Saturday, May 26, 2007

Where My Muffin Tops At?

Hey everyone! I hope you are all enjoying the almost-summer and supporting your local farmers market. I still have a few more weeks until the farmers market starts up, but I cannot wait! I recently made muffins, but I disappointed because they don’t have tops and come out like cupcakes. Does anyone have a suggestion on how to add to the recipe so I will have enough batter for there to be tops on the muffins? A few more weeks until I am out of school so I an start posting (and commenting) a lot more.

Tempeh Burritos

(From my cookbooklet: Powered By Plants)
Marinade:
1 teaspoon cumin
1 tablespoon chili powder (or more for added spice)
3 tablespoons salsa
2 tablespoons olive oil
3 tablespoons fresh squeezed lemon juice (you can use lime)

Combine all ingredients in a shallow bowl big enough to fit all the tempeh and stir.

8 ounces of tempeh (1 package)
6 corn or whole-wheat tortillas

Cut tempeh in half length wise. Place the tempeh in a pan with enough water to cover and simmer for ten minutes. Remove the tempeh and pat dry with a paper towel. Cut the tempeh in strips 1/2 an inch thick. Add the tempeh strips to the marinade and stir to coat the pieces. Marinate at room temperature for an hour, turning the tempeh at least once.

In an oiled frying pan on medium high heat, cook tempeh for 30 seconds. Turn the heat down to low and cook, covered, for 3 minutes. Remove cover and use a spatula to flip the tempeh and cook on medium heat for 3-4 minutes, or until the tempeh is browned. Remove tempeh from pan.

Heat tortillas in a dry skillet until heated and soft. Fill with tempeh and your choice of fillings, fold your burrito, and enjoy!

Full Meal Muffins
Stir Fry
My weekly staple

12 comments:

Midwest Vegan said...

Everything looks great. I've never ever used tempeh before. Are there instructions on the package?

By the way, I tagged you on my blog.

Johanna3 said...

looks yummy!!!

laura jesser said...

Wow, that tempeh looks mouth watering. Thank you so much for the recipe!

Kati said...

Ooooh tempeh - delicious! Are those Fat Flush sprouted tortillas? Those are my favorite...

Celine said...

you know, I often find that the less I fill my muffin liners, the higher they rise.
your food is making me swoooooooon!

Veg-a-Nut said...

Hi Kate - Your tempeh burritos look wonderful.

I do know if you over mix your muffin mix they will not rise. Next time fold instead of stirring. Also stop mixing even if there is a tiny bit of dry flour visable.

Urban Vegan said...

yum, yum and more yum. love your full meal muffins. LOL.

david santos said...

Today it is the World-wide day of the child

bazu said...

Oooh, I've always wanted to try the full meal muffins. The tempeh burrito looks awesome too. I need more local produce at my farmer's market! What's the poing of going to a farmer's market if half the stuff is shipped from across the country? Ok, end of rant!

Dori said...

I looked st the lunchbox recipe and it appears to me with all the heavy ingredients (banana, buckwheat, barley, etc) these muffins will not rise much nor have tops, wish jennifer could have included a picture. The cider vinegar would have had the job of helping the baking soda/ powder rise to the maximum potential, but with these meal in one muffins I'm sure it did the best it could.

KleoPatra said...

Oh i love it all. i always eat the tops of muffins, but i swear i didn't swipe yours!!

AshleyKimball said...

Preheat your oven to 50 degrees hotter than the recipe calls for. Put the muffins in the oven, and then turn it down to the proper temperature. The extra heat boost will help them rise.