Rum Raisin Banana Muffins #MuffinMonday

An adult-only snack with a taste of the Caribbean, these rum raisin banana muffins are a tasty celebration of summer, sun and a beach holiday down the islands.

When I was little we lived for three years on the island of Trinidad, not far off the coast of Venezuela in the Caribbean Sea. On holiday weekends, it was a treat to be invited to go “down de islands” to stay with friends who had holiday homes there. “De islands” are the Bocas Islands which lie between Trinidad and Venezuela in a series of straits called the Bocas del Dragón or Dragon’s Mouth.

I remember those holidays as care- and mostly clothes-free. The houses were fairly basic and everything you were going to eat or drink had to be brought with you by boat. But down de islands, everyone was in a party mood and rum punch flowed freely for the adult crowd.

A favorite dessert in those days was homemade rum raisin ice cream. Even children were allowed to eat it! It’s a great flavor combination and banana is a welcome addition.

Rum Raisin Banana Muffins

Make these adult-only muffins child-friendly by replacing the rum with apple or your favorite natural juice.

Ingredients
3/4 cup or 115g seedless raisins
1/3 cup or 78ml golden rum
2 cups or 250g plain flour
3/4 cup or 150g sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 ripe banana
1/2 cup or 120ml milk
1/4 cup or 60ml canola or other light oil
1 large egg

Method
Soak the raisins in the rum, turning them with a spoon occasionally so the top ones also have a chance of soaking up some rum. I find that this goes faster if you warm the raisins and rum. Either way, set the bowl aside until the raisins have plumped up a little. Not all of the rum will be absorbed.

Preheat your oven to 350°F or 180°C and prepare a 12-cup muffin pan by lining it with paper muffin cups.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In another smaller bowl, mash the banana with a fork. Add in the milk, oil and egg and whisk to combine.

Drain any unabsorbed rum into the bowl and whisk again.

Tip the drained raisins into the flour bowl and stir to coat them.

Pour the wet ingredients into the dry ingredient bowl and fold together until just combined.

Divide the batter between the 12 muffin cups.

Bake in the preheated oven for 20-25 minutes or until the tops are golden and a wooden toothpick comes out clean.

Leave to cool for a few minutes in the pan then remove to a wire cooling rack to cool completely.

Enjoy!

Check out the other lovely muffins my Muffin Monday group is sharing today!

• Apple Cinnamon Muffins from Palatable Pastime
• Blueberry Muffins with Blueberry Jam & Lemon Sugar Topping from Karen's Kitchen Stories
• Chocolate Chip Sourdough Muffins from A Day in the Life on the Farm
• Rum Raisin Banana Muffins from Food Lust People Love

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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Spicy Chicken Tikka Rolls with Herby Raita #FoodieExtravaganza

Made with boneless, skinless chicken breasts marinated with spice paste, these spicy chicken tikka rolls are juicy, flavorful patties to tuck in a bun with raita, cucumber and onions.

A lot of people cook with boneless, skinless chicken breasts because they are easy to handle and there are no worrisome bones or other parts to worry about.

Years ago, when we were living in a little oilfield town on the coast of Brazil, shopping was quite the challenge. The one reasonably sized supermarket was the worst place to buy animal products, so every shopping trip had to include a stop at the butcher for beef, the chicken shop for you-can-guess-what, and yet another establishment for pork and sausage.

Whenever a new company family came to town, I’d show the wife around and help her do her shopping, often translating as needed, if she didn’t speak Portuguese yet. I had been in Macaé almost a year when my now close friend Jacky moved there. We walked the children at school one morning and then started doing the rounds. I dropped her home later with all of her essentials, including a whole chicken for supper that evening.

She was horrified, and I was mortified to have forgotten to warn her, that when the chicken shop sells you a whole chicken, that’s exactly what they mean. Oh, it’s nominally plucked, but you get the head, feet with toenails, all the parts. We still laugh to this day because after having those beady chicken eyes still attached roll out of the bag looking at her, she waited till her husband got home from work and made him deal with cutting off and disposing of the bits she didn’t want to cook. “You should have called me!” I said, waaaaay too late.

