Tag Archives: muffins

Apple, Pear and Cinnamon Oatmeal Muffins

18 Feb

Apple Pear & Cinnamon Oatmeal Muffins

This is the next recipe from my Sweet & Healthy series that I didn’t realise I was doing until I just looked at all the recipes and photos I had waiting to publish and noticed that they were all sweet treats that are good for you. The previous recipe in the (now) series was for this Vegan Banana Bread with Dates & Almonds.

Apple Pear & Cinnamon Oatmeal Muffins

This is because The Washer Up likes something sweet to take to work with his lunch and I always end up snacking on whatever it is too, so it has to be healthy. These are brilliant for breakfast if you don’t have time to make anything and terrific for that afternoon tea break when you need a sweet fix.

Apple & Pear Oatmeal Muffins

They are like sweet apple and cinnamon porridge in a handy portable muffin disguise. And the oats really do keep you full for longer, it’s true. There is no butter and no sugar in these just olive oil and honey for sweetness. I made them using ground almonds to keep them gluten-free but you could use wholemeal spelt (or normal) flour instead.

I adapted the recipe from an amazing website called The Healthy Chef. I have the feeling it won’t be the last time I use one of her recipes if these muffins are anything to go by.

Apple Pear & Cinnamon Oatmeal Muffin

Apple, Pear & Cinnamon Oatmeal Muffins

Makes about 12 muffins. Gluten-free. Adapted from The Healthy Chef

  • 200 g (2 cups) rolled oats (GF)
  • 125 g (1 cup) ground almonds (or wholemeal/spelt flour)
  • 25 g (1/4 cup) flax meal (ground flax seeds)
  • 80 g (1/2 cup) raisins (I used moscatel, so juicy)
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 250 ml/1 cup (2 small pots) goat’s (or Greek) yoghurt
  • 4 eggs, lightly beaten
  • 4 Tbsp olive oil
  • 2 Tbsp honey
  • 1 tsp vanilla extract
  • 1 large apple, grated
  • 1 pear

Preheat oven to 160 C and line your muffin tin with paper cases.

Add the oats, flax meal, raisins, yoghurt, oil, vanilla, baking powder, cinnamon, honey and beaten eggs to a bowl and mix together. Leave to soak for 10 minutes to soften the oats.

Then grate in the apple with the skin and any juice up to the pips and mix through. Then add the ground almonds (or flour) and fold in gently.

Use an ice cream scoop (or large spoon) to fill the muffin cases then sprinkle over a few oats. Bake for 15 minutes then slice the pear into thin circles and place one on top of each muffin. Return to the oven for another 20 minutes or until a skewer inserted comes out clean.

Brush the tops with a little honey while still warm. Serve warm or at room temperature. Store in an airtight container.

Apple, Pear & Cinnamon Oatmeal Muffins

Coming up soon in my Sweet & Healthy series: Chewy Fruit & Nut Muesli Bars and Wholemeal Chocolate Chunk & Hazelnut Cookies.

Hasta Pronto!

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1st Anniversary Pumpkin Chocolate Chip Cake and A Giveaway!!

18 Oct

It’s my one year blogging anniversary this month so I decided to bake a cake. I actually made a loaf and some cupcake type muffins out of the same recipe and topped them both with a heavenly chocolate ganache.

You may have noticed that I don’t make a lot of sweet things, mainly because I would end up eating them so I try to steer clear as much as possible. This little beauty however is vegan. Can you believe it? Continue reading

Desert Island Banana and Coconut Breakfast Muffins

14 Mar

This is the perfect pick me up after all this rain. I wanted something tropical to remind me of the sun that seems to have disappeared for good. Banana and coconut, such a classic combination that takes me back to Caribbean holidays when I was younger. One holiday to Antigua in particular springs to mind. I had the amazing banana bread for breakfast every day for three weeks, it was that good. I’ve never found a banana bread to match it since. That might be something to do with waking up to a view of the turquoise sea and pinky white sandy beach though, it makes everything taste better.

So if muffins grew on palm trees this is what they would taste like. Banana, coconut & honey. So, go with me on this one and imagine yourself stranded on a desert island and all you have to eat are muffins that grow on trees. It wouldn’t be so bad would it? And if the rain is throwing your fantasy off just imagine it’s a tropical thunder-storm, they only last for an hour and it means you can shelter in the bar with an over-garnished tacky cocktail. Or is that just me? Oh yes, this desert island has a bar and a hammock. Well, it’s my fantasy I can have what I like…..

These delicious little fantasy muffins are made with wholemeal flour and olive oil rather than butter. So you can eat as many as you like. In fantasy world that is…..

