen and a tester comes out clean when one is poked. For mini muffins, check after 13 minutes, for normal muffins, after 16 minutes.
Once baked, remove from oven and pop out of pans when cool enough to handle. Place on a wire rack to cool completely or just start eating them warm.
Store left over muffins in an airtight container for 3-4 days at room temperature. They also freeze well.
I have been meaning to make this jam for a while now. I’ll buy a bunch of jalape%u00f1os, then slowly, before I get to cooking them down,%u00a0end up eating them%u00a0all. But not today,%u00a0and the rewards are great, Fresh jalape%u00f1o jam. So much potential for the greatest of things%u00a0(I am thinking mango jalape%u00f1o sorbet%u2026 no, I am making jalape%u00f1o mango sorbet) And if you, like me are a jalape%u00f1o fan, this is going to make your life amazing. You will find yourself jamming up everything, or maybe just eating it with a spoon.
Whatever you want to do with it,%u00a0just make it.%u00a0
Honey and jalape%u00f1os.. All you need, well a little salt and water too, but that’s it.
What you need to do is remove the stems,, most of the ribs and half of the seeds removed. (You could remove all or none of the seeds depending on you heat preference)%u00a0Chop the peppers%u00a0into small chunks, toss into a pot,%u00a0sprinkle with a bit of salt, add in a splash of water. Place%u00a0the pot on medium heat. Top it with a lid, and give the peppers a good stir%u00a0every few minutes. While the peppers are cooking, you want to make sure the bottom isn’t sticking and buringin. If that starts to happen, just turn the heat down a bit and add%u00a0in a little splash more of water.
After about 20 minutes, the peppers are fully cooked and falling apart. The liquid is cooked down and the peppers are starting to caramelize on the bottom of the pan. When that happened, remove the pot from heat.
Now you can either blend the peppers, mash the peppers with a fork, or leave it chunky. Thats a choice Ill leave to you. ( I like to blend, but keep some%u00a0chunks)
And drizzle in a bit o honey. As little or as much as you like.
And scoop into a jar.%u00a0Eat the jam on anything you want. (I found myself eating it with a spoon)
Keep it Real!
-C
Makes about 1 1/2 cups of jam
Wash, remove ribs and most seeds (the more seeds you leave the hotter it will be)%u00a0and dice jalapenos into small chunks. Place in a pot with a few%u00a0splashes of water and a sprinkle of%u00a0salt. Turn on medium heat and cover, stirring every few minutes. If the peppers seem%u00a0to be sticking %u00a0o the pot and burning, turn heat down and add another splash of water.%u00a0After about 20 minutes, the peppers should be really%u00a0tender and%u00a0falling apart. The liquid should be completely cooked out and the peppers will start to caramelized at the bottom of the pot. When that starts to happen, remove from heat. %u00a0Now%u00a0either mash with a fork, blend with a hand blender, or leave superr chunky. Drizzle in honey (or sweetener)%u00a0and stir.%u00a0
Eat right away or stick in a jar and store in the fridge for up to a week (It won’t last that long)