The problem with boneless breasts though is that while they cook more quickly than chicken on the bone and have very little fat – great if you are watching your calorie intake - that’s also what makes them a greater risk for drying out. And nobody likes dry chicken!

My solution is to start with whole breasts and season them amply, for instance, with curry spice paste and salt. Then I add some onion and an egg and use my food processor to chop the breasts just enough so I can form patties. It only takes about a minute or so of short pulses. (By the way, this method also works great with pork or beef cubes.)

Of course, like all patties, these can still be overcooked so you’ll want to watch them carefully and remove them from the hot pan when they are just cooked through. They are best served right away or you can keep them warm by covering them with foil on a warm plate.

Spicy Chicken Tikka Rolls with Herby Raita 

This patty recipe is also wonderful made into small meatballs. Baked or pan-fried, they can be served with the raita as a dip.

Ingredients
For the burger patties:
4 small chicken breasts (about 1.1 lbs or 500g)
2 tablespoons curry spice paste (homemade from one these Jamie Oliver recipes https://www.jamieoliver.com/recipes/vegetable-recipes/easy-homemade-curry-pastes/ or store-bought)
1/2 teaspoon salt
1/4 medium onion, sliced plus extra for serving, if desired
1 medium egg
1 slice whole-grain sandwich bread

For the raita:
1/2 cup or 170g Greek yogurt (for creamiest results, use whole fat)
1 small red chili pepper, finely minced
1 tablespoon finely minced onion
2-3 tablespoons finely minced cilantro
1-2 tablespoons finely minced fresh mint leaves
good pinch salt

To serve:
Raita (see ingredients list above)
Sliced cucumber
Sliced onion
4 soft round rolls

Method
Use a sharp knife to cut the chicken into chunks. Add in the spice paste and sprinkle on the salt. Stir to coat the chicken. Cover the chicken with cling film or pop it in a Ziploc bag and refrigerate. This can also be done earlier in the day or even the day before.

Meanwhile, make the raita. Mix all the ingredients together in a small bowl. Set aside, covered, to allow the flavors to blend.

Put the egg and the onion for the burgers into your food processor and process until the onion is liquidized. Add in the marinated chicken cubes and pulse several times until the chicken is in small pieces.

Cut your slice of bread into small cubes and add them in with the chicken. Pulse a few more times, until the bread is incorporated.

Divide the chicken into four, and form each into patties.

It's going to be a bit sticky so lightly coat your clean hands with a little vegetable oil or dip them in water to stop the chicken sticking to them.

Cook the patties in a non­stick skillet or grill pan for about six to seven minutes each side.

If you have an instant read thermometer, the safe temperature for cooked chicken is 165°F or 74°C. Test the cooked patties right in the center.

To assemble the rolls, add a spoon or two of raita to each side of the bun and pop the burger on the bottom. Add sliced cucumber and onion, if desired. And perhaps a little more raita on the patty.

Enjoy!

This month my Foodie Extravaganza friends are celebrating National Sandwich Month along with our host, Wendy of A Day in the Life on the Farm. Check out all the tasty sandwiches below.

• Braaibroodjie - Grilled Cheese Sandwich From South Africa by Sneha's Recipe
• Caprese Focaccia Sandwich by Caroline's Cooking
• Italian Style Chicken Club Sandwiches with Pane al Latte by Karen's Kitchen Stories
• Jolly Holiday Specialty Toasted Cheese Sandwich by Simply Inspired Meals
• Spicy Chicken Tikka Rolls by Food Lust People Love
• Turkey Burger by A Day in the Life on the Farm
• Venezuelan Stuffed Arepas by Pandemonium Noshery

Foodie Extravaganza celebrates obscure food holidays by posting delicious recipes your family will love. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a home cook looking for tasty recipes, check out our Foodie Extravaganza Pinterest Board!

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