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Alberta Muffin Challenge
BEST OVERALL MUFFIN
Category: Desert
Division: Seasoned Baker
WINNER: Mandy Kenworthy, Jack's Drive In, Spruce Grove
Cheesy Raspberry Muffins
1 C fresh rasberries
3 eggs
1 C milk
1 3oz. pkg. Cream Cheese
6 Tbsp. butter
1 1/2 tsp vanilla
2 1/2 tsp. baking power
2 C plain barley flour
1/2 tsp. salt
Preheat over 400 F
Grease muffin tin or alternatively line each with paper cases.
In a bowl, beat together cream cheese with 1/4 C sugar, 1 egg and 1/2 tsp vanilla until completely smooth. Set aside
In a saucepan, combine butter, milk and remaining vanilla. Stir continually over a medium heat until the butter has melted.
Cool the mixture until warm to touch. Beat in remaining 2 eggs, one at a time.
In a large bowl, combine baking powder, flour, salt and remaining 3/4 C sugar.
Add butter and milk mixture to the flour and baking powder mixture. Stir until blended.
Add raspberries and gently fold into the mixture.
Fill muffin tins approximately 2/3 full. Spoon approximately 2 tsp. cream cheese mixture on top of each muffin.
Bake 20 minutes or until muffins are springy but firm.
FIRST PRIZE
Category: Desert
Division: Junior Baker
Winner: Cathy Lee, Spruce Grove
Nitty Gritty Raspberry Muffins
1 3/4 C Barley flour
2 1/2 tsp. Baking Powder
1/2 tsp. Salt
6 Tbsp. butter
3/4 C honey
2 eggs
1 tbsp. lemon juice
6 tbsp. milk
1 C raspberries
3/4 C oats (optional)
Preheat oven to 350F
Combine flour, baking powder, and salt. In a separate bowl, cream butter and honey. Add eggs. Beat well.
combine milk and lemon juice in another bowl. Add flour and milk mixture alternately to creamed mixture. Once mixed, fold in raspberries and oats.
Fill oiled muffin tins 3/4 full. Bake 25 minutes, or until lightly browned.
FIRST PRIZE
Category: Savoury
Division: Seasoned Baker
Winner: Jean Swartz, Stony Plain
Honey Garlic Chicken Snack Cups (a completely original recipe)
Slice 3 skinless / boneless chicken breasts (Alberta raised) into small bits. Fry till golden brown in non-stick pan.
In small bowl, mix
4 tbsp Bee Maid Honey (Spruce Grove, Ab.) with
2 tsp. finely chopped fresh garlic.
ADD chicken bitx to above mixture and allow to marinate at room temperature while preparing batter.
Sift together DRY ingredients
2 C hamilton's Barley flour (Olds Alberta)
1 C no-name Unbleached flour (Calgary)
1 1/2 tsp. Baking Powder
1/2 tsp. Windsor Salt (Alberta)
In small bowl, mix
1/4 C Canola Harvest Oil (Lethbridge, Alberta)
3/4 C Lucerne Milk (Lethbridge, Alberta)
2 large well-beaten eggs (Calgary Ab)
ADD
1 C grated aged 5 yr. cheese (Rocky Mountain Cheddar, Calgary)
ADD liquid ingredients to dry and mix well. Fold in chicken mixture. Fill bake cups 2/3 full. Bake at 375 20 - 25 minutes. REMOVE from oven. Sprinkle grades cheddar on top, and broil 1 - 2 minutes until cheese is bubbly. Enjoy hot or cold!
SECOND PRIZE
Category: Savoury
Division: Seasoned Baker
Winner: Hilda Huber, Spruce Grove
Cheesy-Bacon Dill Muffins
6 strips lean bacon (Sandyview Meats)
2 C sifted Hamilton's Barley Flour
4 tsp. baking powder
2 tbsp. sugar (Raymond, Ab.)
1/2 tsp. salt (Windsor - Elk Point Ab)
1 1/2 C grated Rocky Mountain Cheese (Calgary)
1/4 C fresh dill (my garden)
1 egg (farm fresh)
1 C Beatrice Milk (Calgary)
3 tbsp. 50/50 butter / margarine (Foothills, Calgary)
Heat oven 375F Prepare muffin tins.
Fry bacon until crisp. Dray-dry and snip into small pieces. Combine flour, baking owder, sugar, salt, grated cheese, bacon bits and dill in mixing bowl. Beat egg, milk and melted butter together. Pour the liquids into the combined dry ingredients and mix only until well blended. Fill prepared tins 2/3 full and bake 20 minutes.
