So the health kick continues and so far I have lost 12kg and never felt more well or energetic in my life. One thing I have been missing is baking because you know bakers gonna bake… so I was excited when I found this low fat blueberry muffin recipe and discovered that it was delicious. Check it out!
Mr O is not really a big fan of sweet things but he is a big fan of breakfast so when he requested some savoury muffins to have for Sunday breakfast and to share with his co-workers at the Dungeon I went straight to my beloved Hummingbird Bakery Cookbook for some inspiration. I have to admit that I’ve altered the quantities for some ingredients in this recipe because it really did not come together as expected, which is unusual for Hummingbird (possibly there was a mistake the print) but in the end I made it work and the result went down very well with both Mr O and his colleagues.
Ham, mushroom and spring onion muffins
3 spring onions, trimmed and chopped
80g mushrooms, finely chopped
2 1/2 teaspoons baking powder
250g grated cheese
275ml full fat milk
80g smoked ham, finely chopped
Preheat your oven 180 C. Line a 12 hole muffin tin with paper cases.
Melt the butter in a small saucepan over a medium heat. Add the spring onions and mushrooms and saute until cooked through. Set aside.
Mix together the flour, baking powder and cheese in a large bowl with a good pinch of salt and pepper.
Beat together the eggs and the milk. Add the egg mixture to the flour mixture a little at a time and stir together until well mixed. Stir in the ham.
Spoon the batter evenly into the paper cases until 2/3 full. You might have more than enough for 12. I managed to make 16.
Bake in the middle of the oven for 30 mins or until a skewer inserted into the centre comes out clean. Allow to cool in the tin for a few minutes before transferring to a wire rack to cool further. Eat warm. (They are also nice reheated in the microwave for about 20 seconds).
Makes 12 – 16 muffins
I have a strange relationship with bananas. I have never been a fan of a fresh, raw banana. There is something horrible about the texture that has always put me off. On the other hand I like banana flavoured things, dried banana and cooked banana (in South Africa toasted banana sandwiches are totally a thing). So when Emily and Oli, the friends that have been staying with us for the last few months before they moved to Australia, left behind a bunch of bananas I decided the best thing to do with them was to let them get really ripe and then turn them into muffins. The mashed banana makes these muffins really moist and the buttermilk ensures that they’re light and fluffy too.
Banana and cinnamon muffuns
Adapted from The Hummingbird Bakery Cookbook
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon (plus extra for sprinkling)
160g caster sugar (plus extra for sprinkling)
375ml buttermilk or unset natural yoghurt
1/2 teaspoon vanilla extract
70g oil (grapeseed, corn, groundnut or similar)
400g mashed banana (from 4 – 6 very ripe bananas… I find mashing them by hand very cathartic)
Preheat your oven to 180 and line 2 12 hole muffin trays with paper cases.
Mix together the flour, salt, baking power, baking soda, cinnamon and sugar. In a separate bowl/jug mix together the buttermilk (or yoghurt), egg and vanilla. Add the buttermilk mixture to the flour mixture a little at a time and mix in with a fork until just mixed. Add the the oil and mix again until just mixed. Stir in the banana.
Fill the paper cases to 2/3 full and sprinkle a little sugar and cinnamon over each muffin. Bake in the middle of the oven for 25 – 30 minutes or until a skewer inserted into the middle of each muffin comes out clean. Allow the muffins to cool for a few minutes in the tray before transferring to a cooling rack to cool completely.
Makes 20 – 24 muffins
If you’re looking for a Starbucks-style cakey muffin, these are probably not for you but if you want something wholesome and healthy for breakfast, I’d recommend these. They’re super moist and keep very well.
Courgette and see muffins
Source: Adapted from Baking Mad with Eric Lanard
225g wholemeal flour
1 ½ teaspoons baking powder
2 teaspoons cinnamon
A pinch of salt
200ml semi-skimmed milk
4 tablespoons vegetable oil (I like to use grapeseed but any lightly flavoured oil will work… don’t use olive oil though)
5 tablespoons clear honey
150g (about 3) courgette, coarsely grated
50g seeds (Pumpkin or sunflower or sesame or linseed or a mixture, whatever you’ve got)
A couple of tablespoons of oats
Heat the oven to 180 C (or 170 for a fan oven). Line a 12 hole muffin tin with paper cases. Mix together the flour, baking powder, salt and cinnamon in a large bowl. In a separate bowl mix together the milk, eggs oil, honey and courgette. Fold the wet ingredients into the dry and mix until just combined. Spoon the mixture into the paper cases so that they are 2/3 full to leave room to rise. Sprinkle the top of each muffin with some seeds and oats. Bake for 25 – 30 minutes. Cool in the tin for 5 minutes and then place on a wire rack to cool completely.
Can be served with a little plain yoghurt and honey if you want to jazz them up. Makes 12.