Japanese Chow Mein

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Japanese Chow Mein: My wife Vicki has been making this dish for many years following her mother’s recipe and tweaking it now and again. Mainly this is because it’s the kind of meal that you can easily augment by adding or deleting ingredients. Depending on what you have available in the refrigerator you toss in some leftover lettuce or Napa cabbage. Bean sprouts are a possible addition but generally, we won’t include them as that’s typically better suited to Chop Suey.

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I can recall eating Chow Mein at the Japanese United Church in Montreal during their fundraisers and enjoying the dish as much as I would have at home. That’s primarily because of the different type of noodles used in the recipe that set it apart from the Chinese Chow Mein.

Is It Better Than Chinese Chow Mein?

Some people might argue that it’s better than Chinese Chow Mein, but I would never say that since they are both great. Their flavours differ, and to me, that’s terrific because as the saying goes “Variety Is The Spice Of Life”. When Vicki and I are in the mood for Chinese Chow Mein we always desire Chicken Chow Mein Cantonese Style. But, at home, we’ll often make Japanese Chow Mein. This is similar to Yakisoba (Japanese Stir Fried Noodles) but does not use a cooking sauce and it is not sweet.

That being said, this recipe can use any type of noodles, but we get the best result using Chow Mein wheat noodles made by a company in Mississauga  Ontario called Marufumi Foods.

They are located at: 2410 Tedlo St, Mississauga, ON L5A 3V3                          Tel: 905-273-6699

Note: If you can’t find these, you may have to use another type of noodle and pre-boil them as differing noodles may not soften the same way as the ones produced by Marufumi Foods. We have been eating these noodles for more than 40 years and they are popular with the Japanese community. So much so that they are purchased and sent to locations coast to coast by special request. Even Vicki’s relatives in British Columbia will ask for them if they know somebody is travelling to the Greater Toronto Area.

Alternatively, you can use buckwheat noodles (Soba) which are commonly used in Japanese noodle soup recipes. Or, try brands like “Farkay” which are more readily available:

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Makes 4 to 6 servings

INGREDIENTS:

  • 2 tbsp (30 ml) vegetable oil
  • 1 large clove garlic, minced
  • 1/2 tsp (2 ml) peeled, minced ginger
  • 3/4 lb (340 g) boneless chicken breast or thighs, chopped
  • 1/2 lb (225 g) button mushrooms, thinly sliced
  • 1 large onion, halved, thinly sliced
  • 5 stalks celery, julienned
  • 1 carrot, peeled & julienned
  • 5 cups chopped Napa cabbage
  • 1 tsp (5 mL) granulated sugar
  • 150-gram package deep-fried chow mein noodles. See note about noodles above.
  • Salt + pepper to taste
Chicken chopped to 3/4" (20 mm) size pieces in a bowl
Chicken chopped to 3/4″ (20 mm) size pieces
Chow Mein Noodles from Marufumi Foods in a bag
Chow Mein Noodles from Marufumi Foods
Other ingredients on a cutting board
Other ingredients

 

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INSTRUCTIONS:

  • Add the vegetable oil to a large pot set to medium heat. 
  • Add the ginger and garlic; cook briefly stirring rapidly; then increase the heat to medium-high and add the chicken.

ginger and garlic in vegetable oil bring in pot on stove topchicken added to the pot to fry

  • Stir-fry and brown the chicken until just cooked through, approximately 3 minutes. 

chicken almost cooked in the potvegetables being added to the hot pot

  • Add the mushrooms, onion, celery carrots, Napa cabbage and stir-fry until softened. 
  • Sprinkle in the sugar, and stir fry for a couple of minutes more.
  • Add the noodles, mix, cover and cook until noodles are softened (about 5 to 6 minutes).

sugar and soy sauce added to the vegetablesdried noodles added to the pot wit the steaming hot vegetables

  • Season with salt and pepper to taste.
  • Serve family style with bowls of white rice and soy sauce.
  • Optional Condiments: Pickled Ginger (Beni Shoga) or Dried Seaweed (Aonori or Wakame).
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Japanese Chow Mein

Japanese Chow Mein in a serving bowl

Japanese Chow Mein: My wife Vicki has been making this dish for many years following her mother’s recipe and tweaking it now and again. Mainly this is because it’s the kind of meal that you can easily augment by adding or deleting ingredients depending on what you have available in the refrigerator.

