Bite Me

In times of extreme stress or trauma, regression is a real concern. Young children run for cover under previously discarded blankies, while dogs can forget their training when nature calls indoors. Training wheels snap back onto bikes, lessons once mastered must be retaught. After so many steps forward, it’s time to take a few back. That very same impulse drives otherwise reasonable adults to abandon all pretense of balance and seek solace in the comforting foods embedded into happy childhood memories. Attracted to the nostalgia as much as the taste, there’s no way of knowing just what will bubble up from bygone days.

Here’s an unexpected flashback from elementary school. Miniature chocolate chip muffins, you know the ones, beckoned in neat little plastic packages at the end of the hot lunch line. Truly unfrosted cupcakes, each sweet, squishy morsel seemed to melt away effortlessly, dissolving into a sticky morass of artificial buttery crumbs and waxy chocolate. My parents would have never condoned such nutritionally void treats, but when I could trade for such treasures, there was no stopping me.

Comforting in their simplicity, reassuringly easy to both make and eat, it’s the kind of junk food I might normally rail against. Just eat a slice of cake, or have yourself a proper bran muffin! This wishy-washy excuse for some rational middle ground is just a way to feel better about eating dessert for breakfast. Relative to the austere bowl of oatmeal in the morning, they’re loaded with sugar and white flour, and you know what? That’s exactly what we all need sometimes.

Regression is not permanent. Like so many other things in life, the urge to crawl inward, revert to the safety of nostalgia, is outside of our control. We’re all doing the best we can to survive; be kind to your inner child, plan to grow up another day. A little bite of indulgence certainly wouldn’t hurt right about now.

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July 10, 2020July 11, 2020

Hannah (BitterSweet)10 Comments

Keyed Up

Meeting new people is awkward; that’s just a fact of life. Young or old, it really doesn’t get much easier to break the ice in a room full of strangers. Everyone nervously clutches paper cups of water or cola, as if they were irreplaceable heirlooms, carefully examining the contents of the room to avoid making eye contact. Sometimes it feels like just assembling any random sampling of humanity would be an impossible feat, if not for the promise of free snacks. The lure of food, no matter the type nor quality, is irresistible. That’s why an ingenuous move to incorporate that shared interest into the meet-and-greet itself, as I experienced at a recent gathering.

He sat alone in a quiet corner of the room, pushing hummus around his paper plate with a few limp sticks of celery. Pulling up an empty chair, I plopped down my similar medley of vegetables and chickpea puree, introducing myself with as much enthusiasm as I could muster. Bright smiles, elevator pitch, small talk about the weather. Check, check, check. Soon, the conversation stalls, dribbling down to long pauses and uncomfortable forced eye contact. Grasping at straws, I remembered to check his name tag…

The organizers had cleverly left a space here, prompting us to write down a recent or memorable food experience. “Zucchini muffins,” I read aloud, taking the cue from his haphazardly scribbled notation. “Tell me about these zucchini muffins of yours.”

Not your average sweet breakfast treats, it turns out that the zucchini muffins that this young man makes are savory, flecked with dill and topped by a crust of sharp, salty parmesan. Interesting, but far from innovative, what really captured my imagination was their origin. His not-so-secret recipe goes back many years to the days when he worked at the historic Baldpate Inn in Colorado, where they were actually called “zu-key-ni” muffins.

The title pays subtle homage to the massive collection of antique, unconventional keys donated by guests spanning their 100 years of operation. The tradition began after World War I, when the price of metal made it impossible to give away room keys as they once had so freely. In response, regulars began bringing new keys with every subsequent visit. Now, there are over 20,000 unique keys on display… But still only one zu-key-ni recipe.

Naturally, my head was filled with visions of summer vegetables and muffins for the remainder of the event. Instead of socializing, I was completely preoccupied by the mission of hunting down the fabled recipe, veganizing it, and sharing its story.

It didn’t take long to uncover the full rundown, just as promised, reprinted for all to see in the Taste of Home June/July 2001 issue. Still, I can’t leave well enough alone, and made a few of my own tweaks. Most notably, the zucchini factor is more than doubled here, because if you’re gonna put it in the name, it should really be the star of the show.

Soft, tender, and rich, they’re the kind of muffins that need no additional toppings or spreads to shine. Enjoy warm for maximum effect, ideally toasted to get those perfectly crisp edges, especially a day or two after baking. Some keys are made of metal, but others, of vegetable, apparently. Shared with the right person, this one unlocks hearts, rather than doors.

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August 23, 2019August 24, 2019

Hannah (BitterSweet)7 Comments

Stud Muffins

More than mere eye-candy, these fine specimens are potential suitors with real substance. Undeniably dark and handsome, it’s hard not to fall for their good looks even at a glance, but there’s so much more to love in each tempting crumb.

