Cornbread mini-muffins

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I love cute treats! If you’re anything like me then you want treats that don’t take you forever to make so you can have them in your mouth as soon as possible.

Today, I made cornbread mini-muffins because they are my new obsession. It takes 10 minutes to bake 12 muffins. That’s definitely every foodie’s dream. Of course, the basket was empty in no time because my sister couldn’t get enough. Baking another batch right now!

Serving size: 48
Prep time: 10 minutes
Baking time: 10-15 minutes

INGREDIENTS:

3/4 cup yellow cornflour
1+1/4 cups all-purpose flour (levelled-off)
1 tablespoon baking powder
1/2 cup sugar
1 teaspoon salt
2 eggs
2+1/2 tablespoons honey
3/4 cup milk (whichever you prefer)
1 stick unsalted butter.

DIRECTIONS:

  • In a medium bowl, mix the dry ingredients together (cornflour, flour, baking powder, sugar and salt).
  • In a small bowl, whisk the eggs together then whisk in the honey and milk.
  • Melt and cool the butter.
  • Add, the egg mixture and melted butter to the dry ingredients. Don’t over mix the batter.
  • Line mini-muffin pans with cooking spray or oil then scoop in the batter evenly. (I like to just fill it only half way because it will rise in the oven.
  • Pre-heat over to 350 degrees and bake for 10-15 minutes or until the top is golden-brown.
  • Cool the muffins down.

TIP: They taste better when served warm.

I hope you love them as much as I do!

**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours**

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Breakfast: French toast

French toast

Ingredients:

  • 4 eggs
  • 1/4 cup milk
  • 2 tablespoons butter or vegetable oil
  • 1/2 teaspoon vanilla extract
  • 8 slices of bread
  • Maple syrup
  • 1 teaspoon ground cinnamon (optional)
  • Freshly cut berries (optional)
Directions:
  • In a shallow bowl, whisk together eggs, milk, vanilla extract and ground cinnamon.
  • Dip bread in egg mixture. Coat both sides.
  • Melt some butter in a large skillet over medium high heat.
  • Fry the slices of bread, flip until golden brown on both sides.
  • Serve with maple syrup and fresh berries.
Enjoy your breakfast.
**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours**

Easy Chinese Chicken Fried Rice.

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Ingredients:
• 3 cups rice
• 3 boneless chicken breasts (sliced)
• 3-4 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 small white onion (chopped)
• 2 tablespoon scallions (chopped)
• 1 cup frozen carrots and peas (thawed)
• 2 eggs (beaten)

Directions:
• Cook rice. See here (cook a day before and freeze for better results)
• In a wok or pan, heat up sesame oil over medium heat, sauté onion, chicken, carrots and peas until soft.
• In the same pan, scramble eggs then mix with the vegetables and chicken.
• Add rice, soy sauce, stir and fry until evenly combined and heated.
• Garnish with scallions.

Your meal is ready to be served with BAKED SWEET AND SOUR CHICKEN.

**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours**

 

Spicy Steak Wrap.

Steak wrap

Ingredients:
• 4 small tortillas
• Mini sweet peppers-yellow, orange, red-(thinly sliced)
• 2 Jalapeño peppers (thinly sliced)
• 1 medium red onion (thinly sliced)
• 3 thin round eye steak
• 1 tablespoon seasoned salt
• 1 tablespoon cayenne pepper
• 1 teaspoon shredded cheddar cheese (optional)
• Cooking spray

Directions:
• Spray pan with cooking spray. Season steak with salt and pepper, cook till tender. Remove from pan and slice.
• In the same pan, add sweet peppers, jalapeño peppers and onion, season with what’s left of the salt and pepper. Cook till soft.
• Heat up tortilla in a preheated pan for 30seconds on each side or in the microwave for 30seconds. Steak wrap veggies
• Place cooked vegetables, steak slices and cheddar cheese in the center of each tortilla and wrap. See video below for wrapping instructions.
Serve wrap warm.

**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours**

Shredded Beef Sauce.

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Ingredients:
• 2 cups shredded beef
• 1 medium white onion
• 2-3 chopped scallions
• Bell peppers (red and green) – thinly sliced
• 1 tablespoon cornstarch
• Salt and pepper (to taste)
• 1 teaspoon curry
• 1/2 teaspoon thyme
• 2 cooking cubes
• 1 tablespoon olive oil
• 1-2 cups water

Directions:
• Cook shredded beef with water, salt, pepper, thyme, 1 cooking cube

IMG_4673• In a pan, heat olive oil over medium heat. Sauté onion and scallions until soft.
• Add cooked beef, beef stock and the rest of the seasoning.
• Stir cornstarch in 2 tablespoons of water until completely dissolved. Add mixture to pan. Cook for 5-7mins
• Add bell peppers. Let cook for another 5 mins.
• Serve with white rice. See BASICS: HOW TO COOK WHITE RICE

**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours**

Homemade Lemonade.

