Easter Treats: Pistachio Lime Cupcakes with a White Chocolate Frosting

I am realizing the restrictions a person has when part of the body does not function as usual. Simple things that we take for granted have become frustrating obstacles.

Have you ever actually thought about the simple act of climbing or coming down the stairs? Living in a 3 storey house this has become my daily feat. Taking it for granted as I would often run up and down the stairs from kitchen to my studio to my prop attic. 

Spiced Cranberry and Pistachio Muffins

I never saw my grandmother with a cookbook. Nor do I remember seeing any cookbooks on the shelves of the Delhi house. Nani was not the cookbook type of cook. She had a wide repertoire of dishes that she cooked with utmost finesse and each one of those dishes were carefully prepared with her own personal signature ingredient to specifically highlight the particular dish.

Lingonberry Dark Chocolate Buns

 

Where does your inspiration come from?

My inspiration comes from life around me, from watching people going about their lives. The writer in me is a receptacle open to the impressions and influences I am exposed to on a daily basis. Me, the photographer, captures the visuals and scenes, branding them into my memory for reference at a later date. 

Strawberry Lime Polenta Muffins

  

As a parent, one of the things I absolutely love is experiencing the different stages in my son’s life through his eyes. He’s 8 and often wiser than his age, always with a fairly cool line on his lips for the various situations we come across in our daily life. Soeren’s easy going, casual and rather witty nature makes him quite popular with kids of all ages. The older ones take a liking to him due to his smart perception and the younger ones adore him instantly for his creative and fun attitude.  

Whole Wheat Granola Goji Muffins

 

Medicham, Gyarados, Hitmonchan, Crawdaunt, Shelgon, Venusaur, Pikachu, Zigzagoon or how about Jazz, Ratchet, Bumblebee, Optimus Prime, Ironhide or Megatron. If I have gotten you a bit confused here then I presume you are not a parent of a 6-10 year old boy. Those who do have sons in this age will straight away know what I am rambling on about - right?

Low-Sugar Treats: Orange Chocolate Muffins

Being a mother of a 6 year old, we often have full house. Sleep-over friends, play afternoon friends or just the neighborhood kids, all have become a part of our household. When we are at home, our front door remains unlocked and Soeren’s friends have gotten used to ringing once and then just coming in.

I cannot tell you how many times I have jumped out of my skin when I come racing downstairs to find a kid in my kitchen who is not my son. Yeah – that’s the first place they all head to. It does not surprise me – it’s where all the goodies are stored after all.

Muffins Exotica

After 4 days of fighting with a fever and flu virus, I just manage to look beyond the covers of my bed. It was a rather rough week with both Soeren and me down suffering with, probably the worst flu bug ever. Both of of us had temperatures in the 40s (Celsius). When it would sink with one of us, it would rise with the other. We're not completely over it, as we still feel the weakness it left behind, making anything even more then walking down the stairs a true ordeal, but at least we know we won the fight and are on the road to recovery.


So why am I sitting in front of my notebook and writing a post. Well simply because, I needed a way to share my feelings. I needed to share the emotion that has filled up inside of me. Maybe I am still a bit disillusional due to the medicaments I am taking so I am hoping you will allow me to indulge in my little emotional spree.



There is one huge reason why we were able to make the recovery so smoothly. Like a strong pillar to lean on, my Tom went to all lengths and looked after us like no one else I have ever come across. As I went into the second day of high temperature he wrapped cold towels around my calves - to help get the fever to sink. He cooked, cleaned and tried to pamper us with fresh fruit salad. Yes, folks, I do have the best one around. I could go on and on, but I won't because I am not up to it right now. I know he knows it but just in case he ever needs confirmation .....

I LOVE YOU!

Now to the muffins (no I'm not getting any soppier than that). I had actually made these muffins a while back when we were all felling fit and healthy. They are an exotic dream. Smooth, moist and fruity. Not too sweet and full of flavor. They were actually to be a part of this event created by the lovely Elena, but alas that flu! Nonetheless, I did not want you to miss out on these muffins.

I hope you enjoy them.

