Sweet and Spicy Zucchini Muffins From The 21st century housewife

This Week, I am introducing you to April of  The 21st century housewife, she is also co-host of Hearth and soul blog hop. She is a  great friend of mine and is currently settled in UK, and blogs about wonderful and tasty recipes.  When I asked her about doing a guest post, she immediately agreed and send me  a recipe which turned out to similar to  the one Alea send me, so she  told me not to post it and send   me another one.  This  recipe is  wonderful, as it contains Zucchini. I had baked a zucchini pineapple ginger cup cake earlier and had turned out to be of good taste, so I can bet on this recipe to be delicious, so friends try this one when you get some time.

Hello Zesty South Indian Kitchen readers! I’m so pleased Swathi asked me to do a guest post for her. Swathi and I work together on the Hearth and Soul hop, and I love her recipes.

Today I am sharing a delicious muffin recipe with lots of wholesome ingredients. Although the pretty green flecks in these colourful muffins do give away the fact that they contain healthy ingredients, even kids seem to love them. I was lucky to find a fantastic cranberry, raisin and sultana blend of dried fruits one of the times I made these, but I often just mix them together myself from individual packages. If you don’t have any dried cranberries, or if you are not keen on them, you can use a full cup of raisins and/or sultanas instead. These muffins are best served warm, so store any leftovers in the fridge and reheat them in the microwave before serving.

Sweet and Spicy Zucchini Muffins

Makes 12 muffins

1 cup grated zucchini (one small to medium zucchini)

¾ cup sugar

⅓ cup vegetable oil (I used sunflower)

1 teaspoon vanilla

2 eggs

1½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

grated rind of 1 orange

½ cup dried cranberries

½ cup raisins or sultanas

Preheat oven to 350ºF (170ºC). Line muffin cups with paper liners.

In a large bowl, thoroughly mix the zucchini, sugar, oil, vanilla and eggs.

In another medium bowl, mix together the flour, baking soda, baking powder, salt, and spices. Add the orange rind and dried fruit to the flour mixture and stir in.

Add the dry ingredients to the wet ingredients and stir just until blended. Do not over-mix.

Divide the batter between the muffin cups, filling them half full. I use a quick release ice cream scoop for this, and it works beautifully.

Bake for 15 to 20 minutes, or until a skewer inserted in the center of the muffins comes out clean.

Thank you April for this wonderful Guest Post. 

Hearth Soul Blog Hop 92 3/20/2012

Hearty Welcome to another edition of Hearth and Soul blog hop. I am happy to be part of this wonderful blog hop.  We are looking forward to a delicious, healthy, recipes as all as health related information which helps to energize our body.  

Now you can follow  Hearth and soul blog hop at 

Facebook

Pinterest

and Twitter

Please link  to any one of the host sites,

Alea of Premeditated Leftovers

April of 21st Century Housewife

Penny of Penniless Parenting

and me

Swathi of Zesty south Indian Kitchen

One link per week, please-Must include a link back to one/any of the host sites (through worded link or badge) in individual post, not on sidebar…although we love having links on your page, as well (this benefits all of us). You will be sent a gentle reminder if no link is added to your post, we understand that sometimes people forget…but if it becomes a regular occurrence, (even though we don’t like to do it) your post may be removed. It’s just not fair to those who do take the time and show the grace to link back.

-Try to link a post that you think fits into the mission. You don’t have to link up every week,link up when you can. We welcome posts that are shared in other events. If you have an older, archived post that you want to add, we welcome that…as long as you go in and add a link back to Hearth and Soul.

Please feel free to grab the Hearth and soul blog hop badge, that will help to spread the word.

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Vegan Granola Bars: A guest post from Sensible Veg

Today I am going to introduce my good friend and avid food blogger Sadhana of Sensible Veg  .She blogs about  healthy dishes especially those without sugar,vegan and  gluten free . She use xylitol and other sugar supplements in her baking dishes.  If you need  recipe of healthy dishes  you can hop her blog . When I asked about doing  a guest post  for my baby leave she agreed and immediately  got back with  this recipe.

