Category Archives: muffins

Go Wild and Try Some Violets

Today is special: my best college friend happens to have her anniversary. We never collected violets together, but we did have some crazy-wild, beautiful times that I will never forget. Happy Birthday, dear Ira! Here’s to our friendship: make a dive back into the 90s with this good old school gem from our past. You’re probably too busy now to do anything with violets, but I hope one day you will return from wherever in the world you are now celebrating, and check your e-mail, and find this message, and will be set adrift on memory bliss like me today. And then, eventually, maybe you will even try some of my recipes. Cheers!
My other best friend from Toronto will have her birthday around Victoria’s Day and what can be more Victorian than violets on that day? Happy upcoming B-Day to you, my friend AB, I love you dearly and think about you very often! Another Cheers!  
Back to our food business. Blissfully, our (not chemically treated) lawn is currently invaded by wild violets this spring which I’ve been previously collecting for flower arrangements, but this year I put my hands on developing recipes with them. I always knew that wild violets are highly medicinal: anti-inflammatory, anti-cancerous, high in vitamin C and A, great to relief coughs and sore throats. Never before though I tried them on my palate, but following the Nordic cuisine focus on the native produce, and René Redzepi’s inspiration credo that ‘there’s no conflict between better meal and better world’ I decided to go foraging  and experiment with this new ingredient.  It took no time to figure out that freshly picked edible wild violets (please make sure you are dealing with wild violets, not the decorative ones) are mostly used to garnish dishes, but the vinegar based on them can be applied to an array of foods. I’ve made some research and here are the dishes I came up with using violets and/or violet vinegar:  Cucumber Almond Violet Cold Soup for a hot day; Green Pistachio Violet Salad for a light healthy lunch; Bacon Asparagus with Violet Vinegar Reduction Appetizer for a decadent treat and, finally, Violet Dressed Cupcakes for celebrations. I’ll begin with the violet infused vinegar.
Violet Infused Vinegar:
I used rice vinegar, but you can use any kind of basic vinegar as a base, depending what kind of result you’re looking for – delicate (based on a rice, apple cider or champagne vinegar) or more acidic (white, red or white wine vinegar). Collect violets from clean and pesticide-free areas, preferably where cats or dogs do not make their breaks. Fill the glass bottle/jar about half full of violets and pour vinegar of your choice over them to fill up. Use a non-metallic cork to close and let the vinegar sit for a week in a cool dark place. It will become between a pink and magenta color hues depending on the flowers-stems ratio and the hue of the violets. Strain the vinegar and store for a year or longer in a glass container. You can use only flowers for a darker color, or flowers with stems for a lighter one. Here are the steps:

Cucumber Almond Violet Cold Soup inspired by classic Spanish Cucumber Almond Gazpacho and a lovely Spanish girl (Hola, Ana!). When freshly picked, the violets faintly smell like a cucumber or a grape candy, so I had the idea to use them along with violet vinegar in a cold gazpacho-style soup with almonds, grapes and cucumbers. An absolute must try on a hot spring-summer day, with or without the violet garnish. Killer app: add some red grapes to the soup mix to enhance the color-coordinated violet look.

Green Pistachio Violet Salad inspired by Watercress Pistachio and Orange-Blossom Salad by Chef Yotam Otolenghi: 
I replaced the watercress with spring mix, skipped the herbs and swapped the lemon juice for the mix of the violet vinegar mixed with ½ teaspoon of rose water in otherwise similar dressing, and of course, added some fresh violets. Light, slightly flowery, pistachio crunchy and well-balanced dish to go with toasted bread or the next dish (bacon!).

