Maple Bran Muffins

Wednesday, 4 January 2023

Maple Bran Muffins 
 



I wanted to make myself some muffins to keep in the freezer for my breakfasts over the next few weeks.  Something not too large or too sweet or too filled with fat. In other words, somewhat healthy.


I happened upon this recipe for Maple Bran Muffins in a cookery book by Ken Haedrich entitled Maple Syrup Cookbook.   I purchased my copy second hand on a used book site.




Maple Bran Muffins






I have been a huge fan of Ken's cookbooks for a number of years now.  I had several that I purchased in the 1990's and then took over to the UK with me. Of course, they got left behind when I had to come back to Canada.


I am slowly trying to replace at least some of the books that got left, and this was one of them.


One thing I really love about Ken's baking recipes is his propensity for using simple, uncomplicated ingredients, fats, natural sweeteners, whole grain flours, etc.  Wholesome baking.

 
Maple Bran Muffins 




One reason that this recipe appealed to me was that it was a known contest winner, having won a 1999 recipe contest sponsored by the Wisconsin Maple Association.  (The winning entry was submitted by Joan Lukes of Merrin, Wisconsin.)


Another reason this recipe appealed was because it used no fats whatsoever with the exception of 1 TBS of butter in the topping, so each muffin would only contain 1/12 of a TBS of fat.



Maple Bran Muffins





Sweetened purely with maple syrup, with the exception being 2 TBS of brown sugar in the topping.  That also spoke to me in a positive way. I like the idea of natural sweeteners in things.


Also, I love the flavor of maple and I adore bran muffins. This seemed like a really winning combination to me!




Maple Bran Muffins 





WHAT YOU NEED TO MAKE MAPLE BRAN MUFFINS


With the exception of perhaps the Maple syrup, you probably have everything you need in the kitchen right now to make these delicious muffins. 


  • 1 cup (140g) plain all-purpose flour
  • 1 tsp baking soda
  • 1 cup (41g) bran flakes
  • 1/3 cup (50g) raisins
  • 1/2 cup (58g) chopped toasted walnuts (optional)
  • 1 cup (240ml) pure maple syrup
  • 1 cup (120g) dairy sour cream
  • 2 large free-range eggs
For the topping:
  • 3 TBS all purpose, plain flour
  • 2 TBS firmly packed soft light brown sugar
  • 1 TBS butter

Maple Bran Muffins 





I like to use a "B" grade Maple Syrup.  It's a bit darker in color than regular maple syrup and has a stronger flavor than regular maple syrup.


Dark and intensely flavored, it is produced later in the season than regular Maple Syrup.


Regular Maple Syrup comes in three levels of Grade "A", light amber, medium amber and dark amber, depending on when during the Maple Season it is harvested.  The earlier in the season the lighter the color and the more delicate the flavor.


"B" grade is perfect for baking and cooking with, its boldness working well with meats, sweet potatoes, baked beans, desserts, muffins, breads, etc.  


Maple Bran Muffins 





The use of sour cream works with the baking soda to give these muffins a bit of a rise. They will not rise really tall, however.  (Just so you know.)  They are the perfect sized breakfast muffin.

I used regular full fat sour cream, but light sour cream will also work.


I used Bran Flakes cereal and unbleached flour. I did not add the nuts this time, just the raisins.



Maple Bran Muffins 





As you can see, they are not huge muffins, but a medium sized muffin, which is just right or breakfast along with a bowl of fruit, or for a mid-morning snack with your mid-morning cuppa!


The buttery brown sugar streusel on top adds just a tiny bit of a moreish crunch. You could use maple sugar for even more maple flavor!



Maple Bran Muffins 





HOW TO MAKE MAPLE BRAN MUFFINS


Muffins are probably one of the easiest things to make in the area of quick breads. Make sure not to overmix the ingredients as the end result will be a tougher muffin.


Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 12-cup medium muffin tin really well or spray with non-stick cooking spray. Set aside.


Rub the butter, flour, and brown sugar together for the topping in a small bowl until the mixture is crumbly. Set aside.





Maple Bran Muffins 





Whisk the maple syrup, sour cream and eggs together in a bowl. Set aside.


