WHB #34: Blooming rapeseed and muffins with rapeseed oil

This week Kalyn’s Weekend Herb Blogging is turning into a traveling event. Ilva at Lucullian Delights is the first guest host doing the weekly recap. Thank you Ilva.

As many of you know, I live in the northern province of Germany Schleswig-Holstein. It’s an agrarian country and now everywhere the rapeseed is blooming, it is also called the fifth season.

Rapsfeld 003

Also Wikipedia has a picture of rape-fields in Schleswig-Holstein.

Rapshonig

Bees produce wonderful honey and you can use the oil in your kitchen or for your vehicle as biodiesel. My sons are fascinated that the seed is also used in pyrotechnic articles. It is said that rapeseed oil is healty because of its special fatty acids. I like the lightly nutty taste and use it often instead of olive oil.

I had some leftover sundried tomatoes. I soaked them in rapeseed oil from Schleswig-Holstein and duplicated these wonderful

Sundried Tomato Muffins

Tomaten-Oliven-Muffins 004

from Tülin at domestic cat

The nutty taste of the rapeseed oil corresponds well with the tomatoes and olives.

-==== REZKONV-Recipe – RezkonvSuite v1.1

Title: Sundried Tomato Muffins Button German
Categories: Muffins
Yield: 12 And 150 calories each

Tomaten-Oliven-Muffins 001

240 ml Milk, 1 cup
48 grams Olive oil, 60 ml, 1/4 cup *
1 Egg size M
270 grams All purpose flour, 2 cups
20 grams Shredded parmesan, 1/4 cup
1 tablesp. Chopped fresh basil or 1 tsp dried basil
2 1/2 teasp. Baking powder
1/4 teasp. Salt
60 grams Sun dried tomatoes in olive oil, 1/2 cup*
35 grams Pimiento olives, 1/4 cup
Additional parmesan for topping

============================== SOURCE ==============================
//domesticcat.blogspot.com/2006/01/sundried-tomato-muffins.html
— Edited *RK* 05/23/2006 by
— Ulrike Westphal

Start by heating your oven to 200 °C and grease the muffin pan. In a
shallow bowl combine milk, olive oil and egg. Add flour, shredded
parmesan, basil, baking powder and salt and stir just until the
flour moistened. Do not stir too much or the result will be rubbery,
hard muffins. After adding chopped tomatoes and olives, stir once
more and fill the muffin cups. Sprinke with additional parmesan and
put in the preheated oven. It will take 18-20 mins to have amazingly
smelling hot small bread/muffins. Remove immediately from the pan
and leave to cool on wire rack. Bon apetito!

* Ulrike: I used rapeseed oil. I soaked my sundried tomatoes in
rapeseed oil.

=====

weekend herb blogging at Lucullian Delights (http:lucullian.blogspot.com/ defunct now)

8 thoughts on “WHB #34: Blooming rapeseed and muffins with rapeseed oil

  1. Virginie (Gast)

    In France, Rapeseed blooming is just finished. Now there are daisies and popees. I like rapessed too (and use it everyday for its fatty acid #3). I tought you put the flowers directly in the muffins… The oil is surely a more practical alternative. Have you ever taste and cook with the flowers ?

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  2. kalyn (Gast)

    Is it the same?
    I’m back checking out the WHB recap. Didn’t Ilva do a fabulous job? So is rapeseed oil the same as canola? I’ve used that, although I use olive oil by far the most in my cooking, probably seconded by peanut oil for stir-frying or Asian dishes..

    Antworten
  3. ostwestwind

    REPLY:
    Yes, it its: See Wikipedia
    Rapeseed (Brassica napus), also known as Rape, Oilseed Rape, Rapa, Rapaseed and (one particular cultivar) Canola, is a bright yellow flowering member (related to mustard) of the family Brassicaceae. The name is derived through Old English from a term for turnip, rapum (see Brassica napobrassica, which may be considered a cultivar of Brassica napus). Some botanists include the closely related Brassica campestris within B. napus.

    If you use the unrefined oil it is as healthy as olive oil and I can buy it local :-)

    And yes Ilva did a great job!

    Antworten

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