Genesis Cuisine Recipes
Muffins and More
Corn Date Surprise Muffins
with Cranberry Honey Spread
1 c. cornmeal
1/2 c. egg replacer of choice
1 c. flour
1/4 c. oil
1 tb. baking powder
1 c. tofu milk
1/4 c. sweetener of choice
12 whole dates, pitted
1/2 tsp. salt
In medium bowl mix all dry ingredients together. Add egg replacer, oil, and milk; beat together until smooth. Do not over beat. Spoon batter into muffin tin sprayed with food release. Press one whole pitted date into the middle of each muffin of raw batter. Bake at 400 degrees for 20 minutes or until done. Watch the expressions of those who cut a muffin in half to find a sweet, chewy morsel inside. (See Cranberry Honey Spread recipe below)
Cranberry Honey Spread
3/4 c. dried cranberries
1/2 c. honey
Soak cranberries in water until softened. Drain water off and blend cranberries in food processor until coarsely chopped. Stir in honey and serve.
Almond Orange Muffins
with Pineapple Raisin Spread
1 c. white flour
3/4 c. boiling orange juice
1/2 c. whole wheat flour
3 tb. orange rind
1/3 c. sliced almonds
1/4 c. oil
1/2 tsp. baking soda
1 tsp. almond extract
1 c. dates, coarsely chopped
1/2 tsp. vanilla
Mix together dates and boiling juice; let mixture stand for a few minutes. Add other liquid ingredients. Mix together dry ingredients. Add date mixture and stir just until moistened. Place in muffin tin sprayed with food release. Bake at 375 degrees for 25 minutes. (See Pineapple Raisin Spread recipe below)
Pineapple Raisin Spread
8 slices dried pineapple
1/3 c. raisins
Cut pineapple into small pieces and soak in water until softened. Drain off excess water. Blend in food processor. Soften raisins in water and stir into pineapple.
Apricot Poppy Seed Muffins
with Lemon Prune Spread
2 1/2 c. flour
1/2 c. apricot nectar
1/3 c. poppy seeds
3/4 c. tofu milk
2/3 c. dried apricots, chopped
1/3 c. oil
1 tsp. salt
1/4 c. egg replacer of choice
1 tb. baking powder
2 tsp. almond extract
1/2 c. sweetener of choice
1/2 tsp. vanilla
Glaze:
1/2 c. powdered sugar
2 tb. apricot nectar
Mix liquid ingredients. In separate bowl, combine dry ingredients. Add liquids and stir. Spoon into muffin tin sprayed with food release. Bake at 350 degrees for 25 minutes. While warm, drizzle with a glaze of powdered sugar and apricot nectar. (See Lemon Prune Spread recipe below)
Lemon Prune Spread
1 c. prunes
3 tb. fresh lemon juice
Blend prunes (softened in warm water and drained) and lemon juice in food processor until smooth.)
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Try a Fresh Batch of Muffins to Take the Chill Out of Fall
Not often is there a recipe available that can be made in a half hour or so that brings so much warmth and joy to a home.
Muffins, a wholesome spread, and a hot cup of herbal tea are just what is needed to persuade us to slow down and take in the simple pleasures of life.
These tasty morsels are an ideal way to get the young ones in the home involved in the kitchen. There is not much of a mess that can be made, and the children can enjoy the fruits of their labor within the hour.
What better way to interact with family members and to create a wholesome memory than to create a hot batch of muffins together? Try one of these recipes on a cold fall evening or at the break of dawn to fill the house with pleasant, loving aromas.
Better yet, try your own variations as a creative outlet. In fact, why not invite over some friends to share their favorite muffins (and of course swap recipes).
Muffins are also a good item to freeze in small bags for those times when visitors unexpectedly drop by. And with the holiday season approaching, now is a good time to stock up on a variety of muffins in the freezer to give as gifts to the neighbors. |
