Carrot coconut muffins
I'm going to do a bit of a binge on writing up muffin recipes; starting with the ones I just made.
1 cup/4oz/100g No 1 baking mix
1/3 cup desiccated coconut
1/3 cup raisins
1tbsp flaked almonds
1 tbsp mixed seeds (I used Holland & Barrett’s Omega
sprinkle mix)
3 tsp xylitol
1 heaped tsp baking powder
1 heaped tsp mixed spice
1 medium carrot, grated
1 small banana, mashed
1-2 tbsp milk
2 eggs
½ tsp vanilla essence
1 tbsp vegetable oil
Set aside about a tsp each of the flaked almonds and the
mixed seeds. Stir the rest of the
almonds and seeds into the other dry ingredients and stir through the raisins
and grated carrot. Beat the eggs and add
to the mashed banana, stir in the milk, vanilla essence and oil. Add to the dry ingredients and beat together
to a dropping consistency. Spoon into
muffin cups or a greased muffin pan or bun tin and sprinkle with the reserved seeds
and nuts. Bake at 150C (fan oven) for
about 40 minutes.
Makes around six medium muffins.
Banana nutella
muffins
These are certainly naughty (because nutella) but have a
true hazelnut chocolate taste. The
amount of nutella involved is enough to give a good flavour but only about 5 or 6g of added sugar
per muffin, which isn’t too awful for an occasional treat.
If aiming for a gluten-free muffin, remember that the nutella needs to be from an uncontaminated jar!
½ cup/2oz/50g No 1 baking mix
½ cup ground roasted hazelnuts (available from Sainsbury, and I'm sure from other places as well)
1 heaped tsp baking powder
½ tsp cinnamon
1 egg
1 small banana, mashed
1 tbsp milk or water
1 tbsp nutella
½ tsp vanilla essence
½ tsp almond essence
Stir the dry ingredients together. Beat the egg, milk or water and the
flavourings into the mashed banana and add to the dry mixture along with the
nutella. Stir in and beat well to incorporate
the nutella completely. Spoon into
muffin cups or a greased bun tin or muffin pan.
Bake at 150C for 35-40 minutes.
Makes six small muffins or four medium.
No comments:
Post a Comment