Food Blog Update: Zucchini muffins with Jalapeno jelly

Posted May 18th, 2010 by Deepa and filed in Food
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IMG_7327One of my favourite shops in US, is Harry and David—a gourmet food store.  I can never resist the impulse to enter the store when I pass by it and once I enter, I rarely leave without purchasing something or the other.  My favourite item from the store is their collection of relishes, dips and spreads .  The last time I went there, I bought their green jalapeno jelly, it was simply delicious—the right mixture of sweet and spice. Infact, I liked it so much that I emptied the entire bottle in one sitting.   And then I got on the internet to find how I could make these at home.  I got tons of recipes while I googled recipe for jalapeno jelly.

It was quick, it was simple and it was delicious.  I had some red and green chillies that I had grown in my garden last year in my freezer and I was glad to finish them before I planted some more this summer.  Once I had the jalapeno jelly, I started looking out for things I could eat it with.  This weekend, I made some zucchini & beetroot muffins to go along with it.  The muffins were such a healthier alternative to bread—I had it for lunch for 4 straight days.

IMG_7322Jalapeno Jelly:

I based my recipe on this one but as usual I went ahead and made several modifications to come up with my own concoction.

Ingredients

  • 1 large green bell pepper  ( I liked using bell pepper, keeps you guessing what you bite is hot or not)
  • About 6-8 small chillies ( I liked using both red and green)
  • 1 1/2 cups apple cider vinegar
  • 1 pinch salt
  • 2  cups granulated sugar ( I halved the sugar in the original recipe)
  • 2 generous squirts of honey
  • Pectin (  I had only powdered pectin, and I used may be a tsp or so)
  • One tablespoon of raspberry jam ( that’s what I had in my pantry—I liked the color it gives to the jelly)
  • Lemon juice (from one lemon) ( I also added the zest, since I was squeezing the lemon, anyway)

Directions

  • Chop the bell pepper and jalapenos very finely.
  • In a sauce pan, add the vinegar and bring it to a boil
  • Dump the peppers, chillies, sugar , honey and salt and let it simmer for 10 minutes or so
  • Add lemon juice, the jam, and continue stirring
  • When the mixture comes to a rolling boil (one that cannot be stirred down), stir in the pectin.
  • Pour it into a jar to cool and set. Refrigerate after cooling.

Zucchini & Beetroot Muffins

IMG_7318

Ingredients

  • 1 zucchini , peeled and shredded
  • 1 beetroot shredded
  • 2 eggs or 1 cup egg beaters
  • ½ C oil
  • 1 C flour
  • 2 C wheat flour
  • 2 1/2 tsp. baking powder
  • Salt to taste

Directions

Squeeze out all excess moisture out of the Zucchini

  • Mix in all the other ingredients
  • Whisk to incorporate
  • Pour batter into muffins cups till they are nearly full. Do not fill to the brim.
  • Grate a little cheese (I used jalapeno cheese) over the top of each muffin cup
  • Bake at 400 C for 35-40 minutes
  • Let cool .

IMG_7319Drizzle some jalapeno jelly over the top and enjoy!!  For an even better taste, spread a little some cinnamon honey butter. It is easy to make, simply mix honey, cinnamon powder and softened butter together.

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