Sadhana in her words:

When Swathi asked me to do a Guest Post for her blog, I surely was super excited. I totally love her recipes and especially her step by step photo graphs.  It took me a while to decide which when to share and then finally decided on this Granola Bars. Because I know for sure she loves baking from all those yummy bakes in her collection. Also I thought the bake should be sweet to celebrate the arrival of  Swathi’s new born. So let’s get on to this simple and easy to make recipe. If you buy store brought granola bars then this recipe is for you. If you include Oats and Wheat in your diet, this recipe is a sure keeper.  

Preparation Time – 20 Minutes  
Cooking Time – 30 Minutes
Serves – 12 to 14 Pieces
Ingredients
Old fashioned Oats - 2 Cups
Pumpkin Seeds - 1/2 Cup (Unsalted &amp; raw)
Chopped Almonds - 1/4 Cup
Chia powder - 1/4 cup
Wheat flour - 1/4 Cup
Raisins – 1/4 cup Cup
Chopped apricots - 1/4 Cup
Chopped dates -  1/4 Cup
Raw sugar - 1/4 cup
Coconut Oil - 1/4 cup
Maple syrup  - 1/2 Cup (You can substitute Honey for Maple Syrup also)
Cinnamon Powder – 1 Tsp  
Method
1) Preheat oven to 350 Degrees Fahrenheit and toast  the Pumpkin Seeds, Almonds, Oats for 10 – 15 Minutes till they slightly brown. Stir in between to make sure, the content is evenly roasted.
2) Set the mixture to cool down. Once it cooled enough add the raisins, apricots, dates, chia powder, cinnamon powder, wheat flour and keep it aside.
3)  In a wide bottomed pan add the raw sugar, maple syrup, oil and warm stirring in between so that the sugar dissolves completely and the mixture is bubbly.
4) Preheat an oven to 300 Degrees Fahrenheit and line a 9 inch baking pan with parchment paper and set it aside.
5) Now the switch off the maple mixture and add the Oats mixture to it and stir fast to make sure the oat mixture is thoroughly coated with the wet ingredient.
6) Now transfer this mixture to the baking pan and using a spatula even it out on the top and bake for  20-25 minutes.
7) Remove from the baking oven and leave this to completely cool.
8) Once cold enough to handle, cut evenly in to 12-14 pieces of equal size.
9) Keeps good in room temperature for at least 7 days.

So Swathi thanks once again for giving me an opportunity for doing the Guest post.


Thanks for Sadhana for this wonderful healthy recipe. 

Next week stay tuned for another great  post from The 21st century housewife

Hearth and Soul Blog Hop #91: 3/13/2012

Hearty Welcome to another edition of Hearth and Soul blog hop. I am happy to be part of this wonderful blog hop.  We are looking forward to a delicious, healthy, recipes as all as health related information which helps to energize our body.  

Now you can follow  Hearth and soul blog hop at 

Facebook

Pinterest

and Twitter

Please link  to any one of the host sites,

Alea of Premeditated Leftovers

April of 21st Century Housewife

Penny of Penniless Parenting

and me

Swathi of Zesty south Indian Kitchen

One link per week, please-Must include a link back to one/any of the host sites (through worded link or badge) in individual post, not on sidebar…although we love having links on your page, as well (this benefits all of us). You will be sent a gentle reminder if no link is added to your post, we understand that sometimes people forget…but if it becomes a regular occurrence, (even though we don’t like to do it) your post may be removed. It’s just not fair to those who do take the time and show the grace to link back.

-Try to link a post that you think fits into the mission. You don’t have to link up every week,link up when you can. We welcome posts that are shared in other events. If you have an older, archived post that you want to add, we welcome that…as long as you go in and add a link back to Hearth and Soul.

