mmmmmmuffins laced with grapes and green chillies

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Not Far From the Tree summary: recipe for cornmeal muffins laced with grapes and green chillies; information about Not Far From the Tree; submission for Bake Your Own Bread; (click on images for more photos and larger views)

cornmeal muffins I woke up early this morning thinking about the fact that we still had lots and lots of Concord grapes that I picked last week with a “Not Far From the Tree” team in spite of the fact that we’d made tons of juice (remind me to rave about that juice!! It’s incredible and incredibly easy to make) as well as the recent grape/onion/blue cheese fougasse.

And as I lay there watching the sun start to sneak through the tiny holes in the Venetian blinds, I decided I’d use some of the grapes to make muffins. Cornmeal muffins. With green chillies from the garden.

And what spectacular muffins they turned out to be! Adding green chillies from the garden was the perfect thing to balance the sweetness of the grapes.

cornmeal muffin Just a few moments after they were out of the oven, we served the muffins for breakfast with a little butter and green tea – they were delicious! Sure, they maybe could have used a little more salt. But they really were wonderful!

Here is what I did to make the muffins:

Cornmeal Muffins Laced with Grapes and Green Chillies
based on our recipe for cornmeal muffins

  • good shot of blue grapes
  • 1 Tbsp sugar
  • 3 green chillies
  • ¼ c oil
  • 1¼ c water
  • ¾ c unbleached all-purpose flour
  • ¼ c wheat bran
  • 6 Tbsp skim milk powder
  • 1 c corn meal
  • 2 Tbsp chia seeds
  • 1 tsp seasalt
  • 3 tsp baking powder
  • 1 egg, beaten

preparation

  1. Wash the grapes. Cut each one in half and if they have seeds like the grapes we have, carefully poke out the seeds with the tip of a sharp paring knife. (This might seem tedious but it’s rather therapeutic, especially when standing in a quiet sunny kitchen.) Set the grapes aside into a small bowl. (Discard the seeds….)
  2. Cut the green chilis into small coins. Seed them if you want. Put them into another small bowl, add sugar and stir. Set aside on counter to macerate.
  3. Put the oil into a medium sized bowl. Turn the measuring cup upside down over the muffin tins. Use that oil (and extra if needed) to oil twelve muffin tins. Set aside.
  4. Using a wooden spoon, stir dry ingredients together in a largish bowl.
  5. Turn the oven to 350F.
  6. Stir beaten egg and water into the oil. Stir in the grapes and chili coins.
  7. Pour egg mixture into dry ingredients. Stir just enough to mix together.
  8. Evenly distribute the batter in the greased muffin tins and place on the top shelf of the oven. Bake the muffins for 30-35 minutes until they are golden brown and a skewer poked in the centers comes out clean. (I put them on the top shelf of the oven to prevent them from burning on the bottom.)

Allow to cool for a bit on a rack before removing from the tins. Serve warm with butter.

cornmeal muffins Later this morning, we decided that we neeeeeeeeded elevenses. The muffins were equally delicious with cheddar cheese and coffee. T slathered his muffins with grape jam (made with grapes picked for Not Far From the Tree, of course) because he thinks the muffins aren’t sweet enough.

He’s wrong. They’re perfect just as they are.

Okay. Maybe they could use a touch more salt….
 

Not Far From the Tree Not Far From the Tree

“Not Far From the Tree” is a Toronto organization that includes a residential fruit-picking program to pick fruit (with permission, of course) that would otherwise go to waste.

There are lots and lots of fruit trees and vines in Toronto!! Bearing fruit that is eaten by birds, squirrels and raccoons. If you have such a thing in your garden and would like the animals to share the fruit with people, please do contact “Not Far From the Tree”. They will send a team of pickers to clean up your yard of fallen fruit and pick the good fruit that is still in the tree. The harvested fruit is divided evenly into 3 portions: one third going to the tree owners, one third going to the volunteer pickers and the final third going to food banks, shelters, and community kitchens.

For more information about NFFtT and how you can donate your time and/or share your fruit, please go to

Bake Your Own Bread (BYOB)
BYOB is a monthly event hosted by Heather (girlichef)

that encourages you to start (or continue) getting comfortable baking bread in your own kitchen. Anything from simple quick breads to conquering that fear of yeast to making and nurturing your own sourdough starter. All levels of bakers are welcome to participate.

BYOB Badge For more information about BYOB, please read the following:

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  • barbara

    Oh my, those sound (and look) great. Cool idea to have fruit and chillies in the same muffins.

    Yup, they were pretty fantastic – they reminded me of “Fred’s Not Here” cornbread, even though they didn’t have any cheese. -Elizabeth