Want a partner who won’t insult your intelligence? These fellas are a smart choice, made of high-fiber coffee flour and bolstered by whole wheat, staying with you all morning when so many flaky pastries will let you down. Seeking a bit of adventure in the everyday? Subtly fruity, nutty, and lightly scented with rich cinnamon, each bite provided a flavorful departure from the typical breakfast baked good.

Prepare to meet your perfect match, at least when it comes to sweet muffin romance.

Yield: Makes 12 Muffins

Coffee Flour Crumb Muffins

Name: Coffee Flour Crumb Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 2 Cups White Whole Wheat Flour; 1 Cup Coffee Flour; 2 Teaspoons Baking Powder; 1 Teaspoon Baking Soda; 1 Teaspoon Ground Cinnamon; 3/4 Teaspoon Salt; 1 1/2 Cups Plain Non-Dairy Milk; 1/2 Cup Dark Brown Sugar, Firmly Packed; 1 Teaspoon Apple Cider Vinegar; 1/2 Teaspoon Vanilla Extract; 1/2 Cup Olive Oil; 1/2 Cup Pitted and Chopped Dates; 1/4 Cup Toasted and Chopped Pecans; 2 Tablespoons White Whole Wheat Flour; 2 Tablespoons Coffee Flour; 3 Tablespoons Dark Brown Sugar, Firmly Packed; 2 Tablespoons Toasted and Chopped Pecans; 1/4 Teaspoon Ground Cinnamon; 1 1/2 Tablespoons Olive Oil

Subtly fruity, nutty, and lightly scented with rich cinnamon, each bite provides a flavorful departure from the typical breakfast baked good.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

Muffins:

2 Cups White Whole Wheat Flour
1 Cup Coffee Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
3/4 Teaspoon Salt
1 1/2 Cups Plain Non-Dairy Milk
1/2 Cup Dark Brown Sugar, Firmly Packed
1 Teaspoon Apple Cider Vinegar
1/2 Teaspoon Vanilla Extract
1/2 Cup Olive Oil
1/2 Cup Pitted and Chopped Dates
1/4 Cup Toasted and Chopped Pecans

Crumb Topping:

2 Tablespoons White Whole Wheat Flour
2 Tablespoons Coffee Flour
3 Tablespoons Dark Brown Sugar, Firmly Packed
2 Tablespoons Toasted and Chopped Pecans
1/4 Teaspoon Ground Cinnamon
1 1/2 Tablespoons Olive Oil

Instructions

Preheat your oven to 350 degrees and lightly grease 12 muffin tins.
In a large bowl, sift the white whole wheat flour, coffee flour, baking powder and soda, cinnamon, and salt. Stir to combine and thoroughly distribute all of the dry goods throughout the mixture.
Separately, mix together the non-dairy milk of your choice, brown sugar, vinegar, and oil. Pour the liquids into the bowl of dry ingredients, stirring lightly just to bring the batter together. Add the dates and pecans last, folding them in gently. A few errant lumps in the dough are perfectly fine.
For the crumb topping, simply stir together all of the ingredients with a fork until the mixture clumps together in large pieces, approximately the size of peas.
Distribute the muffin batter between your prepared tins, mounding them generously towards the center. Sprinkle the crumb topping over each one as evenly and equally as possible.
Bake for 20 – 24 minutes, until a toothpick inserted into the center pulls out clean. Let cool completely before enjoying!

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 357Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 2mgSodium: 337mgCarbohydrates: 53gFiber: 4gSugar: 20gProtein: 7g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

May 2, 2017February 2, 2023

Hannah (BitterSweet)12 Comments

Ay, Chihuahua!

Inspiration is often found in the most unusual places. In the case of my new favorite cornbread formula, it came in the form of a four-legged, two pound pup known throughout the entire bay area as Strummer. This darling little dog truly has a fan club, famous both for her size and sweet, loving nature that could melt even the iciest of hearts. When this pup speaks, the world listens. To deny her anything would constitute an act of unthinkable cruelty.

Thus, as a notoriously picky eater, the temptation to spoil the old gal with human foods is a constant temptation. While her dietetic, all-natural, “premium” canned slop sits in her bowl, slowly crusting over, the urge to push all remotely viable foods her way becomes absolutely maddening. I know very well what dogs should and should not eat, but ever since I learned that tortilla chips are one of her favorite treats, well… Let’s just say I always just happen to have a bag on hand when she comes to visit.

On her most recent sleepover, Strummer and her brother were having a raucous good time, play fighting with each other and rearranging all of the blankets and towels within their reach, when the tiny princess grew suddenly despondent. Hours passed while she hid beneath a tangle of pillows, that bowl of healthy food remaining completely untouched. There was nothing that could convince her to eat.

