Cheesy Garlic Cauliflower Cheese Bread

My recent endeavours in the kitchen have been fun, experimental and a major learning curve. Cooking gluten free can be a challenge, but it's most certainly not impossible. If anything, I'm finding the challenge quite fun. My husband has been most encouraging and receptive to this new style of cooking, which definitely helps a lot.

Most of the recipes I've tried of late have gotten two thumbs up from a highly renowned food critic…Hayden. Some need improvement (but even I could tell that). But you know you've got a winner when you husband takes one bit and goes "Oh wow! This is amazing! You can make this every night and I wouldn't mind." SUCCESS! Unfortunately what I'm talking about is not a main dish, but more of a side dish. It's Cheesy Garlic Cauliflower Cheese Bread (gluten free).

I will admit right away that this recipe I'm about to share with you is in no way at all my own creation. Through the sharing of friends, I got this recipe from another blog, which I encourage you to check out, especially if you are celiac or eating gluten free in general. Mom, What's for Dinner? is the name of the blog and it's full of delicious recipes I can't wait to try out! So all credit goes to the writer of that blog :)

For a full list of ingredient and directions, see the bottom of this blog.

CHEESY GARLIC CAULIFLOWER CHEESE BREAD

Steam chunks of fresh cauliflower till crisp tender. Let cool (I would do this step a few hours before you are ready to use it)

Rice the cauliflower. As I don't have a ricer, grating it worked just fine.

1 cup of riced cauliflower

Sometimes I like to pretend I'm on a cooking show, or that I'm a professional chef. Today I wanted to be like Chef Anne Burrell from the Food Network, so I crushed the clove of garlic under the knife, just like her. Cheesy right? 

Add mozzarella and parmesan cheese to the cauliflower, along with one egg. Mix together. Add crushed garlic, dried oregano and garlic salt. Mix together.

Spread out on parchment paper which is on a baking sheet and form into a rectangle.

Bake at 450 degrees for 15 minutes, until golden brown. Take out and spread with garlic butter and more mozzarella and parmesan cheese on top. Put back in the oven until cheese is all melted.

Take out this cheesy goodness and slice up and serve.

yummy supper!

Start off with your greens (we had baby spinach with a bit of oil dressing) with avocado on top. Then we had meatless spaghetti with rice noodles and our cauliflower garlic cheese bread. It was a fantastic, delicious, healthy meal :)

I encourage you to try it out! This recipe also works great for a pizza base!

CHEESY GARLIC CAULIFLOWER CHEESE BREAD

Ingredients:

1 cup cooked, riced cauliflower

1/2 cup shredded mozzarella cheese

1/2 cup Parmesan cheese

1 egg, beaten

1 tsp dried oregano

1/2 tsp crushed garlic

1/2 tsp garlic salt

olive oil 

For Topping:

2 tablespoons softened salted butter

2 cloves garlic, finely minced

1/4 cup grated parmesan cheese 

1/4 cup grated mozzarella cheese

*Optional Marinara sauce for dipping 

Directions:

- Preheat oven to 450 degrees. 

- Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft for 15 minutes. Place in a ricer or grate.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Bread:

- Prepare your baking stone or sheet by spreading a small amount of olive oil on it and top with parchment paper. 

- In a medium bowl, stir together 1 cup cauliflower, egg, Parmesan and Mozzarella. Add oregano, crushed garlic and garlic salt, stir.

- Transfer to the baking stone or sheet, and using your hands, pat out into a large rectangle.

- Bake at 450 degrees for 15 minutes.

- Remove from oven. 

- Mix 2 TBSP butter and garlic in a small bowl and. Spread the butter and garlic mixture over baked cauliflower bread and top with Parmesan and Mozzarella cheeses. 

- Place back in the 450 degree oven until all cheese is melted.

Slice and Serve! (Serves 2-3)

Happy Eating!

