Wednesday, March 28, 2012

Love With Food Sample Box + Cheddar Roastbeef Muffin Recipe

Just yesterday, I received a Love with Food sample box for all the confusion that happened with a free subscription I won.What simply happen was ,the blog owner thought Canadian viewers were allow to enter her giveaway.But when I won we both found out the website only ships within the states. So after contacting the site and figuring out what was going on.We found out that the blog owner made a mistake.However the CEO and co founder was very generous and sent me this box to make up for the confusion.So thank you very much  Love with food and I'm very excited to try out all these samples,may even review.

In other good news,I finally stepped up my game in making muffins.This time I achieved round, bumpy tops and hardly any tunnels.I think my new baking powder is what really helped with the rising factor and keeping my bowl titled while folding at least 12 strokes.I even did this quite slow,nothing to fast.Also, when these were in the oven I kind of cheered when I saw them change shape and beginning to puff up.I was super excited when these finally worked out after having a few failures.

With this success I was able to create a combination of cheddar and roast beef muffins.It's a super delicious flavor combo and I find savory muffins to be the best compared to others.Whys that? Well you can pair it with so many meals of the day.Have it with soup,as a snack,for breakfast or as a side dish.Possibilities are endless.

These muffins have been my best so for, especially in appearance.They have a great golden brown color and bumpy puffed tops.However it's their texture and flavor that makes them a hit.They are very light and airy.Crumbly and slightly chewy,while being very moist and soft.The flavor throughout is cheddar with a slight saltiness from the roast beef.These two create a good color combo as well throughout the muffin.These are great cold or room temp and seem to get better in flavor overtime.What's also surprising is there are no herbs or spices added to these muffins and yet they have so much flavor.I give an A+ for texture and flavor.

The recipe is also very simple and I was able to adapt it pretty easily.I even added my own tips and trick below that they didn't have in the original.For a trick I made my own replacement buttermilk.Great for someone that doesn't have buttermilk on hand.I also eliminated the apples, Parmesan cheese and cinnamon to make my own savory combination.Even with this changes they still baked at the exact time they gave me however they did stick a bit to the muffin tin even after being greased thoroughly. It was most likely caused by the cheese being added to the top.I added mine right as the end whole they added it right away.Just be sure to grease a lot or use paper liners for easy release and clean up.

Folding this mixture seemed a lot easier then in pasted muffin recipes and I'll be sure to keep this one and the original for future use.Now I'll be sure to keep going in my learning process in creating the best muffin in the fruit category.Try this recipe out yourself.

Anyways, Share your tips and trick in the comments for making muffins .Everyone have a great day because I sure will with all these foodie samples.

     Cheddar Cheese Roast Beef Muffin  
 Adapted From Robin Hoods Apple'n Cheddar Muffins

2 cups all purpose flour
1/3 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp  salt
1 cup cheddar cheese, grated
1 egg
1 cup buttermilk or buttermilk replacement (1 tbsp lemon juice + 1 cup milk,Sit for 5 minutes)
1/4 cup (50 mL) oil
1/2 cup roast beef sandwich meat, chop
Grated cheddar cheese (optional)

Preheat oven to 400F.Grate cheddar cheese.In a large bowl,mix the flour,sugat,baking powder,baking soda,salt and cheese.

In a medium bowl.Beat egg,buttermilk and oil with a whisk thoroughly.Chop up 2 -3 peices of roast beef ,about 1/2 cup.Sprinkle into wet ingredients,stir.

Add wet ingredients to the dry mixture.Stir just until moistened.Fold about 12 strokes and tilt bowl when folding.No fold pockets.

Grease standard muffin tin.Batter up to 3/4 full.Bake at 400F for 18- 24 minutes,until top springs back and golden top.

When done,sprinkle tops with grated cheddar cheese.Then place in the oven to fully melted,30 seconds

Let muffins cool in the pan,about 10 minutes.Then release from pan to fully cool on a rack.Serve at room temp.