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).

29th Birthday Treat For My Son-In-Law

My son-in-law is not a big fan of cakes or of chocolate or, for that matter, of any sweets. For the past ten years, I’ve made birthday treats for my grandsons (one 6 and the other about to turn 10) and for my daughter (more than 10 years!) , but never anything for my son-in-law.

This year was the turning point. I was on a fondant roll and came across a great idea that would fit him. If, I asked my daughter, he was to eat a cake, what kind would it be?

Pineapple Upside Down Cake, she said, he had recently had a piece of it and really liked it. So, I decided to see what I could come up with in the cupcake department with a pineapple taste.




The results was these amazing Crushed Pineapple Cupcakes from a blog called Life Made Simple. They are topped with a Pineapple Buttercream Icing.

I made one change when the heavy cream I bought went sour, so I subbed what I had: 1 tsp. low-fat milk.

I also made one addition--a surprise bite of one maraschino cherry in the middle of each cupcake.

As far as I’m concerned, Crushed Pineapple Cupcakes with Pineapple Buttercream Icing are winners and have a permanent place in my recipe collection.

Don't go away yet. Remember I mentioned fondant? My daughter and son-in-law are redoing a bedroom, tearing things out right down to the lathe and plaster, plus replacing framing around a window and putting up new sheetrock. So that means lots of tools, particularly hammers and nails.




I found what I was looking for on a blog called the Frosted Cake and Cookies which looks like it’s no longer maintained, but this June 2009 entry is still there for our use.

My advise for coloring the fondant and shaping the hammer and nails is to take your time and be willing to make mistakes and start over. It’s well worth the time and energy to produce these little gems.




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PEANUT BUTTER CUP BROWNIES
I made these little treasures again recently for a fundraising dinner. So rich and tasty. Easy to make.


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SOUTH AFRICAN BOBOTIE
I made it. I ate it. I loved it! Thanks to Bam’s Kitchen.