And so, I was forced to break out my secret weapon. I couldn’t let my beloved Strummer go hungry, after all! The trouble is that now in her golden years as a senior dog, her teeth aren’t quite what they used to be, nor as numerous, truth be told. Scheming up a way to feed my finicky house guest, it was that strange source of inspiration that led to the creation of tortilla chip cornbread.

No cornmeal need apply. The chips themselves provide a surprisingly full-flavored toasted corn taste throughout, making the formula perfect for those days when the pantry isn’t entirely accommodating. Designed for mass appeal, humans can enjoy these treats just as heartily as the canines we love, should they be so lucky to steal away a few bites. Such a simple formula may look suspect at first glance, but the results speak for themselves. Their soft, moist crumb can rival the very best baked goods, no matter the intended audience. Just try to share a few morsels with all of your friends- even those who can only woof quietly in approval.

Tortilla Chip Corn Muffins

4 Ounces Yellow Tortilla Chips, Finely Ground*
1 Cup White Whole Wheat or All-Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Cup Unsweetened Non-Dairy Milk
1/2 Cup Plain Vegan Yogurt
2 Tablespoons Coconut Sugar or Light Brown Sugar, Firmly Packed
2 Teaspoons Coconut Oil, Melted
1 1/4 Teaspoons Apple Cider Vinegar

*If you’re making these to share with your four-legged friends, I would recommend seeking out low- or no-salt chips. For humans, I happen to love the super-salty chips and think they really make these muffins pop!

Preheat you oven to 375 degrees. Lightly grease a medium muffin pan and set aside.

In a large bowl, combine the ground tortilla chips, flour, baking powder, and baking soda. Mix well to distribute all of the dry ingredients throughout. Separately, whisk together the non-dairy milk, yogurt, sugar, melted coconut oil and vinegar until smooth. Pour the wet ingredients into the larger bowl of dry goods and stir gently, until just combined. Don’t worry if there are a few small lumps remaining.

Fill the prepared muffin tins with batter, about 3/4 of the way to the top, and bake for 20 – 25 minutes. They will be lightly golden brown on top and a toothpick inserted into the middle of the muffins should come out clean. Let the muffins cool in the pan for at least 10 minutes before transferring to a wire rack.

Serve warm or at room temperature. The muffins can also be made in advance and stored in the fridge in an air-tight container for up to 1 week.

Makes 8 – 10 Muffins

Printable Recipe

May 4, 2016May 4, 2016

Hannah (BitterSweet)11 Comments

Berry Curious

What Are Jostaberries?

They just might be the greatest berries you’ve never heard of. Limited to very small regions of Europe and North America, the Jostaberry is a specialty fruit that you won’t find in supermarkets any time soon. Delicate to a fault, they’re difficult enough to pick by hand without crushing or bruising. Unsurprisingly, no machines have been invented to make them a commercially viable option. Moreover, their prime harvesting season passes in the blink of an eye, encompassing two weeks each July at the most.

Perhaps this very elusive nature adds to their allure, but I’d wager that they’d fly off the shelves should they ever become as common as apples and oranges. Luck was simply on my side when I discovered that Lyman Orchards, supposedly the one and only source on the east coast, had them ripe for the picking.

Where Do Jostaberries Come From?

In a class of their own, the Jostaberry is a cross between a black currant and a gooseberry, explaining some of their tart, slightly astringent qualities. Pronounced with a “Y” as a reflection of their German heritage, “Jostaberry” is a portmanteau that comes from a blend of Johannisbeere and Stachelbeere– The German words for both aforementioned varieties.

What Do Jostaberries Taste Like?

When fully ripe, their sweetness develops further, blending in notes of blueberries, kiwis, and grapes, all into one tiny, juicy bite. Easily eaten out of hand, the real challenge is picking- and saving- enough to weave into recipes later. Their high pectin content makes them ideal for jams and jellies, but by the time I got back home from the fields, not even half the volume of berries I had intended for baking remained.

What Can You Do With Fresh Jostaberries?

Jam was out of the question for this season, but my precious Jostaberries became the stars of the show inside classic crumb muffins instead. Moist and bursting with that unique berry flavor, it’s no secret that the muffins themselves are merely vehicles for consuming large clumps of the dark drupes at once. Moist, soft and lightly buttery, the surrounding batter provides a gently sweetened backdrop that allows the berries to take center stage.

The only thing that might improve the combination is perhaps a quick jaunt through the toaster oven, followed by a thick smear of that jam I had dreamed about… But that pairing will just have to wait for the next limited harvest.

Yield: Makes 12 Muffins

Jostaberry Crumb Muffins

Moist, soft, and buttery crumb cake is backdrop that allows fresh jostaberries to shine. These muffins are delightful for a quick breakfast, snack, or anytime treat.

