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Simple Berry Muffins

I’m frantically in the process of emptying my pantry and fridge. I seem to have an incredible 13 varieties of flour, six types of sugar, three types of icing sugar and various other baking and cooking items that we cannot stick in a shipping container for three months. Please don’t tell my long suffering spouse about the 13 types of flour! He WILL kill me. I also have 2kg of mixed berries in the freezer. And less than 2 weeks to use them up! The toddler and I have just used some (not enough) of them up in some plain berry muffins. You can add white chocolate chips, and replace the oat milk with the ordinary kind. If you do that, you will probably need a tablespoon or so less milk.

Berry MuffinsIngredients (for 12 muffins):

275g self raising flour

1 teaspoon baking powder

220g light brown sugar

130ml vegetable oil

150ml oat milk (or 130ml ordinary milk)

1 teaspoon vanilla extract

300g of berries

(Optional) a tablespoon each of demerara sugar and oat bran

Method (This is the EASIEST method ever):

Preheat your oven to 180 degrees C

Mix your dry ingredients together.

Mix the wet ingredients together and add them to the dry along with the berries.

Mix until JUST combined, you can add a splash more milk if it feels too dry and thick.

Divide evenly into 12 large muffin cases, sprinkle with your sugar/oatbran mix and bake for 30-35 minutes.

Toddler and I enjoyed these straight out the oven snuggled on the couch under a blanket! There is still snow on our lawn!

 

 

 

 

 

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Easy Banana Muffins

With the mornings getting darker every day, I’m finding the offspring are starting to sleep in a little later. Sleeping in is relative. Rather than a 5am start, its now closer to 6am. In our house, that’s a lie in. I’m hoping by the depths of winter we may even score the odd 7am start to the day. I can dream. The slightly later starts means mornings are chaotic as there is less time to get the kids dressed so that we can drop Toddler at nursery in time for breakfast. After a few mornings of running around like a headless chicken and being starving by 10am, I realised I’d run out of my on the run breakfast muffins. Definitely time for a batch of baking.

I currently have loads of frozen bananas. When very ripe, they freeze really well, ready for when you need them for a quick batch of banana bread, muffins, or banana ice cream. Pop them on your kitchen counter to thaw out. The skins will be very black and pretty revolting. Once thawed, the bananas will seem pretty revolting too, but will reward you with their super sweetness when cooked.

The recipe I use for my banana muffins is a slight modification of James Martin’s Banana Cake. Its very easy, no sifting required! And best of all, you can either make a cake or a batch of muffins without any alterations other than the tin you use and baking time. I slightly overdid the baking time on this batch due to a well timed nappy explosion, so they are a little dark.

Ingredients (One 2lb loaf cake or roughly 18 muffins, I got 22 today for some reason):

3 large of 4 medium bananas

125g softened butter (or dairy free equivalent)

250g self raising flour

200g white caster sugar

3 eggs

3 tablespoons golden syrup. If you’re in the US, try light molasses.

Optional, 1 heaped teaspoon each of demerara sugar and oat bran mixed together

Method:

Preheat your oven to 180 degrees (or 160 if it runs hot like mine)

Using either a food processor or an immersion blender, blend your bananas till smooth.

Add the butter and blend again.

Add all other ingredients and blend together until just combined, about 10 seconds.

Pour the batter into either a greased and lined loaf tin or into your paper lined muffin tin.

Sprinkle some of your bran and sugar mix over the top of your muffins

Bake in the centre of your oven, 20-25 minutes for the muffins, 1 hour 15 minutes to 1 hour 30 for the cake.

Use a toothpick to check whether its done.

The sugar in the bananas makes this batter burn really easily, particularly for the cake which cooks for a much longer time. I turn the heat down 20 degrees and cover the cake with tinfoil after the first 45 minutes.

Leave to cool in the tin for 5 minutes before turning out onto a cooling rack.

I adore the muffins and cake straight out the oven with a good slathering of butter.

I also made spinach and caramelised onion omelettes for lunch and have just popped a beef and beer casserole in the oven. The casserole will cook for 6 hours slowly and be finished off with dumplings! Can’t wait for dinner! I’ll take photos and post the how they turned out soon!