Playdate Muffins

Lyra and I had a playdate this week with a mum and her little dude who I met through my antenatal classes waaaaaay back in May.  We've been meeting up pretty much every week for the past few months. This week Lyra and I went over to their flat for a couple hours of rolling and crawling.  

I was really glad to go over to their flat.  While I love meeting at cafes and chatting over coffee the little monkeys are getting bigger and more active and more vocal and they really need space to explore...not to be stuck sitting in a high chair.  And also...my mat leave money has run out so I'm trying to stop frivolously throwing my money away on decaf lattes and scones.  So a playdate was the perfect way to hang out and save a little money.  

I offered to bring something healthy(ish) to snack on and ended up whipping up a batch of muffins Tuesday afternoon while Lyra watched on.  Muffins are my go-to bake these days.  They are easy and fast...perfect for baking with an unpredictable 6 month old looking on.  A big plus is that they freeze really well too...not that this batch was for freezing.  

I adapted this banana muffin recipe substituting some oats for flour, adding some cinnamon and a good handful of frozen blueberries.  The banana muffin recipe alone is great, I've used it loads and am going to hold back half of the sugar next time and make some minis for Lyra.  The addition of the oats and blueberries in this batch made us adults feel less guilty about shovelling them in our faces while trying to stop the babes from head butting/scratching/crawling over/squashing each other.  Now that they are on the move I don't feel guilty about eating 2 muffins in 1 sitting.  

my little (carrot) muffin

Tweet

Blueberry Lemon Drizzle Muffins

I am typing this with a sleeping baby attached to my chest.  I probably should be doing some laundry or  making the bed but when she's sleeping I like to do something for me...besides there is no telling how long she will sleep for... 

Wednesday morning Lyra and I whipped up a batch of Blueberry Lemon Drizzle Muffins.  Using my Quick Anytime Muffin recipe I added some lemon zest in with the wet ingredients and then, once baked and slightly cooled, slathered them with a lemony icing sugar topping.  

These muffins are great without the drizzle but sometimes I think it adds a little something special to jazz up my morning (or anytime) treats.

Tweet

Over Due

I've been at a total loss for things to do the past few days...there are two things that I want to do, Bake and Have the Baby.  I really only have control over one of those things... 

Yesterday was D-Day, and seeing as I woke up feeling no different from the night before I decided to make the most of my "free" time and whipped up a batch of Banana Hazelnut Muffins.  Using my Quick Muffin Recipe I tossed in 2 mashed bananas with the wet ingredients and about 1/3 of a cup of chopped hazelnuts.  I also sprinkled some Demerara Sugar over the tops before baking...which crisped up nicely and then promptly melted in the heat of the kitchen.

I was going to freeze some of them to snack on once the baby arrives, but at this point I am far to greedy and, really, they are so easy that I'm sure I can squeeze a batch in at some point between feeding, changing, playing, napping, cleaning (she says naively).  

Tweet

Quick Breakfast (or anytime) Muffins: Courgette and Sultana

Things are changing around here, and a lack of free time and the loss of my baking mojo has affected my blogging...in a major way.  This morning, however, as we lay in bed and David listed off the to-do list I found myself day dreaming about Courgette and Sultana muffins.  I don't know where the idea came from, I just know it was right there in my consciousness taunting me.  Thankfully, the first thing on David's list was a 45 min run (for him) leaving me with plenty of time to dust off the muffin tins and whip up a batch of muffins. 

These muffins are so simple.  They take maybe...10 mins to mix together, and about 20-25 mins to bake.  The most difficult part is letting them cool completely before devouring...well you don't have to let them cool completely, but then you might find half of the muffin still clinging to the paper case...it is up to you, really.  

I love muffins and have found it increasingly difficult to find a really good one shop bought muffin here in Edinburgh.  Perhaps I was spoilt for choice growing up in big town Canada...but really...a good, well risen, tasty muffin is no big feat. 

My breakfast (or anytime) muffins freeze well and I often freeze 6 or 8 from a batch to enjoy either for breakfast (defrosted on the counter the night before) or for lunch (normally fully defrosted by lunch time).  The original recipe comes from my well splattered Great Canadian Basics cookbook, which I have tweaked and added to over and over again.  The baking powder might seem like a lot, but the combination of brown and white flours need that extra oompf to really get a great rise.  