Makes 4 to 6 Servings

  • Author: Bill Wilkat
Scale

Ingredients

  • 2 tbsp (30 ml) vegetable oil
  • 1 large clove garlic, minced
  • 1/2 tsp (2 ml) peeled, minced ginger
  • 3/4 lb (340 g) boneless chicken breast or thighs, chopped
  • 1/2 lb (225 g) button mushrooms, thinly sliced
  • 1 large onion, halved, thinly sliced
  • 5 stalks celery, julienned
  • 1 carrot, peeled & julienned
  • 5 cups chopped Napa cabbage
  • 1 tsp (5 mL) granulated sugar
  • 150-gram package deep-fried chow mein noodles. See note about noodles.
  • Salt + pepper to taste

Instructions

  • Add the vegetable oil to a large pot set to medium heat.
  • Add the ginger and garlic; cook briefly stirring rapidly; then increase the heat to medium-high and add the chicken.
  • Stir-fry and brown the chicken until just cooked through, approximately 3 minutes.
  • Add the mushrooms, onion, celery carrots, Napa cabbage and stir-fry until softened.
  • Sprinkle in the sugar, and stir fry for a couple of minutes more.
  • Add the noodles, mix, cover and cook until noodles are softened (about 5 to 6 minutes).
  • Season with salt and pepper to taste.
  • Serve family style with bowls of white rice and soy sauce.
  • Optional Condiments: Pickled Ginger (Beni Shoga) or Dried Seaweed (Aonori or Wakame).

Notes

We obtain the best results using noodles from Marufumi Foods of Mississauga ON. Canada. Alternatively, you can use Farkay Steam Fried Noodles available at most grocers or Soba buckwheat noodles used for soups like Udon, but they will require pre-boiling before being added to the pot.

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Siumaai Cantonese Style

Siumaai Cantonese Style served with rice and green beans drizzled with dipping sauce
Siumaai Cantonese Style

Siumaai Cantonese Style is my take on this well-known Chinese speciality. There are different versions and different spellings (such as Sui Mai, Shaomai & Shumai) but they are all much the same and very tasty. Typically they will contain shrimp and ground pork but I’ve deliberately left out the shrimp this time amid disconcerting reports about antibiotic use at shrimp farms. Given that most of the shrimp sold in our local grocery stores is farmed in Asia where reports have claimed that the product contains not only antibiotics but also Escherichia coli (E. coli) bacteria.

Note: Watch this video from Consumer’s Report if you like shrimp and cook it at home.

Why Use Organic Free-From Ground Pork?

Why Use Organic Free-From Ground Pork? My recipe was done with “free-from” organic ground pork that states that it is free of hormones and antibiotics. Canadian sourced farmed shrimp is more reliable and free from antibiotics and raised in clean water. Needless to say, if you want to add shrimp to the recipe that’s the way to go!

Traditionally Siumaai are steamed and Vicki and I make them this way, but you will need the correct equipment to steam them. Bamboo steamers are inexpensive and can be found in most Chinese grocery stores. Alternatively, you could use this recipe to create closed pan-fried dumplings. Even Wontons are made using dough wrappers filled with ground pork and/or shrimp so that’s an option too!

