Mango Chutney-Cranberry Muffins

I’ve become addicted to mango chutney ever since I bought it for South African Bobotie. Now you can always find a jar of chutney in my refrigerator and chutney in my muffins.

I’m also addicted to muffins and have used the same recipe for years, mixing things up by adding blueberries, chocolate chips, cranberries, craisins, nuts and numerous other special ingredients. There’s never been a ‘fail’ -- every addition is better than the one before.

At the time of my most recent craving for muffins, I was really at a loss--having only cranberries on hand yet wanting to kick the taste up a notch. That’s when I thought of the jar of mango chutney (mild version) in my refrigerator.

Combined with raw cranberries from the freezer, the mango chutney helped me to create a new all-time favorite. I’m a mild-heat sort of gal, but if you like it spicier and have that on hand, I say ‘go for it’!

My first tasting is always straight from the oven. Hot, yummy muffins! Let me tell you, hot (warm) chutney has quite a kick to it. After they cool, however, the spiciness of the chutney tones down to a perfect level of heat.




MANGO CHUTNEY-CRANBERRY MUFFINS
(makes 12)

Ingredients...

3/4-cup all-purpose (white) flour
3/4-cup whole wheat flour
3/4-cup brown sugar
1 tsp. baking soda
1 tsp. baking powder
1/4-tsp. salt
2/3-cup milk (I use skim)
1/4-cup vegetable oil
1 whole egg

1 cup whole raw cranberries
1/3-cup mild mango chutney


Directions...

1. Mix dry ingredients, using fingers if necessary

2. Combine liquid ingredients.

3. Stir dry and liquid ingredients together until all dry ingredients are wet. (Do not over-beat)

4. Fold in cranberries.

5. Pour into prepared muffin tin (oil/grease/butter).

6. Use back of a spoon to put a dip in the center top of each unbaked muffin, and then fill with heaping teaspoonful of chutney.

7. Bake in preheated 350-degree Fahrenheit oven for 25-35 minutes. (As a general rule, muffin baking time depends on what extra ingredients have been added.)


I'm already wondering what these same muffins would taste like with the cranberries replaced by fresh cut-up mangos!


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TV TRAY
As a single person, I sometimes (often?) take my meal to the living room and eat off a TV tray while watching a movie or documentary. TV tray meals are usually cobbled-together with whatever happens to be in the kitchen, no measurements recorded.



Whole wheat pasta ~ Oven-roasted green cabbage, tomatoes, carrots and celery (seasoned with EVOO, salt and pepper, basil and garlic powder).

Bare Cupboard Soup

Bare Cupboard Soup, based solely on what I had available in my cupboards and refrigerator-- and the whims of my tastebuds-- was the perfect ending to a chilly New York State day.

BARE CUPBOARD SOUP
(2 servings)

Ingredients...

1 tablespoon oil
1 small carrot, diced
1 stalk celery, diced
A pinch each of salt, pepper, onion powder, dried oregano, dried parsley, crushed red pepper flakes
1/2 large (6 grams) beef, chick or vegetable bouillon cube
1 cup water
1-ounce tomato paste
6-ounces water
15.5-ounce can great northern beans

Directions...

1. In a 2-quart saucepan, sauté carrots and celery in oil for approximately 5 minutes.
2. Measure salt, pepper, onion powder, oregano, parsley and crushed red pepper into a small dish. Add 1/2 bouillon cube, crushed. Add to saucepan all at once.
3. Stir in 1 cup water, tomato paste and 6-ounces water (measured in tomato paste can).
4. Raise heat slightly and cook 8-10 minutes.
5. Stir in great northern beans and heat about 5 minutes more until beans are hot.

What happened to the remaining 5 ounces of tomato paste, you ask? I laid out a small square of wax paper on a small plate. Divided the remaining paste into 5 “plops” and set it in the freezer. Once frozen, I placed it in a small freezer bag, ready to pull out whenever I need more.

While in the freezer, a quick look reminded me that the cupboards are not quite so bare as I thought. There’s a couple of turkey-olive burgers left, a half pound of bacon, and vegetable soup I made last week.