Quick Breakfast (or anytime) Muffins 

2 cups white flour (or 1 cup white, 3/4 cup brown, 1/4 wheat germ) 

1/2 cup sugar

1/2 tsp salt 

1 dessert spoon baking powder

1 cup of your chosen flavour: blueberries, frozen berries, grated carrot, grated courgette, chocolate chips, sultanas (or a creative combination) 

2 eggs

1 cup milk (whatever you have) 

1/4 cup veg, sunflower or rapeseed oil 

Pre Heat oven to 200C
Line 12 hole standard muffin tin

Mix flour, sugar, salt, baking powder in large bowl
*add 1 tsp cinnamon and 1/2 tsp all spice if using carrots, courgettes or sultanas*
In separate bowl combine eggs, milk and oil
Add wet ingredients to dry and fold in.
Gently fold through your chosen fruit/veg

Fill muffin cases 3/4 of the way to the top of case (about 2 TBSP) and bake on middle shelf of oven for 20-25 mins or until tester comes out clean.  Cool on wire rack and devour.

If you find the mix is very dry (could happen if you use wheat germ and brown flour because they absorb liquid quickly) add a splash more milk, or orange juice. 

Today I added about 1/3 of a cup of sultanas with 1 cup of grated courgette and then topped the muffins with a sprinkle of slivered almonds before popping them in the oven.  

What other flavours could I try? 

Tweet

Weetabix Muffins

If you've been reading for a while you will know that I am a sucker for a good muffin, especially one with a lovely rounded top.  My "plan" to bake muffins on the weekend, stick them in the freezer and then eat at my leisure has not entirely gone to plan.  I only have myself to blame...I've been lazy in the muffin department and it is purely down to getting back into making bread.  While I wish that I could multi-task or spend all day in the kitchen baking...someone (ahem) says I have to work (spoil sport)...and so the muffins have been tossed aside. 

Until...enter my new baking book, which needs no introduction, and the totally fantastic recipe for Weetabix muffins.  The ingredient list promised me a healthy muffin jam-packed with flavour and it didn't disappoint.  

These muffins are fantastic.  They are moist, totally scrummy and the mixture of Weetabix and rye flour gives them a really distinct taste.  I managed to squeeze a dozen out of the mix (recipe says makes 9) but perhaps my muffin tins are smaller (inconceivable)...the only criticism...they didn't rise as much as I would have liked.  I was surprised considering the recipe called for 1.5 tsp of baking powder and the same of baking soda...but it must have something to do with the rye flour and the youghurt...or something.

Make them...you'll be amazed.
Tweet

Dan Lepard's Honey Nut Muffins

I've been so jealous of everyone tweeting about Dan Lepard's new book, Short and Sweet.  It is at the top of my Christmas List and I just don't know if I can wait wait wait all those weeks to get my hot little hands on it. 

Lucky me though...Dan is also the baking guy for the Guardian, so I think I will just about manage to hold out until Christmas.  During the week he tweeted a teaser for this weekend's recipe... Honey Nut Banana Muffins...well I was hooked! Not only did I have some sad looking bananas at home...but as well all know, Muffins are my "thang".  

I've been pretty lax in my muffin making lately, so I thought...what a great way to get back into the routine!   These muffins are easy to make....like all muffins, you pretty much just mix it all into one big bowl.  The batter is nice and thick, making filling the muffin cups easy (about two spoonfuls in each cup) and they puffed up a treat! 

Try them...you will be so happy with the result! 

Tweet

Berry Muffins...Mary Berry...and a berry cute hat!

I am so excited for the new season of The Great British Bake Off on BBC 2 starring the lovely Mary Berry!! The first episode did not disappoint, and in anticipation (and to while away the terrible weather) I baked up a batch of my favourite muffins with Summer berries and coconut. 

The coconut adds an interesting texture...and I am not entirely in lust with it...but the berries were nice for a frozen mix (strawberries, blackberries, blueberries, black and red currants) and they rose really well.  

And...over the weekend I knit this cute little berry pink hat for the impending autumn...

Chocolate Chunk Muffins

Rain rain go away...no...actually...don't go away...this relentless rain has been the perfect excuse to be a little bit naughty with my new favourite healthier muffin recipe. The plan, as it stands, with the muffins is to bake a batch, freeze half and then defrost them as the week goes on...providing me with a fresh muffin for my morning coffee commute...that's the plan at least...whether it happens or not is anybody's guess.  I have made a list of other breakfast baked goods that I could also prepare in advance (granola bars tops the alternative list) for my morning commute, but then again...I could just mix up the muffin filling to keep things exciting.  Today's rain (and the end of the blueberry muffins on Monday) forced my hand a bit, I was going to wait until the weekend...but the chocolate chunks  and warmth of the oven were calling...