Makes 30 dumplings

INGREDIENTS:

  • 12 oz lean ground pork
  • 1/2 green onion chopped
  • 2 Napa cabbage leaves (chopped), plus 6 full leaves  to line steaming baskets
  • 1/2 carrot finely grated
  • 1 large clove garlic, minced
  • 1 tbsp ginger, finely grated
  • 2 tsp fresh cilantro finely chopped
  • 1 tsp corn starch
  • 1 tbsp low sodium soy sauce
  • 1 tsp sesame oil
  • 1 whole egg
  • 30 wonton wrappers
  • Salt and Pepper to taste

Dipping Sauce (optional):

  • 2 tbsp Soy sauce
  • 1 tbsp sesame oil
  • 1/2 tsp hot sauce (use Sriracha or your favourite Hot Sauce)
Main Ingredients on a cutting board
Main Ingredients

 

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INSTRUCTIONS:

  • In a large bowl combine the pork, onion, chopped Napa, carrot, ginger and cilantro.

pork,napa,ginger,carrot,green onion, and garlic in a bowlingredients mixed together a large bowl

  • Using a measuring cup mix together the corn starch, soy sauce, sesame oil, and the egg.
  • Stir and combine this mixture to the ground pork.
  • On a clean flat surface lay out your wonton wrappers and top each one with about 1 generous teaspoon of the pork mixture.

wonton wrappers with pork added to each onenapa cabbage placed in steamer baskets

  • With a small bowl of water, lightly wet the edges of the wonton wrappers using your finger, and lift and pinch each one together forming a small pouch open at the top.
  • Place the 6 Napa leaves into two steamer baskets and add the Siumaai on top of the leaves and try to avoid them from touching each other.

dumplings placed on top of napa cabbage in steamer basketbamboo steamers on stovetop with boiling water in a pan

  • Stack your baskets, cover and steam over boiling water for about 20 to 22 minutes until cooked.
Siumaai Cantonese Style in a steamer basket
Siumaai Cantonese Style in a steamer basket
  • Dipping Sauce: Mix together the soy sauce, sesame oil and Sriracha
Siumaai Cantonese Style with rice and green beans drizzled with dipping sauce
Siumaai Cantonese Style

Notes: Often eaten as appetizers or as part of the Chinese brunch called Dim Sum, Siumaai can also be the main course served with rice and vegetables.

In addition to shrimp, you can add chopped water chestnut which is a classic ingredient as well.

Leftovers (if you have any) are terrific heated in a frying pan with a little bit of vegetable oil!

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Siumaai Cantonese Style

Siumaai Cantonese Style is my take on this well-known Chinese speciality. There are different versions and different spellings (such as Sui Mai, Shaomai & Shumai) but they are all much the same and very tasty.

Makes 30 dumplings

  • Author: Bill Wilkat
Scale

Ingredients

  • 12 oz lean ground pork
  • 1/2 green onion chopped
  • 2 Napa cabbage leaves (chopped), plus 6 full leaves  to line steaming baskets
  • 1/2 carrot finely grated
  • 1 large clove garlic, minced
  • 1 tbsp ginger, finely grated
  • 2 tsp fresh cilantro finely chopped
  • 1 tsp corn starch
  • 1 tbsp low sodium soy sauce
  • 1 tsp sesame oil
  • 1 whole egg
  • 30 wonton wrappers
  • Salt and Pepper to taste

Dipping Sauce (optional):

  • 2 tbsp Soy sauce
  • 1 tbsp sesame oil
  • 1/2 tsp hot sauce (use Sriracha or your favourite Hot Sauce)

Instructions

  • In a large bowl combine the pork, onion, chopped Napa, carrot, ginger and cilantro.
  • Using a measuring cup mix together the corn starch, soy sauce, sesame oil, and the egg.
  • Stir and combine this mixture to the ground pork.
  • On a clean flat surface lay out your wonton wrappers and top each one with about 1 generous teaspoon of the pork mixture.
  • With a small bowl of water, lightly wet the edges of the wonton wrappers using your finger, and lift and pinch each one together forming a small pouch open at the top.
  • Place the 6 Napa leaves into two steamer baskets and add the Siumaai on top of the leaves and try to avoid them from touching each other.
  • Stack your baskets, cover and steam over boiling water for about 20 to 22 minutes until cooked.
  • Dipping Sauce: Mix together the soy sauce, sesame oil and Sriracha

