The Taste Traveller

chocolate chip espresso muffins

 

I should call these Caffeine Kick Chocolate Chip Espresso Muffins. I don't know about you, but I often need a little extra kick in the afternoons in the form of caffeine, and this is just one other way to get it. I also find that some chocolate chips in muffins is so decadent in a way, but that I can enjoy them without much guilt. I feel totally okay about finding ways to cut the sugar I add to my muffins, but then adding some chocolate chips! Makes absolute sense to me, really. Although I will admit that my first test batch of these was a little overloaded with chocolate chips! They were also a little heavy and overdone. Okay for me - just not good enough to tell you about. I am wondering if the silicone baking tin has something to do with it too. I'm going to experiment, but my hunch is that it conducts the heat better and means less baking time. But, with some tweaking since round one, here is my latest creation. If you look closely you'll see these are actually full of nutritious ingredients - like oats and wheat germ - so lots of goodness on a few different levels. You will find these aren't the lightest muffins as far as texture goes - not the light and fluffy variety - but oh-so-good! There is only a 1/4 cup of sugar (if you choose to use it) or you could try replacing that with an equal amount of home made, plain apple sauce. I think the hint of apple would be just right with the other ingredients like cinnamon, nutmeg, and oats. So, after this easy to pull together muffin recipe - just take a bite of one (or two) and enjoy! 

These are perfect with a cup of coffee or espresso, of course. 

Ingredients:

• 1 1/2 cups (375 ml) all-purpose flour 
• 1 cup (250 ml) quick cooking rolled oats (not instant)
• 2 to 3 tablespoons (30 to 45 ml) espresso powder
• 1/2 cup (125 ml) wheat germ
• 1/4 cup (50 ml) brown sugar, packed OR try
• 1/4 cup (50 ml) apple sauce
• 1 tablespoon (15 ml) baking powder
• 1 tsp (5 ml) baking soda
• 1/2 tsp (2 ml) cinnamon
• 1/2 tsp (2 ml) nutmeg (optional)
• 1/4 tsp (1 ml) salt
• 1 cup (250 ml) milk
• 1 egg
• 1/4 cup (50 ml) vegetable oil OR try
• 1/2 cup (125 ml) unsalted butter, room temperature
• 1 tsp (5 ml) vanilla
• 1/4 to 1/2 cup (50 ml to 125 ml) chocolate chips

Notes on espresso powder: You can buy instant espresso powder, but I tried making my own. I brewed some espresso, dried the brewed grains, then ground them in my coffee grinder into a powder. It worked really well (even though I wasn't certain they were actually dried enough) and appeals to my sense of frugality and desire not to waste ingredients! I just save it up by putting the grains into a ziplock bag or a container in my fridge. I'm going to work on the dried part of the equation and see if I get mine dryer what sort of difference it makes. With my second batch of these muffins I also added two tablespoons of cold (cooled) espresso (the liquid). This worked well too. 

Method:

Preheat the oven to 375⁰ F (190⁰ C). 

Line 12 muffin tins with liners, grease, or use a silicone muffin 'tin' (my new favourite baking item!)

In a large bowl, whisk together the flour, oats, wheat germ, espresso powder, brown sugar (if using), baking powder, baking soda, cinnamon, nutmeg and salt. 

In another bowl, whisk together the milk, egg, oil or butter and vanilla - and apple sauce if using instead of sugar. Add to the dry ingredients. 

Add the chocolate chips. Stir just until dry ingredients are moistened.

Spoon into the muffin pan or cups, filling 3/4 full. Bake in the centre of the oven until firm to the touch, about 20 minutes. You may find as I have that 20 minutes is enough. 

Remove from the oven and let cool in the pan for 5 minutes.

Transfer to racks and let cool. 

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Scottish oat and fruit scones

After several mornings of eggs and toast I thought it was time for a change, and whipped these up for us. My Mom is a real scone fan, but had never made these and could not say enough good things about them. My stepdad George also enjoyed them. Looking for a healthy, filling breakfast to break up your usual routine? These fit the bill nicely. They are chewy with the rolled oats, and could easily handle variations in the dried fruit addition. As they are quite hearty with there being more oats than flour you may feel like you are eating healthier than other types of scones would warrant. The recipe calls for currants, but I used a mixture of currants and raisins. I think they would be even better with dried cranberries. Some lemon rind would add a nice freshness too. I'll try this and let you know how they turn out. 