Whisk the flour and baking soda together in a bowl. Add the bran flakes, raisins and walnuts (if using.) Give everything a good stir.


Add the wet ingredients to the dry ingredients and mix together just to combine. Spoon the batter (it will be loose) into the muffin cups filling them 3/4 full.


Sprinkle a portion of the topping on top of each muffin.


Bake in the preheated oven for 15 to 30 minutes until risen and golden brown. Serve warm.


Leftovers can be stored in an airtight container for several days or frozen for longer. Gently reheat in the microwave for a few seconds.


Maple Bran Muffins 





HINTS AND TIPS FOR PERFECT MUFFINS

1. Mix wet and dry ingredients separately in different bowls and then mix together.

2. Do not over beat/mix your batter. Mix only to combine.  The best batter is expected to be a bit lumpy, thick, and floury.

3.  Don't overfill your muffin cups. 3/4 full is ideal.

4.  If you don't have enough batter to fill all your cups, fill the empty ones with water. This promotes even baking in your muffins and will prevent your pan from buckling.

5. Leave the baked muffins to cool in the pan for five minutes before removing them from the pan. Do not let them sit in the pan until cold. This will give you soggy muffins.

6.  Muffins freeze wonderfully. If you cannot eat them all in one day, wrap each one tightly with plastic wrap, and freeze together in a zip lock baggie.  That way you can remove just however many you want at any given time without having to thaw them all out.

7. Muffins reheat very well from frozen in the microwave. About 20 to 25 seconds on high will do the trick. Any longer and they might turn rubbery.


Maple Bran Muffins 




I really enjoyed these muffins. The flavor of the maple was just right, and I loved the slight sweetness of the sticky raisins studding the muffins. 


They were so good that I confess I had two for breakfast. I couldn't help myself! 



Maple Bran Muffins




Some other muffin recipes which you might enjoy are:

SPECIAL K BREAKFAST MUFFINS


These are the PERFECT breakfast muffins. Quick and easy to make. Delicious. I highly recommend.  Simple and filled with fiber. You can use ordinary Special K cereal, or you can be a bit more extravagant and use one of the varieties which contain fruit.  This recipe makes half a dozen fabulous muffins. 


CINNAMON ROLL MUFFINS

Prepare yourself to fall in love with this small batch muffin recipe with makes six gorgeously delicious muffins. They embody all the flavors of your favorite cinnamon rolls, except they are muffins, not a yeast bread.  I am of the school that cinnamon flavored anything is good. It doesn't really matter too much what it is, and these are OMG good! 


Yield: 12 medium muffins
Author: Marie Rayner
Maple Bran Muffins

Maple Bran Muffins

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
A delicious little muffin that is low in fat and high in fiber and taste! Sweetened naturally with maple syrup, these are a real winner of a muffin!

Ingredients

  • 1 cup (140g) plain all-purpose flour
  • 1 tsp baking soda
  • 1 cup (41g) bran flakes
  • 1/3 cup (50g) raisins
  • 1/2 cup (58g) chopped toasted walnuts (optional)
  • 1 cup (240ml) pure maple syrup
  • 1 cup (120g) dairy sour cream
  • 2 large free-range eggs
For the topping:
  • 3 TBS all purpose, plain flour
  • 2 TBS firmly packed soft light brown sugar
  • 1 TBS butter

Instructions

  1. Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 12-cup medium muffin tin really well or spray with non-stick cooking spray. Set aside.
  2. Rub the butter, flour, and brown sugar together for the topping in a small bowl until the mixture is crumbly. Set aside.
  3. Whisk the maple syrup, sour cream and eggs together in a bowl. Set aside.
  4. Whisk the flour and baking soda together in a bowl. Add the bran flakes, raisins and walnuts (if using.) Give everything a good stir.
  5. Add the wet ingredients to the dry ingredients and mix together just to combine. Spoon the batter (it will be loose) into the muffin cups filling them 3/4 full.
  6. Sprinkle a portion of the topping on top of each muffin.
  7. Bake in the preheated oven for 15 to 30 minutes until risen and golden brown. Serve warm.
  8. Leftovers can be stored in an airtight container for several days or frozen for longer. Gently reheat in the microwave for a few seconds.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it # marierayner5530
Maple Bran Muffins







This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com. 