Notes

  • Often eaten as appetizers or as part of the Chinese brunch called Dim Sum, Siumaai can also be the main course served with rice and vegetables.
  • In addition to shrimp, you can add chopped water chestnut which is a classic ingredient as well.
  • Leftovers (if you have any) are terrific heated in a frying pan with a little bit of vegetable oil!
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Pork Stir Fry and Vegetables

 

Pork Stir Fry & Vegetables in decorative serving bowl
Delicious Pork Stir Fry and Vegetables

Pork Stir Fry and Vegetables is yet another super way to prepare a delicious quick supper loaded with protein. It’s well-balanced to create a healthy alternative to many recipes that we often find ourselves making. Highly digestible Napa cabbage is one of the key ingredients along with mushrooms, carrot (and ginger to give it a nice little spicy bite).

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Fighting the battle of the bulge?

If you’re fighting the battle of the bulge, this recipe should be well received and will ensure that you won’t feel hungry or deprived after leaving the dinner table. We believe that’s an important aspect of planning your daily meals. Leaving with a growling stomach may lead to bad snacking habits later on and that’s not something we want to embrace.

When I embarked on my plan to lose weight, improve my cholesterol and lower my blood pressure, I made sure to include meals like this in my diet. I found it particularly helpful to consume both protein and vegetables regularly as well as plenty of fruit. As a result, I never felt hungry.

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NOTE: Want to make a Vegan or Vegetarian version of this dish? Simple, eliminate the meat, add more mushrooms or a meat substitute like Seitan, Tempeh, (or Tofu if you need it to be Gluten-Free). What’s the difference between these ingredients? Click here to read about them.

Makes 4 servings

INGREDIENTS:

  • 3 tbsp soy sauce
  • 2 tbsp fresh ginger juice
  • 2 tbsp Sake
  • 1 tsp granulated sugar
  • 2 tbsp oil
  • 1 lb pork tenderloin, cut into 1/8” thick slices
  • 16 oz Napa cabbage, cut lengthwise and coarsely chopped
  • 4 oz fresh Shitake mushrooms, sliced
  • 2-inch length of fresh ginger root, julienned 
  • 3/4 cup carrot julienned
Ingredients prepared and gathered on. cutting board
Prep and Gather your ingredients

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DIRECTIONS:

Note: You can make the ginger juice by finely grating some ginger and straining it using a cheesecloth.

  • Prepare the cooking sauce, by combining the soy sauce, ginger juice, sake and sugar in a small bowl and stir until the sugar is dissolved.
  • Heat 1 tbsp of oil in a wok or large skillet over medium-high heat.

oil and pork added to a wokpork partially cooked in a wok

  • Add the pork and stir-fry until partially cooked, about 60 to 90 seconds. 
  • Transfer the pork and juices to a bowl.
  • Add 1 tbsp oil to the pan and stir-fry the cabbage, Shitake, ginger, and carrot for 1 1/2 to 2 minutes.

mushrooms, cabbage and ginger added to the wokcarrot added to the wok

  • Return the pork to the pan with its juices, add the cooking sauce and stir-fry over high heat until pork is cooked through about 2 to 2 1/2 minutes. 

pork returned to the wok to be combine with other ingredientsFinal cooking in wok completed

  • Serve over rice and drizzle with the sauce.
  • Optional: If desired, you can thicken the sauce by adding a tbsp of corn starch dissolved in a couple of ounces of water, then mix in during the last minute of cooking.
"<yoastmark
Serve Family Style with bowls of rice
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Check out some of our other healthy recipes: Stir-Fried Pork, Tofu, Egg with Vegetables or Chicken Meatball Soup or Quinoa Shrimp & Veggies

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Pork Stir Fry and Vegetables

Pork Stir Fry and Vegetables is yet another super way to prepare a delicious quick supper loaded with protein. It’s well-balanced to create a healthy alternative to many recipes that we often find ourselves making. Highly digestible Napa cabbage is one of the key ingredients along with mushrooms, carrot (and ginger to give it a nice little spicy bite).

