The Dish: Jalapeno, Bacon and Cheddar Muffins and Berry Grunts

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Jalapeno, Bacon and Cheddar Muffins

Time: 1 hour. Yields 12 muffins.

Ingredients:
2 cups all purpose flour
1 tbsp. baking soda
1 tbsp. baking powder
1 large egg (or 2 medium)
2 tbsp. I Can’t Believe It’s Not Butter
20-25 jalapeno rings, finely diced
¾ cup of milk
½ cup (4 oz.) of plain Denmark Yogurt
½ cup (4 oz.) of grated cheddar cheese
1 tsp. each of salt and black pepper
4 large or 6 medium strips of bacon

Preheat your oven to 200ºC.

Fry the bacon until it is crispy, almost burnt, then wrap it in paper towels to drain the oil. In a large bowl, mix the flour, baking soda, baking powder, salt and pepper. In a separate bowl, beat the egg(s), milk, margarine and yogurt together. Add the wet mixture to the dry mixture and combine thoroughly. Add in crumbled bacon, jalapenos and cheddar, and mix until they are evenly distributed.

Place paper muffin cups into a muffin pan. Place batter in each until they are ¾ full. Bake for 12-15 minutes, or until you can puncture it with a toothpick and the toothpick comes out dry. My own toaster oven only fits one six-muffin pan. If yours is the same, you will need to bake two batches. Also, my toaster has several settings – use the one where the heat is coming from both the top and bottom.


Berry Grunts

Time: 40 minutes. Serves 4 people.

Berry filling
4 cups fresh (or frozen) blueberries or strawberries
¾ cups raw sugar
1 tbsp. lemon juice
½ cup water
½ tsp. each cinnamon and nutmeg (optional)

Simple biscuits
2 cups all-purpose flour
4 tsp. baking powder
½ tsp. salt
3 tbsp. dairy-free butter (you can buy Better than Butter from E-Mart) ?
¾-1 cup soy milk (I use Pulmone’s soy milk)

Preheat oven (or toaster oven) to 200ºC.

In a large skillet add berry filling ingredients, bring to a boil then let simmer for 10-15 minutes until the mixture has thickened.

Meanwhile, combine the dry ingredients for the biscuits. Cut the butter into the dry ingredients with a fork. Keep in the fridge until berries are ready.

When berries have thickened, let them cool while you add soy milk to the dry cookie mixture to form a soft biscuit-like dough. Don’t over-mix the dough or your biscuits will be tough. The consistency is pretty forgiving. You’re good as long as it holds together, but is soft enough to break apart into clumps.

Half-fill individual ramekins with the berry mixture. Add chunks of the biscuit mixture on top. Sprinkle with sugar and bake for 20 minutes. Serve warm.


Want more recipes from the Dish? Check out the killer recipes for macaroni, marinara sauce and pierogies!

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