Local Harvest Challenge – Day 4

Boy I think the hardest thing about this challenge is keeping up with the blog posts and remembering what we’ve eaten every day!

Breakfast – you know the drill – toast and homemade jam. For lunch I finally got to my left-over beetroot soup with cornbread from Day 2, just as good the second time around.

I realise I’ve been forgetting to write about the snacks we’ve had for morning and afternoon tea. These have been mainly muffins/cupcakes. I’ve been drawing on my frozen supplies of Cherry Ripe cupcakes and Marmalade muffins.

Since becoming a jam-making convert we have accumulated a rather large store of jams and marmalades which is proving too much to eat by ourselves. We give away a stack of preserves but when I make a really nice batch I struggle to give every last jar away – which is why our shelves look like this!

Full_shelves

This year I’ve resorted to making fewer preserves and giving even more away, but there’s still a backlog left from previous years. My latest ‘stash’ reduction plan is making marmalade muffins.

Here’s the basic recipe:

1 cup of self raising flour
1 cup of wholemeal flour
350gms, or thereabouts, of marmalade or jam
1/2 teaspoon of bicarbonate of soda
2 eggs
1/2 cup of milk
2 tablespoons of oil, such as peanut/canola/light olive oil

Mix the dry ingredients together. Mix the eggs,milk,marmalade/jam and oil together in a separate bowl. Mix the contents of the two bowls together, so they are just combined. Cook at 200 degress C for about 12 minutes. This made 16 medium-sized muffins. If you are not feeding ravenous hordes, you can freeze some for later.

Muffins

Dinner was a bit of a rush as I was heading out to catch up with friends, so pasta filled the dinner bill. The sauce was based on our tomato passata (we made it but the tomatoes were bought from the markets), the garlic was at least homegrown, onions (from South Australia) and a bit of minced beef.

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