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Ingredients:

230g flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon all-spice
120g butter
180g brown sugar
2 large eggs - beaten
3 tablespoons natural yogurt. As an alternative you can also use a pineapple or banana flavored yogurt).
1 tablespoon vanilla aroma
75g pineapple - cut in small cubes
30g grated coconut
1 ripe banana - sliced

For the topping
4 tablespoons brown sugar
1 teaspoon all-spice
20g grated coconut

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Method:

Pre-heat the oven to 200 degrees Celsius. Line a muffin tin with 12 muffin paper forms.

In a large mixing bowl sieve together the flour, baking powder, baking soda and all-spice. In another bowl beat the butter and sugar until creamy. Add the eggs, yogurt and vanilla aroma and beat for another few minutes.

Now add the sliced banana, pineapple and coconut to the mixture and gently mix with a rubber spatula. Pour this into the dry mixture and work into a dough, making sure not to over-mix. The dough is best when it is slightly lumpy.

Divide the dough into the muffin forms making sure not to fill more that two-thirds full.

For the topping mix the sugar and the all-spice. Sprinkle the muffins first with the the sugar/spice mix then the coconut. Place the muffin tray into the oven and bake for approx. 20 minutes.

Take out and allow to cool.

This is how we enjoyed our muffins: Still warm with a large scoop of vanilla ice-cream

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Verdict:

We enjoyed every last muffin. The first ones were naturally the best. I served them as a dessert, still warm with a generous scoop of vanilla ice cream. A real exotic treat for the family.
These muffins tasted great a few days later too as the flavor of the all-spice had time to blend into the muffins more. Adding the all-spice was really a great idea as it harmonized with the exotic flavors of the the fruit so well. That's why I named them "Exotica!"

Interested in learning more about Weimar's Culinary Hotspots? Johanna of the The Passionate Cook has started a great new series called Culinary City Snapshot. When she wrote and asked if I would be interested in sharing a bit about the restaurant scene in Weimar, I just could not say no! So, before you click anywhere else click here and read about Weimar: Culinary City Snapshots

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Technorati Tags: muffins, baking, dessert, coconut, pineapple, banana, recipe, food, food blog, food photo, photography, nikon d70s

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All photographs and written content on What's For Lunch, Honey? © 2006-2007 Meeta Albrecht unless otherwise indicated. | All rights reserved | Please Ask First

Starwberry Kisses - Strawberry Almond Muffins

Strawberries are in season .... yoohoo! We have fresh strawberries growing in various fields around here and on the weekend we went and picked about 3 1/2 kilos. Besides eating them straight off the field (these are not sprayed with any pesticide or treated with anything else then water, sunshine and all mother nature has to offer) it was a great way to spend part of the afternoon. I'll post a write up and a few pictures sometime later.

So what do you do with so many strawberries? Well you have strawberries with your cornflakes, with cream, with egg liqueur (that is a delish little secret for an after dinner treat), with ice cream and of course just plain. Because that is how they really taste best.

I did decide to make a little treat with a few of them. Basically I was dying to try out my silicon mini muffin tray. It has been lying in the cupboard and has only been used once, when I made those Raspberry Kisses.

Today, I am sending you some perfect looking and awesome tasting Strawberry Kisses!

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Ingredients:

100g soft butter
75g sugar
pinch of salt
3 drops bitter almond aroma
2 eggs
150g flour
3 tablespoons ground almonds
1 teaspoon baking powder
250 g Mascarpone cheese
2 tablespoons coconut flakes
1 tablespoon vanilla sugar
250 g strawberries - cut in halves
2 tablespoons lemon juice

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Method:

Pre-heat oven at 175° C.

Beat the butter, sugar, salt and almond aroma with an electric mixer until it is smooth and creamy. Whisk in the eggs one at a time. Mix the flour, ground almonds and baking powder in a separate bowl. Add this in 2-3 portions to the egg/sugar batter.

Fill in your mini muffin forms with the batter. Bake for 20 minutes. Take out and allow to cool.

In the meantime mix the mascarpone cheese with the vanilla sugar, coconut flakes and lemon juice until creamy. Using a piping bag or just a teaspoon place a dollop of topping on each muffin.

Place the strawberries on top of the topping.

This makes approx. 15 mini muffins.

Verdict:
A great combination of ingredients.

Soeren could not believe his eyes when he came back from KIGA. They were on a field trip today and I had baked these for him to take one or two as special treats. He ate one straight away and wanted one for dessert after dinner to.
Tom too was impressed by the way they looked and as he took a bite I actually saw his eyes closing and he savored each moment and bite.

