A basic sweet Muffin recipe (just add love and imagination)
A friend requested a recipe the other day so I thought I’d post a muffin recipe that you can add ingredients of your choice. You start with a basic recipe then add the flavours.
2 1/2 cups (375g) self raising flour (sifted)
90g butter, chopped
1 cup (220g) caster sugar
1 1/4 cups (310ml) milk and greek yoghurt (I usually add 200ml yoghurt and 110ml milk)
1 large egg, lightly beaten
Turn the oven on to moderately hot. Prepare a 12 hole (80ml) muffin tray, either grease with butter or use muffin papers. In a bowl rub together butter and flour. It should look like bread crumbs. Stir in ALL other ingredients (including something from the list below)until just combined. Distribute mixture in the muffin pan. Bake for about 20 minutes until the tops are nice and brown. Cool on a wire rack.
Now for your combination:
Choc chip and Pecan (125g of each) or
Date and citrus (chop 250g of dates and add 4 tsp citrus rind) or
Apple and cinnamon (sift cinnamon with flour and add 1 to 2 peeled and chopped apple) or
Blueberry (125g blueberry)
So have fun experimenting. You be the judge of whether or not your recipe needs a little more of this or that. Remember a lot of recipes are just a guide. Happy baking.
1 brown onion
1 garlic clove
3cm piece of ginger
2 fresh chillies
1 bunch of coriander
1/4 cup lemon juice
1 tbs curry powder
1 tsp turmeric
1 tsp cumin
1/4 tsp cinnamon
1 tsp mustard seeds
300g dried red split lentils
600-700ml vegetable stock
1 x 400g tin of coconut milk
100g baby spinach leaves
In a food processor combine peeled onion halves, garlic, ginger, chilli, deseeded capsicum, coriander stalks, lemon juice and a pinch of pepper. Put about a tablespoon of oil into a large saucepan with curry, turmeric, cumin, cinnamon and the mustard seeds and stir until fragrant. Add the processed vegies and stir for a couple of minutes before adding the lentils, 600-700ml of vegetable stock and coconut milk. Put the lid on and boil until the lentils are soft, stirring regularly. When almost cooked adjust flavours and consistency by adding a little more lemon juice, stock, salt or pepper, maybe another chilli if you like it hotter. Fold the spinach leaves through.
Play around with this recipe and adjust the flavours to suit your palette. I love garlic so I would probably throw in 2. If you stick to Indian spices you can’t go wrong. You may like to add some cardamom too. Great meal to share with friends and perfect for Meatless Monday! Maybe you could serve this yoghurt and cucumber and some Indian bread.
The Raw Brownie
This is a wonderful recipe I found on http://www.mynewroots.org/site/. I have swapped walnuts for pecans (Australian) as I prefer to reduce my food miles. I am yet to find Australian dates. Any thoughts?? You can pick up raw cacao at a reputable health food shop. Raw cacao is known as a superfood and is apparently less processed than cocoa. I think macadamias would also work well instead of almonds. My recommendation is do add the sea salt. I’m also keen to add a little chilli.
I will also add a photo later (once my husband comes home from his holiday as he has the camera).
2 cups pecans
2 1/2 cups pitted dates
1 cup raw cacao
1 cup raw silvered almonds,
1/4 tsp sea salt
- Finely ground pecans in a food processor.
- Add cacao and salt. Pulse to combine.
- Add the dates one at a time to the food processor until all are added. The mixture should be crumbly but sticky. Add more dates if it needs to be stickier.
- In a large bowl combine the mix with the almonds. Press into a lined cake pan. Place and store in the fridge in an air tight container.
Now enjoy once it is chilled. Don’t forget to play around with this recipe, maybe ginger or another dried fruit instead of the almonds. What a great recipe for those who need a sugar fix without the sugar.
Please note that I am placing these recipes on my blog in good faith. It is up to guests to this blog to decide if they would like to make any of these and whether or not there are any allergy concerns. I am also acknowledging where I have sourced these recipes from if they are not my own.