Category Archives: Muffins

Pistachio & Raisin Bran Muffins

Posted on by

Makes 12

Ingredients

  • 1 cup wheat bran
  • 1 ½ cups whole wheat flour
  • ½ cup raisins, soaked in orange juice
  • ½ cup pistachios, chopped
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup milk, room temperature
  • ¾ cup Monkfruit sweetener
  • 2 Tablespoons Canola oil
  • 1 egg, beaten

Method

  1. Preheat your oven to 400°F
  2. Grease, or line, a muffing tin(s)
  3. Whisk together the bran, flour, baking soda and baking powder
  4. Drain then stir in the raisins and pistachios, mix to combine then set aside
  5. Blend milk, Monkfruit sweetner, oil and egg. Add to dry ingredients and stir just combined
  6. Using large cookie scoop, transfer to your prepared muffin tin(s)and bake in preheated oven for 15 minutes or until muffins pull away from sides of cups
  7. Remove from oven, leave to cool and enjoy

Brown Butter Banana Muffins

Posted on by

Makes 12

Ingredients

Streusel Topping

  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 4 tablespoons butter
  • 1/4 cup rolled oats

Banana Muffins

  • 1/3 cup unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 large bananas, mashed
  • 3/4 cup white sugar
  • 1 egg, lightly beaten

Method

  1. Preheat oven to 375°F (190°C). Lightly grease 12 cup muffin tray
  2. In a thick-bottomed pan over medium heat, add the butter, whisking frequently. Continue to cook until fully melted. Once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Pour into a bowl to stop the butter from cooking further and possible burning. Set aside to cool until needed
  3. In a small bowl, mix together brown sugar, flour, cinnamon, and oats. Cut in the butter until mixture damp sand. It’s fine if there are peas-sized pieces of butter remaining. Set aside until needed
  4. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. It will still appear a little lumpy
  5. Spoon batter into prepared muffin cups, about 2/3 full. Sprinkle the streusel topping over muffins
  6. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean
  7. Let cool for 10 minutes before removing from the tin and serving

Recipe Alert…I am The Muffin Man

Posted on by

Whilst you may think that there is always cake available in my house (and to be quite honest you wouldn’t be wrong) there is also always a hearty supply  of fruit- perhaps to ease my conscience for numerous bakes? An influx of bananas of late has lead to a near constant presence of the over-ripening fruit. So much so that my husband commented the other evening, “Why is this place turning into the house of black bananas?!?!” Fair enough- he has a point. I however think it’s not necessarily a bad thing to have some fragrant, burnished fruit lying about. They make for much more interesting and tasty bakes once the process of almost “self-caramelisation” is under way. An earlier post of mine gave the recipe for Banana Bread– a firm memory of mine from the kitchen of my childhood. Having only just finished off out latest batch of this I needed something different to make use of the over-ripe bananas now taking up residence on my butchers trolley. So what better way than muffins- that versatile, anytime treat (but not a treat) bake.

Going slightly off track, I recently made some cookies, Maple Butter Cookies with prosciutto dust, using Moose Maple Butter. I am in fact chomping on some as I type- their gloriously maple sweet crumbs littering the keyboard here- oh dear! However- I digress. As a result of this still have some of the said maple butter left and wanted to try other bakes to use it in. So my muffins to be were to provide the perfect excuse for this as well. Kill two birds with one stone – or bake two pans in one oven (to sound a little less brutal about it all).

2015-03-25 13.51.23

Banana Bran Muffins (feat. Moose Maple Butter)

Makes 9

Ingredients

250g self-raising flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

1/4 tsp pinch of salt

1/2 tsp mixed spice

115g caster sugar

100g oatbran

75g melted Moose Maple butter (if can also use regular unsalted butter)

125ml milk

1 tsp vanilla extract

3 medium, over-ripe bananas

2 medium eggs

 

Method

  • Heat the oven to 190C electric/ 170C fan.
  • Melt the (maple) butter and allow to cool.
  • Mash the bananas well.
  • Sift the flour, baking powder, bicarbonate of soda, salt, and mixed spice together in a large bowl, add caster sugar and oatbran, stir through to combine.
  • In a separate bowl, beat together the eggs, vanilla extract, melted (maple) butter and milk. Add the mashed banana and mix well.
  • Make a well in the centre of the dry ingredients and add the egg mixture, stirring roughly with a fork. Be careful NOT to overmix at this point. You just want it mixed enough so that no pockets of dry ingredients remain. It should look lumpy and pastey – like how a cake batter ISN’T supposed to look!
  • Line a 12 (or 2 x6 ) muffin tray with 9 muffin cases. Fill the cases to the top .
  • Bake for between 2o- 25 minutes, until muffins are springy to touch. Rest the muffin tray on a wire rack for five minutes then remove the muffins and leave to cool.

Hope you enjoy!

2015-03-25 13.54.06

In the meantime,

“Remember Mom’s the word- that’s Mr. Mom’s!”