Ramadan Ideas

Bismillahir Rahmanir Raheem

Has it really been 7 months since the last post? Wow. First, let me apologize for being out of touch. Technical difficulties on my end kept me from posting. And here we are on the verge of Ramadan which means you won't see much activity here (as has been the case in previous years). But I would like to sincerely thank avid readers who continued to read and review recipes. Your support and feedback makes it all worth it!

Though I don't have any new recipes for you today, I thought a quick Ramadan Meals Guide could be helpful to those of us who haven't prepped any food for the upcoming months (guilty myself!).

Suhoor 

This is the pre-dawn meal eaten before the rays of the sun have appeared. Though you may have to wake up at a seemingly crazy time of night to eat this meal, whatever you do, DO NOT SKIP IT! It is reported that the Messenger of Allah said: "Eat Suhoor, for there are blessings in it." [al-Bukhari and Muslim]  and "The distinction between our fasting and the fasting of the people of the book [Jews and Christians] is the taking of Suhoor". [Muslim].  First and foremost you do not want to miss out on the blessings of this meal and secondly, since most of the world will be observing 15 + hours of fasting, it is important to eat a high-fiber meal that will keep you fuller longer.

Oatmeal Maple Biscuits

Triple Chocolate Muffins

Cinnamon Rolls

Cinnamon Muffins
























Egg-Filled Toast




















Fruit Pizza




















Peanut Butter and Chocolate Chip Muffins

Iftaar

The meal eaten at the time the fast is "broken" or has ended. This is signaled by the setting of the disk of of the sun, or when the adhan of Maghrib is made.

Traditionally small snacks are eaten at this time, followed by a larger meal after the prayer. Here are some ideas for quick bites during iftaar.


Spinach Bhajiyah

Spicy Popcorn Chicken




















Pumpkin Donut Holes

 Kibbeh

Mini Pizzas

 Jalapeno Poppers

Mini Jalapeno Cornbread Muffins

Soft Pretzels 




















Spinach and Feta filled Pastry

Vada




















Spinach Spirals

Peanut Butter Chocolate Chip Muffins

Bismillahir Rahmanir Raheem

Peanut butter and chocolate. Need I say anymore? I think we all agree they go together beautifully. It's also the easiest option to turn to when PBJ's are the food of the month in your house and cupboards are full of peanut butter jars.

These come together quickly and easily. They make for a fun weekend breakfast addition or are rich enough to stand alone as a weeknight dessert. They store beautifully, making them ideal for lunch boxes or a midnight snack...whatever floats your boat.

But whatever you do or whenever you eat them, they are screaming for a glass of cold milk by their side. Enjoy!

Peanut Butter Chocolate Chip Muffins

Ingredients:
1 3/4 cups all purpose flour
2/3 cup firmly packed brown sugar (light or dark)
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk at room temperature (I use 2 %)
2/3 cup peanut butter (smooth or chunky)
1/4 cup vegetable oil (canola is my preference)
1 large egg at room temperature
1 1/2 teaspoons vanilla extract
2/3 cup semisweet chocolate chips (feel free to use milk chocolate)

 Directions
1. Preheat oven to 350º

2, Lightly grease a 24 count mini-muffin pan or 12 count regular size muffin pan. Alternatively, you can use muffin liners.

3. In a bowl, stir together flour, brown sugar, baking powder and salt.

4. In another bowl, stir together milk, peanut butter, oil, egg and vanilla extract until blended. 

5.Make a well in the center of the dry ingredients. Add liquid ingredients and stir just to combine. 
Add the chocolate chips.

6.Spoon batter into prepared muffin cups. Bake 15 to 20 minutes, or until a toothpick inserted into middle of muffin comes out clean. Place muffin tin on wire rack and cool for five minutes before removing muffins. Serve warm or cool completely and store in an airtight container at room temperature.