Sweet Pure Honey Update: ATTENTION ALL BEER LOVERS

This update has me just a wee bit giddy inside. Two things I love and enjoy are about to merge into one glorious experience. Honey = exquisite, Beer = delicious, Honey Beer = Exquisitely delicious! Use Sweet Pure Honey's honey and you have yourself the ultimate combination! And that is just what is in the process right now! No, I'm not pulling your leg. Beer lovers, be blissfully warned! Sweet Pure Honey has a beautiful Honey Strong Ale that is being prepared even as I type this. It's set to be available by the end of this month! Not only will it be available in select liquor stores around Medicine Hat and Alberta (Track Side Liquor Store being one! I'll keep you updated as to which other ones will carry it when I get word) but it will also be available on tap at select locations (Locals downtown Medicine Hat for one).

This new Honey Strong Ale, called Bee-Have, will get all our beer loving taste buds tingling. Even though I've had to cut back my beer consumption (not that I drank absurd amounts of beer by any means anyway) due to my gluten intolerance, you can bet your bottom dollar I will be trying out Bee-Have when it arrives! It doesn't help that we're within walking distance to Track Side. :) I'll let you know what I think of it once my mouth has had a visit by this rich ale.

I quote "A beer of harmony and collabeeration, the Bee-Have Honey Strong Ale illustrates the epic results of the combination the two best countries have to offer.. Brewed in site of the Bridger range and the Spanish peaks in Montana with "Sweet Pure Honey" from the fragrant prairie of Porcupine Plains Saskatchewan, this international effort is sure to please palates of all kinds."

Wow! Are you not intrigued? If I haven't tantalized you just yet or caused an immense amount of drool, here's a description of the incredible flavours Bee-Have has to offer.

"The malted barley used in this unique brew is complimented by the subtle spiciness of rye. Bittering and flvour hop additions help keep this brew extremely balanced. In addition, there is a mild sweetness, that dulls any overwhelming rye or hop flavour, derived from Sweet Pure Honey."
"These ingredients blend together to create a lighter bodied drinking experience for beer drinkers from all persuasions…"

Bee-Have will be available for purchase all year round (can I get a woop woop?) and will be sold in a 12 pack of 650mL Glass bottles (those are the BIG bottles :D) and have 5.6% Alc./Vol.

You can reserve your order by heading out to the Medicine Hat Farmers Market on Saturdays (9am-1pm) and writing down your info on Sweet Pure Honey's Bee-Have order form. I can guarantee it's going to sell fast. You won't want to miss out!

Beer Lovers Unite!

Till next time...

Quinoa Stuffed Peppers

Well, today's recipe is just wonderful, delicious and so worth the effort in creating. For all you quinoa lovers out there, I give you "Quinoa Stuffed Peppers"! 

I found this recipe online (google is my friend). I had the idea to make quinoa stuffed peppers, but just wanted to see what others used for ingredients. Recipes that are, hopefully, tried and true. The link to the original recipe online is here. Below is my slightly own take on this dish, but mostly following the recipe I found.

This dish can also be made with ground beef or ground sirloin mixed in with the quinoa, however I opted for the vegetarian route.

QUINOA STUFFED PEPPERS

The fresh ingredients you will need (minus the fresh basil as I couldn't find any :( )

Slice 2 peppers in half lengthwise and scrape out the seeds. (You can use whatever colour pepper you prefer. We enjoy red.

Bring a large pot of salted water to boil and add the peppers for 5 minutes. Then set the peppers onto a baking sheet.

Chop up 1/2 cup carrots into small chunks

Add one cup of chopped onion and one clove of garlic, minced, to the carrots in a frying pan.

Saute' till tender and slightly transparent.

Cook 1 cup of quinoa. Add cooked quinoa to the sauteed veggies and add salt and pepper. If you wish to add a can of diced tomatoes to this recipe, now is the time to add them to the mix as well.

Cook together for 3-4 minutes longer to heat through and then add the fresh basil (I had to opt out for dried basil this time).

Fill each pepper with approximately 3/4 cup of quinoa mixture. Bake in the oven for 15 minutes at 

350 degrees.

Remove peppers from the oven, sprinkle with parmesan (fresh would be best, but if you don't have fresh, like I didn't, dried works just fine).

Turn your oven to broil and put back in the oven for another 2 minutes, until it's lightly browned.

