Saturday, 15 November 2008

2 muffins for -


Liz asked for chili muffins in her comment on my original post so I've taken the idea and run with it. From the chili I made the other day I made 2 muffins, slightly different, to see which one suits best.
Isa coined the term "Loaffin" on her blog in this post, and I think it fits the first recipe - they're like little sausage-y meat loaves in individual portions.

Liz' Chili Loaffins
Makes 12

½ C Soy Milk
1 t Apple Cider Vinegar
2 C Chili
½ C cooked (brown) Rice
¼ C Oil
½ C + 2 T Vital Wheat Gluten
1 C Plain Flour
2 t Baking Powder
½ t Salt
½ t Paprika
Black pepper

Preheat oven to 400F and prepare muffin tins.
In a large bowl, combine the soymilk and vinegar and allow to curdle.
Add the chili, rice and oil to the soymilk and mix well.
Sift in the remaining ingredients and mix well.
Spoon into the prepared tins and bake for 30 minutes, until nicely browned.
Cool in tins for 5 minutes and serve warm or cold.


These next muffins are more "muffin-y" and bake the chili into a cornbread batter. Best eaten warm but pretty good cold too.
Chili in Cornbread Muffins
For Liz
Makes 12

1 ½ C plain Soymilk
1 ½ t Apple Cider Vinegar
¾ C Chili – at room temperature
½ C + 2 T Cornmeal
½ C + 2 T Plain Flour
1 C Yellow Corn Flour
¼ C Corn Starch
1 T Baking Powder
1 t Baking Soda
1 t Salt
¼ t Black Pepper
1 t minced Jalapeno Pepper (about 1) Use more if you like it really spicy!
¼ C Oil

Preheat oven to 375F and prepare muffin tins.
In a small bowl combine the soymilk and vinegar – stand for 5 minutes.
Load the chili into a piping bag with a very large open tip, nothing fancy but it has to be large enough to allow the chili through.
In large bowl whisk together the cornmeal, flours, cornstarch, baking powder / soda, salt and pepper. Toss in the minced pepper so spread throughout the dry mix.
Add the soymilk and oil to the dry ingredients and mix to just combine.
Spoon the mix into the prepared tins. Using the chili in the piping bag, pipe about 1 T of chili into the centre of the batter in each muffin tin.
Bake for 20 – 25 minutes, or until tests done.
Cool in tins for 5 minutes and the on rack.
Serve hot or cold, but for preference the warmer the better.

Liz, if neither of these are what you had in mind, give me some more guidelines and I'll be back to the drawing board. Otherwise, make one (or both) and tell me what you think.


a vegan about town said...

When you say 'chili' in this instant you mean the meal with tomatoes and beans and stuff, right? (er, not that I have any idea what the food that is chili actually is) not, as I at first thought you meant, actual chilis, like the spicy plants. Because I saw your '2 cups of chili' and was very, very confused.

Carla said...

Yeah, chili like the stew, not the peppers. I didn't know if Liz meant the stew or the pepper, but putting the stew into muffins intrigued me so thats what I went with.

Liz said...


I meant the pepper but I'm onto both of these!! Thanks - I will report back!!

Jeni Treehugger said...

Chilli and Cornbread!