Makes 4 Servings

  • Author: Bill Wilkat
Scale

Ingredients

  • 3 tbsp soy sauce
  • 2 tbsp fresh ginger juice
  • 2 tbsp Sake
  • 1 tsp granulated sugar
  • 2 tbsp oil
  • 1 lb pork tenderloin, cut into 1/8” thick slices
  • 16 oz Napa cabbage, cut lengthwise and coarsely chopped
  • 4 oz fresh Shitake mushrooms, sliced
  • 2-inch length of fresh ginger root, julienned
  • 3/4 cup carrot julienned

Instructions

  • Prepare the cooking sauce, by combining the soy sauce, ginger juice, sake and sugar in a small bowl and stir until the sugar is dissolved.
  • Heat 1 tbsp of oil in a wok or large skillet over medium-high heat.
  • Add the pork and stir-fry until partially cooked, about 60 to 90 seconds.
  • Transfer the pork and juices to a bowl.
  • Add 1 tbsp oil to the pan and stir-fry the cabbage, Shitake, ginger, and carrot for 1 1/2 to 2 minutes.
  • Return the pork to the pan with its juices, add the cooking sauce and stir-fry over high heat until pork is cooked through about 2 to 2 1/2 minutes.
  • Serve over rice and drizzle with the sauce.
  • Optional: If desired, you can thicken the sauce by adding a tbsp of corn starch dissolved in a couple of ounces of water, then mix in during the last minute of cooking.

Notes

You can make the ginger juice by finely grating some ginger and straining it using a cheesecloth.

Want to make a Vegan or Vegetarian version of this dish? Simple, eliminate the meat, add more mushrooms or a meat substitute like Seitan, Tempeh, (or Tofu if you need it to be Gluten-Free). What’s the difference between these ingredients? Click here to read about them.

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Chicken Meatball Soup

Chicken Meatball Soup in a bowl
Chicken Meatball Soup

Chicken Meatball Soup is one of those wonderful soups that bring back childhood memories for me. I can remember smelling the aroma of different ingredients being prepared in the kitchen while the chicken broth was cooking on the stove. We’ve all heard stories of the Jewish mother who swears by chicken soup to cure a cold and as kids, we all wanted the soup to have plenty of noodles in it LOL!

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However, as an adult, my taste buds have become more discriminating and it takes more than noodles to satisfy them. Don’t get me wrong, there’s absolutely nothing wrong with good old-fashioned chicken noodle soup, but we all need and desire variety in the foods we eat. So, why not start by changing up some of the old favourites now and again?

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Who doesn’t like meatballs?

Who doesn’t like meatballs you might ask? Well aside from vegetarians and vegans, you’ll be hard-pressed to find people who don’t enjoy soft, succulent, savoury meatballs. That was one of my first goals: to make sure the meatballs going into this soup were not rubbery or mealy or even dried out. To accomplish that, my wife Vicki suggested I add some oatmeal and milk, which would also make them Gluten-Free. I thought that was a terrific idea since the more people that can eat and enjoy a recipe, the better!

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How do you go about making a meatball that’s both savoury and moist? Well, one way to do that is to make a few and try them—pretty simple really and it beats making a big batch that might not be any good. Plus, it’s a great way to adjust seasonings like salt and pepper to your taste. So, before you prepare the whole batch, make a few with different herbs and/or other additions and fry them up to conduct a taste test. Once you find your preferred flavours, add the ingredients to the bowl and mix them up—now you’re all set!

