Convection Oven Recipes

Apple Corn Muffins

Of all the baked goods you have made, these muffins will surely turn out to be one of your favorite. This recipe makes 12 delectable muffins.

What you need:
1/4 cup of butter
1 cup of yellow cornmeal
2/3 cup of brown sugar
1 cup of all-purpose flour
1 pound of sweet apples, for instance Fuji
1 teaspoon of baking soda
3 tablespoons of granulated sugar
1/2 teaspoon of salt
1 large egg
1 cup of buttermilk
3 tablespoons of salad oil

1. Rinse, peel, core, and then slice the apples lengthwise and keep aside for later.
2. Take a 10 or 12 inch frying pan and melt the butter in it over medium heat. Add the brown sugar and keep stirring while doing so. Once the brown sugar has completely dissolved and appears bubbly, add the apples and cook for approximately five minutes. The apples should be barely tender. Pour this mixture in the twelve buttered muffin cups equally.
3. Take a bowl and mix the flour, baking soda, cornmeal, salt, and the granulated sugar together.
4. Take another bowl and mix the egg, buttermilk, and oil. Stir the mixture into the previously prepared cornmeal mixture till the mixture is evenly moistened. Divide this batter equally into the twelve muffin cups.
5. Finally, bake the muffins in a 350° convection oven for about fifteen to twenty minutes. The tops of the muffins should be lightly browned and on pressing should feel firm. Remove the muffins from the cups by running a knife between the cup rims and the muffins and invert over a baking sheet. If there are any apple slices left inside the muffin cups then take them out and put them on the muffins.

The convection oven gives the muffins an improved flavor as compared to a conventional oven. The muffins are ready to be served. You can serve them either at room temperature or slightly warm with the apple side up.

Cotija Cheese Potatoes

These potatoes make for a wonderful side dish with the flavorful cotija cheese adding a great taste to the dish. Cotija is a Mexican cheese and is available in well stocked supermarkets. In case it is not available, you can use a shredded firm white cheese like jack or white cheddar in its place.

What you need:
1 onion (8 oz.)
1 tablespoon of olive oil
1 3/4 pounds of firm-ripe Roma tomatoes
1/2 teaspoon of dried thyme
2 cloves of garlic
2 cups of crumbled cotija cheese (8 oz.)
1/2 to 1 tablespoon of hot sauce
3 pounds of russet potatoes
1/2 teaspoon of salt
1/2 teaspoon pepper
1/2 teaspoon of dried basil

1. Peel the onion, cut it into half, and then cut it into thin pieces lengthwise. Next, rinse, core and chop the tomatoes. Peel and mince the garlic and keep aside for later.
2. Take a 10 or 12 inch frying pan and heat oil in it over medium heat. Once the oil is hot, add the garlic and onion. Stir repeatedly for about five minutes until the onion becomes limp. Add the tomatoes, basil, salt, hot sauce, thyme, and pepper. Continue stirring for about five more minutes until the tomatoes become soft.
3. Peel the potatoes and cut them into 1/8 inch thick slices. In a 9 inch by 13 inch baking pan, spread about one third of the tomato mixture evenly. Then add a layer of potatoes and cheese using only half the quantity of each. Repeat the layers and end with a layer of tomatoes on top. Cover the top tightly with a foil.
4. Bake the potatoes for about forty to fifty minutes in a 400° convection oven. The potatoes should be tender on piercing. Remove the foil covering, and bake for about twenty to twenty five minutes more until browned on top.

In a traditional oven the baking time would be longer. If you want the advantage of lesser baking time, get a convection oven today.

The potatoes are ready to be served. They are best served hot, and this recipe makes about 8 to 10 servings.

And always remember, if you want to lose weight from the potatoes use only organic cosmetics.