Enjoy this delicious supper, packed full of healthy grains and nutrients. It was really good warmed up for lunch the next day too. :)

QUINOA STUFFED PEPPERS

Ingredients:

2 Lg red bell peppers

1/2 cup finely chopped carrot

1 cup chopped onion

1 clove garlic, finely minced

1 cup quinoa

2 cups of water

1/4 tsp salt

1/4 tsp ground black pepper

2 Tbsp finely chopped fresh basil

1/2 cup grated fresh parmesan cheese (or powdered if need be)

optional

1 14oz can diced tomatoes

organic ground beef or ground sirloin (for directions with beef, please go the original website here)

Directions:

- Preheat oven to 350 degrees

- Slice peppers in half lengthwise and remove the seeds. Bring a large pot of salted water to a boil and add peppers. Boil for 5 minutes, then remove the peppers from the water and set aside

- Heat a large skillet or frying pan over medium-high heat. Add the onion, carrots and garlic to the pan and cook for 4-5 minutes, until veggies are tender. Add cooked quinoa, salt and pepper (and optional tomatoes). Continue cooking for 3-4 minutes until heated through. Remove from the heat and add the fresh basil.

- Place the pepper halves on a baking sheet or in a baking dish. Fill each cavity with about 3/4 cup of the quinoa mixture. Bake for 15 minutes.

- Set the oven to broil. Sprinkle the parmesan cheese evenly over the stuffed peppers and broil for 2 minutes, until lightly browned.

Serves 4 (or 2 with leftovers for lunch)

Happy Eating!!!

Why Growing Green?

As I've had people inquire, and I supposed it's only fair, I think perhaps I should tell you a little bit about myself and why I started the Growing Green blog. My husband challenged me the other night to really think about why I'm doing this, what's my end goal and what do I hope to see happen.

here's my story...

It all started many moons ago, when on a cold March afternoon….ok, I'm kidding. I won't start 30 years ago. :)

The truth is, I've not always cared about being deliberately kind to my environment, persevered to eating healthy or really cared where I bought stuff, where it came from, or what was in it. This isn't to say I knowingly and purposely did so, it was mostly due to ignorance and a general non-understanding on my part. I didn't know about fair trade, about harmful additives in product I consumed or used on my body, or think about where the clothes came from that I wore. I didn't even hear about the Great Pacific Garbage Patch till just a couple years ago. I walked through life trusting labels that said "natural" and felt that just by buying those, I was doing our environment a service.

I grew up in a home with a mother who was an extraordinary cook and baker. She made everything from scratch. Bread, buns, cookies, baked goods of all sorts; she even makes her own brown sugar. I'm so not kidding. During my early school years I didn't care about that and all I wanted was processed foods. I wanted lunchables, orea cookies, cheese and cracker packs, and juice boxes. I didn't appreciate these wholesome foods my mother made for our family. Now at 30, I totally appreciate it and I plan on doing the same for my kids. Although, with the new eating habits of my husband and I due to need and personal preference (gluten free, vegetarian (for the most part)) our kids will have even more inventive meals to consume. I'll probably hear the same whining from them that my mother heard from me. She would probably call it "payback". haha

When I look back, my interest in researching, recycling, and being more deliberate with the choices I made concerning food and product, started when my husband and I got married. Hayden had been labeled by many as "organic" because of his lifestyle, and really, I don't think this is a bad thing. Now we are both referred to as "organic" and it actually makes me smile. I'm happy that people see us that way, just as I'm happy with the choices we now make as to what we buy and what we eat. Regarding these choices, we started to look at local businesses who sold product and food that met our needs. No pesticides, no chemicals, no unnecessary hormones or additives, organic, and made with pure ingredients. Where does one go to find such businesses in the summer months? The Farmers Market of course. I had been around the market quite a bit last year as I was helping my friend, Toni, with her table selling her cupcakes (see the feature here on FROSTED for more info on Toni's decedent creations) and then selling my pottery there as well. I began to discover new businesses I'd not known about here in Medicine Hat and it excited me.