Inspired by Pork Neck and Bulrushes with Violets and Malt by Chef Redzepi:

Most of us have experienced the power of pork and vinegar combination in cooking or marinating. Most of us also love bacon (and some are ready to kill for it). Inspired by Chef René Redzepi’s recipe of Pork Neck and Bulrushes with Violets and Malt from his cookbook NOMA, I cooked the bacon, made a reduction of bacon cooking juice (½ cup) with a mix of apple cider (1 tbsp), violet (1 tsp) and balsamic vinegar (1 tsp) and laced the mix of crisp bacon and crunchy steamed asparagus with it. To die for: 
Inspired by Poulet let au Vinaigre de Vin (Chicken With Wine Vinegar) by Chef Bocuse:
The low-acid violet flavoured vinegar suggested a take on a classic French country dish, which celebrity Chef Paul Bocuse is famous for. I baked it instead of pan frying and replaced tomatoes with scallions for a spring touch. And, of course, I garnished it with some fresh violets – stunner of a great tasty dish! 
Finally, edible violet flowers make glamorous dessert topping on the cakes, muffins, cupcakes, parfait, yogurt, sorbet, ice cream, salted caramel, you name it, as well as the violet essence that can give totally different taste. Check how to make candied violets to use in desserts here. 

I had a wonderful time experimenting with violets and I do hope you will try some of them or that some of them will be an inspiration to you.

Yields: 2 servings
200 g blanched almonds
200 g white bread, crust removed
2 cloves of garlic, peeled
1 cucumber
1 tbsp apple cider vinegar
1 tsp violet vinegar (optional)
1 tbsp olive oil
10 ice cubes
Salt & pepper
100 g white grapes
50 g blanched almonds
few slivered slices of cucumber
5 fresh violet flowers (optional)
Mix garlic, bread, almonds, cucumber, ice cubes, vinegar, salt and pepper in a food processor. Start adding olive oil gradually to reach the right consistency. Taste for the seasoning, ad a bit of extra salt. Put in a fridge for a few hours. Wash the grapes and cut them and almonds in half. Slice the cucumbers very thinly. Garnish the soup with grapes, almonds, strips of cucumber and fresh violets right before serving.
Yields: 4-6 servings
1.5 to 1.8 kg chicken parts (preferably free-range)
Coarse salt & freshly ground pepper, to rub the chicken
1 tbsp olive oil
4 tbsp unsalted butter
6-8 cloves garlic, crushed
½ cup apple cider vinegar
¼ cup violet vinegar (or champagne, or rice vinegar)
1 bunch (6-8) scallions, chopped
¾ cup chicken stock
Small bunch of parsley, chopped
20 fresh violet flowers for garnish (optional)
Preheat the oven to 400F. Sprinkle chicken with salt and pepper, rub salt and pepper in and set aside to air dry for at least 30 minutes. Pat dry chicken pieces with paper towels, rub with olive oil. Place (do not crowd) the chicken in a deep baking pan (2-3 inches) greased with 1 tablespoon of butter, skin side down and cook in the oven uncovered for 10-15 minutes. Turn once for another 10 minutes to brown the chicken on all sides.  Add garlic, return to the oven for 5-7 minutes. Gradually add vinegar mix and scallions and return to the oven uncovered for 10 minutes. Lower the oven to 350F, cover with aluminum foil and finish roasting in the oven for another 15-20 minutes or until the chicken is cooked through and to your taste. Remove the chicken and transfer to warmed platter. Collect the cooking juices, bring them to boil and simmer in a small saucepan to reduce by 1/3. Add remaining butter and adjust the seasoning adding salt, pepper and parsley. Pour over the chicken. Garnish with fresh violets (if available). Serve with roasted or steamed veggies of your choice, a green salad and crusty bread.

Pear Yogurt Granola Muffins

American-style muffin is one of our country’s (and my family’s) perennial favorite. Which is why I always search for a new tasty and nutritious semi-sweet cake that uses some interesting ingredients. Pear was on my mind this time, so I went high and low to find what seemed to be the best combination of pear, yogurt and almond oats granola in this version of muffin recipe from Coup de Pouce magazine.
In this recipe the low-fat yogurt replaces much of the usual butter to produce moist muffins with a subtle tang. The pears (I wanted to use them in muffins for such a long time) dance perfectly with homemade almond oats granola creating a huge hit of fiber-rich and nutty-fruity nutrients. Of course, you can swap the pears out for some apples or peaches, but for me the pear ingredient is a major inspiration of this recipe, so I won’t.
Here are some simple visual steps on preparing the muffin mix and fixing it into the tins.

Finally, you will notice handmade muffin cups made of the parchment paper cut in squares – a new elegant presentation, especially useful when you run out of store-bought muffin cups.

