You are currently browsing the tag archive for the ‘muffin’ tag.

Rainy day, hungry child, bored Mummy, spare piece of pumpkin and Google = Pumpkin & Sultana Muffins

 I found the recipe for these muffins after a series of thoughts and interactions which i will attempt to explain here.

1. Child is hungry

2. Must feed child

3. Not much in fridge… ooh look pumpkin, i should use that before i have to throw it away…

4. Ask child “Do you want pumpkin for lunch?”

5. Child says “No like it, pumpkin”

6. This makes me want to feed him pumpkin… i need to feed him pumpkin to be a good Mummy.

7. Ask child “What do you want for lunch?”

8. Child says ” Odidge bar, bar” (which is secret code for Orange Heinz Muesli Bar, to which i say No, and then realise i am on my own to come up with ideas for lunch.)

9. Use brain – Child loves muffins. Child will eat ANY food containing sultanas.

10. Google search Pumpkin + Sultana + Muffin

Voila!

Pumpkin & Sultana Muffins

Recipe is as follows
1 ¾ cups self raising flour
1 tsp baking powder
1/3 cup brown sugar
¾ cup milk
1 egg, lightly beaten
2 tbsp vegetable oil
1 cup sultanas
1 cup cooked, mashed pumpkin

Preheat oven to 180ºC or 160ºC if fan forced.
Line a 12-hole muffin pan with patty cases.
Combine flour, baking powder and sugar in a large bowl.
In a separate bowl or jug, whisk together milk, egg, and oil. Add to flour with sultanas and pumpkin.
Mix together, until just combined.
Fill prepared cases. Bake for 20-25 mins, until cooked when tested with a skewer.
Cool on a wire rack. Store in an airtight container.

N.B. I also added half a grated apple and about a teaspoon each of cinnamon and ginger powder.

These were delicious served with a hot cup of tea, for me, and a babycino for the hungry child.

Advertisements

If you’re looking for a quick, easy, extremely versatile cake that is always delicious and can be super healthy, indulgent, allergy friendly or even a diabetics delight then this is the cake for you.

Let me give it to you straight, this cake will not win you first prize at the Easter Show but it will win you some major brownie points at home.

This is a wonderful recipe that i use for whipping up either a cake for myself and my friends or some mini muffins for my one year old son. Yep, that’s right, i can make a “cake” so healthy that i am happy to feed it to my baby. How do i do this?

It’s as simple as 1, 2, 3, 4, 5 – and all you need is a bowl, a mixing implement and an oven – oh, and a cup measure is handy too!

Let me preface this recipe by saying that  i absolutely never use a whole cup of sugar ( actually i rarely use sugar at all), but feel free to make your own decisions based on the cake you choose to bake – that’s the beauty of this recipe.

The basic premise is this:

  1. 1 cup flour
  2. 1 cup cereal
  3. 1 cup wet ingredients (egg, milk, yogurt, ricotta etc)
  4. 1 cup sugar
  5. 1 cup fruit

Mix all ingredients and bake in an oven at about 180C (or 160C fan forced). Keep an eye on this and adjust the temperature and time depending on your oven and the ingredients you have used.

It’s that simple. Really.

The person who bakes a fair bit and has that basic baking common sense will understand how to change the recipe to suit themselves. The rest of us, myself included, will sometimes need a bit of a helping hand, and for those people here are few things i have learned about each component of this recipe:

  1. FLOUR: If you don’t have self-raising flour, just use plain flour and add a teaspoon of baking powder. I also add more baking powder if i think the cake is a bit heavy and needs help rising.
  2. CEREAL: I generally use quick cooking oats as they cook well and you can’t see or taste them in the final product. You could also use Just Right, All Bran, Muesli or any combination of cereal you like. You could even use coconut or substitute some nuts if you like.
  3. WET INGREDIENTS: Take your measuring cup and just fill it up to the 1 cup mark with whatever you would like. Usually i use a mixture of skim milk and yogurt. If i want a better quality cake then i may use a mixture of 1 egg, melted butter and some milk. If you’re dairy intolerant then try soy milk. If you want something a bit different then try half milk, half ricotta.
  4. SUGAR: As i mentioned, i never use a whole cup of sugar, especially if the cake is for kids or babies. In fact, you can leave this component out of the cake all together. If you use flavoured yogurt or sweet apples or banana then you won’t even miss the sugar. I mostly add just a tablespoon of honey, golden syrup or maybe a quarter cup of brown sugar. If you do want the sugar but not the calories then try a sugar replacement.
  5. FRUIT: This is the really fun part! You can use fresh, tinned or dried fruit. Each will give you a different textured cake. You can even add nuts, coconut or grated vegetables for a savoury muffin. Mix it up a bit, try half a cup of one fruit and half of another with a few nuts thrown in. Just be sure not to add nuts to the kids muffins!

A few ideas to get you started:

  • Grated carrot, apple and walnuts with egg, milk and butter
  • Mashed banana and sultanas with milk and butter replacement (like rice bran oil or nuttelex)
  • Chopped red apple with milk and yogurt
  • Dried apricots, raisins, pinenuts and grated apple with muesli and yogurt
  • banana with brown sugar, butter and full cream milk
  • Chocolate chips and raspberries with cream and milk
  • Strawberries and ricotta

Choose the flavours you like or use whatever you have in the cupboard – happy baking!

%d bloggers like this: