Mango Chutney Corn Muffins with Ginger Mango Butter

I wanted to make something different and something I haven't heard of before. I saw a jar of mango chutney on the shelf at the store and thought..'Why not put some mango chutney in with corn muffins?' It gives the muffins a nice sweet kick! Top off the warm muffins with some Ginger Mango Butter!

Mango Chutney Corn Muffins

1 c. yellow corn meal
1 c. whole wheat pastry flour
2 tsp. baking powder
pinch salt
1/2 c. prepared mango chutney
1/2 c. non-dairy milk
3 TBSP. applesauce
2 TBSP. pure maple syrup

Heat oven to 350 degrees. Line a cupcake pan with 10 cupcake liners.

-In a large bowl, whisk all the dry ingredients together.
-Add the wet ingredients. Stir until combined
-Equally distribute the batter into the prepared cups.
-Bake for 20 minutes or until toothpick comes out clean.
-When cooled, store in a airtight container

In the meantime, make the Ginger Mango Butter.


Ginger Mango Butter

1 c. chopped mango, fresh or frozen, thawed
1 TBSP. powder sugar
1 tsp. corn starch
1/4 tsp. ground ginger
pinch salt

-Mix all ingredients in a food processor until smooth.
-Store unused portions in the refrigerator.

Not just Asparagus Soup

There's more than just asparagus in this soup....why not add carrots and potatoes too! 

Not Just Asparagus Soup

1 lb or 1 bunch asparagus

1 c. shredded or diced carrots

2 gold potatoes, diced

3 green onions, whites & greens chopped

1/4 c. soy creamer

1/2 c. vegetable broth

1 garlic clove

1-1/2 c. reserved cooking water

few dashes of nutmeg

salt & pepper to taste

-Snap off the woody part on the asparagus and discard. Remove the tops and set aside. Cut the rest remaining asparagus into 1" pieces.

-Bring a pot of water to a boil. Add the asparagus and low boil for approx. 5 minutes.

-Add the carrots and potatoes. Boil until potatoes are fork tender.

-Add the asparagus tips and boil 1 more minute.

-Drain, reserving 1-1/2 c. water.

-In a blender, add the vegetables, green onions, soy creamer, veggie broth, garlic, 1 c.of reserved water and nutmeg.

-Blend until smooth. Add more reserved water or broth if you want a thinner soup.

-Season with salt and pepper and serve!

BYOBB translates into....

BUILD YOUR OWN BURRITO BAR

St. Patty's Day Green Smoothie!

It's green, delicious & healthy!

St. Patty's Day Green Smoothie

1 c. frozen mango chunks
1 - 1 1/2 c. coconut water
1 handful baby spinach
1/4 tsp. ground ginger

-Put all ingredients in a blender. Blend until smooth!

Pour in your favorite glass (I used a jar) and drink up!!