It’s probably pretty clear that muffins are something that are baked, and eaten, quite regularly in this house.
The reason I tend to go for muffins is for a few reasons:
They are quick and easy to make
They can be appropriately portioned into whatever sized morsel you want
They freeze really well, meaning you don’t have to feel like you are eating the same thing everyday for a week
They are the perfect size for lunchboxes
I had some quinoa flour in the pantry and some pumpkin that needed using, which resulted in the creation of these Orange, Pumpkin and Date muffins. The dates provide a natural sweetness, while the juice and zest of the orange give the distinct citrus flavour, while the mashed pumpkin provides a good nutrition boost but also allows the muffin to retain it’s moisture and compliments the spice profile nicely. If you were wanting to add some crunch to these muffins, some slivered almonds or chopped walnuts would work quite nicely. I have chosen to not put nuts in these muffins as the kids will take them to school and kinder.
The first time I made these Orange, Pumpkin and Date muffins, I used only quinoa flour, which left a distinct after taste, which wasn’t offensive and no one complained, but I thought that I would make a few amendments to allow it to be more suitable to everyones palate. Often flours such as quinoa, buckwheat and chickpea flour have quite a strong flavour, so it is best to mix them with another type of flour, such as a wheat, spelt or even rice flour for a gluten free alternative.
I hope you enjoy these muffins for something a little bit different. xx.
3/4 cup peeled pumpkin, steamed and mashed
3/4 cup quinoa flour
3/4 cup wholemeal spelt flour
2 tsp baking powder
1/2 tsp baking soda
1/2 cup brown sugar
1 1/2 tsp ground cinnamon
3/4 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/3 cup dates, pitted and chopped, I used 3 medjool dates
Zest of 1 orange, finely grated
1/2 cup orange juice
1 tsp vanilla extract
Preheat the oven to 180°C and prepare ~12-15 hole muffin tin.
Peel pumpkin and chop into 1cm slices and place in a steamer basket and steam until soft. Allow to cool slightly and mash.
Place the flours, baking powder, baking soda, sugar, spices, zest and dates into a large bowl and mix to combine.
Add the eggs, orange juice, vanilla and the mashed pumpkin and mix well to combine.
Spoon the mixture into the muffin tray and bake for 12-15 minutes or until golden brown.
It’s been awhile since I have shared a muffin recipe and I seem to be baking a new batch a few times a fortnight, so I thought I’d come up with something new.
Lemon and Blueberry are always a great flavour combination, and the addition of any form of chocolate to a muffin makes most people happy. These are a light, fresh and flavoursome muffin. All of the kids have enjoyed the 2 batches of these that I have made, even when I forgot the milk in one of the batches….ooops!
These are a simple one bowl muffin and freeze really well. They are also great for the kids lunchboxes, now that the restrictions are starting to lift and schools have returned…for us in Australia, at least.
1 cup wholemeal flour
1 cup plain flour
1 tsp baking powder
1/2 tsp bicarb soda
Juice and zest of 1 lemon
1/2 cup milk
90g butter, melted
3 tbs maple syrup
1 tsp vanilla extract
200g fresh or frozen blueberries
2/3 cup white chocolate chips or roughly chopped white chocolate
Preheat the oven top 200°C and prepare an 18 hole muffin tray(s) for medium sized muffins or a 12-15 hole muffin tray for larger muffins.
Place flours, baking powder, bicarb soda and lemon zest into a large bowl and mix to combine.
Add the lemon juice, milk, eggs, butter, maple syrup and vanilla and stir to combine.
Add the blueberries and white chocolate and fold through the mixture, being careful not to over mix.
Divide the mixture between the muffin holes and place into the oven and bake for ~15 minutes or until the muffins bounce back when pressed on top.
This is the first time I’ve posted on here in a while. It’s been a busy start to the year and to Mark’s schooling life, and I’m in the very early stages of starting to write my cookbook, so wanting to keep some recipes for that.
Anyway, here’s another muffin recipe, mainly because you can’t have too many different flavoured muffins.
