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Posts Tagged ‘muffin’

There are two good reasons to drive out to Naperville: Ribfest and……… well, if anyone can think of another reason let me know. At the ripe old age of just over 2 months, Yuki and I thought it was high time that Otis experience the finer pleasures in gastronomy. So, off to Naperville we went.

Being a veteran of Naperville Ribfest I remember two pitmasters providing ribs that are a cut above the rest. Pigfoot is one of them, but the line to get their swine popsicles was insane! The other was Mojo’s, and their line was much shorter, only 5 people in front of me. Still, the line took about 20 minutes to get my ribs! They really cut back on the hired hands this year, and it really hurt the overall experience.

However, once we got our Mojo on things were all right! Juicy and tender with a nice amount of hickory, Mojo’s does a really nice job with their ribs. To make sure we got a little something extra in our stomachs I got the beans and slaw as well. Standard beans and slaw, but let’s be honest here, it’s not the Naperville Beans and Slaw Fest!

As we were Mojo all over our faces our friends Tony and Sandra found us. They headed off to get some ribs as well. Sandra got her Mojo on while Tony braved the line at Pigfoot. When he finally got back with those ribs I remembered why they have the longest line. Their ribs are fantastic! I’m not sure I’d call them light-years ahead of Mojo’s, but they do have a certain joie de vivre about them.

Ready for another flavor of ribs I set out to find my calling. Not quite sure where to wait in line, I noticed behind Sgt Oinks a short, stout woman with a mullet ponytail working amongst the pitmasters. That, to me, says BBQ! Mullet ponytail it is. I’m glad I went there too as I don’t remember eating their ribs at past fests, but I do remember seeing their booth. Their ribs themselves were the meatiest of the bunch, which was nice. Their sauce was very cuminy, which is not a bad thing at all. I also got one of their sweet cornbread muffins as they were advertised as “The best north of the Mason-Dixon Line”. I wouldn’t put them above Mojo’s or Pigfoot, but they weren’t far behind either. Ideally I’d put Sgt Oink’s ribs with Mojo’s hickory smoke and Pigfoot’s sauce. Now that would be a Naperville Ribfest champion!

A fresh squeezed lemonade (all for the low low price of $6!) to wash it all down and we were ready to head back to the City. I only wish they had a different music schedule because Bruce Hornsby is playing today. We were stuck with some pretty awful and loud music. I think they were called  “The Sweetwater Band”. Honestly, they’re no better than the bands I was in back in college! That’s not saying much.

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Another muffin here. This one used up the pomegranate and a half that I had. This continues my effort to keep healthier snack food around the house.

My ingredient list included 2 cups of cake flour, 1 tablespoon baking soda, 1/4 cup of butter, 2/3 cup of sugar, seeds from 1.5 pomegranates, 1 egg, 2/3 cup of milk, and 1/3 cup of orange juice.

I sifted and mixed together all of my dry ingredients in a large glass bowl. Then I mixed in the pomegranate seeds. In a separate glass bowl (I used my measuring cup) I creamed the butter with the egg and then mixed in the milk and orange juice. I little at a time I poured the liquid into the dry mix stirring it thoroughly until it was all incorporated into a nice smooth batter.

I poured the batter into my lightly buttered muffin pan and threw it into a 425 degree oven for about 13-15 minutes.

The only thing I’d do different is to add a little more sugar. I tried to keep the sugar count low, but it could definitely use a little more sweetness. Maybe a little honey instead of more sugar. Otherwise, the orange juice and pomegranate match very well.

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We ran out of muffins so I had to make some more yesterday. Since I still had some pumpkin left from the quinoa dish I made the other day I decided to use it up.

The ingredient list includes 1 3/4 cup of cake flour, 2/3 cup of butter at room temperature, 1 egg at room temperature, 1 teaspoon each of cinnamon and nutmeg, 1/3 cup of maple syrup, 3/4 cup pure cane sugar, 1 teaspoon baking soda, 1/4 teaspoon salt, and 1 cup of pumpkin.

First thing I had to do was cook my pumpkin. I diced up 1 cups worth and tossed it in my steamer for about 6 minutes or so, until it was soft enough to puree. Then I pureed it in my small processor and set it aside to cool down a bit.

Then, in my large glass bowl I creamed the butter with the sugar and syrup until it was nice and fluffy. I don’t have a good electric mixer, so this was tough for me. I started with a fork to get the butter nicely incorporated, then switched to a whisk to get the air whipped in. After that I added the egg and pumpkin and stirred it all together.

In my other glass bowl I sifted together the flour, salt, baking soda, and spices. In a few batches I added the flour mix into the pumpkin mix and mixed really well to make sure there were no lumps in my batter. I poured it into my muffin pan (only got 10 instead of the 12 I was expecting) and put it into a 400 degree oven for 15 minutes.

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I’ve been doing more baking lately and find that I quite enjoy it. There’s nothing like biting into a warm, fresh, moist baked good. With just the two of us one batch lasts about a week giving us healthy afternoon snacks. My latest were these Raspberry Yogurt Buns. They’re made like a muffin, but with the yogurt they don’t rise very much. They are absolutely delicious though and could be made with just about any kind of fruit, fresh or dried.

The ingredient list includes 3/4 cup pure cane sugar, 1 package of fresh raspberries, 1 3/4 cup cake flour, 2 eggs at room temperature, 1/2 cup butter at room temperature, 1 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon pure vanilla extract, 1 cup plain yogurt, and two teaspoons baking powder.

In a large bowl I mixed together the butter and sugar until it was nice and fluffy. An electric mixer would make this easy. I don’t have one, but I kind of enjoy the challenge of doing this by hand. I used a fork to cream the butter and sugar. Once it was nicely creamed I switched to a whisk and added the eggs one at a time followed by the vanilla, the yogurt, and then the raspberries. I whisked it really well until the raspberries mostly came apart and mixed in evenly.

In a seperate bowl I sifted the flour, baking powder, baking soda, and salt and mixed that all together with a clean fork. In batches of three to make sure it’s evenly incorporated I mixed this flour mixture into the yogurt mixture. I whisked it all together until I had a nice smooth batter.

I have a 12 cup muffin pan that I lightly buttered each cup. I poured the batter in each cup and then put it into a 350 degree oven for about 20-25 minutes. The tops should be a little springy when touched. Once cooled I had some fantastic little buns.

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