These scones are easy to make and they are super as a last minute breakfast. These are also the first scones I've ever made. I always have fallen back on muffins as I felt I could make them healthier, but these are loaded with oats so really they are just as healthy as many muffins. 

Here's the basic recipe, from Muffins and More (Company's Coming). I've added some suggestions of variations you might like to try. 

Ingredients:

• 1 1/2 cups (350 ml) all-purpose flour
• 2 cups (450 ml) rolled oats
• 1/4 cup (50 ml) granulated sugar
• 4 tsp (20 ml) baking powder
• 1/2 tsp (2 ml) salt
• 1/2 cup (125 ml) currants (and/or raisins or dried cranberries)
• 1 egg, beaten
• 1/2 cup (125 ml) butter, melted
• 1/3 cup (75 ml) milk
• granulated sugar to sprinkle

Other ingredients ideas:

• dried cranberries
• lemon rind
• orange rind
• finely chopped apple

Method:

Mix the first 6 ingredients in a large bowl. Make a well in the center. 

In another bowl beat the egg until frothy. Mix in melted butter and milk. Pour into well. Stir the mixture to make a soft dough. Shape into two circles about 6 inches (15 cm) across. Transfer to a greased or parchment paper covered baking sheet. Score the top of each circle to make approximately 8 triangular wedges. Sprinkle with sugar. 

Bake in 425⁰ F (220⁰ C) oven for 15 minutes, until risen and browned. I needed to add some time on to get the desired brown tone. Slice or split, and spread with butter or your favourite topping. Jam, marmalade, honey or cheese are all good toppings. 

A cranberry and lemon rind variation to come soon! I'd also like to try these with a more savoury twist - perhaps with a spice or two added and a bit of cheese or onion, something similar to the buttermilk soda bread I made awhile back. I'll let you know how it goes. For the next few posts I'm going to feature some healthy, cleansing soups to start off the New Year after too much sitting and eating (for me anyway). Happy New Year to everyone who visits me here. 

  

buttermilk soda bread with cheddar and green onion

My aunt hosted Thanksgiving this year and this was one of her special additions. It was perfect with her carrot soup and the main course - but would work just as well on its own or with a hearty soup for lunch on a cool, autumn day. I made it this week for the first time and served it with a mixed vegetable, bean and ground turkey chili (a variation of this one). They were a great match. My twelve month old loved it too. She kept asking for more. Look for more easy to make breads - it could be one of my 'things' for 2010.   

Try this for your Thanksgiving dinner, or maybe with that leftover turkey the next day. With Christmas and other special holidays approaching this would be a great recipe for easy entertaining. Wondering what to bring to a family dinner or potluck with friends? You can whip this up lickety split! I look forward to making more when my mom and stepdad come to stay with us for the holidays in December. It freezes well too - I've sliced some up and frozen the slices (got the idea from my aunt!).

The recipe follows .....have fun! 

Preparation time: 15 minutes

Cooking time: 30 minutes

Makes one loaf

Ingredients:

• 1 1/4 cups (300 ml) all-purpose flour
• 1 1/4 cups (300 ml) whole wheat flour
• 1/2 cup (125 ml) rolled oats
• 1 1/2 (7 ml) teaspoons baking soda
• 1/2 (2 ml) teaspoon salt
• 1/4 cup (50 ml) cold butter, cut into small cubes
• 1 1/2 cups (375 ml) grated aged cheddar
• 2 green onions, thinly sliced
• 1 1/3 cups (325 ml) buttermilk

Method:

Preheat oven to 425⁰ F (220⁰ C). Line a baking sheet with parchment paper. Place flours, oats, baking soda and salt in a bowl to combine. With your fingers, two forks or a pastry cutter, work the butter into the flour mixture until thoroughly distributed. Mix in cheese and green onions. Gently mix in buttermilk until a loose dough forms, and then turn onto a floured surface. With floured hands, shape the dough into a round loaf that's about 6 inches (15.24 centimeters) in diameter. Place the loaf on the baking sheet. With a floured knife cut a shallow X into the centre of loaf. Bake the soda bread for 30 minutes, or until the loaf springs back when gently touched in the centre.