Mini Carrot Bran Muffins

We did a lot of camping when our kids were young.  Our favourite camping locations were Pinery Provincial Park (near Grand Bend, ON), Cypress Lake part of Bruce Peninsula National Park system (just south of Tobermory, ON) and Algonquin Provincial Park (near Huntsville, ON).  These are all rustic campgrounds with limited RV connections, something we preferred to the commercial campgrounds.  We also did a fair amount of camping at state parks in Michigan and Ohio.  Our kids were allowed a special treat each time we went into town which really amounted to once or twice  during a camping trip.  They were allowed to spend their camping money as they wanted and yet even back then they did not buy candy or chips.  They would buy something they couldn't get at home.  Well, one camping trip in Michigan, we stopped at a Hostess outlet.  Our kids did not buy the frosted cupcakes, Twinkies, or Snowballs.  They excited bought a snack sized package each of mini blueberry muffins.  At that time, mini muffins was not something I made and they thought mini muffins were better than anything else!  On the way home from the camping trip, I bought a mini muffin pan and the start of mini muffin making began in our home.

Easter is quickly approaching so I have been testing a couple of new Easter recipes.  I needed a dessert type muffin for Easter brunch.  I made a test batch of carrot bran muffins that will be perfect for brunch when topped with a cream cheese icing.  This recipe uses home canned pineapple that not only adds flavour, it keeps the muffins moist and tender.  Pineapple does pair nicely with carrot so I was not surprised at the wonderful flavour of these mini muffins.  My husband gave them the two thumbs up!  The cream cheese icing will dress the muffins up for Easter brunch while adding an extra flavour dimension.  The grandkids are going to love these mini muffins!

Mini Carrot Bran Muffins
modified from: Jean Paré, Company's Coming Muffins & More, 1983, Pp, 14.

1½ c unbleached flour
¾ c packed brown sugar
¾ c natural wheat bran
1 tsp baking powder
1 tsp baking soda
½ tsp sea salt
1 tsp ground cinnamon
2 eggs
½ c canola oil
1 c grated carrot
1 cup home canned crushed pineapple with juice

Pre-heat oven to 400ºF/200ºC.  Combine the dry ingredients in a large mixing bowl.  Make a well in the middle.  Stir to mix well.  Put the eggs into the bowl of a stand mixer and beat until frothy.  Stir in the oil, carrot and pineapple. Pour the egg mixture into the well.  Using a fork, mix just until wet.  Spoon into mini muffin cups.  Bake for 20 minutes or until a toothpick inserted is clean.  Remove from oven.  Cool 5 minutes then remove from pan.

Yield: 36 mini muffins

Mini Zucchini Muffins

Our kids were in the kitchen from the time they were born because we have always felt that the earlier you get a child involved in cooking the better.  Cooking with kids is more than just cooking!   It is a family bonding time that provides ample learning moment opportunities both for parent(s) and child.  It can form a life-long interest in food as well as foster healthy eating habits.  Seriously, getting your child involved in food and cooking is one of the best things you can do.  Besides it is just down right plain fun!

If you go to the donut shop, muffins are so huge that they can actually have more calories than some fast food sandwiches.  We eat a lot of muffins but I like making them small so they are more of a snack size unless making them for breakfast.  Mini muffins make a lot of sense.  They pack nicely for lunches and are kid friendly after school snacks.  Wilton, the leading cake experts has a lovely 24 cup mini muffin tray that you can pick up for under $10 if you watch the sales.

Mini Zucchini Muffins
inspired by:  Jean Paré, Company's Coming Muffins & More, Pp. 33

1 c unbleached flour
1 c whole wheat flour
1½ tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp allspice
1 tsp sea salt
1 egg
¼ c vegetable oil*
½ c granulated organic sugar
1 c grated zucchini
½ c milk

Measure the dry ingredients into the mixing bowl of a stand mixer or regular mixing bowl.  Mix well.  In a separate bowl, beat the egg until frothy  then mix in the oil*, sugar, zucchini and milk.  Stir the egg mixture into the dry ingredients until just mixed.  Spoon the batter into mini muffin cups.  Bake at 400ºF (200ºC) for 20 minutes or until a toothpick inserted into a muffin tests clean.  Let cool slightly then remove from the pan. 

Yield: 24 mini muffins

*Note: You can reduce the fat in these muffins by substituting applesauce for the vegetable oil.

Kitchen Quick Tips - Protect Knife Blades

Chef's knife blades should be protected from getting nicked but also for safety to prevent accidental cuts.  Store in a knife block, on a magnetic strip or use a knife protector cover.  Make an inexpensive knife protector using the spine of a report cover.  Just cut the spine to the correct length and slip on the knife blade.

Homemade Miracle Whip Clone Recipe

Our family is a Kraft Miracle Whip family or more specifically a Kraft Miracle Whip clone recipe family.  The debate as to whether Miracle Whip is or is not a mayonnaise is still on going.  Kraft Miracle Whip was introduced in 1933 but the FDA ruled it had a couple of ingredients (water, cornstarch)  in it that should not be to be classified as a mayonnaise so ruled it had to be classified as a salad dressing.  The bottom line is Miracle Whip really is a mayonnaise, made like a mayonnaise but using a cornstarch slurry extender and kicked up a notch with lemon juice for tanginess and seasonings for added flavour.

The ingredients for Kraft Miracle Whip are: water, soybean oil, sugar, vinegar, mustard, spices, modified cornstarch, potassium sorbate, colour, calcium disodium EDTA and dried garlic.  From a profit point of view, Kraft added the water which would result in more product without added cost then used the cornstarch (very inexpensive) to thicken the thinner version to the same consistency of mayo.  The water and cornstarch  do not change the flavour so really is not necessary in the homemade version.  When I was looking for a clone recipe I came across several that cooked the water, cornstarch, mustard and vinegar to a thin slurry then added the hot mixture to the egg mixture.  That was a horrible disaster that ended up with a curdled mess that I could not salvage.  It did however smell like Miracle Whip.  Encouraged  by that, I came up with my own recipe based on my basic homemade mayonnaise recipe.  If you want the homemade version to taste like Miracle Whip be sure to use fresh squeezed lemon juice and sunflower oil.  You will be pleasantly surprised at how easy it is to make this clone recipe for Miracle Whip.  Store bought Miracle Whip current price is 84¢ per 250 ml (1 c).  The homemade version is about 44¢ per 250 ml (1 c).

Homemade Miracle Whip
recipe by:  Garden Gnome

1 egg
1 tsp dry mustard
2 tbsp organic sugar
½ tsp sea salt
2½ tbsp fresh lemon juice
1 tbsp white vinegar
1 c sunflower oil
¼ tsp garlic powder
¼ tsp paprika

Put all of the ingredients but half of the oil into a food processor bowl. Process for 15 seconds. While the food processor is running, slowly pour the remaining oil into the mixture in a thin stream. Use a spatula to transfer the Miracle Whip to a storage jar. Store in the refrigerator and use as you would store bought.