This year, I began heading out to the market, not to sell my wares, but in pursuit of purchasing more from these vendors and less from the larger chain stores in an effort (yes, it takes an effort) to support local. One day, while I was meandering along, perusing the vast amount of creations by the different vendors, an idea hit me. I would liken it to a moment from the movie "Despicable Me": "Lightbulb!" I wanted to tell people about a couple of my favourite vendors. One sold meat (TLC Farms, check out their feature here), and one sold honey (Sweet Pure Honey, check out their feature here). As I had a blog, I thought that would be an awesome way to share these businesses with others. And that was all I was planning on doing. A little write-up to hopefully get more people out to purchase their product. I decided it would be a good idea to ask these vendors first, to make sure they would be ok with me writing about them, thus, with no pre-mediatated plans, I approached TLC Farms and Sweet Pure Honey, that day. The excited "Yes, of course" I got from them both almost surprised me. I was then, to my wonder, given a bag of goodies from Stella, of Sweet Pure Honey. What was this all about? I was just going to do a little write up and move on with my life. I wasn't expecting anything like this. I, suddenly desired to give these products away, so others could try it too. Before I knew it, my original idea exploded into something much more. I could write on other businesses too! This could be a fun new venture and something to do while I'm home with my little girl. A hobby, if you will.

Thus I started writing on these businesses, calling them my Monday Growing Green Features. I thought maybe I would have a couple businesses here and there that I could add to my list, along with my day to day blogging. But this took off much faster then I expected.

My husband has been selling his art at the Millarville Farmers Market this summer and because of that, I've had the privilege of experiencing this fantastic market. With this new idea burning in the forefront of my mind, everywhere I went, I saw awesome local businesses that I suddenly wanted to write about. I started talking to vendors about my blog (people who had never met me before) and the idea of featuring them was warmly welcomed. I knew I couldn't continue writing these features on my other blog, as they would get lost in the flood of other writings, thus the Growing Green blog was born. It was launched just over a week ago and already the hits are beginning to add up. It's been very encouraging. I've discovered that others, like you and I, have a heart to support local as well and love to hear about interesting, unique businesses, no matter where you live! What I'm writing about is of interest to so many and I'm very excited to continue bringing you features on local businesses from around Alberta and beyond, that you can then in turn go and support yourself. My passion for healthy living, being green and supporting local is on fire, and it's exciting.

I now have a full schedule of features lined up till the end of November!(update: I am currently booking into February of 2013 at this moment). I can hardly believe it. My goal is to continue filling my schedule and continuing on with weekly features for years to come, so if you own a small business, or know of a local business in your area, that you think would fit the vision of this blog, direct them to the tab "Get Featured" for more details. It's almost as if this has become a full time job for me and no longer a hobby, and I couldn't be happier. I'm writing again, and not just about anything, about something that I believe is so important. Supporting local.

I desire to shine the light on my features and let you, my readers, do the rest by supporting them.

I do sincerely hope you'll follow me on this journey, that you'll enjoy the discovery of new businesses, products and services and that you'll indulge yourself in the delicious recipes posted within as well. Let me know what you think of the features, ideas, foods etc. If you have healthy recipes you want me to try, I'm open to it!

So I hope this gives you a little more insight as to where I've come from, where I am and where I hope to go.

Till next time...

Monday Feature: Frosted "Because life is SWEET"

Monday has come again. I've sure started looking forward to Mondays, when I get to share with you another amazing local business. I hope you have as much fun reading about them as I do writing about them. 

Today I bring you a special treat, FROSTED "because life should be SWEET"! Located in Elkwater, Ab, Toni Quincey, creator and owner of Frosted, creates her whimsical, fun, bold, and absolutely DELICIOUS cakes and cupcakes! I can say, without a shadow of a doubt, that these creations not only look amazing, they taste amazing too. Before I was gluten intolerant I'd had my fair share of these decadent desserts. They appeal to, and satisfy I might add, the sweet tooth in us all. 

For those of you in the Medicine Hat area, you may remember Frosted from the Medicine Hat Farmers Market last year. Toni had her regulars who would stop by just to say hi and always left with some sort of goodie in hand. One just couldn't resist! I was just recently pregnant at the time and would hang out with Toni at the market, with a pan of her homemade cinnamon buns (and not normal sized cinnamon buns….GINORMOUS cinnamon buns) sitting on my lap while I ate them, right out of the container. Oh they were a pregnant woman's dream come true! Buttery, soft, sweet, and absolutely perfect (excuse me while I clean the drool off my keyboard). You're missing out until you've tried one of those cinnamon buns. But I digress….

