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  1. “jicamuffins” <– WOAH! Mind-blown. I've never heard of this, but it sure sounds fun! 🙂 Shashi, the second this page loaded and I saw *just* the top of the first muffin, I was drooling. I'm seriously thinking you angled that muffin right at me, so I could pluck it right out of my computer screen. Right? 😉
    It was so fun hearing about your brief stint working at that salad bar. More stories please! Like, did any funny business occur? I like to hear about my Shashi before she got to blogging. Like, how did she become this funny? This cool of a mom? It all relates, I like to think. 🙂 Anyway, have a great week my friend! Pinning. xo

  2. Can I admit something to you, Shashi? I actually had to look up what ‘jicama’ was because I had absolutely no idea!

    I reckon a ‘British’ equivalent might be a turnip? And I can definitely imagine that working well in a muffin. Great idea as always!

  3. I would have loved to have seen a photo of the jicama because I’ve never heard of it. I wonder if it’s something we can get here in Oz or maybe it is here but is sold under a different name! It’s great how you’ve been able to add it to your muffins as it sounds like it has terrific nutritional value. Your muffins look amazing xx

  4. I personally love jicama, but I have NEVER thought to bake with it either!! Leave it to you to be so clever! I bet these muffins taste amazing, Shashi! Blueberries with the jicama and the cinnamon and cardamom streusel topping!! YUMMMMM! Seriously, I could devour a few dozen of these for breakfast! Cheers, lovely! To a weekend as fabulous as you! xo

  5. I have never had jicama in my life (I don’t even know if I could find it here) but I’ve been more curious about baking with zucchini lately!

  6. I too have only had them cold in salads, that’s what grabbed my attention to read this one. It’s like a cross between a apple and potato to me. Love the crunch. Your idea rocks and with the streusel topping I’m in! Have a great weekend.

  7. Oh wow! Jicama name is so new to me, before that I knew them only as Mexican turnip. Thank you for a nice addition to my vocabulary, shashi. And pairing jicama with blueberry is pure genius. I am so intrigued that I so want to rush to market to but them and make these muffins! I bet they tasted. divine.

  8. I’ve only ever eaten jicama raw, too, Shashi! In fact, I had no idea you could bake with it. Now I’m totally going to be thinking about these muffins for the rest of the day. Oh, who am I kidding? I think about muffins all day long on a normal day…but now I’ll just be thinking twice as hard about them. Hah! And the blueberry addition is awesome. Perfect for summer!

  9. Wow. Jicama? I had to look that up! But it always inspires me when I see recipes with ingredients / produce that I don’t know about.

    I need to come to your house so you can cooked these for me though, Not just because your recipe looks amazing, but because I don’t think I can get jicama here in the U.K.

  10. Dear Shashi, I’ve never even tasted jicama and I’m not sure what it even looks like. I do have several recipes for muffins and bread with zucchini, so I think I get the idea. (FYI – Jon came in with our first zucchini from the garden this morning and it was almost the size of a baseball bat. Oops.) So I’ll definitely be on the lookout for jicama at the grocery store and get educated. I learn a lot here, and that’s one of the reasons I love to drop by. Plus I like to see what you and your daughter are up to. Hope you had a nice 4th and are easing into the week after the holiday. Always a challenge. For me anyway. XO

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