Some food updates after a long absence
>> Monday, May 4, 2009
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Lemon Poppyseed Buttermilk Muffins
>> Friday, March 13, 2009
I think I've found it. My perfect muffin. I knew it the instant I opened the oven door and the faint aroma of lemony goodness came bursting through the open air...
3/4 cup granulated sugar
1/2 cup vegetable oil
2 eggs
1 tsp vanilla
1 tsp grated lemon zest
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
Preheat oven to 375 F. Grease or line a 12-cup muffin pan.
In large bowl, beat together the sugar, oil, eggs, vanilla and lemon zest until light(ish).
In another bowl, mix together the flour, baking powder and baking soda. Stir this mixture into the egg mixture, in 2 or 3 additions, alternately with buttermilk. Beat only until combined - don't overbeat! - then spoon the batter into the well-greased (or paper-lined) muffin pan, filling the cups nearly to the top. Bake for 20 to 25 minutes, until lightly browned on top. Makes 12 muffins.
Variations
Blueberry Muffins: Stir 1 cup fresh or frozen (don't defrost them) blueberries into the batter before spooning it into the muffin pan. Bake as for buttermilk muffins.
Chocolate Chip Muffins: Stir 1 cup chocolate chips into the batter before spooning it into the muffins pan. Bake as for buttermilk muffins.
Poppy Seed Muffins: Mix 1/4 cup poppy seeds into the buttermilk and let soak while you prepare the rest of the ingredients. Add to the batter and bake as for buttermilk muffins.
Cranberry or Cherry Muffins: Stir 1 cup of chopped dried cranberries or dried cherries into the batter before baking. Bake as for buttermilk muffins.
Chana Punjabi
1 tablespoon canola oil or other vegetable oil
1 medium onion, chopped
2 teaspoons minced garlic
1 teaspoon minced ginger
1 small Thai bird chili, chopped
2 large tomatoes, chopped
1 1/2 teaspoons paprika
1 teaspoon salt, or as needed
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1 teaspoon freshly squeezed lemon juice
2 15-ounce cans chickpeas, drained
2 tablespoons minced cilantro
Cooked rice for serving (optional).
1. In a medium saucepan over medium-low heat, heat oil and add onion. Sauté until translucent and soft, about 5 minutes. Add garlic, ginger and chili, and sauté until soft and fragrant, about 3 minutes. Add tomatoes and 1/4 cup water. Cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat.
2. Purée mixture in blender or food processor until smooth. Return to pan and place over medium heat. Add paprika, 1 teaspoon salt, coriander, the garam masala, turmeric and lemon juice. Add chickpeas and bring to a boil, then reduce heat to low.
3. Cover and simmer until sauce is thick and chickpeas are soft, 45 minutes to 1 hour. Stir pan about every 10 minutes, adding water as needed (up to 1 1/2 cups) to prevent burning. When ready to serve, sauce should be thick. If necessary, uncover pan and allow sauce to reduce for a few minutes, stirring frequently, until desired consistency. Stir in cilantro, adjust salt as needed and serve with cooked rice, if desired