Ok, back to cakes and cupcakes. Toni is exceptional in the kitchen, working her craft. She effortlessly manoeuvres around her work space, chatting and laughing while she "whips up" her soft, fluffy cakes from scratch. Without missing a beat she juggles, what seems to be, a thousand different tasks all at the same time. Mixing her own fondant from scratch, mixing her own batters from scratch, mixing her own frostings from scratch, building, sculpting, covering, decorating, frosting, and next thing you know, voila! You have this marvellous masterpiece sitting in front of you! And Toni never seems to break a sweat. She's so relaxed and laid back and completely comfortable in her environment, that you immediately feel likewise while watching her bake and create. Maybe it's her Feng Shui, I don't know, but whatever it is, it's like watching magic happen. I never tire of watching Toni in the kitchen. Is that creepy?

How is Toni so good at what she does? Well, she grew up around cakes. Toni's mom was the local "cake lady" in the town where she grew up, and made everyones' Birthday and Wedding cakes. When Toni was old enough, her mom let her 'decorate' her first rabbit. Toni recalls that day, "I had globs of icing on everything, not pretty, but tasty. I guess you could say that it runs in my veins. Once I learnt about fondant, and all the fun you can have creating with it, I was hooked..." (and thank goodness for us).

"…my first cake was a 2 tier, fall pumpkin cake for a ladies retreat. I still remember how the ladies oooo'd and ahhh'd over it, though I didn't think it was as great as they could get on TV (Toni is very modest and humble). But the next day I made a Panda birthday cake, and it was so cute no one wanted to eat it!" But for Toni, it's not just the outside that has to look great and taste great, she loves to make the cake taste like heaven! Mmmm…if this is what heaven tastes like, sign me up!

Whatever flavor you want, Toni makes it from scratch so its just right. No box mixes, no preservatives, just pure ingredients.

Toni and a cupcake tower she designed and made

"Now it is just pure joy seeing people's faces when they see their cakes. The bright colors, and designs.  Once I finish one, I can't wait for the next one to start!" - Toni Quincey

For pricing on Frosted's cupcakes and cakes, please contact Toni directly.
Her phone # is 403-893-2236, or you can email Toni at toniquincey@frostedsweets.net
For your next big event, if you want something special, something original, something amazing, something delicious, and of course, something sweet, you know who to call. Frosted will take care of you!

Frosted is also giving you the chance to save on your next order! As a special only found on the Growing Green blog, for you and you alone my dear readers, be sure to give Toni the PROMOCODE: FROSTED and you will receive 10% off your order of cupcakes or cakes. Order soon as this special expires December 31, 2012.

You won't be disappointed!

Once in a while, we all must indulge….just a little. Everything in moderation :)

next weeks feature hint: For the love of paper

Till next time!

Stuffed Zucchini

Tis the season for experimenting with all the wonderful fresh veggies that harvest is bringing forth. I've never been one for trying new things with veggies in the past. They were meant to go as a side dish to an entree, not BE an entree. Or so we're taught to believe. This is so untrue. Veggies can be the star of the dish if you so choose. This will become more a reality from now on for us, as my husband and I have decided to cut out the vast majority of meat from our diet. We're not going to become full vegetarian, but we are going to try to only eat meat maybe twice a week, and one of those two days will be of the seafood variety, and cut back on our dairy intake. More on this later.

However, this dish I made before our new decision, and it was so good, I'll probably make it again on one of our meat nights. 

I was given some lovely garden vegetables from a friend, (as we don't have a garden ourselves) and so, excited as I was, I had to use them right away. They just looked so delicious! I wanted to try something new with the zucchini that I'd never done before. Thus this dish came to be. (This recipe is not my own. I found it online but tweaked it to my own needs. For full list recipe and directions, see bottom of this blog) oh yeah, did I mention this dish was made in the microwave? Cause it was! But don't worry if you don't have a microwave, this can be done in the oven just as easily. Just allow for longer cooking times :)

Stuffed Zucchini

Start off with a couple medium, fresh zucchini. Slice them in half length wise

 Scoop out the pulp

Brown your lean ground beef (I used TLC Farms ground beef) then add your chopped onion 

The recipe calls for bread crumbs, but I went the gluten free route and used some oats instead. 

