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Corn Muffins and Stormy Black Bean Soup

Early last week I felt the urge to bake, but seeing as how it's still Junk-Free January for me, I didn't want to make sweets at all. So I turned to a perrenial favorite of mine: cornbread. I wanted to try out my mini-muffin pan, so I made 24 mini-muffins and then 5 regular-sized ones. I have to say, the mini ones are cute - but the big ones taste better. They have a better fluffy interior to crispy exterior ratio.

And aren't those square baking cups adorable? I got them to hold food in my bento, but I haven't had occasion to use them for that purpose yet. They make excellent square muffins, though. I love them.

And of course you can't have corn muffins without soup or stew, so I made Sunsan V's Stormy Black Bean Soup. I followed the recipe exactly, except that I only used 3 cups of broth and I pureed a few cups of the soup to get a thicker texture. I just prefer it that way. It's a really excellent soup with quite a bit of a kick from the chipotle and spices. I'll definitely make it again.

Today I'm attempting seitan for the second time ever. Fingers crossed.

This looks absolutely mouth watering! And I love how you made the corn muffins square. Yum. I can't wait to try this!

beautiful.. how did your seitan work out?

Love your square baking cups - very cool. Hope your seitan turns out well. If it does turn out well and you post about it, it may just give me the kick in the pants I need to make my own...

If you need seitan tips, give me a holler. I recommend not cooking with your seitan on the day you make it. "La Dolce Vegan" also has some wonderful broth recipes to make faux "beef," "chicken," "ham," etc.

Those look muy delicioso!
I really love your blog (and cornbread!) My readers would really love this site too, so unless you have any qualms, I'm going to link to you on my site because my readers would love these!

Take care, keep out of the hot sun!

I also love cornbread. And the soup looks delicious! What a great combo.

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