Please feel free to grab the Hearth and soul blog hop badge, that will help to spread the word.

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Coconut and Oat cookies from Simply.food

Today's guest post is from Nayna of Simply. food. She is based in UK and blog about various delicious recipes from all over the world. She is a good friend and versatile food blogger.  She commented in my first guest post that she is willing to do guest post for me. I replied to her as every help is big help for me and she  immediately send me this recipe. She is  good at vegetable carving too. Here is her recipe.

Ingredients:

Dry Ingredients:

1 .5 cups of rolled Oats

1 cup whole wheat flour

½ teaspoon salt

½ teaspoon baking powder

½ teaspoon bicarbonate of soda

½ cup desiccated coconut

Wet Ingredients:

1 teaspoon vanilla essence

½ cup sunflower oil

½ cup honey

1 tablespoon flax seed powder mixed with 2 tablespoons water (or 1 egg)

2 tablespoons golden syrup

Method:

1. In bowl add all the dry ingredients and mix together.

2. In another bowl add the honey, oil, golden syrup, vanilla essence and mix together.

3. Add 2 tablespoons water to the powdered flax seeds and beat together. Add this to the wet ingredients and mix thoroughly.

4. Make a well in the center of the dry ingredients and slowly add the wet mixture combine together to make dough. Add a little more flour if the mixture becomes too wet.

5. Bring the dough into a ball and cover and refrigerate for 30 minutes.

6. After 30 minutes divide the dough into walnut sized balls and place them on an oiled baking tray. Don’t place them too close together.

7. Using the flat bottom of a glass, press the walnut sized balls down to flatten them into cookie shapes about 5 mm thick. Using a fork draw indentations on the cookies.

8. Preheat oven to 350 º F / 180 º C. Bake cookies for 20 minutes till golden brown.

Transfer to a baking tray and allow to cool. Cookies should be golden brown with a soft chewy center.

 Thanks Nayna for wonderful guest post.

Stay tuned for another healthy and delicious recipe for Sensible Veg

Hearth and Soul Blog Hop#90, 3/6/2012

Hearty Welcome to another edition of Hearth and Soul blog hop. I am happy to be part of this wonderful blog hop.  We are looking forward to a delicious, healthy, recipes as all as health related information which helps to energize our body.  

Now you can follow  Hearth and soul blog hop at 

Facebook

Pinterest

and Twitter

Please link  to any one of the host sites,

Alea of Premeditated Leftovers

April of 21st Century Housewife

Penny of Penniless Parenting

and me

Swathi of Zesty south Indian Kitchen

One link per week, please-Must include a link back to one/any of the host sites (through worded link or badge) in individual post, not on sidebar…although we love having links on your page, as well (this benefits all of us). You will be sent a gentle reminder if no link is added to your post, we understand that sometimes people forget…but if it becomes a regular occurrence, (even though we don’t like to do it) your post may be removed. It’s just not fair to those who do take the time and show the grace to link back.

-Try to link a post that you think fits into the mission. You don’t have to link up every week,link up when you can. We welcome posts that are shared in other events. If you have an older, archived post that you want to add, we welcome that…as long as you go in and add a link back to Hearth and Soul.

Please feel free to grab the Hearth and soul blog hop badge, that will help to spread the word.

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Gothambu Pradhaman/ Cracked Wheat Sweet Pudding from Palakkad Chamayal

 Today's guest post  is from Kaveri of Palakkad Chamayal. She is from my home state, Kerala, India. She is very versatile and cooks traditional  Iyer food along with various other dishes. She is a good friend and  wonderful blogger, and  perhaps I would be able to meet her when I visit India.  When I asked her about doing a guest post for me, she immediately agreed and wrote  this recipe for a delicious cracked wheat sweet pudding. Enjoy it is traditional dish commonly accompanied in  all kinds of feast. 

Kaveri, in her own words

Hello Friends!

