Day 22: 20 Feb 2018
Recipe 15: Chocolate Chip American Muffins
Recipe 16: Beetroot Houmous
Book: Mary Berry’s Baking Bible, pg 126 and finally, Mary Berry Everyday, pg 52
First things first, I’m not on board with the way Mary spells houmous, I have always spelled it hummus and now I have no idea which spelling is correct. Why can’t the British and the American people come to an agreement on all spelling? Every time I spell flavour I get a red squiggly line under it because the spell checker wants me to spell it as flavor.
Also worth mentioning, we did not eat the muffins and houmous together, that would be weird.
Because the 20th of February was muffin day I decided that I had to bake muffins. Riaan had a little laugh at me saying it was the corporations that decided on all of these “days” to push sales. I don’t care, I like having things to celebrate. Nutella day, muffin day, love your pet day, I am on board!
I started off making the houmous, we were having it for dinner with our falafel bowls. TBH I was really nervous about this being a major let down because we really like houmous, and I’d never even heard of beetroot houmous before, and I don’t like making things that turn out gross because Riaan will make sure I know not to make it again. LOL.
I peeled and cooked the beetroot (which was surprisingly stripey inside) after it had cooled I popped it in the food processor with chickpeas, garlic, cumin, lemon juice, olive oil and some salt and pepper and whizzed it into a nice light pink paste.
We had the houmous in our falafel bowls on top of a salad leaf mix topped with bulgar wheat, cucumber, tomato, avocado, and falafels. So simple but such a delicious, healthy and filling dinner.
I was surprised that I enjoyed the houmous, it was quite nice actually, it was quite different to standard houmous but the beetroot flavour was nice and subtle and not overpowering at all.
After dinner, I started making the Chocolate Chip American Muffins. This time I made 10 muffins rather than 12 so that I’d have fuller muffin cups. They baked for about 20 minutes until nice and golden brown and came out pretty perfect.
Both recipes are really easy to bring together. You can use ready cooked beetroot and canned chickpeas which would speed this up and make it a very quick dip. I think it would go really well with a cold snack platter. The muffins were good, but I would have liked them to be a little more light and fluffy, and not so dense. After a few days they did start getting a bit stale but if you pop them in the microwave for 15 seconds they get nice and soft and the chocolate chips would melt a little. Not bad for an 11 am snack, it’s not the healthiest but I knew going into this challenge that there was going to be a lot of unhealthy food to eat.
Will I make it again? And what will I do differently next time?
I probably wouldn’t make the houmous with beetroot again, I prefer plain houmous, I would use the houmous recipe and just leave out the beetroot. I don’t know how, but the blueberry muffins were nicer, I just enjoyed them more, which is weird because I am usually a chocolate fiend. Also, the recipes are pretty much the same, with the only difference being the flavouring, I think it must be the juiciness from the blueberries that made them a little bit more delicious.