Thanks so much for visiting! Do come again!



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Skillet Ham & Rice

Tuesday, 3 January 2023

 

Skillet Ham & Rice 
 



Skillet Ham & Rice.  I had a small quantity of cooked ham that I wanted to use up today and I had been eyeballing this recipe I found the other week in a Taste Of Home special issue magazine called Cooking for Two.


The recipe was attributed to Susan Zivec of Regina, Saskatchewan. It appealed to me because not only did it use a very few ingredients, but I had everything I needed to make it in my store cupboard and my refrigerator.



Skillet Ham & Rice 





Taste of Home Magazine was a magazine I subscribed to for a number of years prior to moving over to the UK. I have bought a few issues since my return to Canada and I have to say its not the same as it used to be.  

When I left Canada the recipes in the magazine were presented in recipe card format, so very easy to clip out and pop into the recipe box. That is no longer the case.



Skillet Ham & Rice





I much preferred the old format, but then I am not a person who really embraces change. Not all change is for the better and I think the recipe cards were a lot handier to use and, in my opinion, more attractive.


Of course, the recipes are still very sound I believe.  Sent in by cooks who consider them to be their best and winners one and all.  Very much like the community cookbook of old.  Those have always been my favorite kind of cookbooks.



Skillet Ham & Rice 





After all of the rich food of the holidays I was craving something very simple today.  Quick, easy and delicious.

This recipe promised to be just that. Quick, easy and delicious. 



Skillet Ham & Rice 





WHAT YOU NEED TO MAKE SKILLET HAM & RICE

Not very many ingredients are needed, which is something which really appealed to me.


  • 1 tsp olive oil
  • 1 medium onion, peeled and chopped
  • 1 cup sliced fresh mushrooms (about 7 or 8 medium mushrooms)
  • 1 cup cubed fully cooked ham
  • 1/8 tsp black pepper
  • 1/2 cup (120ml) chicken stock
  • 1/4 cup (60ml) water
  • 3/4 cup (69g) uncooked instant rice
  • 2 spring onion, washed trimmed and sliced
  • 2 TBS shredded Parmesan Cheese


Skillet Ham & Rice 





I used Crimini mushrooms.  Any kind of button type of mushroom would work well. What you don't want to use are portabella or baby portabella. Not unless you remove the gils. They will color this dish a god-awful color in my opinion.

Instant rice (Minute Rice) is not something that is readily available in the UK. You can use a pouch of ready cooked rice, but you will not need to add all the stock or water in that case as you won't be cooking the rice. Just use a tablespoon or two of stock to flavor the rice or use a chicken flavored cooked rice pouch.

It will also be ready a lot sooner in that case as well as the rice is already cooked, and you will merely be heating it through.

In North America you can use the instant brown rice if you are wanting more fiber and nutrition in the dish. This is what I did.


Skillet Ham & Rice 




I used ham leftover from New Years. I just trimmed off any fat and cut it into 1/2-inch cubes.  The cooking onion was peeled and chopped into a 1/4-inch dice.


The spring onions were cleaned, trimmed and sliced crosswise thinly.  I used prepacked shredded Parmesan cheese today.



Skillet Ham & Rice 





HOW TO MAKE SKILLET HAM & RICE

This was very quick and easy to make which really appealed to my post-holiday lazy streak!


Heat the oil in a large non-stick skillet. Add the onion and mushrooms and cook over medium high heat until tender.


Stir in the ham, ground pepper, chicken stock and water. Bring to the boil. Stir in the rice.


Reduce the heat to a simmer. Cover and cook until the rice is tender. This will take about 5 minutes.


Fluff the cooked rice with a fork. Scatter cheese and spring onion over top and serve immediately.



Skillet Ham & Rice





The ease and speed of preparation for this dish really appealed to me as did the size.  Only feeding two people it was the perfect size for me to enjoy today and then the leftovers tomorrow.


If you wanted to you could bulk it out with some cooked vegetables.  Peas and carrots would be nice as would chopped cooked broccoli. These would also add a nice pop of color.


Skillet Ham & Rice 




Another thing I loved was that it was a dish that was very low in fat.  And aren't we all looking for dishes that are that little bit lower in fat in the month of January.  Also if you use low sodium chicken stock and ham, you can watch your salt intake.