Ingredients

Crumb Topping:

1/3 Cup Dark Brown Sugar, Firmly Packed
1/3 Cup White Whole Wheat Flour Flour
1/3 Cup Almond Meal
1/4 Cup Melted Coconut Oil

Jostaberry Muffins:

1/2 Cup Granulated Sugar
1 Medium, Ripe Banana
1 Tablespoon Lemon Juice
1 Tablespoon Water
1/4 Cup Melted Coconut Oil
1 Cup Plain Non-Dairy Milk
1 Teaspoon Vanilla Extract
2 Cups White Whole Wheat Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Heaping Cup Jostaberries

Instructions

Preheat your oven to 400 degrees and either lightly grease or line 12 standard muffin cups with papers.
Prepare the topping first by stirring together the brown sugar, flour, and almond meal in a small bowl. Drizzle in the melted coconut oil while mixing with a fork, until all of the crumbs are moistened and sticking together in coarse clumps. Set aside.
For the body of the muffins, pull out your blender or food processor, and toss in the sugar, banana, lemon juice, and water. Thoroughly puree, until completely smooth, before adding in the melted coconut oil, non-dairy milk, and vanilla extract. Blend once more to fully incorporate.
Sift the flour into a large bowl along with the baking powder, baking soda, and salt.
Add in the jostaberries and toss to coat with the dry goods, which will help prevent them from sinking to the bottom of the muffins while baking. Pour the liquids from your blender into the bowl, and stir lightly with a wide spatula, just to combine.
Don’t go crazy about getting out every last lump; a bit of unevenness is just fine.
Equally distribute your batter between your 12 prepared muffin cups, mounding them up slightly towards the center, and then do the same for the crumb topping. It may seem like a whole lot of crumb, but don’t be shy and pile it on! Bake for 5 minutes, and then without opening the oven, reduce the temperature to 375 degrees.
Bake for an additional 13 – 16 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let cool completely before enjoying.

Mint Condition

For the sake of argument, let’s just say that you have a garden still overflowing with fresh mint, and for some odd reason or another, you recently bought an entire case of green pea flour on whim. Crazy scenario, I know, but humor me for a moment here. Managing those two surpluses separately would be completely possible, but a wasted opportunity.

What combination has stood the test of time better or longer than mint and peas, after all?

Bright, sprightly peppermint seamlessly works its way not only into every viable crack in the soil, but also every dish in the kitchen, effortlessly jumping from sweet to savory and back again. That lively punch of flavor is just what an odd-ball ingredient like pea flour needs to shake off its shyness and triumphantly emerge from the pantry once more.

A prime breakfast, brunch, or side dish option, the fluffy yet sturdy crumb of these muffins will make you forget all about mum’s traditional mushy peas. Pops of subtle sweetness from whole green peas balance out this savory affair, while the pea flour keeps the flavor front and center through every bite. Lightly buttery and surprisingly rich, you’ll forget all about the abundant whole grains and vegetables sneaking in at the same time. Keep a stash of these satisfying little quick breads frozen, ready to defrost and serve in an instant, and you’ll never again struggle to finish your peas at dinner.

Yield: Makes 9 - 10 Muffins

Minted Pea Muffins

Pops of subtle sweetness from whole green peas balance out this savory affair, while the pea flour keeps the flavor front and center through every bite. Lightly buttery and surprisingly rich, you’ll forget all about the abundant whole grains and vegetables sneaking in at the same time.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 40 minutes

Ingredients

1 Cup Green Pea Flour
1 Cup White Whole Wheat Flour
1/4 Cup Packed Fresh Mint Leaves, Finely Minced
1 1/4 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
3/4 Teaspoon Salt
Pinch Freshly Ground Black Pepper
1 1/2 Cups Frozen Green Peas, Thawed
1 Cup Unsweetened Non-Dairy Milk
1/4 Cup Olive Oil
2 Tablespoons Vegan Butter or Coconut Oil, Melted
2 Teaspoons Light Agave Nectar
1 Teaspoon Apple Cider Vinegar

Instructions

Preheat your oven to 375 degrees and lightly grease a standard-sized muffin tin. Set aside.
In a large bowl, whisk together the pea flour, white whole wheat flour, minced mint leaves, baking powder and soda, salt, and black pepper. Once all of the dry goods are thoroughly mixed, add in the thawed green peas and lightly toss them to coat. This will prevent them from sinking to the bottom of the muffins later on.
Separately, mix the non-dairy milk, oil, melted vegan butter or coconut oil, agave, and vinegar. Once combined, pour the wet into the bowl of dry ingredients, and use a wide spatula to incorporate. Stir just until a smooth batter forms, being careful not to over-mix. Divide the batter evenly between 9 – 10 muffin prepared cups, depending on how tall you want your muffins.
Bake for 16 – 20 minutes, until golden brown on top and a toothpick inserted into the centers pulls out cleanly. Let cool in the pans for 10 minutes before transferring to a wire rack. Eat warm, cool, or freeze for future enjoyment.