Maui Pepper recipes feature
Mango Meltdown™,
Apple Sass™,
Sunset Salsa™
& Mango Raspberry Pepper Jam™
Maui Pepper 's Mango Raspberry
Pepper Jam™ original recipes
Corn Muffins with Mango Raspberry Pepper Jam™ makes 12 muffins
1 C flour
1 C yellow or white cornmeal
½ C sugar
1 T baking powder
1 tsp minced jalapeno peppers
1/3 C egg substitute
¼ C plus 1 T lowfat milk
2 T canola oil in a measuring cup, fill to a 1/4 cup with
applesauce
1 15-17 oz can creamed corn
¼ C Mango Raspberry Pepper Jam™
Pre-heat oven to 375 degrees. Spray a 12 in. muffin pan with no stick spray. Mix together flour, cornmeal, sugar, baking powder and jalapeno pepper. Whisk in egg substitute, milk, oil applesauce mixture, and corn. Use only 15-20 strokes to mix. Fill each muffin cup 1/2 full with batter. Reserve 1/3 of the batter. With the back of a teaspoon make a small depression in center of each muffin and drop 1 teaspoon of the Mango Raspberry Pepper Jam. Divide reserved muffin batter over muffins to cover the jelly. Bake for 25 minutes or until golden brown. Let muffins rest in pan for 2 minutes. Using a blunt knife, ease muffins out onto a wire rack and let cool 20 minutes. They won't even need butter!
Fruit Kebabs with Pepper Jam Yogurt Sauce makes 24
1 C nonfat plain yogurt
2 tsp granulated sugar
1/8 tsp vanilla extract
2 tsp Maui Pepper Co's Mango Raspberry Pepper Jam™
1 Pineapple, peeled, cored, and cubed
3 Kiwi fruits, peeled, and sliced
2 Pints strawberries, hulled
1 Honeydew melon, cleaned and cubed
24 Wooden skewers (6-inch)
In a bowl, whisk together the yogurt, sugar, vanilla, and pepper jam. Allow to chill in the refrigerator at least 1 hour. Thread the fruits on the skewers, alternating the pineapple, kiwi, strawberries and the honeydew. Serve the fruit kebabs with the sauce ladled over them.
You can add mangoes, papayas, and bananas. You can prepare this one day in advance, keep covered and chilled.
Pepper Jam Oat Muffins Makes 12 muffins
1 C quick-cooking oats (not instant)
1 C buttermilk
1 Large egg, beaten to blend
½ C low fat margarine, melted
1 C all purpose flour
½ C firmly packed brown sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
¼ C Maui Pepper Co's Mango Raspberry Pepper Jam™
Preheat oven to 350. Spray a nonstick spray in two 6-cup muffin tins. Combine oats and buttermilk in a medium bowl, and let stand for 2 minutes. Next, stir in the egg and margarine. In a separate bowl, mix the flour, brown sugar, baking powder, baking soda, and salt. Combine the dry mixture into the oat mixture, stir until it is just combined. Divide batter equally among the cups. Top each with 1 tsp jam. Bake the muffins until a toothpick inserted into the centers comes out clean, about 18 minutes. Turn the muffins out onto a wire rack. Cool slightly and serve.
