Archive for the ‘Muffin’ Category

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Lime Bran Muffins

July 15, 2010



I had some bran sitting around the house and a lime that needed to be used. So I figured I’d combine the two and make the Husbands favourite muffin. Can you believe that? his favourite muffin is bran? When there is a whole world of muffins out there you could have! Ach who am I to tell him he can’t have that as his favourite.

Don’t get me wrong, I actually quite like Bran Muffins. They are tasty and not too bad for you, but as a favourite? Nup, give me blueberry or banana walnut….mmm yum yum. Add the lime too it? Ick, I am not a lime person, however, for the person you love you create these things don’t you?

These were beautifully light as usual, I love the texture of them. The crust was something new for me to try out though, and it worked well. I could’ve just chopped off the top of the muffins and ate them all to myself. Love it!

Lime Bran Muffins with Pecan Crust


1 ½ cup wheat bran
1 cup butter milk
1 cup flour
1/3 cup oil
1 egg
2/3 cup brown sugar
½ t vanilla
1t baking soda
1t baking powder
Zest and juice of 1 lime

Crust
1 cup ground pecan
½ cup raw sugar

Preheat oven to 190C
Grease and line muffin tray
Mix together bran and buttermilk and allow to stand for 10 minutes.
Beat together oil, egg, sugar, vanilla and add to milk/bran.
Sift together flour, baking soda, baking powder and zest of the lime. Stir all together. Add the lime juice, mix again.
Put in muffin tray.
Mix together pecan and sugar
Add a spoonful of crust on to each muffin.
Bake in the oven for about 15 minutes.

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Savouries

July 2, 2010


It’s been awhile since I cooked from Giada’s Kitchen – New Italian Favourites many things have contributed to that. So today I decided that along with my desire to increase the Husband’s vegetable consumption I would do a couple of vegetable muffins (perhaps not heaps healthy, but more vegetables!)

So from Giada I cooked the Garlic and Sundried Tomato Corn Muffins. They are quite rich in flavour, which was great, my concern with going savoury is that the Husband would feel like he was missing out with depth of flavour and he’s not a topping person. That’s right you heard me, no topping! He does not enjoy butter can you imagine? Or jams, or vegemite, or peanut butter or anything really!!! But really? No butter! Imagine my life with butter-less mashed potato!

Anyway back on track these were so easy to make, and quite delicious! I did have to adapt the recipe a touch, the original recipe called for “jiffy corn muffin mix” which I didn’t have so I mixed flour and polenta together.

Garlic and Sundried Tomato Corn Muffins


240g Self Raising Flour
240g Polenta
2/3 cup sundried tomato
2 cups frozen corn kernels
3 cloves garlic
2/3 cup buttermilk
2/3 cup sour cream
2 large eggs

Preheat the oven to 190C, insert paper liners into a tray.
In a large bowl, combine the corn, flours, garlic and tomato. Stir to combine. Mix in the buttermilk, sour cream and eggs and stir until combined.
Spoon the mix into the tins. Bake until golden on top and cooked through, about 15 minutes.

I also attempted a variation on an old savoury muffin recipe I had a sausage and vegetable muffin. They were delicious in my opinion. Unfortunately the Husband was not so keen, he really prefers his muffins to be sweet, which is what I feared……

Sausage and Vegetable Muffins


400g Flour
3 g Baking powder
2 Egg (medium size)
100 g Unsalted butter (melted)
140 g Milk
70 g Ricotta
400g Sausage (cooked and sliced)
50 g Cheddar cheese (cut into small dice)
100g Mixed Vegetables

Preheat the oven to 180°C.
Place the cupcake liners into the pans.
Sift flour, baking powder and salt together, set aside.
Put the egg and sugar in a bowl and place the bowl over the pan of hot water.
With hand mixer beat the egg mixture until very light and fluffy.
Gently pour the milk into the egg mixture using spatula fold to combine, then add the melted butter and fold again.
Pour all the rest ingredients, fold just until they incorporate.
Pour the batter into the pan.
Bake for 25 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.

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Olive Oil Muffin

May 1, 2010


The latest in my delving into Giada’s Kitchen – New Italian Favourites I am going a bit “gung-ho” at the moment.

Only problem….well it speaks for itself, I’m not really sure what happened with the picture! I could have sworn that it was all good. But apparently not so good hey – which is a shame because it’s got a nice flavour.

It was an Olive Oil Muffin. Which is interesting because I expected there to be more of an underlying flavour of the olive oil, however, the overpowering flavour was that of the citrus zests and the almonds. There was only a very subtle aftertaste of olive oil, which just hit the back of your palette as you swallowed.

The muffin itself was basically a bit cake like in consistency and it was deliciously moist and delicate. I loved it! I think I could have eaten the entire batch to myself. It didn’t go down so well with everyone, my SIL wasn’t a fan it’s hard to tell with MIL & FIL who will eat things they don’t like just to be polite. The Husband? Well he said that he’d prefer it if I made a small change.

That change is that I would make to the whole thing would be I would definitely use the slivered almonds that the original recipe called for. The whole ones were a bit too much – but I went with what was on hand because I was having people over and wanted to try something from the book to do it. So it was a quick case of toasting whole ones and making do!

Olive Oil Muffins


1 ¾ cup all purpose flour
2t baking powder
½ t salt
1 cup sugar
4 large eggs
2t grated orange zest
2t grated lemon zest
2T balsamic vinegar
2T whole milk
¾ cup extra-virgin olive oil
2/3 cup almonds, toasted

Preheat the oven to 180C
In a medium bowl, stir the flour, baking powder and salt. Use a mixer to beat the sugar, eggs and zests until pale and fluffy. Beat in the vinegar and milk then gradually beat in the oil. Add the flour mix and stir by hand until just blended.
Add the almonds, then stir until just combined.
Fill the the muffin tin almost to the top. Bake for about 20 to 25 minutes.
Transfer to a rack and cool in the tin for about 10 minutes, then take out and cool for another 5 minutes. Then serve warm.

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Orange Breakfast Muffins

February 10, 2010


So after a horrendous day at work today, I headed straight to the kitchen instead of to the gym like I originally planned. Perhaps the endorphins would have been better then a muffin but I couldn’t face it.

So I opened up my Flavour of the Month Nigella Bites and made these. I adapted them a little bit and added some frozen cranberries simply because I love them.

Orange Cranberry Breakfast Muffins


6 tablespoons unsalted butter
1 2/3 cups self-rising flour
2 tablespoons ground almonds
½ teaspoon baking soda
1 teaspoon baking powder
¼ cup sugar
1T pure vanilla extract
1/3 cup plus 1 tablespoon freshly squeezed orange juice
1/3 cup plus 1 tablespoon whole milk
1/2 cup frozen cranberry
1 egg

Preheat the oven to 200°C.

Melt the butter and set aside. Combine the flour, ground almonds, baking soda, baking powder, sugar and orange zest in a large bowl. Measure the orange juice and milk into a pitcher and whisk in the egg and then the cooled, melted butter. Now pour the liquid ingredients into the dry ingredients, mixing with a fork as you go. The batter will be lumpy but that’s as it should be: you want everything to be no more than barely combined. The whole point of muffin mixture is that it must never be overworked.

Spoon out the mixture equally into the muffin cups and cook for 20 minutes. Remove, in their paper baking cups, to a wire rack and let cool slightly (but not completely) before devouring.

And, I did devour them, I must admit. I had 2 in quick succession, how terrible is that? The gym really would’ve been better!