Hunter Style Muffin
You know what’s kind of shallow for me, but so very true at the same time? Food photography. And its complexities. I look at a sweet red bell pepper in the grocery store and think, “Mmmm…pepper…pretty pepper…must purchase pretty pepper and put in belly”. I go home and take a few photographs, and there’s a whole new dimension of gorgeousness.
Who knew a pepper can look that…nice? Why do I not see peppers as that attractive in everyday life?
I blame lighting.
To heck with romantically dim mood lighting. Throw out your candles, ladies. Bury all of your cocktail dresses, sirs. Slap on a pair of shorts and eat outside in full daylight, I say. At best, when it’s nice out. Then, at least you know what your food looks like. And the people you’re with, it’ll be good to see them clearly too. Hopefully, the food’s tasty as well.
Now, what can a red sweet bell pepper, an onion, and black pepper go into together? Besides your belly. Add lean ground chuck to the list. It’s not a meatloaf.
These ingredients can be a part of a delicious muffin. A meat muffin! How cool is that? When I thought “muffin” I thought that I would see wet cakey batter. Instead, I was staring at dough in my mixing bowl. But fear not, my dears, it will come out delicious. (Can you picture cake with meat anyways?)
The muffin is soft and savoury. It is wholesome and filling. It has your four food groups baked into it. What more can you ask for in a muffin? Of course, with that argument, you can begin to argue the health benefits of a cupcake. Anywho, these muffins combines the need for bread and meat into one handy little thingamagig. Next time, perhaps, I’ll sub with soy milk and seitan to make it vegetarian. Wouldn’t that be wonderful to see?
By the by, you should start questioning how you spend your time when you tell your food “to work with you” when taking pictures of them.
Hunter Style Muffin
Adapted from Mad about Muffins
Makes 12 muffins.
½ lb. ground chuck
¼ cup fresh onion, minced
¼ cup green pepper
½ cup stewed tomatoes
1 tablespoon Worcestershire sauce
½ teaspoon pepper
pinch of dried chilli pepper
2 cups minus 2 tablespoons all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup milk, plus juice from the tomatoes to equal one cup
4 tablespoons meat drippings (if not enough, combine with oil)
Preheat oven to 375 degrees.
Brown the ground chuck in a frying pan. Add the onion and green pepper. Cook until the onion is translucent. Drain and save the drippings. Add the stewed tomatoes, Worcestershire sauce, pepper, and Tabasco sauce to the ground chuck. Simmer for 5 minutes.
Meanwhile, in a large bowl, sift together the flour, baking powder, baking soda, and salt. In a large measuring cup, combine ½ cup milk and the juice from the tomatoes to equal one cup. Add the 4 tablespoons of meat drippings. Add the liquid ingredients to the flour mixture and stir until blended. Add the meat and vegetables and mix well.
Fill greased muffin tins full. Bake 18 minutes or until muffins are lightly browned. Serve warm.
Refrigerate leftovers. Yum yum.