Recipes

Muffins

I made these muffins the other week (again from Belinda Jeffery’s Mix and Bake – I might be addicted).

Honey -Toasted Muesli Muffins

  • 2 cups gluten-free museli (I use Brookfarm’s award-winning gluten-free Macadamia Museli)
  • 1 cup gluten-free plain flour (I use White Wings)
  • 2 teaspoons baking powder
  • 1/2 teaspoon bicarb soda
  • 1/2 teaspoon salt
  • 1/2 cup natural sultanas
  • 2 eggs
  • 1/4 cup brown sugar
  • 1/2 cup light olive oil
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • coconut chips, pepitas (pumpkin seeds), sunflower seeds to sprinkle on top.

Pre-heat your oven to 200*C. Mix together muesli, flour, baking powder, bicarb soda, salt and sultanas. In a seperate bowl mix eggs, brown sugar, oil, buttermilk and vanilla extract together together thoroughly. Mix the wet and dry ingredients together gently. Put into 12-hole muffin tin (lined with muffin cases) and sprinkle the tops with coconut chips, papitas and sunflower seeds. Bake for about 20 minutes.

These are excellent heated and eaten with a bit of butter. I like them for breakfast or when I’m hungry but time-poor.

Sunflower Seed, Honey and Rasin Muffins

  • 1 cup gluten-free plain flour (White Wings)
  • 200g sunflower seeds
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon bicarb soda
  • 1/2 teapoon salt
  • 1/2 cup firmly packed rasins
  • 2 eggs
  • 1/2 cup honey
  • 1/4 cup light olive oil
  • 2/3 cup milk
  • 1 1/2 teaspoon vanilla extract
  • pepitas and sunflower seeds to sprinkle on top

Pre-heat your oven to 190*C. Whiz 140g of the sunflower seeds in a food processor until they’re finely ground. Add them to the flour, baking powder, bicarb soda, salt, rasins and remaining 80g of sunflower seeds. Mix wet ingredients together well, then pour into dry ingredients and gently stir. leave the batter to sit for a minute so it thickens slightly. Divide the mixture into a 12-hole muffin time (lined with muffin cases) – using a ladle is easiest. Sprinkle pepitas and sunflower seeds on top and bake for 20-25 minutes. Cool in the tin for a minute and then turn out onto a wire rack.

The easiest way to measure out the honey is to measure out the oil first and then the honey using the same measuring cup – the oil stops the honey from sticking to the sides.

These muffins are delicious – and have no sugar to boot!

When I’m going to work and haven’t orgainised anything to eat these muffins are perfect for grabbing on my way out the door. They’re also excellent for breakfast or afternoon tea. And they’re almost completely guilt free.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s