When making muffins, I like to make sure they are high in fibre to help with digestion, contain some protein to increase satiety, and some fruit for a good source of vitamins and minerals. I baked these muffins today with the intent to freeze them, ready for school lunches next week….4 are already gone. The rest are in the freezer, so hopefully they last!
These muffins are made with wholemeal flour and rolled oats, providing the kids (and adults) with and excellent source of low GI carbohydrate and fibre. I had some leftover coconut cream from making butter chicken the night before, apples in the fruit bowl, as well as frozen blueberries in the freezer, which is how these muffins came about.
The final product was a delicious, fruit filled, moist, nutrition packed muffin, which took about 10 minutes to prepare and about 15 minutes to bake. They are a great option for snacks, kids lunchboxes, work lunches, even as a breakfast muffin.
Makes 18 muffins
1 3/4 cups wholemeal flour
1 cup rolled oats
1/2 cup shredded coconut, toasted
1/3 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
135g butter, melted
1 cup coconut cream
2 tsp vanilla essence
1 apple, skin on, diced
1 cup frozen (or fresh) blueberries
Preheat oven to 180°C and prepare muffin tray.
Place flour, oats, toasted coconut, sugar, baking powder, baking soda and salt into a large bowl and mix to combine.
Melt butter and allow to cool slightly.
Place eggs, coconut cream, cooled butter and vanilla into a bowl and lightly mix to combine. Add the wet ingredients to the dry ingredients.
Chop the apple and mix into the batter until evenly distributed. Add blueberries and gently mix to combine, without over mixing.
Spoon batter into prepared tin, allocating about 1/3-1/2 cup per muffin.
Bake for 15-20 minutes or until golden brown.
Allow to cool completely then store in an airtight container for 4-5 days, or freeze.
Over the weekend, the kids and I made these delicious muffins! They LOVE to help me in the kitchen and they obviously love muffins, so I like to be able to put together muffins that are tasty for all but aren’t laden in sugar or the size of a side plate.
This recipe is great – the chunks of apple give that familiar sweetness that kids love in fruit and the pumpkin can be ‘hidden’ or left in chunks. The dates soaked in boiling water add some natural sweetness, allowing the refined sugar to be minimised, but it is definitely the spice that makes these muffins and they are great for kids and adults alike. If you find that the cloves are too strong for the kids, halve the amount you use or leave it out altogether.
The icing is a great addition, although it is completely optional. If you choose not to add it, they are great as they are or you can combine the reserved spice mix with 1 tsp of castor sugar and sprinkle that over prior to baking.
Makes 15 muffins
1 2/3 cup wholemeal plain flour
1/3 cup brown sugar
2 1/2 tsp cinnamon
1 1/4 tsp ground ginger
3/4 tsp nutmeg
3/4 tsp ground cloves
1 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
1/3 cup dates, pitted and chopped
1 cup butternut pumpkin
60g butter, melted
1/3 cup natural yoghurt
2 eggs, lightly beaten
1 apple (preferably Granny Smith), finely chopped
3/4 cup reduced fat cream cheese
1 tbs lemon juice
1 tbs icing sugar
Preheat the oven to 180°C and prepare muffin tin or patty pans (1/2 cup capacity).
Combine cinnamon, ginger, nutmeg and cloves in a small bowl and set aside 1 tsp of this for the icing.
Peel and chop the pumpkin and steam until soft. Roughly mash once soft and allow to cool slightly.
Place chopped dates in a small bowl and add boiling water to just cover dates. Allow to sit for 5 minutes.
Combine the dry ingredients into a bowl and mix.
Add the eggs, butter, yoghurt and pumpkin and mix well to combine.
Fold in the apple and dates (including the water) and spoon into prepared muffin pans, filling until 2/3 full and cook for 20 minutes.
Remove from pans and allow to cool.
To make the icing, beat the cream cheese with an electric beater until smooth (or by hand if it is at room temperature). Add the lemon juice, icing sugar and reserved spice mix and stir well.
The icing is designed to be more like a thin glaze, so can be added if the muffins aren’t completely cooled.