Add your egg, sauce, salt, pepper, and cheese and mix together  

 Fill your zucchini cavities with the mixture

Top with more cheese

 Viola! Delicious stuffed zucchini!

Hayden enjoying his supper. mmm…so delicious!

Stuffed Zucchini

Ingredients

4 medium zucchini (I just used 2 as there are just the two of us. We ate the leftover meat mixture the next day.)

1 lb lean ground beef (I used TLC Farms ground beef)

1/2 cup chopped onion

1 egg, beaten

3/4 cup marinara or spaghetti sauce (I used spaghetti sauce)

1/4 cup seasoned bread crumbs (I used 1/4 cup of rolled oats)

1/4 tsp salt

1/4 tsp pepper

1 cup (4 ounces) shredded Monterey Jack cheese, divided (I just used marbled cheddar)

Additional marinara or spaghetti sauce.

Directions

cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4 inch shells.

Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.

Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the egg, marinara sauce, bread crumbs, salt, pepper and 1/2 cup cheese.

Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160 degrees and zucchini are tender. Serve with additional marinara sauce. Yield: 4 servings.

It was a fun meal to make and so simple. Hope you enjoy!

Happy Eating!

Gluten Free Garlic Cheddar Muffins

borscht and a garlic cheddar muffin

Today felt like a soup day, and you can't have soup without a biscuit of some sort. Well, I suppose you can, it just wouldn't be as fun :) As I've gone 100% gluten free, traditional biscuits would not do. I went to my ever faithful gluten free cupcake book and turned to the "Savory" muffins. There they were, shining out at me like a beacon. Garlic Cheddar Muffins. Done. When I asked Hayden, it took him a mere 1.38429 seconds to agree. ;) Thus the challenge to try this new muffin was mine for the taking. 

I've become more willing to try making new things as of late, and was actually quite excited to try this out. They sounded delicious (and tasted delicious). Not only are these muffins gluten free, they are refined sugar free as well. (For the list recipe and full directions, see the bottom of this blog.) 

Hayden was the first to bite into one of these delectable morsels and I was given two thumbs up of approval. Phew :) After three at supper with his soup, he took a break, then came back for another one as a bed time snack. I'm glad he likes them cause there's still more. These will definitely be a repeat in our house for sure. Enjoy!

the ever faithful cupcake book this recipe is found in

First things first. You need some almond flour. 1 1/4 cups to be exact

Stir in 1/4 tsp sea salt and 1/2 tsp baking soda

2 free range eggs from TLC Farms and 2 Tbsp of oil whisked togetherd

2 cups of firmly packed cheese and 3 cloves of garlic

combine the wet and dry ingredients

Add the cheese and press the garlic. Mix together

(If you don't have a garlic press, I recommend the Pampered Chef one. A.MA.ZING!)

Fill your cups! Roughly 1/4 cup in each

Bake at 350 degrees for roughly 18-23 minutes. These baked for 20 minutes

End result….delicious!

GARLIC CHEDDAR MUFFINS

gluten and refined sugar free

1 1/4 cup blanched almond flour (meal)

1/4 tsp sea salt

1/2 tsp baking soda

2 Lg eggs (I recommend TLC Farms free range eggs)

2 Tbsp olive oil

2 cups firmly packed grated cheddar cheese (8 ounces)

3 medium cloves garlic, pressed

Preheat the oven to 350 degrees. Line 9 muffin cups with paper liners (Be forewarned. I did this and when they were warm half the muffin stuck to the paper. However, once the muffins completely cooled and had been in the fridge, they no longer stuck to the paper at all. I would suggest maybe using a non-stick muffin tin and no paper liners but it's your call)

In a Lg bowl, combine the almond flour, salt and baking soda. In a medium bowl, whisk together the eggs and olive oil. Stir wet ingredients into the almond flour mixture with a large spoon until thoroughly combined, then stir in the cheese and garlic.

Scoop 1/4 cup of batter into each prepared muffin cup.

Bake for 18-23 minutes, until a toothpick inserted into the centre of a muffin comes out with just a few moist crumbs attached. Let the muffins cool in the pan for 15 minutes, then serve.

Happy Eating!