Posts Tagged ‘muffins’

Whoops. Did I have a blog I was supposed to update? My bad.

I’m in a play again (see below for some sneak preview shots). Which means I am as time poor as they get. It’s not that I stop baking when I’m time poor, a woman needs to eat, I just reach for the classics instead of trying new recipes.

So I thought I’d share some of my staple go-to’s that I posted when I’m pretty sure my readership consisted of me, and my family members I made sign up.

Chocolate carrot muffins:

chocolate carrot muffin

Heavy as a rich chocolate cake, RIDICULOUSLY low in calories. High GI (OK, I don’t actually know what that means, but with the oaty-carroty goodness I’m sure it is). I literally have one next to me as I type this. (more…)


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Here’s a healthy little alternative to regular chocolate chip muffins.

They’re more bread like in texture than a soft muffin, but they’re damn filling and taste great. (more…)

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How to burn stuff

Here is a perfect recipe for when you’re cooking for people you don’t like or just have a thing for carcinogenic food. In just 4 easy steps you too can ruin countless recipes.

Ingredients (necessary to have all the below within a 7 day period):

  • Start a new job
  • Return from an interstate holiday the day before starting said job
  • Purchase a second hand car
  • Commit to baking at least two batches of muffins and some muesli bars for a food swap
  • 1 broken timer
  • 1 faulty smoke alarm (though, to be fair, I’m quite glad the smoke alarm hasn’t being going off every second day)

Step 1: Upon returning from an interstate holiday (the day before starting a new job) commit to baking most evenings. Insist you are invincible and, most probably, Wonder Woman. Watch. Me. Go.

It helps it you can get cocky and start challenging yourself to mixing entire batches of muffins in the space of two songs. Which, for the record I totally can do. I didn’t say anything about the cooking process. (more…)

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These muffins are little pockets of lemony-coconut magic. They have a level of moistness usually only found in friands.

The uncooked muffins are topped with shredded coconut, cooked, and then have lemon syrup poured on top. This gives them this amazing crunchy-sour-sweet thing going on.

I didn’t make these muffins. Last week I moved back to Melbourne from London and was too busy, well, moving in to my new apartment, to bake.

But my friend Megan (who has posted on here previously) rocked up on my door step and filled my freezer with a variety of muffins (oh yes, more than one type) to tie me over until I could get baking again. How lovely is that?

Oh, and she bought wine, cheese and a few baking basics to get me started. Yea, I know! I’d marry her too if I was that way inclined.

These lemon syrup and coconut muffins were so pretty and tasty I asked her to write up the recipe for me.

My new oven and I are currently eyeing each other up like two cowboys in a western. I can literally here the spurs on our boots rustling as we start our ten paces. So while I stand in my kitchen staring at my oven crazy-like over a glass of wine, here is Megan’s write up.

Take it away Megan!…

When life hands you lemons, make muffins!

This lovely, moist muffin recipe comes via an old work mate, Maggie, who used to keep me really well fed with a variety of yummy soups, desserts and pickles and jams.

You’ll need two lemons for this recipe to get enough juice and rind.

2 cups self-raising flour
90 grams butter, at room temperature
¾ cup caster sugar
1 cup desiccated coconut
1 tablespoon grated lemon
1 egg, lightly beaten
1 cup coconut cream or milk
2 tablespoons shredded coconut

Lemon syrup
½ cup caster sugar
¼ cup water
2 tablespoons grated lemon rind
¼ cup lemon juice


  1. Preheat an oven to 190 degrees and grease a 12 cup muffin tin.
  2. Sift flour into a large mixing bowl, rub in butter with your fingers. Stir in sugar, coconut, rind, egg and coconut cream.
  3. Spoon mixture into the prepared tin, sprinkle with the shredded coconut and bake for about 20 minutes or until a skewer comes out clean and muffins are golden.
  4. To prepare lemon syrup: Combine all ingredients in pan, stir over heat, without boiling until the sugar is dissolved. Simmer for two minutes without stirring.
  5. Pour hot lemon syrup over hot muffins and then turn onto a wire rack to cool. Makes 12

Healthy? 270 calories a muffin.

Storage: They freeze well, otherwise best eaten within a couple of days. Store in airtight container.

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As part of my how-to collection, this handy recipe is a good starting point when you already have the muffin idea in your mind, but just need the recipe.

Banana and passionfruit muffins made from this basic muffin recipe

I always like to have food with me.  I’m one of those people who slip very quickly into grumpy-dom if I don’t eat constantly. I go from chirpy-Aimee, to evil-Aimee in a blood-sugar dropping minute.

This is why I have so many recipes. I need a range of food to last me until I’m safely back in my kitchen and pantry full of food. Today, for example, I have some cherry ripe slice and a feta and spinach muffin (amongst other things).

So every week I say ‘what muffins shall we have this week?’ the answer from my house is consistently ‘raspberry and white chocolate’. Which is lovely, but variety is the spice of life and all that. So when I look in the cupboard and see…. say…. a tin of passionfruit pulp and some old bananas, or a few apples and packet of white chocolate chips – this old favourite comes out.
Over to you – adapt away my pretties!

2 cups self raising flour (or 2 cups plain flour with 2 teaspoons of baking soda added)
1/4 – 1/2 cup olive/vegetable oil (or, 1/4 cup oil, 1/4 plain, non-fat natural yoghurt)
3/4 cup milk
1/2 – 3/4 cup caster sugar (alter depending on how sweet you choice of flavourings are)
1 egg, lightly beaten
1 teaspoon vanilla essence
150 grams added flavour, e.g. frozen raspberries, dark/milk choc chips, grated apple, mashed banana and passionfruit (as in pic above) etc.

Don’t forget the how-to make muffns post if you want some step-by-step instructions.

  1. Preheat oven to 180 C. Grease a 12 cup muffin tin or line with patty cases and spray with cooking oil.
  2. Mix all dry ingredients together and make a well. Add all wet ingredients and pour into well. Add your choice of flavourings and mix well until just combined. Over mixing will toughen the muffins. It’s OK if you have the occasional flour pocket, muffins are meant to be rough.
  3. Spoon in to your prepared muffin tray and bake for 15-20 minutes or until lightly browned.

Do: get experimental. Switch out the white sugar for brown sugar or honey for different flavours. Substitute the flour for whole wheat flour. Let me know what works and what doesn’t.

Healthy? Obviously this depends what flavours you add, but this basic recipe made with 1/4 cup of oil and 1/4 natural yoghurt is 154 calories a muffin

Gluten free: I haven’t tried adapting this recipe, I will endeavour to make a basic GF muffin soon.

Storage: They freeze well, otherwise best eaten within a couple of days. Store in airtight container.

Modified from Kim’s Moist Muffins on bestrecipe.com.au

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