BlueBerry Muffins

There’s colour everywhere finally after a long peroid of snow when you only get to see endless sheets of white everywhere. That is a beauty in itself too. I love the seasons in Canada. Each has its own splendour and gorgeousness. Its spring here, with frequent showers of rain and colorful blooms on almost every tree. The markets are also full of fresh produce and lots and lots of fruits and vegetables. I happened to find some Blueberries a few days back and thought of preparing some muffins. 

Blue Berry Muffins and a mup of Warm Coffee

Any kind of blueberry-frozen or unfrozen, is good for you. The fruit is filled with immune-boosting Vitamin C and antioxidants said to improve brain function. Research shows that blueberries can help to increase the number of cells in the area of the brain responsible for memory.

Blue Berry muffins are my favorite breakfast for a change. These muffins were soft and delicious. I had them along with a mup of warm coffee. And as the author of New Baking Book from which I have adapted this recipe says:

There’s nothing better than a fresh-baked blueberry muffin with your favorite cup of coffee or tea.

I totally agree!

Ingredients:

• All-Purpose Flour – 2 cups
• Granulated Sugar – 1 cup
• Baking Powder – 2 1/2 tsp
• Salt – 1/2 tsp
• Eggs – 2, beaten
• Milk – 3/4 cup
• Melted Unsalated Butter or Cooking Oil – 1/2 cup
• Orange Zest – 1 tbsp
• Fresh or Frozen blueberries – 1 cup, thawad
• Coarse Sugar (optional)

Method:

• Grease twelve 2 1/2-inch muffin cups for medium size muffins or you can grease six 3 1/2 inch muffin cups for giant size muffins. Set aside.
• In a medium mixing bowl combine flour, granulated sugar, baking powder and salt. Make a well in the centre of the dry mixture; set aside.
• In an another medium mixing bowl combine eggs, milk, butter or oil, orange zest. Add egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lunpy). Fold in buleberries.
• Spoon batter into the prepared muffins cups, filling each almost full. If desired sprinkle tops with coarse sugar. Bake in 350 oven for about 35 minutes or until golden. Cool muffin cups; serve warm.

Suggested Accompaniments: Along with a cup of warm Tea or Coffee for a filling breakfast.

I am sending this as an entry to Mansi who is hosting the Monthly Mingle:Appetizers & Hors’Doeuvres as she requested me to,. So here it is Mansi, all the way to you!

Also, I had been awarded the Yummy Blog Award by Meeso recently and I am delighted to recieve it.

“Yummy Blog Award is the award given to a blog with the most yummy recipes/photos”

And now according to the rules of this Award, I have to quote here my favorite dessert which I have prepared/eaten. My favorite desserts would be:

1. Qubani Ka Meetha with Vanilla Icre-Cream
2. Black Forest Cake
3. Créme Caramel
4. Trifle Pudding
5. Ande Ka Meetha
6. Cheesecakes

I now pass on this award to:

• Indira of Mahanandi
• Sunita of Sunita’s world
• Priya of 365 Days of Pure Vegetarian
• Kajal of Applemint 

Luv,
Mona

Pan Grilled Chicken Breast with Mustard

Chicken Breasts are one the most easiest cooking meat with very amount of fat in it and are good for heath for their protein content. I have pan grilled the chicken breast pieces in this recipe. One of the best things man has made for an easier life is a stove top grill pan. I’ve a stove with a ceramic stove top. And i also love to grill food, Oh! those grilled marks appear invite me to eat that tasty food. These grill pans for ceramic stove tops are great. Going out, igniting the charcoal, i find is laborious and cannot be done everytime your tummy calls for grilled food. My hubby bought one stove top grill pan for me recently and i love grilling food on that. For instance, you can buy one from Ikea here, or anywhere. Yeah it needs care, like eveything in this world. Well, go ahead, buy a stove pan grill pan, and try out this recipe. Enjoy.Ingredients:

• Boneless and skinless chicken breasts – 4 pieces
• Fresh orange juice – 1 cup
• Chicken Stock - 1/2 cup
• Wholegrain mustard sauce - 1/2 cup
• Honey – 2 tbsp
• Brown sugar – 2 tbsp
• Soy sauce – 2 tbsp
• Ground black pepper – 1 tbsp
• Ground nutmeg – 1/2 tsp
• Ground cloves – 1/2 tsp

Method:

• In a heavy sauce pan, mix together orange juice, bourbon, whole grain musturd, honey, brown sugar, and soy sauce and bring to a boil for 1 minute and then reduce to simmer.
• One substitution for bourbon, if you do not have it in your house is, for 1 tbsp of bourbon, add 1 tbsp of vanilla extract and 2 tbsp of water.
• Add cloves and nutmeg to the saucepan.
• Continue to cook till the sauce is dark and thick for 10 minutes more and then it completely.
• In a resealable plastic bag use half of the sauce and coat the chicken with it. Sprinkle black pepper powder over it and refrigerate it for 1 hour preferably.
• Preheat the stove top grill pan to slightly more than medium high and coat it with a non stick cooking spray.
• Grill chicken, 10 minutes on each side, until it is browned well. The grilling time varies, take care not to over cook the chicken make the tissue tough and hard. Let the juices run clear and it is soft enough.
• Serve it hot with any of your favourite vegetables or potatoes.