Marmalade Muffins

2 cups flour
3 Tbsp sugar
2 tsp baking powder
3/4 tsp salt
2 eggs
3/4 cup milk
2/3 cup orange marmalade
1/4 cup canola oil

Combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk, marmalade and oil. Stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Black Bean Soup

You should know that Mark Bittman is a genius and an activist. His blog is one that I follow closely. I seldom follow his recipes but am often inspired by them and make my own. This recipe takes a long time but it’s largely unattended. You could even make it in a slow cooker. Here is an exception with my own modifications;

1 Tbsp bacon fat

1 Tbsp canola oil

3 small onions, chopped

5 cloves garlic, minced

1 large can diced tomatoes

1 1/2 cups cold coffee (leftover from this morning)

1 Tbsp chili powder

1 Tbsp chipotle chili powder

2 Tbsp molasses

One cinnamon stick

1 pound dried beans, mostly pinto, with some black beans (I cleaned out my pantry) rinsed, then soaked for a few hours

Black pepper

Melt the fat and oil in a large pot with a tight-fitting lid over medium-high heat. When hot, add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for another minute.

Stir in the tomato, coffee, chili powders, molases, cinnamon, and beans and add water to cover. Bring to a boil, then lower the heat so the liquid bubbles steadily but not violently. Cover and cook, stirring occasionally, until the beans are beginning to soften, 30 to 40 minutes. Add a good pinch of salt and pepper.

Continue cooking until the beans are tender, anywhere from another 45 minutes to 1 1/2 hours. Taste and adjust the seasoning, adding more sugar, salt, or pepper.

Great with a dollop of sour cream or yogurt.