Makes 4 to 6 servings

INGREDIENTS:

For the Meatballs:

  • 1 lb. ground lean chicken meat
  • 5 tbsp (about 1/3 cup) quick cooking oatmeal
  • 1/4 cup milk
  • 1 egg
  • 1/4 cup finely grated carrot
  • 1/4 cup finely diced onion
  • 1 clove of garlic, minced
  • 1/8 cup chopped fresh parsley
  • 1/2 tsp finely ground Szechwan pepper
  • 1/2 tsp cumin powder
  • Season to taste

For the soup:

  • 32 oz. No-Salt Chicken Broth (preferably organic)
  • 1 stalk celery, chopped
  • 1 small carrot, slice into coins
  • 1/2 onion, chopped
  • 2 cups of water
  • Salt and Pepper to taste
  • 4 large handful of washed baby spinach, chopped

INSTRUCTIONS:

  • In a small bowl, add the oatmeal and milk, stir and let rest.

oatmeal and milk being addedground chicken with egg added

ground chicken with oatmealonion being added to meatball mixture

  • In a large bowl, thoroughly combine the balance of the meatball ingredients, as well as the wet oatmeal mixture.
  • Fry a few test samples of the meatball mixture and adjust seasonings to taste.
  • In a large pot, add the chicken broth and water and bring to a boil on medium-high heat.
  • Add celery, carrots, onion, and boil for 10 minutes.

chicken soup being stirredmeatballs being made using a scoop to add to boiling soup

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  • Adjust salt and pepper to taste.
  • Using a small (2 tsp sized) ice cream scoop, begin adding scoops of the meat mixture to the boiling soup to cook the meatballs. Ensure that the soup remains at boiling while adding the meatballs.

Chicken meatballs in the soupchopped spinach added to the bowls

  • Cover and simmer on low heat for 3o to 40 minutes.
  • To serve, add a handful of the chopped spinach to each bowl and ladle soup over top with 5 to 6 meatballs—enjoy!
Chicken Meatball Soup with spinach
Chicken Meatball Soup Served

Note:

Tip: use a dedicated coffee bean grinder to grind the Szechwan pepper, otherwise it will be gritty.

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Chicken Meatball Soup

Chicken Meatball Soup is one of those wonderful soups that bring back childhood memories for most of us. This is one recipe you’re sure to enjoy and will want to make regularly. Plus, it’s a Gluten-Free recipe!

Makes 4 to 6 servings

  • Author: Bill Wilkat
Scale

Ingredients

For the Meatballs:

  • 1 lb. ground lean chicken meat
  • 5 tbsp (about 1/3 cup) quick cooking oatmeal
  • 1/4 cup milk
  • 1 egg
  • 1/4 cup finely grated carrot
  • 1/4 cup finely diced onion
  • 1 clove of garlic, minced
  • 1/8 cup chopped fresh parsley
  • 1/2 tsp finely ground Szechwan pepper
  • 1/2 tsp cumin powder
  • Season to taste

For the soup:

  • 32 oz. No-Salt Chicken Broth (preferably organic)
  • 1 stalk celery, chopped
  • 1 small carrot, slice into coins
  • 1/2 onion, chopped
  • 2 cups of water
  • Salt and Pepper to taste
  • 4 large handful of washed baby spinach, chopped

Instructions

  • In a small bowl, add the oatmeal and milk, stir and let rest.
  • In a large bowl, thoroughly combine the balance of the meatball ingredients, as well as the wet oatmeal mixture.
  • Fry a few test samples of the meatball mixture and adjust seasonings to taste.
  • In a large pot, add the chicken broth and water and bring to a boil on medium-high heat.
  • Add celery, carrots, onion, and boil for 10 minutes.
  • Adjust salt and pepper to taste.
  • Using a small (2 tsp sized) ice cream scoop, begin adding scoops of the meat mixture to the boiling soup to cook the meatballs. Ensure that the soup remains at boiling while adding the meatballs.
  • Cover and simmer on low heat for 3o to 40 minutes.
  • To serve, add a handful of the chopped spinach to each bowl and ladle soup over top with 5 to 6 meatballs—enjoy!

Notes

Tip: use a dedicated coffee bean grinder to grind the Szechwan pepper, otherwise it will be gritty.

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Apple Carrot Zucchini  Muffins

 

Apple Carrot Zucchini Muffins with butter on a plate
Apple Carrot Zucchini Muffins 2018/11/1

Apple Carrot Zucchini Muffins are fantastic. Too bad that today is not National Muffin Day because these muffins really hit the spot any day of the year!  So moist and tasty and of course even better with a dollop of fresh creamery butter.

