Banana, Peanut Butter, Chocolate and Coconut Muffins: Fodmap Friendly – Georgia McDermott

FODMAP Friendly Cover

FODMAP Friendly by Georgia McDermott, Published by Macmillan Australia, RRP $34.99

“This one is for the FODMAP, gluten-free vegans – you must be going through it, because I certainly was while I was
developing this recipe. If you don’t need the muffins to be vegan, you can use regular chocolate, but otherwise, find
a brand of vegan chocolate with as few weird additives as possible.” p. 146


Banana, peanut butter, chocolate and coconut muff ins

Banana, peanut butter, chocolate and coconut muffins

Makes 7–8 muffins
55 g (½ cup) cocoa powder
60 ml (¼ cup) coconut oil, melted
2 tablespoons natural peanut butter
¼ cup coconut yoghurt
60 ml (¼ cup) maple syrup
110 g (½ cup) light brown sugar
1 banana, mashed
185 ml (¾ cup) almond milk
a pinch of sea salt, plus extra for serving
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons vinegar
1 cup fine rice flour
50 g vegan chocolate, broken into small chunks

1. Preheat the oven to 180°C and grease a 12–hole 80 ml (1/3 cup) capacity silicone muffin tray.
2. In a large bowl, whisk together the cocoa and coconut oil, ensuring there are no lumps. Add the peanut butter, coconut yoghurt, maple syrup, light brown sugar, mashed banana, almond milk and sea salt, and continue to whisk until combined.
3. Add the baking powder and baking soda, along with the vinegar, and stir through. Finally, add the flour and mix
until a batter forms.
4. Pour the batter into your greased muffin tray and gently press
a few chunks of chocolate into the top of each muffin. Cook for 35 minutes, or until the muffins are firm, but springy.
Immediately transfer to a wire rack to prevent soggy bottoms (but take care as the muffins will be delicate fresh out of the oven). Sprinkle over a pinch of salt, if you like, to intensify the chocolate flavour.
5. Store in an airtight container and eat within 2–3 days.

Zucchini, Parmesan & Basil Muffins – BakeClass- Anneka Manning

BakeClass Cover_Jacket

Recipes and Images from BakeClass by Anneka Manning (Murdoch Books).

 

Zucchini, Parmesan & Basil Muffins
Savoury muffins are a great alternative to the sweet ones, especially when served as a snack or instead of bread alongside soup or salad. The zucchini in these makes them lovely and moist while adding substance. (p.86)

 

Preparation time: 15 minutes (+ 5 minutes standing time) Baking time: 25–30 minutes  
MAKES 12
Vegetable oil, to grease (optional)
150 g (51/2 oz/1 cup) plain (all-purpose) flour
150 g (51/2 oz/1 cup) wholemeal plain (all-purpose) flour
1 tablespoon baking powder
1/2 teaspoon salt
70 g (21/2 oz/2/3 cup) finely grated parmesan cheese
65 g (21/4 oz/2/3 cup) coarsely grated vintage cheddar cheese
1/4 cup chopped basil leaves
185 ml (6 fl oz/3/4 cup) buttermilk
80 ml (21/2 fl oz/1/3 cup) light olive oil or sunflower oil
2 eggs, at room temperature
2 zucchini (courgettes), about 100 g each, coarsely grated
40 g (11/2 oz/1/4 cup) pine nuts, to scatter
Cayenne pepper, to sprinkle

Zucchini, parmesan and basil muffins

 

1 Preheat the oven to 190°C (375°F) or 170°C (325°F) fan-forced. Line a 12-hole 80 ml (2½ fl oz/1/3 cup) capacity muffin tin with paper cases or grease with a little vegetable oil.
2 Sift together the flours, baking powder and salt into a large bowl, returning any husks left in the sieve to the bowl. Season well with pepper and then gently stir in the parmesan, cheddar and basil. Make a well in the centre.
3 Use a fork to whisk together the buttermilk, olive oil and eggs in a bowl. Add the zucchini and mix to combine. Add to the flour mixture and use a spatula or large metal spoon to fold together until just combined. (Don’t overmix – the batter should still be a little lumpy.)
4 Spoon the mixture into the prepared muffin holes, dividing evenly. Scatter over the pine nuts and sprinkle with a little cayenne pepper. Bake in the preheated oven for 25–30 minutes or until the muffins are golden and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

 

Baker’s tip
These muffins are best eaten the day they are baked, however they freeze well – wrap individually in plastic
wrap and then seal in an airtight container or freezer bag. Freeze for up to 3 months. Thaw at room temperature.

Sweet Strawberry And Coconut Muffins: The Healthy Cook – Dan Churchill

Last night I made these quick, easy and delicious muffins. The secret to the sweetness is  quartered hulled strawberries that have been lightly roasted which enhances the flavour and makes the whole house smell incredibly fragrant and delicious. The recipe makes 6 muffins and these 6 did not last very long at all. In fact I maybe making more later today.

Hint from Dan – cut your baking paper to size and scrunch up before placing in muffin pan – this makes the whole filling the muffin pan process easier and the finished product has an artful “professional” look.

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Afternoon Tea Anyone?

This week my daughter has been requesting that I make some dessert or muffins, her favourite being Raspberry and White Chocolate Muffins. There are many versions of this recipe around, my version of the linked recipe replaces Macadamia oil for the butter and frozen raspberries as fresh are not readily available. I haven’t done ay real baking or cooking for months and months (due to being on holiday in the caravan and making mostly “one pot” type meals). I had forgotten how much I enjoy cooking. The house was filed with incredible aromas (and the muffins didn’t taste too bad either). What is your favourite afternoon tea sweet treat?

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