Spinach cheddar muffins

Found this recipe and tried it. Tasty! A nice savoury muffin, delicious with butter, cheese or jam.

1/4 cup milk
1/4 cup of firmly packed brown sugar
1 cup yogurt
1 egg
1/4 cup of vegetable oil
3/4 cup cornmeal
3/4 cup all-purpose flour
3/4 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon dried thyme
1/3 cup chopped green onion/scallions
1 cup cooked spinach, well-drained
3/4 cup shredded sharp cheddar


Preheat oven to 400°F. Coat a 12-cup muffin tin with cooking spray. In a large bowl, beat together milk, yogurt, brown sugar, egg, and oil until well blended. In medium-sized bowl, sift together cornmeal, flour, baking powder, baking soda, salt, and thyme. Gradually add flour mixture to yogurt mix until well blended. Fold in green onion, spinach, and cheddar.

Divide batter evenly among muffin cups, filling each cup three-quarters full. Bake for approximately 15 minutes, or until golden brown. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving. Makes about 12 muffins.

Chicken with leek and mushroom

I was sick of baked chicken and we didn't have the ingredients for steamed foil chicken, so I came up with this, based on what we had around the house. Very tasty!

2 Tbsp oil
About 2-3 Tbsp flour
4 chicken thighs
1 leek, diced
About 4 oz dried shitake mushrooms, sliced (could use fresh)
1/4 cup dry sherry or white wine
2/3 cup stock
1/3 cup mushroom juice (could use stock)
1/2 cup milk
About 1 cup peas
Salt and pepper

Eat oil in skillet with fitted top. Dip chicken in flour, and then brown in oil, about 3 minutes on each side. Remove chicken from skillet and set aside. Add leek and mushrooms to skillet and cook until soft, about 5-7 minutes. Sprinkle veg with about 1 Tbsp of flour and mix in. Add sherry or wine and scrape up any carmelised bits from the bottom of the pan. Add stock and mushroom juice. Bring to simmer. Return chicken to pan. Cover and let chicken cook for about 15-20 mins, flipping the chicken over once and stirring occasionally. When chicken is done, remove from pan. Add peas and milk and cook for about 5 mins, until peas are done. Season with salt and pepper. Return chicken to pan and serve over rice or noodles.

Easter bread

This was nice - not super sweet but felt special and Easter-y. If I'd had an orange or lemon in the house, I would have grated in the zest for more citrus-ness.

3 cups all-purpose flour
1/4 cup sugar
1 pkg. active dry yeast
1 tsp. salt
2/3 cup warm milk (120-130°F)
2 tbsp. butter, softened
2 eggs
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 cup candied citrus peel, chopped
1/4 cup raisins

Combine 1 cup flour, sugar, yeast and salt in a large mixing bowl. Pour in milk and softened butter. Beat with whisk for a couple minutes.

Stir in 2 eggs, vanilla, cinnamon and 1/2 cup flour. Beat 2 minutes. Stir in dried peel and fruit; mix well.

Stir in enough remaining flour to form a soft dough (you do not need to add it all).

Turn dough out onto a lightly floured work surface. Knead until dough is smooth and elastic, about 6-8 minutes.

Place in a bowl greased with oil; turn once so that dough is lightly coated in oil.

Cover with a damp cloth and let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down. Divide in three. Roll out each piece into a long, thin rope and braid them on a greased pan.

Pinch rope ends together. Tuck in any dried fruit which is sticking out, so it doesn't burn. Let rise until doubled, about 30 minutes.

Bake at 350°F/160C fan for 25-30 minutes or until golden brown. Remove from pan. Brush top of bread with melted butter.