These Muesli Spice muffins have just the right combination of wholesome goodness and toothsome texture; if you like whole grain muesli, you’ll enjoy these!
Tag: Cast Iron
Cast Iron Chronicles: Camp Chef Loaf Pan
We like our baked goods, so we recently purchased some cast iron pieces that we hope will replace less sturdy and often poorer performing bakeware, like our everything-sticks-in-them muffin pans. This time, we’re using a cast iron loaf pan.
Cast Iron Chronicles: Lodge Mini Cake Pan
I ❤️ muffins, but my muffin pans were getting on my last nerve. They scratched very easily and – worse yet – the last batch of muffins stuck so badly that I tore several trying to get them out. They stuck despite the pans being non-stick (which I don’t care for, anyway) and heavily greased with coconut oil. It was like an oil slick in those muffin cups – nothing should have stuck. And to make matters worse, the pans had become nearly impossible to get completely clean. #$&*!! A new muffin pan was needed.
Continue reading “Cast Iron Chronicles: Lodge Mini Cake Pan”
Cast Iron Cooking: Dutch Dutch Baby
Do you have a lot of farm fresh eggs on hand that you’re not sure how to use up? Try making a delicious Dutch Baby for breakfast – even the pickiest eaters are certain to enjoy it…and it’s even better if you use duck eggs! Continue reading “Cast Iron Cooking: Dutch Dutch Baby”
Cast Iron Cooking: Easy Appalachian-Style Cornbread
Cooking in cast iron is a completely different experience than cooking in other types of cookware, and we know we’re not alone in our admiration. We love cornbread, and our go-to recipe uses 7 ingredients, no flour (just cornmeal – we use locally-sourced, non-GMO, white or yellow cornmeal), and it incorporates the wonderful flavor of lard. There are different (and often regional) versions of cornbread, but we’re of the opinion that cornbread doesn’t include flour or sugar – that’s a corncake. Continue reading “Cast Iron Cooking: Easy Appalachian-Style Cornbread”
Cast Iron Chronicles: Expensive (or New) Isn’t Necessarily Better
Back in June of last year, we told you about how we’d ordered a couple of cast iron skillets from the new Field Company and were excited to discover for ourselves if they were superior to our existing stock. To our chagrin, we found that the “pre-seasoned” skillets rapidly lost their non-stick properties, despite using good amounts of fat when cooking, and soon, everything was sticking to the pans. In addition, unlike our other cast iron cookware (we use primarily Lodge, but have recently added a Victoria skillet to the lineup), the Field Skillet began to show a weird section on the bottom of the pan that appeared strangely smooth and discolored. The pans also heated very unevenly, despite being allowed to come up to temperature for 15-20 minutes prior to cooking in them. Continue reading “Cast Iron Chronicles: Expensive (or New) Isn’t Necessarily Better”