The Perfect Cornbread Muffin

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Perfect recipes are hard to come by these days and often involve rounds of trial and error to weed out the less than perfect recipes.

Once Upon a Chef has the best cornbread muffin recipe I’ve tried thus far. The muffins are moist and full of flavor. Each bite you get some sweetness from the honey, a little texture from the cornmeal, and richness from the butter. I also jazzed up 6 of the muffins by adding a little cheddar. I think they would be good with jalapeño or fire roasted corn!

Next time I bake these, I would like to replace the chicken’s egg and use a flax egg (1 Tbls flax, 3 Tbls water for one egg) and see what happens. You could easily swap dairy butter for non-dairy butter.

Recipe courtesy of Once Upon a Chef

  • 3/4 c yellow cornmeal
  • 1 1/4 c flour
  • 1 Tbls baking powder
  • 1/2 c sugar
  • 1 tsp salt
  • 2 large eggs
  • 2 Tbls honey
  • 3/4 c milk (I used almond milk)
  • 1 stick (1/2 cup) unsalted butter, melted and cooled
  • Add-ins like cheddar or jalapeño!
  1. Mix the dry ingredients, set aside
  2. Combine the wet ingredients, and pour the wet ingredients into the dry
  3. Stir until major clumps are gone, if using add-ins, add them in!
  4. I followed the main recipe and opted out of the muffin liner. Instead, I sprayed the muffin pan with cooking spray
  5. Bake at 350 F for about 20 minutes

 

BBQ Pulled Jackfruit

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Veganizing recipes can be a frustrating and arduous process. When successful attempts come along, it’s cause for a celebration! I came across this recipe today and thought, “mmm.. that looks good, but how can I make it better?”

The answer: Jackfruit. If you don’t know what jackfruit is, I suggest you buy some, preferably canned as it’s easier to work with. As jackfruit becomes more mainstream, you should be able to find it nearby. I just spotted cans of jackfruit at Trader Joe’s last weekend.

You can incorporate jackfruit into most shredded beef/chicken/pork recipes (think: burritos, enchiladas, fajitas, rice bowls, tacos, and sandwiches!)

Within minutes I was sautéing some onion and green pepper. When the veggies were tender, I added them along shredded jackfruit to a slow cooker. The special sauce follows in the recipe below. Together, the ingredients simmered low and slow for several hours.

Ingredients

  • 1/2 onion, chopped
  • 1/2 green pepper, chopped
  • 1 1/2 Tbls brown sugar
  • 1 tsp salt
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/3 c ketchup
  • 1 tsp Worcestershire
  • 1/2 tsp liquid smoke
  • 1 1/2 Tbls apple cider vinegar
  • pepper to taste
  • water
  • 1 can of jackfruit in brine (approximately 10 oz drained)
  1. Sauté the onion and green pepper in olive oil until tender (5-10 minutes)
  2. Mix the spices and liquids (water as needed) together to make a sauce
  3. Drain and rinse the jackfruit and shred the jackfruit with your hands or a fork
  4. Add the sautéed veggies and jackfruit to you slow cooker*, add BBQ marinade
  5. Set the slow cooker on low and cook for about 4 hours, then reduce to warm and eat when ready. You will likely want to add water along the way to  make sure the jackfruit stays saucy

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6. Serve on a bun or over rice and top with your favorite barbecue sauce!

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*Don’t have a slow cooker? No worries, follow this recipe and simmer all ingredients on the stove for at least an hour – making sure the veggies are tender and the jackfruit has absorbed some of the sauce.