Category: Makes Great Leftovers!

Lemon-Cilantro Hummus

Well it’s been about eight months since I’ve posted a recipe; working full time and working on a master’s degree doesn’t leave a lot of time for hobbies. I’m still cooking of course, and finally took a photo of something, so thought I’d share this yummy and delicious hummus recipe.

If I had more time I would have cooked my own chickpeas, but happy to have a time-saving can of them in my cupboard!

For the smoothest hummus you can take a few minutes to remove the peels from the chickpeas. It really does make a difference! But of course you can just throw them in there with the skins on.

This is best made in a food processor, but if you have a blender or immersion blender, those could do the trick. I suppose if you had a lot of time you could do it with a potato masher . . . ? Let me know if you try that!

I purposefully didn’t add amounts here. In the procedure below I suggest how much I added, but this is a really good recipe for “adding to taste;” add a little, then a little more if needed. I like mine lemony, and I like to serve it right away . The leftovers are excellent, but the batch fresh out of the food processor is the best.

I have been eating this hummus with crackers and as a dip for veggies.

What you need:

  • can of chickpeas, drained, and preferably with skins removed
  • tahini
  • garlic, crushed
  • cilantro, clean and chopped once or twice, stems and all (unless there are some really thick, woody stems)
  • salt
  • lemon
  • cumin

What you do:

  1. Pour the chickpeas into the bowl of the food processor.
  2. Add a dollop of tahini. I used about 1/4 cup.
  3. Put the lid on the food processor and blend it up for about a minute.
  4. Add a clove of crushed garlic (or more if you love your garlic), a whole bunch of cilantro (mine wasn’t a huge bunch), a little salt, half a lemon to start, and a pinch of cumin to start. Let that process until the cilantro is well chopped, and the hummus is creamy.
  5. Taste your hummus and see what you’d like to add more of. I almost always add a bit more lemon.
  6. Add a bit of water to make it the consistency you like and process again until it is really smooth, and you have the right balance of flavours. If you are going to refrigerate your hummus, keep in mind that it gets firmer when it’s been in the fridge for a while, so adding a bit more water can be a good idea.

Oven-Baked Falafel

These oven-baked falafel are super tasty, and my official taster is looking forward to eating them again! Deep-fried falafel are delicious, I don’t enjoy cooking with boiling oil, and I think baking is healthier.

This photo was taken before the tahini sauce, hot sauce and pickled turnips went on – oops! Somebody was eager for the photos to be done so the eating could begin. I’ve also served these with some hummus and a cucumber, tomato and herb salad.

I found an aleb falafel, a falafel shaping device, for under $10 at a local Middle Eastern store. You can use a spoon or your hands to form them if you don’t have an aleb falafel.

falafel shaping device

This recipe is especially easy to make if you have a food processor, but you could also give it a try with a potato masher. It’s quite simple: all the ingredients go into the food processor bowl, you whiz it up, form the balls, and bake them. While they are baking you can prepare sauce and veggies.

These falafel freeze quite nicely!

What you need for the falafel:

  • 2 cans chickpeas, rinsed and drained, or equivalent home-cooked
  • 3 large eggs
  • 1/ 2 cup bread crumbs
  • 1 large white onion, chopped
  • 1 cup flat leaf parsley
  • 1 cup cilantro (I like to use the stems too)
  • 1 tablespoon crushed garlic
  • 1/4 cup olive oil
  • 1 teaspoon baking powder
  • 1 & 1/2 teaspoons cumin
  • 1 teaspoon paprika or Aleppo pepper
  • 1 teaspoon salt
  • olive oil for brushing on top of falafel before baking

What you need for the tarator sauce:

  • 1/2 cup tahini
  • 1 teaspoon crushed garlic
  • 1/4 to 1/2 cup lemon juice
  • 1/4 to 1/3 cup water
  • salt to taste

What you do for the falafel:

  1. Heat the oven to 375F. Line a baking pan with parchment paper.
  2. Add the chickpeas, eggs, bread crumbs, onions, parsley, cilantro and garlic to the bowl of the food processor and process until the mixture becomes doughy.
  3. Add the baking powder, seasonings and olive oil and process again until all the ingredients are combined.
  4. Form falafels with an aleb falafel (I lightly oiled mine before use), or scoop with a tablespoon and form into flattened balls with your hands.
  5. Use a pastry brush to brush a little bit of olive oil on the tops of the falafel, to help them brown nicely. Browning = flavour!
  6. Bake for about 25 minutes, then check to see if it is done; mine needed more time. You will know when it is done if a knife inserted in the centre comes out pretty much clean.
  7. While the falafel are baking you can make the sauce.

What you do for the taratour sauce:

  1. Mix the garlic in with the tahini.
  2. Add a little bit of lemon juice and mix well. Add lemon juice and water a little at at time until the sauce is creamy but not too runny.
  3. Add salt to taste.
  4. Enjoy!!

Burgoo’s Tasty Tomato Soup

Burgoo is a popular Vancouver restaurant that serves the best comfort food. I tend to order this tomato soup because there aren’t a lot of meals on their comfort food menu that a lactose-intolerant person can eat.

Not only is this soup lactose-free, but it is soooo delicious! Also, it’s quite easy to make – once you’ve chopped everything up you just simmer for an hour, purée, and you’re ready to go.

I made a few changes to the recipe: since I am making it in Winter, I didn’t have fresh tomatoes that I thought would enhance the flavour. The recipe called for some canned and some fresh, and I have used all canned tomatoes. I added a few carrots, and I made the recipe a little bit smaller so it would fit in my pot.

This soup is even better after reheating, and freezes really well. I love making a massive batch and freezing most so I can have a healthy soup anytime I need it.

Just a word about the wine: please use a wine you would actually want to drink. If you like a sweeter red wine (ick), then you should probably use less brown sugar. The alcohol burns off, so there is none left in the soup, should you be serving it to people who don’t drink alcohol.

This serves 6-8 people.

What you need:

  • 2 – 796 mL cans of whole or chopped tomatoes (San Marzano are the best!)
  • 3 cups water
  • 250-375 mL your favourite red wine
  • 1 very large sweet onion (or two small ones), chopped
  • 4 cloves garlic, chopped
  • 2 carrots, chopped
  • 1/4 cup tomato paste
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoons brown sugar
  • salt and pepper to taste
  • optional: olive oil for drizzling before serving

What you do:

  1. Put everything in a large pot.
  2. Gently bring it up to a simmer.
  3. Simmer for one hour with the lid off, stirring from time to time.
  4. Purée, and if you want a super smooth soup, run it through a sieve or food mill.
  5. Taste to see if you want to add more salt, pepper, or anything else.
  6. Serve drizzled with a little olive oil, or not.
  7. Enjoy!

Mushroom and Barley Soup

Perfect for a Fall day, this soup is warming and hearty, but not heavy. Served with a beautiful baguette from Beyond Bread, this made a delicious dinner for two with plenty of leftovers.

You can make this as a vegan soup, or use chicken or beef broth. The soup consists of some veggies, both dried and fresh mushrooms, a splash of sherry, tomato paste, and broth. A good quality broth is important here, so homemade or a better quality like Pacific would make a tasty soup.

The recipe comes from the Yvette van Boven’s ‘Home Made Winter’ cookbook. Her recipe calls for spelt, but gives the option of barley, which I used because that was what I had in my cupboard. I added a few extra carrots, less oil, and a dab of butter at the end. I used chicken broth because I had it on hand, but look forward to trying it with mushroom broth. I changed the order of when to add the salt and pepper, adding it at the end so it doesn’t get over-salted, and so the salt doesn’t make the veggies mushy. As well, adding pepper too soon can make it the soup taste bitter. My scale is broken right now, so I guessed that 25 grams of dried mushrooms is about 1/2 cup, and that tasted great. For the fresh mushrooms I used a combination of Button and Cremini, the white and brown ones you find easily in the grocery store. If you substitute for more interesting mushrooms, please let me know in the comments below what you used and how you enjoyed it!

What you need:

  • 25 grams dried mushrooms
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 stalks celery, sliced
  • 3 carrots, diced
  • 2 cloves garlic, minced
  • 500 grams (about 1 lb) fresh mushrooms, cleaned and chopped
  • 100 grams (about 1/2 cup) barley or spelt
  • 2 tablespoons tomato paste
  • a splash or two of dry sherry
  • 1 litre (4 cups) mushroom, vegetable or chicken stock
  • salt and freshly ground pepper to taste
  • 1 teaspoon butter (optional)

What you do:

  1. Place the dried mushrooms in a bowl and pour hot or boiling water over them, just enough to cover. Let that sit for about 20 minutes while you get started with chopping.
  2. Once the onions, carrots and celery have been chopped, heat the olive oil on medium heat, in a large pot. Sauté the vegetables until the onions begin to soften.
  3. Stir in the garlic, then add the fresh mushrooms. Sauté the mushrooms until they begin to release their juices, about 10 minutes.
  4. Raise the heat and stir in the barley or spelt, allowing it to absorb the mushroom juices.
  5. Add the mushroom soaking water and the tomato paste, cooking until you smell a sweet aroma, and then add the splash of sherry.
  6. Add the broth and the soaked mushrooms (I chopped mine first), then bring it to a simmer. Leave it simmering on low heat until the barley/spelt is cooked to an al dente texture. I checked mine after 30 minutes and it was almost done.
  7. Season with salt and pepper, and add a dab of butter if you wish.
  8. Serve with some gorgeous bread and enjoy!

Potato Pizza

potato pizza - trustinkim.com

This pizza is surprisingly good!

I’ve been hearing about potato pizza from my guy for a long time, and to be honest, I wasn’t really interested. For a long time. But I gave it a try recently, and it was actually really good! And then he asked if we could have it a week later for his birthday dinner, so I knew it was a winner. 

This is not the type of pizza that I am used to: no sauce, just salted potato slices and onion tossed in olive oil, and some rosemary and Pecorino cheese. But really good! I love the thin crust and the crispy edges on the potato!

I looked at a lot of recipes to figure out what to do here, and went to a local Roman pizzeria in Vancouver to try theirs. I mainly followed the instructions in Smitten Kitchen’s recipe, but the Pecorino was my addition. The grocery-store-bought Pecorino wasn’t the best, so I’d say to splash out  on a cheese from a fromagerie/cheese shop if you can. A good substitution would be a nice Parmesan, or you could leave it without any cheese.

I’m leaving some of the amounts kind of vague here. You know how much pepper or rosemary you want on your potato pizza, right? If not, just play with it and see what works best for you!

If you don’t want to make your own pizza dough (although once you’ve tried this one you might find you love that it is easy and tasty) the Whole Foods dough is quite good.

What you need:

  • pizza dough (try this no-knead method) 
  • 4 teaspoons sea salt
  • a few Yukon gold potatoes (I used 2 smallish ones for one pizza)
  • 1 small onion, sliced
  • freshly cracked black pepper
  • olive oil
  • fresh rosemary, chopped
  • Pecorino cheese

What you do:

  1. At least half an hour before assembling the pizza, and up to a few hours before, peel and slice the potatoes. They should be sliced as thinly as possible; if you have a mandoline, this is the perfect time to use it. If not, try to cut the slices thinly and uniformly. Place them in a bowl of water with the salt, and let it sit until you are getting the pizza ready for the oven.
  2. Preheat the oven to 260C/500F.
  3. Drain the potatoes and use a clean kitchen towel to dry them. Toss the dried potatoes with some olive oil, pepper and rosemary.
  4. Pour a bit of olive oil onto a baking pan and spread it around with your fingers.
  5. Use your olive oil covered hands to form the crust into the pan, pushing it around until it is a somewhat uniform thickness.
  6. Spread the potatoes around the top of the dough, overlapping slightly. If you’re a cheese lover you can sprinkle a bit on now, or wait until it is baked.
  7. Bake for 15-25 minutes, depending on the thickness of your crust. The pizza will become crispy and somewhat browned. 
  8. Add a sprinkling of cheese before serving. My pizza cutting tool of choice is my clean kitchen scissors, so use those if you have them.
  9. Enjoy!

Italian Wedding Soup with Turkey Meatballs

Italian Wedding Soup - trustinkim.com

My friend Maureen has been making this soup on a regular basis for years. I’ve made it a few times too, and am happy to finally be sharing it. This soup is super delicious, healthy, and . . . there’s wine in it! It also makes some beautiful leftovers.

I highly recommend using a great chicken stock, preferably a homemade one.

It comes from the Whitewater Cooks Cookbook. The main change I made was to use turkey rather than beef for the meatballs. Turkey it s bit lighter, more heart healthy, and my main eater doesn’t eat beef. The only other change I made was to substitute the type of pasta, from Acini de Pepe to orzo (because that’s what I had in my cupboard), and to cook it separately. There are two reasons for cooking the pasta separately: everybody can add as much as they want to their soup (I prefer it light on the pasta), and I don’t like the leftovers as much when there is pasta in it because I think it gets too gludgy. Oh, one more change: I used fresh basil because I think dried basil tastes nothing like fresh. I keep fresh basil in my freezer for occasions like this.

Hope you love it too!

What you need for the meatballs:

  •  450 grams (1 pound) ground turkey
  • 1/2 cup onion, minced
  • 1 clove garlic, crushed and chopped
  • 1 teaspoon salt
  • 1/2 cup panko crumbs
  • 1 tablespoon fresh basil, finely chopped
  • 1 egg

What you need for the soup:

  • 2 tablespoons butter (or less if you prefer, as I do)
  • 1 medium onion, diced
  • 2 medium carrots, diced (I will add more next time)
  • 1 clove garlic, crushed and chopped
  • 3 litres (12 cups) homemade  chicken stock
  • salt and pepper to taste
  • 1 cup orzo (or small pasta of your choice)
  • juice of 1 lemon
  • 1/2 cup red wine
  • 1 pound fresh spinach, chopped
  • Parmesan cheese for garnish

What you do:

  1. Preheat the oven to 350F before making the meatballs. Prepare a baking pan lined with parchment paper.
  2. Place all the meatball ingredients in a bowl and mix with your hands. Form bite-sized meatballs with your hands and place them on the baking pan. Bake for about 15 minutes and set aside.
  3. Melt the butter in a large pot, then add the onions, carrots and garlic. Sauté the vegetables for about 5 minutes, until they are tender. Add the chicken stock and bring to a boil, then turn to medium heat and cook for about 5 minutes.
  4. In another pot cook the orzo.
  5. Add some salt and pepper to the soup, then add the meatballs. Allow the soup to cook for a few minutes, until the carrots are just cooked through. 
  6. Add the lemon juice, red wine and the chopped spinach and let it cook for a few minutes.
  7. Ladle the soup into bowls with some orzo. Grate some Parmesan cheese on top before serving.
  8. Enjoy!

 

 

Baked Falafel Loaf with Tarator Sauce

falafel loaf - trustinkim.com

Love falafel, but hate to deep fry? Then this one’s for you!

It’s got all the yummy and protein-y goodness of a falafel, minus the deep frying. It’s super easy to whip up if you’ve got a food processor. It is delicious. (this photo doesn’t do it justice; I’ve made this a number of times, and we end up eating it before I remember to take a photo. So finally I got this shot, not the best, but not nothing.)

I served it with a tomato and cucumber salad on the side, and my guest made it into a pita sandwich – both were delicious! In my opinion it must be served with this delicious tarator sauce, but maybe you have your own favourite.

This recipe came from the awesome cookbook called Taste of Beirut by Joumana Accad. I’ve taken it out of the library so many times and tried a whole bunch of recipes, and I think I finally need to buy this book!

The recipe says to serve at room temperature, but it was also good straight out of the oven. I didn’t change much with this recipe, just the order in which the ingredients are added to the food processor. The most recent batch I made I halved the recipe, using one egg. It was plenty for dinner for two plus leftovers – love leftovers!

What you need for the loaf:

  • 2 cans chickpeas, rinsed and drained
  • 3 large eggs
  • 1/ 2 cup bread crumbs
  • 1 large white onion, chopped
  • 1 cup flat leaf parsley
  • 1 cup cilantro (I like to use the stems too)
  • 1 tablespoon crushed garlic
  • 1/4 cup olive oil
  • 1 teaspoon baking powder
  • 1 & 1/2 teaspoons cumin
  • 1 teaspoon paprika or Aleppo pepper
  • 1 teaspoon salt

What you need for the tarator sauce:

  • 1/2 cup tahini
  • 1 teaspoon crushed garlic
  • 1/4 to 1/2 cup lemon juice
  • 1/4 to 1/3 cup water
  • salt to taste

What you do for the loaf:

  1. Heat the oven to 375F. Line a loaf pan with parchment paper.
  2. Add the chickpeas, eggs, bread crumbs, onions, parsley, cilantro and garlic to the bowl of the food processor and process until the mixture becomes doughy.
  3. Add the baking powder, seasonings and olive oil and process again until all the ingredients are combined.
  4. Spread the mixture into the lined loaf pan and even out the top surface a little.
  5. Bake for about 35 minutes, then check to see if it is done; mine needed more time. You will know when it is done if a knife inserted in the centre comes out pretty much clean.
  6. While the loaf is baking you can make the sauce.

What you do for the sauce:

  1. Mix the garlic in with the tahini.
  2. Add a little bit of lemon juice and mix well. Add lemon juice and water a little at at time until the sauce is creamy but not too runny.
  3. Add salt to taste.
  4. Enjoy!!

parchment paper 1 - trustinkim.com
fold parchment paper in the bottom of the pan

parchment paper 2 - trustinkim.com
open the parchment paper

parchment paper 3 - trustinkim.com
Fill the parchment paper with falafel

 

Spaghetti and Turkey Meatballs

spaghetti and turkey meatballs - trustinkim.com

Here’s my own recipe a yummy turkey meatball in tomato sauce. It something I’ve been making regularly for years, but I never think to record what I’m putting in, or to take a photo of it. So, at long last, here it is.

I love this recipe because the turkey makes it a bit lighter than a beef meatball, and both the sauce and meatballs have a great combination of flavours. At the end of the sauce cooking time, a little secret is to add some garlic that you have just heated in a bit of butter. This one is so great if you make it ahead of time, as it only gets better when it sits. It freezes well, so if you make a big batch you will have a quick meal that you can thaw someday when you need it.

You can make the meatballs and add them to your favourite tomato sauce, or use the recipe that I’ve provided. Fresh basil is a must for the sauce, and the Parmesan rind adds some great flavour. 

I’ve served this with pasta, or zucchini noodles, with some Parmesan grated on top.

What you need for the sauce:

  • about 1/4 cup diced onion
  • olive oil
  • 2 cloves garlic, minced
  • 1 jar passata (strained tomato sauce)
  • 1/4 cup tomato paste (optional)
  • red wine (optional)
  • fresh oregano
  • pinch of flaked chili pepper
  • parmesan rind (optional, but really makes this taste great!)
  • 1 bunch fresh basil, chopped
  • salt and pepper to taste
  • butter

What you need for the meatballs:

  • about 1/2 cup panko or other bread crumbs
  • about 1/4 cup milk or cream
  • 1 egg
  • 400-500 grams (less than a pound) ground turkey breasts
  • salt and freshly ground pepper
  • pinch of nutmeg
  • 1/4 cup parmesan
  • 1 small garlic clove, minced
  • 2 tablespoons onion, minced
  • 2 teaspoons chanterelle mushroom powder (optional)
  • butter and olive oil for frying

What you do:

  1. In a large frying pan or pot, heat a glug of olive oil on medium high heat. Add the diced onion and lower the heat a bit so that it cooks but doesn’t brown. Add half of the garlic and cook for a minute, just until the onions are translucent.
  2. Add the passata to the pot, then put some water into the jar and give it a shake to get the rest of the tomato sauce out, then add that to the pan. Add the oregano, chili pepper flakes, some of the basil, as well as the optional tomato paste and red wine. Place the Parmesan rind in the pot and let that simmer on low heat while you prepare the meatballs. The longer you cook the sauce the better!
  3. To make the meatballs, combine the bread crumbs and milk in a large bowl, then add the egg and mix it all together.
  4. Put the ground turkey, some salt and pepper, nutmeg, grated Parmesan, garlic, onion, and optional chanterelle powder in the bowl with the wet bread crumbs. Use your hands to bring the ingredients together, being careful not to over-mix.
  5. Add a bit of olive oil and/or butter to a large frying pan and let it get hot without burning. Form meatballs with wet hands; I find that this works best when I roll them a bit with my palms and then toss them back and forth a bit to make them round. After you form each meatball place it in the hot oil. Don’t overcrowd the pan – you may need to do this in several batches. Roll each meatball once one side has browned, until most of the outside has been browned. They do not have to cook through, as they will continue to cook in the sauce for quite a while. Once the meatballs have browned move them from the frying pan into the pot of sauce, then continue to brown the rest of the meatballs.
  6. Let the sauce cook on a low simmer for at least half an hour, but preferably longer. I find that tomato sauce splatters so much, so I like to put a splatter guard over it; it keeps in the sauce, but lets the steam escape.
  7. Near the end of the sauce cooking time, heat about a tablespoon on butter with a clove of minced garlic in it. Add the butter and garlic to the sauce. Season the sauce with salt and pepper to taste.
  8.  Serve with a grating of Parmesan cheese.

 

Turkey Barley Soup

turkey barley soup - trustinkim.com

This soup made the perfect meal on a cold winter evening, and paired well with Savoury Cheddar Muffins.

As with most soups, the broth you use is so important to bring a fullness of flavour. I had some homemade chicken broth in the freezer, but turkey broth would also be perfect here. If you don’t have a homemade broth it might be wise to splash out a bit on a better quality broth like the one made by Pacific.

I bought some raw turkey breasts for this recipe, but left-over roast turkey or chicken would also be great.

What you need:

  • olive oil
  • 1 leek, halved lengthwise and then sliced
  • 2 celery stalks, sliced
  • 3-4 carrots, sliced
  • 1-2 turkey breasts (or leftover turkey or chicken meat)
  • 4 cups chicken or turkey broth
  • 1 bay leaf
  • pinch of sage
  • pinch of thyme
  • 1/2 – 2/3 cup pot barley
  • salt and pepper to taste

What you do:

  1. Chop the veggies.
  2. Heat a small glug of olive oil in a large pot. Add the veggies and cook, stirring from time to time, until they soften a bit.
  3. Push the veggies to the sides of the pot (or remove them from the pot if you want) and place the turkey breasts in the pot. (Unless you are using leftover meat which you will add with the broth). Cook the turkey breasts for a minute or two on each side; it doesn’t need to cook through yet, as it will continue to cook when you add the broth.
  4. Add the bay leaf, sage, thyme, broth and barley. Bring to a light boil and cook for 25-30 minutes, until the barley is cooked but not too soft.
  5. Remove the turkey breasts from the soup and shred them, using two forks or your hands. Put the turkey meat back in the pot.
  6. I like to keep the salt and pepper until the very last moment, as the flavours of the soup develop as it cooks, and you may over-season if you add it sooner. Also I think the salt makes the veggies a bit mushier. So add salt and pepper to taste just before serving.

Savoury Cheddar Muffins

savoury cheddar muffins - trustinkim.com

A new favourite! These savoury muffins were super delicious fresh out of the oven, served with a nice bowl of soup. They have cheddar, spinach and spring onions in them, and they are nice and light. They also work well as a breakfast or snack muffin.

Of course they were best eaten fresh out of the oven, but I heated one up the next day and that one was really good too! I’ve got a few in the freezer for when I need a last minute addition to a meal. 

I found the recipe on myfussyeater.com, and only changed a few things: I omitted the red peppers, and I added a bit of salt to the tops of the muffins. As well, I never buy self-raising flour, so in my version printed below I have included ingredients to substitute for self-raising flour. The recipe called for medium eggs, and I only had large so I used those – seemed a fine substitution to me. Also, I didn’t have quite enough butter so I topped it up with olive oil. I used more spring onions than the recipe indicated.

What you need:

  • 2 eggs
  • 1/2 cup (150mL milk)
  • 1/2 cup (150mL) butter, melted
  • 2 cups grated aged cheddar
  • 3 spring onions, chopped
  • 2 cups spinach, chopped
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 vegetable stock cube, crumbled
  • freshly ground pepper
  • salt for the top of the muffins

What you do:

  1. Preheat the oven to 350F (180C).
  2. Line muffin tins with 12 liners, spraying them if they are not parchment.
  3. In a large bowl whisk the eggs, then stir in the milk and the melted butter (let it cool before adding it or it will solidify when you add it). Mix in the grated cheese, spring onion, and spinach.
  4. Sift in the flour and baking powder, then add the salt and pepper and the crumbled stock cube.
  5. Hand mix until just combined; I added a little bit more milk because mine seemed way too dry.
  6. Scoop the batter into the muffin tins and crack a little bit of salt on top of each.
  7. Bake for 20-25 minutes. If you insert a toothpick or skewer into the middle of a muffin it should come out dry.
  8. Cool completely before freezing, but enjoy them while they are warm!