This is my first guest post and I am really excited about it. I have known Swathi through her blog for quite some time now and when she asked me to do a guest post for her I felt much honored. 

Apart from, cooking and trying out new cuisines, blogging has introduced me to a whole new world of unknown faces through blog hops, blogging marathons and blog events. These unknown faces have been a source of strength and support in this blogging journey of mine. Though, I started the blog as a one stop reference for my personal use, but deep within I was waiting for the first words of appreciation. I was totally head over heels when I received my first comment and from then on there has been no stopping. Each comment left on my space is a boost for me to do better. Nothing like hearing from general readers, who try out my recipes and leave a few lines of appreciation. 

When Swathi asked me to do the guest post, I was left racking my brains as to what to post. I wanted to do something traditional and special. So finally, zeroed in on Gothambu Pradhaman/ Cracked Wheat Kheer.

A traditional feast or sadhya is incomplete without Kheer. There are two types of Kheers – milk and sugar based, like Paal Payasam, Semiya Payasam etc, and Jaggery and coconut milk based like Parippu Pradhaman, Ada Pradhaman, Chakka (Jackfruit) Pradhaman etc. The Jaggery based kheers are also called Karutthu Payasam as the color of these paysams is quite dark due to the color of the Jaggery used.  So here’s the recipe for this yummy treat.

What you’ll need

 Broken Wheat/ Cracked Wheat – ½ Cup

Powdered Jaggery – 1 ¼ cup

Thin Coconut Milk – 3 Cups

Thick Coconut Milk – 1 Cup

Dry Ginger Powder – ¼ tsp

Method

Wash the cracked wheat, drain and pressure cook it with 1 and ½ cups of water. 

Heat a heavy bottom vessel, add the jaggery and dissolve it in ¼ cup of water.

Strain the jaggery syrup for impurities and pour it back into the vessel and place on heat.

Add the cooked wheat and stir for a minute.

Now add the thin coconut milk and cook on medium flame for 5 to 6 minutes. Keep stirring once in a while to avoid burning. The Pradhaman should have turned slightly thick and creamy.

 

Now remove from flame and add the thick coconut milk. Stir well.

Finally add in the dry ginger powder and give it a good mix.

That’s it yummy Gothambu Pradhaman is ready. Serve warm.

Note: This Payasam has a tendency to thicken as it cools. Add regular milk or more coconut milk to dilute.

Thanks Kaveri for this wonderful Post !!!

Stay tuned for another good recipe from Simply. Food next week.

Hearth and Soul blog hop :89 :2/28/12

Hearty Welcome to another edition of Hearth and Soul blog hop. I am happy to be part of this wonderful blog hop.  We are looking forward to a delicious, healthy, recipes as all as health related information which helps to energize our body.  

Now you can follow  Hearth and soul blog hop at 

Facebook

Pinterest

and Twitter

Please link  to any one of the host sites,

Alea of Premeditated Leftovers

April of 21st Century Housewife

Penny of Penniless Parenting

and me

Swathi of Zesty south Indian Kitchen

One link per week, please-Must include a link back to one/any of the host sites (through worded link or badge) in individual post, not on sidebar…although we love having links on your page, as well (this benefits all of us). You will be sent a gentle reminder if no link is added to your post, we understand that sometimes people forget…but if it becomes a regular occurrence, (even though we don’t like to do it) your post may be removed. It’s just not fair to those who do take the time and show the grace to link back.

-Try to link a post that you think fits into the mission. You don’t have to link up every week,link up when you can. We welcome posts that are shared in other events. If you have an older, archived post that you want to add, we welcome that…as long as you go in and add a link back to Hearth and Soul.

Please feel free to grab the Hearth and soul blog hop badge, that will help to spread the word.

<center><a href="http://kitchenswathi.blogspot.com" target="_blank"><img alt=" Hearth and Soul blog hop at Zesty South Indian Kitchen" src=" http://premeditatedleftovers.com/hearthnsoul150.jpg "/></a></center>