We have yet to make some of these using gluten-free flour so I’m looking forward to seeing how they turn out when the time comes, but luckily Vicki and I don’t have any issues with gluten so we can enjoy these at breakfast or as an afternoon snack.  Some might argue that eating muffins is not the healthiest choice but as I’ve said many times, it’s not wise to deny yourself everything you enjoy or you’ll get severe cravings and overdo it when you choose to indulge.

A balanced healthy diet is a matter of making many choices and changing how you eat for life, not worrying about the occasional consumption of a muffin or feeling guilty about it.  These muffins do contain healthy ingredients, (apples, carrots, zucchini, flaxseed, etc.), and having a couple together with some yoghurt and more fresh fruit is a great way to start off your day and give you energy for when you go out and do some Black Friday shopping.  These would even make a great treat during the Thanksgiving Holidays–think positive for positive results and enjoy!

Makes 10 Muffins

INGREDIENTS:

  • 1 egg
  • 30 ml (2 tbsp) vegetable oil
  • 125 ml (½ cup) milk
  • 167 g (⅔ cup) packed brown sugar
  • 4 ml (1 tsp) vanilla
  • 415 g (1¾ cup) whole wheat flour
  • 63 g (¼ cup) ground flaxseed
  • 8 g (2 tsp) baking powder
  • 2 g (½ tsp) salt
  • 4 g (1 tsp) cinnamon
  • 1 g (¼ tsp) nutmeg
  • 250 g (1 cup) peeled, diced apple
  • 125 g (½ cup) grated carrot
  • 125 g (½ cup) grated zucchini

INSTRUCTIONS:

  • In a mixing bowl, lightly beat egg, add the oil, milk, brown sugar, vanilla and mix well. 
  • In a separate mixing bowl, mix together the flour, flaxseed, baking powder, salt, cinnamon, and nutmeg. 
  • Add these dry ingredients to the egg mixture, stirring until just combined. 
  • Stir in the apples, carrots and zucchini. 

  • Spoon mixture into a silicon muffin tray, or using a metal muffin tray, into greased or paper-lined medium muffin cups, filling each one almost to the top. 
  • Bake in pre-heated 205 C (400°F) oven for 18 to 20 minutes until firm to the touch and a toothpick inserted comes out clean.
  • Place on a wire rack to cool.
So amazingly delicious!

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Apple—Carrot—Zucchini  Muffins

Fantastic Apple—Carrot—Zucchini  Muffins that will start your day off right!

Makes 10 Muffins

  • Author: Bill Wilkat
Scale

Ingredients

  • 1 egg
  • 30 ml (2 tbsp) vegetable oil
  • 125 ml (½ cup) milk
  • 167 g (⅔ cup) packed brown sugar
  • 4 ml (1 tsp) vanilla
  • 415 g (1¾ cup) whole wheat flour
  • 63 g (¼ cup) ground flaxseed
  • 8 g (2 tsp) baking powder
  • 2 g (½ tsp) salt
  • 4 g (1 tsp) cinnamon
  • 1 g (¼ tsp) nutmeg
  • 250 g (1 cup) peeled, diced apple
  • 125 g (½ cup) grated carrot
  • 125 g (½ cup) grated zucchini

Instructions

  • In a mixing bowl, lightly beat egg, add the oil, milk, brown sugar, vanilla and mix well.
  • In a separate mixing bowl, mix together the flour, flaxseed, baking powder, salt, cinnamon, and nutmeg.
  • Add these dry ingredients to the egg mixture, stirring until just combined.
  • Stir in the apples, carrots and zucchini.
  • Spoon mixture into a silicon muffin tray, or using a metal muffin tray, into greased or paper-lined medium muffin cups, filling each one almost to the top.
  • Bake in pre-heated 205 C (400°F) oven for 18 to 20 minutes until firm to the touch and a toothpick inserted comes out clean.
  • Place on a wire rack to cool.
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