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For 1L of lemonade

Ingredients:
• 1 dozen lemons
• 2 cups sugar
• Water
• Ice

Directions:
• In a small pot, make sugar syrup by combining sugar with 3 cups of water over medium heat until it forms a slightly thick paste. Let cool.
• Juice lemons.
• Strain out pulp (optional)
• In a pitcher, add lemon juice and syrup. Refrigerate.
• Before serving, add ice, 4 cups of water and thin lemon slices.

Your lemonade is ready to be served.

 

Nigerian Gizzard and Dodo (Gizzard and Plantain)

Gizzard+Dodo

Ingredients:
• 2 ripe plantains
• 10-15 gizzards
• 1 medium plum tomato (chopped) or 2 tablespoons tomato sauce
• 1/2 red bell pepper (chopped)
• 1 small bulb of onion (finely chopped)
• 1 cooking cube
• 1 teaspoon garlic powder
• 1 cup vegetable oil
• 1/4 seasoned salt
• salt and pepper
• 2 cups water

Directions:
• Wash gizzards. Season with salt, pepper, half bulb of onion and boil in 2 cups of water.
• Wash, peel, dice plantain and season with seasoned salt and fry.
• Heat up 1 tablespoon vegetable oil, sauté onion with garlic powder until soft.
• Add tomato, season with cooking cube, salt and pepper.
• Add gizzards and fried plantain. Let simmer for 3-5minutes.

Your Gizzard and dodo is ready to be served.

**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours**

Linguine with Shrimp Sauce.

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Ingredients:
• One box of linguine
• 2 tablespoons olive oil
• Bell peppers-red, green, orange-(equally diced)
• 1 medium white onion (finely chopped)
• 2 medium plum tomatoes (thinly sliced)
• 20-25 medium-sized shrimps (5-7 evenly chopped)
• 1 bottle RAGU pasta sauce (640ml)
• Salt and pepper (to taste)
• 3 cooking cubes
• 1 tablespoon curry
• 2 tsp finely chopped garlic/ 2 tablespoons garlic powder

Directions:

• In a small pot, heat pasta sauce over low-medium for 20mins.Image
• In a saucepan, heat up 1/2 tablespoon olive oil over medium heat and sauté shrimp with salt, pepper and garlic until well done. Remove shrimp and place in a plate.
• Add the rest of the oil, bell peppers and onion. Soften. Add sliced tomatoes.  Image
• Add pasta sauce, shrimp, curry, cooking cubes, salt and pepper. Cover and let simmer for 5-10mins
• Cook linguine. See BASICS: HOW TO COOK PLAIN PASTA
Your meal is ready to be served.

 

**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours**

Baked Sweet and Sour Chicken.

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Ingredients:

  • 3 boneless, skinless chicken breasts (cut into bite-size)
  • 2-3 eggs (beaten)
  • 3/4 cup cornstarch
  • 1/4 cup vegetable oil
  • Salt and pepper (to taste)
  • 4 tablespoons ketchup
  • white vinegar/ apple cider vinegar (1/4 cup each)
  • 1 cup granulated sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
Directions:
  • Preheat oven to 325 degrees.
  • Season chicken with salt and pepper.
  • In a small bowl, make sweet and sour mixture buy combining white vinegar, apple cider vinegar, ketchup, sugar, garlic powder and soy sauce.
  • Using separate bowls for the corn starch and eggs, coat chicken by dipping in each. Image
  • In a large pan, heat oil over medium heat and brown the coated chicken breasts.
  • Place browned chicken breasts in a baking dish, pour sweet and sour mixture over them.
  • Place in the oven to bake for 1 hour. Be sure to stir every 15-20mins.
Your baked sweet and sour chicken is ready to be served immediately.
**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours**

Shrimp Pasta.

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Ingredients:

  • One box of macaroni
  • 1 tablespoon olive oil
  • Bell peppers-red, green, orange, yellow-(equally diced)
  • 1 medium white onion (finely chopped)
  • 15-20 medium-sized shrimp (properly cleaned)
  • Salt and pepper (to taste)
  • 2 stock cubes
  • 1 tablespoon curry
  • 1 tsp finely chopped garlic/1 tablespoon garlic powder
Directions:
  • In a saucepan, heat up oil over medium heat and sauté the onion until soft.
  • Add shrimp and garlic. Sauté until garlic softens and the shrimp are well done on both sides.Image
  • Add curry, stock cubes, salt and pepper. After 1 minute, add bell peppers. Stir, cover and let simmer over low heat.
  • Cook macaroni. See BASICS: HOW TO COOK PLAIN PASTA
  • Add stir-fry to the macaroni, stir properly and let sit for 2-3 minutes before serving.
Your shrimp pasta is ready to be served.
**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours**