Spiced Pumpkin Muffins
*Click on the photo to enlargeI've never had fried rice before so when I saw this recipe in one of my old CL magazines I saved it, but just tonight I finally had a chance to make it. I have nothing to compare it too, but we thought it was very good! Crisping up diced fresh ginger and garlic infused the oil that heated the rice and brought the flavor throughout the whole dish. I was not sure about the adding of the egg, I stuck with the recipe though and I guess it worked!
I served this along side of grilled chicken with a Blueberry Balsamic Vinegar BBQ sauce. The sauce needs only 15 minutes to cook and packs such a punch with sweetness and tang. I can see adding this to other meats - very good!
Blueberry Balsamic Vinegar BBQ Chicken with Ginger Fried Rice
*Click on the photo to enlarge
Wow, never had fried rice? It's definitely a favorite around here, with a "house version" preferred. Muffins look great. I have a fantastic one for Pumpkin Chocolate Chip Muffins that are worth a try if you're still in a "pumpkin" mood. :)
ReplyDeleteYou've never had fried rice? I'm gald you made one with ginger. Ah, pumpkin.
ReplyDeleteNice job as always, Joe.
I love muffins and yours are looking good! I have made banana and carrot muffins this past week, and next on the list is pumpkin! As you said I have been waiting to make something with pumpkin, it also represents fall to me!
ReplyDeleteAna
I need somthing sweeter with pumpkin now that I have made my pasta and those muffins just might fit the bill.
ReplyDeleteI love fried rice (my favorite being from PF Changs). Glad you liked it and be careful, it can easily become an addiction.
After I finish trying my list of apple recipes, I'm moving on to pumpkin - the muffins look lovely.
ReplyDeleteI once added egg to fried rice but didn't do the well thing (the recipe didn't say to) and ended up with rice gunk! It was nasty! Now I'm afraid, so I cook the egg separately and add it at the end.
The BBQ sauce sounds wonderful....
Congrats on your first fried rice!! That is pretty huge!
ReplyDeleteMy fav is pineapple and prawn fried rice mmmmmm
I've been dreaming about pumpkin cupcakes lately...I really want to make some soon...or perhaps I could be swayed over to pumpkin muffins instead! :) I've gotta tell you...I have made those orange bran flaxseed muffins at least 4 or 5 times by now...they've become the perfect 10am with a cup of coffee snack at work. I'm not sure any other muffin will ever compare to them. :)
ReplyDeleteThe pumpkin muffins look fantastic. I just adore pumpkin (which I'm sure I will comment on on every pumpkin-related blog post I ever see). Now that you've broken the fried rice barrier, I'm betting you'll find it addictive. It's an easy way to dress up leftovers.
ReplyDeleteIm salivating over the thought of pumpkin muffins and ginger fried rice- these are definete bookmark recipes!
ReplyDeleteoooo pumpkin muffins, just made some myself. so so so good. the air while they bake comes alive, also reminds me of autumn. tis the season! ive tagged you for when you get a chance :)
ReplyDeleteSweetnicks - Yep! There's lots of stuff i'm sure I have not had yet =) I was a picky kid growing up.
ReplyDeleteShauna - Thanks!
Ana - Muffin Lover here too!
Punky - Yeah - it was very good. I'll be on the look out for the next recipe!
Alysha - That's a good idea to do the egg separately just incase
Clare - Thanks, it sure was an adventure! (I need a bigger pan!)
Alice, I'm happy to hear you like flax muffins! We think they are pretty tasty!
Nic - Thanks! I have plans for more pumpkin stuff soon! I bet I will have more after I spied that Sam's Club now carrys Libby's pumpkin!
Tanvi - Thanks, hope you get a chance to try them out!
Catesa - I love the aroma too!
Joe, you should also try making fried rice using dark soy sauce. It's a bit thicker and tastes a little different than regular soy sauce. But it adds a nice brown tint to the rice grains.
ReplyDeleteEd - Thanks for the suggestion! I will keep my eye out for dark soy sauce next time.
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