Desert Island Banana & Coconut Breakfast Muffins

makes 12, vegetarian

  • 250 gr self-raising wholemeal flour
  • 175 gr brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp freshly grated nutmeg
  • a pinch of salt
  • 100 ml milk (I used goat’s milk)
  • 1 egg, lightly beaten
  • 1 tbsp olive oil
  • 2 ripe bananas, quartered lengthways and chopped
  • 50 gr toasted walnuts, roughly chopped
  • 50 gr desiccated coconut
  • about 12 tsp honey (a squeezy bottle is easiest)

Preheat oven to 180 C. Sieve the flour and salt into a large bowl, mix in the sugar, cinnamon & nutmeg and make a well in the centre. Mix together the egg, milk & oil in a jug and pour into the well in the flour. Mix together with a wooden spoon until just incorporated. Don’t over mix or your muffins will be tough. Then carefully fold in the banana, walnuts & coconut.

Line a 12 hole muffin tin with paper cases and spoon (or use and ice cream scoop) the mixture into the paper cases about 2/3 full.  Make a hole in the top of the muffins with the back of a teaspoon and squeeze in about a teaspoon of honey (see photo above) don’t worry if it overflows.

Bake in the preheated oven for about 25 minutes until golden brown & cooked. Remove from the muffin tin and leave to cool on a wire rack.

You could add whatever you like to these muffins, some dates would be nice and follow on from the palm tree theme. Or maybe some chopped apples would be good with the cinnamon & nutmeg.

Just keep the fantasy going by imagining yourself on that tropical beach somewhere. You know what, I think the sun might be coming out!  That’s the power of positive thinking for you. I’d better take the dog out before it starts raining again……

Mini Orange and Almond Wholemeal Bread Cakes

1 Mar

The inspiration for this recipe came from Denise at Bread Expectations. She made cute little sweet bread cakes using Panko breadcrumbs rather than flour and topped them with berries and sugar. This idea really appealed to me as I had just made a huge amount of wholemeal breadcrumbs in my new food processor. I save the ends of the wholemeal bread that I buy and freeze them. My food processor broke ages ago and I have only just replaced it so I had a huge bag full of bread waiting to made into breadcrumbs.

So what do you do with three, one litre ice cream tubs worth of wholemeal breadcrumbs? Well, I used some to make my Veggie Burgers, froze a load and I just had to try these breadcrumb cakes. It seemed like fate. I didn’t have any berries to use but what I do have is oranges. At times it seems like I have the whole of Andalucia’s orange harvest in my kitchen. Not that I’m complaining…..

The trees are beautiful to walk past every day and the oranges I have at the moment that were given to me by Rhian are so sweet and delicious. I want to make the most of them. The other trees that always seem to be growing side by side with the oranges are almonds. They obviously like to be around each other so I need no more inspiration than that……

Also Denise’s recipe called for vanilla extract. I have run out and you have no idea how difficult it is to get vanilla here. You can’t even buy that nasty vanilla essence. So I used almond extract instead and added in some ground almonds for good measure.

These little cakes are made with yeast. Now, me and yeast have issues. As in, it never does it’s thing for me. I called these cakes “mini” because they didn’t rise but I still wanted to share them with you because they are really moist, light & delicious. Denise thinks it may be because of the wholemeal breadcrumbs having less gluten than the white Panko. So, feel free to use panko or homemade white breadcrumbs if you want a rise. (Not the fine store bought kind). Whether they rise for you or not these little sweet bread cakes are definitely worth the risk…..

Mini Orange & Almond Breadcrumb Cakes

makes 12, vegetarian. Adapted from a Bread Expectations recipe

  • 1oo gr soft butter
  • 100 gr caster sugar
  • 1/2 tsp salt
  • 2 eggs
  • 2 oranges
  •  a few drops of almond extract
  • 100 gr wholemeal breadcrumbs (or Panko)
  • 50 gr ground almonds
  • 1 packet dried yeast 7 gr
  • 1 tbsp brown sugar mixed with 1/4 tsp ground ginger

Butter/oil a muffin tray or use muffin cases. Zest 1 orange. Segment both oranges over a small bowl to catch any juices. First peel the oranges with a knife on a board by cutting off the peel & pith from top to bottom all the way around. Hold the orange over the small bowl and segment the orange by cutting out each segment  in between the membranes. When you have cut out all your segments  and set them aside, squeeze the remaining membranes to release the juice into the bowl.

Add the yeast to the orange juice (there should be about 6 tbsp juice) stir it around and leave for 10 minutes to froth. Cream the softened butter, caster sugar and salt together until light & creamy then beat in the eggs one at a time until fully incorporated each time. Add a few drops of almond extract, 3/4 of the orange zest, the breadcrumbs, ground almonds and the yeast mixture when it’s had 10 minutes. Mix everything together well until you have a sticky, porridge like batter.

Half fill the 12 muffin cups with the mixture, top each with 2 orange segments and sprinkle over the brown sugar and ginger mix. Finally put some of the remaining orange zest on top. Leave the muffin tray in a warm place for an hour or until almost doubled in volume (Hopefully)!

Preheat the oven to 190 C. Bake for 15 -20 minutes until golden.

Leave to cool slightly then remove from the muffin tin and cool on a wire rack.  These little cakes are perfect for afternoon tea. So get out your best china tea set dust them with icing sugar and invite your friends round for a chat..

You can ask them how they get on with yeast……..!

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