Here is to witness my attempt to add some green color to the topping in honor of approaching St. Paddy.
I am sure you will find these muffins wholesome, tasty and quite easy to make on one of a grey sky week-end morning. Hopefully, some will last into the week-days breakfast as a cup of coffee will never be the same with them!
Makes 18 muffins.
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yogurt
2 teaspoons baking soda
1/2 cup canola oil
1 cup brown sugar
2 eggs slightly beaten
4 pears peeled and cut into 1/4 inch dice
yogurt and honey topping (optional)
1. Prepare home made granola in advance.
2. Cut 18 squares of 5 inches (13 cm) from parchment paper. Pre-place them in the tin using the glass with the same diameter to press on the paper to fold it into the right shape (see the image above).
3. In a large bowl, whisk together the flour, baking powder, salt and cinnamon. In a separate bowl, whisk together the yogurt and baking soda and let the mixture bubble and grow. In the third bowl, whisk oil, brown sugar and eggs. Peel the pears and cut them in 1/4 inch dice. Prepare 1 1/2 cup of granola crumbs.
4. Mix the eggs and yogurt mixtures and pour into the bowl with dry ingredients. Add the pears and granola and mix carefully with wooden fork. Using the ice cream scoop, fill each muffin cup 3/4 full.
5. Bake for 25-30 minutes or until toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from the tin. Store in hermetic container for up to 3 days, or in the freezer for up to 3 months.
6. If desired, make yogurt and honey topping (below) and add to the muffins with some sprinkled granola on top (optional).
1/2 cup Greek yogurt
1/2 cup soft cream cheese
2-3 tablespoons liquid honey
Whisk all three ingredients until smooth and keep in the fridge until ready to use as a topping (keeps in the fridge for up to 2 days).


 Adapted from Coup de Pouce magazine (10/2012).

Walnut Blueberry Cranberry Muffins

This is a take on a good old Nut and Cranberry Muffins recipe from a little Robin Hood cookbook of the 70`s, which we have been using for ages. I added blueberries, substituted milk with buttermilk, used brown sugar instead of white and put a little bit of bran into the flour mix to make them healthier. Choose what you like (or have available) as these suggestions are of course optional and both recipes are excellent.

These wonderfully moist and tasty muffins are perfect for breakfast providing you with the energy boost you need to start your day. Filled with fibre-rich ingredients, they are also packed with vitamins and minerals, which makes them also a perfect snack or a delightful addition to a coffee/tea break. Stock extra in your freezer to have one of those “feel like“ moments whenever you like and just heat them up at 400°F oven for 5 minutes. Here are some tips you might keep in mind before following the below recipe.

 It is OK for the batter to be lumpy before adding it to the flour mix.
When folding the batter and flour-berry mix with a rubber spatula, please do not overmix, just until berries are evenly distributed for 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. 
Grease the tray muffin cups with a non-stick oil spray if you are not using paper cups. Cups should no be more than 3/4 full with the mix.

Feel free to extend the baking time for a few extra-minutes to achieve the desired crispiness.
  • 2 cups all purpose flour (or 1-1/2 cups all purpose flour and 1/2 cup oat bran)
  • 3/4 cup granulated sugar (or brown sugar)
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1-1/2 cup mix of cranberries & blueberries, fresh or frozen, thawed and dusted with flour
  • 1/2 cup chopped walnuts
  • 2 eggs
  • 1 cup milk (or buttermilk)
  • 1/4 creamed butter or margarine
  • 1 tsp vanilla
Preheat oven to 375°F with a rack in the lower middle. Combine flour, sugar, baking soda, baking powder and salt in a large bowl. Add flour dusted berries and walnuts. Mix well and make a well in the centre.
Batter the eggs, milk, butter and vanilla. Batter will be lumpy. Pour creamed mixture into well. Stir carefully with spatula until dry ingredients are moistened.
Spoon batter into greased muffin cups (or ungreased paper cups), 3/4 full.

Bake at 375ºF (200ºC) oven for 25-30 minutes, or until golden. Cool for about 10 minutes then transfer to racks.

Makes about 12-18 muffins.