Category Archives: muffins

Blackberry and Toasted Hazelnut Muffins

The garden has produced a bumper crop of apples this year, the cherries didn’t do so well and what little we had the birds got.  The blackberries have been so abundant in our garden that I’ve picked several bucketloads already and still they are coming!  We’ve made the usual Apple & Blackberry Pies and used a quite a few in our breakfasts and I can’t resist popping a few every time I pass the kitchen (allegedly they have super skin-tightening properties so hopefully no need for that facelift!) but I needed to use more and quite fast too as once picked they only last a couple of days in the fridge.

These Blackberry and Toasted Hazelnut Muffins from Tesco Real Food use 200g of blackberries and includes a fair amount of yoghurt  (we use Total Greek Yoghurt, it’s thick and stays on the spoon, vital when the toddler is aiming for her mouth and of course she loves it!)  in the recipe for a lovely moist, fruity muffin.  You can find their recipe here.

Blackberrymuffins Collage

I made a couple of adjustments to suit us, I used self-raising wholemeal flour instead of plain wholemeal flour and less baking powder to compensate.  Also swapped out 50g of the wholemeal flour for self-raising white flour, these muffins will be eaten by a toddler and the addition of a little white flour makes the muffins lighter.   And of course, no surprise I took the sugar down to 80g from 100g.

I shall be making another batch, it’s a great recipe, the softness of the fruit with a satisfying little crunch from the toasted hazelnuts.  Next time I will add more blackberries to the top, after all I have plenty!  

Linking up with A Mummy Too and Honest Mum (over on Capture by Lucy this week)

 

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Savoury Courgette Tomato Mozzarella Muffins

I have a penchant for vegetable cakes, we all know how delicious carrot cake can be, even without the icing!  Cakes with vegetables baked in can be a healthier option by providing a tasty way to increase vegetable consumption, especially for children who aren’t keen on anything resembling a vegetable.

This recipe contains no butter or sugar, carrots can be substituted for courgettes if you want a sweeter batter or a mix of both is good too.  I have used white, brown and a mix of the two flours, all are equally tasty, the latter having more fibre of course.

The sun-dried tomatoes can be substituted with roasted cherry tomatoes.

Give the grated courgettes a good squeeze through a sieve to eliminate excess liquid before adding to your batter.

I used just a sprinkle of parmesan before baking, I was over-exuberant with it once and it just over-ran and melted in a puddle all around the muffins in the tin which I still picked off and ate, so very tasty, melted, baked cheese!

Pre-heat your oven to 180°C/160°C fan/gas 4.

Makes around 12 large muffins

Ingredients

1 large egg
50ml olive oil
150ml semi-skimmed milk
200g self-raising flour
1 tsp baking powder
4-6 sun-dried tomatoes (drained and chopped)
1 large courgette, grated
Salt and black pepper
150g mozzarella, chopped into small pieces
¼ tsp paprika
grated Parmesan for sprinkling on top

Method

Put the egg, olive oil and milk into a bowl and whisk together until blended.  In another larger bowl, combine the flour and baking powder, pour the egg/oil/milk mixture over the flour and gently combine, muffins need minimal mixing or they can become rubbery once baked.  Add the sun-dried tomatoes, courgettes and the seasonings and paprika to your taste.  Finally add the chopped mozzarella and combine together.

Pop mixture into a prepared muffin tin lined with muffin cases, sprinkle the Parmesan cheese on the tops of the muffins.  Bake for 20-25 minutes turning once halfway though.

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