I did not use any salt in the recipe, but I seldom do these days and I am quite used to there not being any salt.  You need to add salt according to your taste, but do remember ham can be quite salty.

Altogether this was a really tasty, quick and easy supper. All you need on the side is a salad or something similar.  Perhaps a cooked vegetable.  Quick, easy, delicious and sized for two. This works for me!!



Skillet Ham & Rice





Are you a fan of cooking for two?  An empty nester or singleton like myself?  If so, you might also enjoy the following recipes which are tailored just for two. 

CLASSIC POT ROAST FOR TWO - You might think Pot Roast would be off the menu if you are a smaller family. Who wants to be eating pot roast all week. This tasty version is sized perfectly for two people to enjoy one main meal and then some leftovers the next day.  It's delicious, and includes potatoes, carrots and a delicious gravy.


WHITE CHICKEN CHILI FOR TWO - This is one of my absolute favorite chicken dishes.  I am a huge fan of Tex-Mex Flavors. I have a real love of all of it, tacos, chili, enchiladas, etc. It all pleases me beyond belief.  Tender pieces of chicken, white beans, and corn in a rich and delicious green chili sauce. With a bit of sour cream on top and some grated cheddar this always goes down a real treat!

Yield: 2
Author: Marie Rayner
Skillet Ham & Rice

Skillet Ham & Rice

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
This is a delicious combination of ham, rice and mushrooms. Quick, easy and fabulously tasty!

Ingredients

  • 1 tsp olive oil
  • 1 medium onion, peeled and chopped
  • 1 cup sliced fresh mushrooms (about 7 or 8 medium mushrooms)
  • 1 cup cubed fully cooked ham
  • 1/8 tsp black pepper
  • 1/2 cup (120ml) chicken stock
  • 1/4 cup (60ml) water
  • 3/4 cup (69g) uncooked instant rice
  • 2 spring onion, washed trimmed and sliced
  • 2 TBS shredded Parmesan Cheese

Instructions

  1. Heat the oil in a large non-stick skillet. Add the onion and mushrooms and cook over medium high heat until tender.
  2. Stir in the ham, ground pepper, chicken stock and water. Bring to the boil. Stir in the rice.
  3. Reduce the heat to a simmer. Cover and cook until the rice is tender. This will take about 5 minutes.
  4. Fluff the cooked rice with a fork. Scatter cheese and spring onion over top and serve immediately.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it # marierayner5530
Skillet Ham & Rice






This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 



 Thanks so much for visiting. Do come again! 



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How to Keep Your Coffee Powder, and Beans Safe

Monday, 2 January 2023

 

Learn how to properly store and improve the shelf-life of coffee to ensure that it stays fresh, delicious, and safe to drink. Here are some tips to help keep your coffee safe.



A Complete Guide on How to Keep Your Coffee Powder, and Beans Safe

 

Coffee


Coffee can easily be damaged or spoiled if not correctly stored. Coffee beans can become stale or rancid if exposed to air, moisture, or light, and brewed coffee can become bitter or sour if left at room temperature for too long.


To preserve its flavor and quality for a prolonged time, you should store your coffee in an airtight container, and keep it in a cool and dry place.


Scroll down to learn more about keeping your coffee beans safe.




Some Tips to Help Preserve Coffee




Coffee is a beloved beverage that many people enjoy on a daily basis.  However, it can lose its freshness and flavor quickly if not stored correctly. Here are some tips to help preserve the taste and quality of your coffee.

 

1.  Store your Coffee in a Cool, Dry Place

Store your coffee beans or ground coffee in an airtight container and put it in a cool, dry place. You can keep your coffee beans or grounded coffee tightly sealed in an AeroPress plastic container.



But, “is aeropress plastic safe?” Aeropress coffee makers are made of polypropylene and are completely safe to use.



Exposure to air, moisture, and heat can cause coffee to lose its flavor and aroma.


 

2.  Avoid Storing Coffee in the Freezer


Although it may seem like a good idea to store coffee in the freezer to keep it fresh, it can cause the coffee to absorb odors from other foods and can also cause the beans to become stale faster.