This is such a summery type of muffin for any type of party or summer time picnic. I am sure everyone will be over the sunny skies when you share these kisses!

Carrot Coconut Walnut Apple Muffin

WOW! Ever heard of so many gorgeous ingredients in a muffin? Along the lines ... the more the merrier. This is not only merrier but fantastically scrumptious. Unfortnately I cannot take the credit for this. I only baked them according to Stephanie from Joy of Baking's recipe. For those of us who are not born to bake (like me) take it from me these are as easy as ... muffins! I did make minor variations though in the amounts of certain ingredients.

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Ingredients:

280g all purpose flour
200g white sugar (the recipe calls for 250g but I think with all the other ingredients it becomes naturally sweet)
50g walnuts - toasted and coarsely chopped
270g carrots - grated
1 large apple - grated
2 teaspoons baking powder (actually the recipe called for baking powder and baking soda, but I did not have any baking soda so I just increased the amount for baking powder)
1 cup coconut (fresh or dried - I used the dried type)
3 large eggs
180 ml canola oil
1 1/2 teaspoon vanilla extract
pinch of salt
1 1/2 ground cinnamon

For the cream cheese frosting:
56g butter - unsalted and at room temp.
110g cream cheese
3 tablespoons icing sugar

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Method:

Muffins
Preheat oven to 180°C. Line your muffin tin with muffin paper liners or simply grease the tin.

Toast the nuts until lightly browned. Set aside to cool.

Mix the dry ingredients - flour, sugar, baking powder. salt and cinnamon together. Add the walnuts and coconut and mix.

In a separate bowl whisk the eggs, oil and vanilla extract and then fold in the grated carrots and apple. Add this mixture to the dry mixture, stirring until the dough is moist. Divide mixture in the muffin tin and bake for 20 to 25 minutes (mine were done in 20). Allow to cool completely before adding the frosting.

Frosting
Cream the cheese and butter together until smooth. Mix the icing sugar into this until it is nicely incorporated.

Using a teaspoon place a bit of the frosting on each muffin.

My advice - If you are going to serve these immediately I would recommend to place the frosting on the muffin straight away. I made the frosting and placed in a separate bowl and placed it in the refrigerator. Every time we want to eat one I just put a spoonful on the muffin. As I store the muffins in a tin (not in the fridge), I did not want to leave the frosting on the muffin. This way the frosting is cooled, lasts longer and has a better consistency.

Verdict:
Brilliant! A mother's dream, as it contains fruit, vegie and nuts. Not too sweet and deliciously fluffy.
I gave Soeren one for dessert after dinner last night. He said to me "and after the muffin I get my fruit?" I said "No .... the fruit is in the muffin!" ;-) You all can imagine how he beamed. Yes, this is going to be a hit. I had three yesterday and have to stop myself from going to the tin every time I am in the kitchen.
This recipe is for keeps - thanks Stephanie!

Chocolate Muffins

WOW! The ultimate chocolate muffin for the ultimate chocolate fan! These were so fluffy and rich that with every bite you know something so good must be a sin!

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Ingredients:
30g unsweetened chocolate, coarsely chopped
255g semisweet chocolate chips - divided use
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup brown sugar, firmly packed
2/3 cup whole milk
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract

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Method:
Melt the unsweetened chocolate and about 1/2 cup of the semisweet chocolate chips in the top of a double boiler over simmering water. Remove from heat and cool slightly.
Preheat oven to 175*C.

Grease and flour a 12 cup muffin tin or line with paper liners.

In a large bowl, whisk together flour, baking powder and salt.

In another bowl, beat eggs; add the brown sugar, milk, butter, melted chocolate mixture and vanilla; mix well. Pour this mixture into dry flour mixture. Stir until just moistened; do not over mix. Gently fold remaining chocolate chunks into batter.

Fill prepared muffin tins two thirds full. Bake for 20 to 25 minutes or until muffins test done. Cool in pan on wire rack.

Makes approx. 12 muffins

Verdict:
Do I really have to give an verdict on this one? I baked 12 of these on Sunday as a little surprise when Soeri came home from the weekend at his grandparents! Today is Tuesday and I just ate the last one while entering this post!!! I have never seen muffins disappear so fast. Just one word of warning though: Please serve with tall glass of milk or other liquid ... no, not because they are dry ... because the are so rich!