Cappuccino Chip Muffins - Or "Cliff's Favourite" as we call 'em

Yet another of the recipes I make for Extreme Outreach Coffee House.  If you love coffee you might want to try one of these.

Cappuccino Chip Muffins

2 cups flour
3/4 cup white sugar
2 1/2 tsp baking powder
2 tsp ground coffee (espresso on fine grind)
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup milk
1/2 cup oil
1 egg, lightly beaten
1 tsp vanilla
3/4 cup semisweet chocolate chips

Preheat oven to 375 degrees F.  Grease 12 muffin cups.

In large bowl, stir together flour, sugar, baking powder, espresso coffee powder, salt and cinnamon.  In another bowl, stir together milk, oil, egg and vanilla until blended.  Make a well in center of dry ingredients; add milk mixture and stir just to combine.  Stir in chocolate chips.

Spoon batter into prepared muffin cups; bake 15 to 20 minutes or until a toothpick inserted comes out clean.  Remove muffins from oven and cool 5 minutes before removing from the muffin tin.  Serve warm or cool completely.  They freeze well too.

Using what we have on hand...

Today was one of those days where the pantry is almost bare and we need to do a grocery shop.  We also needed lunch.  I knew I had some frozen spinach in the freezer, and we had cheese.  I also spied the leftover tomato and onion slices from last night's epic burgers made by our son.  I asked my hubby if he thought spinach and cheese muffins would suffice for today's "use what we have on hand"  lunch. Affirmative.

So I set to making these muffins --- Savoury spinach, tomato and cheese muffins.

Here you go!  I hope you enjoy them as much as we did!

Spinach, Tomato and Cheese Muffins

375 degrees
20 minutes

2 cups flour
3 tbsp baking powder
1 tsp salt
1 tsp garlic powder 
1 egg
1 cup milk
1/2 cup melted butter

1 small onion diced
1/2 cup chopped tomato
3/4 cup of defrosted spinach (you can also use fresh chopped finely if that's what is left in your fridge.

Mix flour, baking powder, salt and garlic powder into large mixing bowl.  Melt butter.  Add egg, milk, and veggies.  Stir to mix.

Add to dry ingredients and stir until just mixed.  Fill muffin pans  2/3 full and bake at 375 degrees for 20-25 minutes or until dry when a toothpick is inserted.

Serve warm out of the oven with butter and a bowl of soup or favourite salad!

My hubby loves them with lots of butter. :)

Enjoy!

Cranberry Orange Pecan Muffins

This is another muffin recipe that I make for Extreme Outreach Coffee House.

Cranberry Orange Pecan Muffins

2 cups flour
3/4 cup brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup melted butter
1 egg
2 oranges
2 cups milk
1/2 cup chopped pecans
1-1 1/2 c. frozen cranberries (or fresh)

Mix dry ingredients.
In blender combine melted butter, egg, milk, and oranges cut into segments with rind on. Make sure to remove any orange pits and white pith as it is bitter.
Add to dry ingredients and mix.
Fold in the chopped pecans and cranberries.
Bake in greased muffin pans at 375 degrees for 20 minutes or until toothpick inserted comes out clean.

Enjoy!

White Chocolate Raspberry Scones

White Chocolate Raspberry Scones

This recipe has been requested by many of my friends.  I usually double this recipe and it makes 12 individual scones.  I've also made it in single batches and form circles and score it into pie shapes.  It's really an individual choice.  I make these for Extreme Outreach Coffee House and for them it's a double batch and individual round scones.  They taste delicious either way!

The secret is in not overkneading the dough.

Single:
2 cups unsifted regular flour
1 tbsp baking powder
2 tbsp sugar
1/2 cup butter
2 eggs, beaten
1/3 cup whipping cream
4 oz. white chocolate chips
3/4 cup frozen raspberries
2 tsp sugar for sprinkling on top of scones

Preheat oven to 375 degrees F with a shelf in the middle.
Combine the flour, baking, sugar and salt.
Cut in the butter until the mixture resembles fine crumbs.

In separate bowl, lightly beat the egg and cream.

Pour eggs and cream into the dry ingredients, reserving 1 tbsp for brushing on top of scones.
Knead lightly just until the dough sticks together.
Divide the dough in two parts.
Roll or pat each part out to make a circle about 6 inches in diameter and 1 inch thick.
Cut each circle into even quarters or sixths.
Arrange on an ungreased baking sheet (I use parchment paper) about 1 inch apart.
Brush the tops with the reserved egg/cream mixture.
Sprinkle with sugar.
Bake for 20 mins or until golden brown.
Serve immediately.
#whitechocolateraspberryscones

Summer Salad - Peach Coleslaw

Coleslaw has always been my last choice of  salad at a picnic or potluck ... until recently. A few days ago we were flipping through the channels and heard someone refer to peach coleslaw.  Whaaat?!  I had to find out what this was because it certainly sounded better than the coleslaw I was used to!   And there is indeed a thing called Peach Coleslaw.

This week I’ve been experimenting and here’s a recipe I’ve come up with:

1 bag of pre-packaged  coleslaw (or cut your own)
2 fresh peaches (or nectarines) chopped into bite sized pieces
3 green onions chopped
3/4 cup salted sunflower seeds unshelled
1 avocado chopped
1 each chopped red and yellow pepper
1/2 English cucumber chopped
(Any additional veggies you like)

Place all salad fixings into bowl.

Dressing:
1/3 cup oil. I used avocado oil
1:4 cup sesame oil
1/3 cup mayo
1 tbsp rice vinegar
1 tbsp lemon juice
3 tbsp peach or apricot jam
2 cloves garlic
1 tsp salt (or to taste)

Whirl in blender or magic bullet. Pour over salad and toss.

We serve this with barbecued chicken and whatever veggie we feel like for a simple but sensational summer salad.

If you try it please use a hashtag #peachcoleslaw.

Enjoy !