If you store your coffee in the freezer, be sure to use an airtight, moisture-proof container. Freezing coffee can help to extend its shelf life, but moisture can cause the coffee to become stale or develop off flavors.


 

3.  Keep your Coffee Away from Strong Odors


Coffee absorbs odors easily, so be sure to store it away from strong-smelling items such as onions, spices, or cleaning products.


 

4.  Use a Burr Grinder

A burr grinder crushes the beans evenly, producing a consistent grind that is ideal for making coffee. Blade grinders, on the other hand, can produce an uneven grind, leading to an inconsistent flavor in the final brew.


 

5.  Store Leftover Coffee Properly


If you have leftover coffee, be sure to store it in an airtight container in the refrigerator. This will help to preserve its flavor and prevent it from going stale.


 

Preparation for Safe Drinking


Coffee preparation involves selecting and grinding beans, choosing a brewing method, presenting, and measuring out the correct amount of water. It is important to follow these steps carefully to create a delicious and satisfying cup of coffee. Whether you prefer a strong espresso or a smooth pour-over, proper preparation is key to achieving the perfect brew.


 

1.  Use Clean, Fresh Water


Always use clean, fresh water when making coffee. Water that is contaminated or has an off taste can affect the flavor of the coffee.


 

2.  Use Clean Equipment

Make sure to regularly clean yo

ur coffee maker, grinder, and other equipment to prevent the build-up of bacteria or mold. Use plastic-safe coffee-making devices such as the AeroPress that uses a unique brewing process to extract the best flavors from your coffee beans and make the best coffee brews. It is made of durable, BPA-free plastic and is designed to be safe and easy to use. The resulting coffee is smooth, rich, and full of flavor, making it a popular choice for coffee lovers worldwide.


 

3.  Use the Right Amount of Coffee


Using the correct ratio of coffee to water is essential for both taste and safety. Too much coffee can lead to over-extraction and a bitter taste, while too little can result in weak, flavorless coffee.


 

4.  Use the Correct Brewing Temperature


The ideal brewing temperature for coffee is between 190-205°F (88-96°C). Water that is too hot can scald the coffee and make it taste bitter, while water that is too cool can result in weak, under-extracted coffee.


Over brewing, your coffee can result in a bitter, unpleasant flavor. Be sure to remove the coffee from the heat or filter as soon as it has finished brewing to avoid this.


 

5.  Don't Leave the Coffee on the Heat for Too Long


Once the coffee is brewed, it's best to remove it from the heat as soon as possible. Leaving the coffee in the heat for an extended period can cause it to become burnt and bitter.

 


6.  Presentation


Presentation is sometimes a big part of the entire coffee-making process. Your mug should be able to hold a generous amount of coffee and maintain the temperature of the beverage.


The mug should also have a comfortable handle and balance when holding. Additionally, the mug's design should complement the coffee's appearance and make it an enjoyable experience to drink. A beautiful coffee also makes some amazing Instagram-worthy pictures. You can show off your coffee-making skills as well as your beautiful mug. We all remember how Dalgona coffee took the gram by storm. While it’s not trendy anymore, you can still show off your own version of the infamous dalgona coffee.


 

How to Safely Handle your Coffee Beans


1.   Keep coffee beans or grounds stored in a sealed container at room temperature to prevent contamination.

 

2.   Always wash your hands before handling coffee to prevent the spread of bacteria.

 

3.   Use clean equipment and utensils when preparing coffee, including the coffee pot, filters, and cups.

 

4.   Clean coffee makers and equipment regularly to prevent the build-up of bacteria.

 

5.   Avoid adding dairy products to coffee that have been sitting out for a long period, as this can lead to bacterial growth.

 

6.   Dispose of any leftover coffee sitting out for more than two hours, as it may have lost its flavor and may be unsafe to consume.


Final Thoughts


Overall, it is essential to ensure you’re maintaining the quality of your coffee and that it is safe to consume while it’s on your shelf.


This includes storing it in a cool, dry place away from heat and light, sealing it properly to prevent contamination, and using a clean and properly maintained coffee pot or brewer.


Additionally, be mindful of the expiration dates on your coffee and do not consume it past its shelf life. By following these tips, you can enjoy your coffee with peace of mind and without any potential health risks.

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