Muffins Betteraves-Chocolat de Saladexpress

J’ai essayé la recette de muffins aux betteraves et chocolat qui provient du site de Saladexpress. Voici ce que ça a donné (pas de photos, mon appareil est dans le sac du bébé et ça ne me tente pas de le sortir). La recette est copiée ci-dessous avec mes notes.

Ingrédients

  • 1 sac – julienne de betteraves — Ne goûte pas la betterave ! J’en suis bien contente. J’aime la betterave, mais j’aime mieux le goût du chocolat dans mes muffins.
  • 1 tasse – beurre non-salé
  • 1 c. à thé – essence d’amande — L’essence d’amande prend beaucoup de place. Mon chum n’a pas du tout remarqué le goût alors que c’est ce que j’ai goûté en premier.
  • 1 1/4 tasse – sucre — J’en ai mis beaucoup moins. Donc, le muffin n’est pas sucré. La prochaine fois, je mettrais une tasse.
  • 1/4 tasse – cacao
  • 2 oeufs entiers
  • 2 tasses – farine  — J’ai mis une tasse de farine non blanchie et une tasse de farine d’épeautre.
  • 1/2 c. à thé – sel
  • 2 c. à thé – poudre à pâte
  • 1/2 c. à thé – cardamome  — Ça ne goûte pas du tout, en mettre plus.
  • 1/2 tasse – brisures de chocolat — La quantité de cacao est correcte, mais pour que ça goûte vraiment le chocolat, il faut mettre 3/4 tasse de pépites, au moins.
  • 1 tasse – eau

Étapes à suivre

  • Préchauffer le four à 350 F.
  • Dans un chaudron d’eau bouillante, faire cuire les betteraves jusqu’à ce qu’elles soient tendres. — Sur le paquet de julienne de betteraves, il est dit que les betteraves peuvent être cuites au micro-ondes, en papillotes, à la vapeur…J’ai décidé d’essayer au micro-ondes parce que je n’avais pas envie de les faire bouillir. Aucune indication sur le paquet du temps qu’il faut pour les faire cuire. Après 6 minutes, elles sont toujours croquantes. De plus, il est indiqué de les cuire dans le paquet, perforé. Eh bien, l’encre du paquet déteint.
  • Lorsqu’elles sont cuites, les passer sous l’eau froide. Mettre de côté.
  • Dans un premier bol, battre le beurre avec l’essence d’amande.
  • Ensuite, ajouter graduellement le sucre, le cacao tamisé et les oeufs.
  • Dans un second bol, tamiser ensemble la farine, le sel, la poudre à pâte et la cardamome.
  • Mélanger cette préparation au premier mélange en alternant au besoin avec de l’eau. — L’eau est nécessaire, mais ça ne m’en a pas pris une tasse.
  • Incorporer les brisures de chocolat et la julienne de betteraves. — Les brins de betteraves demeurent entiers, ils ne ramollissent pas dans le muffin. Ça donne un muffin avec des fils qui dépassent. Ça aurait peut-être été différent si j’avais bouilli la julienne.
  • Placer le tout dans des moules à muffins.
  • Cuire au four pendant environ 30 minutes (ou jusqu’à ce qu’un cure-dent ressorte propre des muffins.
  • Cette recette donne plus de 20 muffins. — Ça en donne moins que 20 !

Résultat : Les muffins sont moelleux et goûtent bon. Ils ne goûtent pas la betterave et goûtent peu le chocolat. La cardamome n’est pas présente, l’essence d’amande prend la place. Les betteraves rajoutent du croquant.

It’s only 7:24 in Montreal

It’s only 7:24 and I’m already feeling stressed. Maybe it’s the cold I have making it hard to breathe so my heart is pumping harder.

Yep, the third cold since November. On a good note, my dizziness has not worsened with this cold so it means the virus causing the neuronitis is finally taking its leave for real.

I have a pile of dry clothes that need folding. My dishes need to be done. I have my face to wash and I have to dress.

We have an appointment at the hospital at 10 for which I’m supposed to bring the strep test…that I managed in screwing up by dropping it on the floor…I’ll have to redo it. Bleh.

I finally decided on the little clothes I wanted to put in the baby’s bag. Along with a gazillion other things. I wonder if other hospitals make people stay longer after labor than ours. I don’t think I’ll go through 5 pyjamas in 36 hours but that’s what is on the lists I found. Plus 2 or 3 blankets. Really ?! I am bringing a swaddling blanket and a bigger one for when we get out. Mitts, a hat, a winter suit, diapers, wipes, etc. A million granola bars…

Yesterday, I went tot the gym with J-L and when we came back my lower back hurt so much. Next time, he’s making dinner. I still love going to the gym. I guess I didn’t pace myself enough. It feels weird doing weights with 5 lbs dumbbells.

I baked muffins the other day and the bf told me he ate 6 of them yesterday. SIX. He is at risk for diabetes but he seems to forget it’s not just about sugar, it’s about portion control. SIIIIIX. I put all the muffins together in the freezer but I think I will have to separate our portions so he gets that he has to pace himself if he ants his muffins to last the week. Then he tells me to make my mind up about him eating what I cook. Of course I want him to eat just not that much food in a day !!!

 

Blahs

It’s a day where I don’t feel like doing anything. Maybe all the shopping tired me more than I thought. I went shopping yesterday also but I went with my bf. It was quicker but we still had to go in many shops to find what we were looking for.

So today I’m tired. I had planned to go to the gym but we didn’t go. Instead I washed a load of clothes, baked muffins and washed the dishes. I still have some more dishes because I baked two different muffins : mango spice from Best of Clean Eating 2 and dates from Les gourmandises d’Isa. Baking made me feel a little less zombiesque.

At 4 we have the hospital visit.

Tomorrow we will go to the gym and I am going for coffee with A.

Quinoa muffins

I have made little quinoa cakes from Everyday Food, latest issue, and it tasted super good ! I put jam on it. Yum. I ate this for breakfast this morning.

So I went on the web site and I couldn’t find it because they probably haven’t put it on the site yet. But I did find this amazing recipe for quinoa muffins. I have made these muffins many times. Yum again. As they say in the video that they have put on the site, you can use any kind of dried fruits in the muffins but I only tried with raisins. I use golden raisins usually.

When I bake them again, I am going to put a picture.

Ingredients

Makes 12.

  • 1 cup quinoa, rinsed
  • 1/4 cup vegetable oil, such as safflower, plus more for pan
  • 2 cups all-purpose flour, plus more for pan
  • 3/4 cup packed dark-brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup raisins
  • 3/4 cup whole milk
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
  2. Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
  3. In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
  4. Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely. Store in an airtight container up to 5 days.