Using my new favourite muffin recipe I substituted 100g of chocolate chunks (about 3/4 of a cup) reserving about 30 for the topping for the muffins.  I took care when filling the cases this time and judged them to be about 2 heaped TBSP of batter each...about 3/4 of the way full.  Once they are cooled half will go in the freezer, to await their fate! 

Baking Success! Blueberry Muffins...

Following the taste testing of my banana nut loaf last weekend, where I mixed plain flour with brown bread flour, wheat germ and oatmeal, I thought I might try and substitute some brown bread flour and wheat germ to make guilt free muffins over the weekend.  

After the disastrous cornmeal blueberry muffins last month I wasn't entirely confident in my decision to experiment...but I did some research on substituting brown flour and, in the end, just closed my eyes and hoped for the best! 

Not to brag, but these muffins are incredible! They are light, they are moist, they are packed with bursts of blueberries and they rose beautifully.  Success!! 

I am doubly excited because these muffins have another purpose..they are a practice round...I start a new job in a week and will be eating breakfast on the run...well on the bus...muffins and coffee...maybe not the best way to start the morning but it is sounding pretty good to me...especially if it is these muffins! 

My New Favourite Muffins
adapted from the New Canadian Basics cookbook

1 cup white flour

3/4 cup brown bread flour 

1/4 cup wheat germ  

1/2 cup granulated sugar

1/2 tsp salt 

1TBSP + 1/4 tsp Baking Powder (I read somewhere that brown bread flour needs a little extra ooompf) 

1cup blueberries (next time I'm going to try frozen summer fruits) 

2 eggs 

250ml + splash milk (I read somewhere that when substituting wheat germ add a little extra liquid) 

1/4 cup flavourless oil 

Preheat oven to 200C 

In a large mixing bowl mix together dry ingredients

Add fruit and gently mix

In a separate bowl combine wet ingredients

Add to dry ingredients and gently mix (it is ok if there are some lumps) and be careful not to smoosh berries! 

Fill 12 muffin cups 3/4 way full, bake 20-25 mins until golden. 

Cool...and enjoy! 

Baking Disaster...Blueberry Cornmeal Muffins

Oh dear...

The oven wasn't set high enough...I don't know if I looked at the fan temperature but didn't set the oven to fan...or just didn't set it high enough...or what. Needless to say...these gorgeous Blueberry Cornmeal muffins didn't rise...they spread...and they spread faaaaaar.  What a disaster! 

At least they still taste good...sigh. 

Belleau Kitchen Random Recipe Challenge:JUST Desserts

Dom over at Belleau Kitchen started the Random Recipe blogging challenge a few months ago and...one thing after another has stopped me from remembering to participate...but not this month!! This month's challenge?? desserts...or...in my case baked treats :) Sorry Dom...I didn't cheat...I just misinterpreted the 'desserts' as a sweet baked goods...honest.

So...and surprisingly...I don't actually have ANY cookbooks dedicated to desserts (although I do have my eye on Bake! by Rachel Allen and the Great British Book of Baking from last year's Great British Bake Off...hint...hint....ahem...birthday approaching...ahem...) so I closed my eyes and chose a book...

Peter Rabbit's Natural Foods Cookbook by Arnold Dobrin (complete with BP illustrations!) leading to the random selection of...

Tommy Brock and Mr. Tod's Wheat Germ Muffins

This recipe is so simple and comes together really quickly.  The muffins bake at a high temperature, 220C. I didn't take that into consideration when I was mixing up the batter, and had to WAIT for the oven to finish heating up!! SO next time...I'll make sure the oven is almost there before I get mixing.  Also, to make them a bit more interesting I added a handful of sultanas, and now that I think about it... I am going to try some grated pear and apple next time.

Easy Rhubarb Muffins for a cloudy Tuesday

Tuesday is the new Monday for me this week! David took yesterday off from work and we enjoyed a long weekend hanging out, touring around and eating loads of naughty foods!! One of the enjoyable events this weekend was the few hours spent with David's grandparents.  We had an amazing pub lunch followed by tea and cake back at their house.  AND THEN we pottered around in their garden and were given a HUGE bag of rhubarb and another HUGE bag of spinach to take home! WOWWWWEEEEEE!!!!!

This morning over breakfast I decided that I really should use the rhubarb before it is spoilt and found this fantastic recipe onthe BBC Good Food website.  The recipe isn't written very well, but with a bit of baking instinct I managed to whip up a decent sized batch of muffins in practically no time at all!!

The recipe only calls for 300g of rhubarb, so I still have a heap left...what to do? what to do?