One thing I truly love, is Saturday baking with my girls.
Therefore, this F.F. isn’t so much a Friday Feast, as it is a reason to get the muffin tins out over the weekend and get some freshly baked cakes onto the cooling rack.
Now, because I’m a gal who enjoys variety (just ask poor Cory about the size of my wardrobe…) and I’m also just as much an Angel, as I am a Devil… (again, just ask my long-suffering husband), I’m giving you two recipes today, for the price of one!
Yes, yes… you can thank me later…
I am acutely aware of the allergies affecting a lot of people today, as well as the health benefits associated with abstaining from Gluten and Dairy etc., although, I personally tend to not give a hoot about the latter most of the time… Cream…? OHHH Yeah, Come to mumma!
Anyhoo, it’s because of this and the fact that I often like to send Mrs.Moo to school with something truly digestive-abiding in her lunchbox, that I have two very different, but sort of the same recipes for Berry Muffins.
One, leaves all the good stuff in… and one, takes all the bad stuff out.
In any case, whichever way your fancy leads you, rest assured they are both equally delicious and both so damn easy, it’s almost a crime.
So get that bowl and spoon and get baking peeps, even if you don’t have kids… who the hell doesn’t LOVE a muffin? (As long as it’s not a muffin top…)
Until Monday… xxx
- 225gm Plain Wholemeal flour - can substitute for white flour
- 2 heaped tsp Baking Powder
- 150gm Caster Sugar
- 30gm Rolled Oats
- 200gm plain Greek Yoghurt
- 3 Eggs
- 80ml Rice Bran oil - or any vegetable oil you have
- 1 tsp vanilla extract
- 100gm frozen or fresh Blueberries
- 100gm frozen or fresh Raspberries
- Extra Oats and Demerara sugar for sprinkling
- Pre-heat your fan forced oven to 180c (or 200c for conventional)
- Line a 12 hole muffin tin with muffin cases.
- Place all the ingredients (except the berries and sprinkle ingredients) into a mixing bowl together and stir until just combined.
- Divide half the mixture between the muffin cases. Divide half the raspberries and blueberries between the cases, then top evenly with the rest of the mix. Now top with the remaining berries… if you are short on time, you can skip this step and add the berries into the bowl with the other ingredients, I am just slightly OCD and like every muffin to be uniform in fruit content…
- Sprinkle the tops with some extra oats, and if you desire some demerara sugar (it’s gives them a delicious, sweet crusty top)
- Place into the oven and cook for 15 to 20 minutes. They are cooked when a skewer comes out clean, be careful not to overcook as they will dry out.
- Enjoy!
- 175gm Gluten Free Self Raising flour
- 50gm Almond Meal
- 1 heaped tspn of Gluten Free Baking Powder
- 30gm Moist Coconut flakes
- 50gm Coconut Sugar - can substitute for Brown sugar
- 250ml smooth Apple Sauce
- 1 tsp Vanilla Extract
- 100gm fresh or frozen Raspberries
- 20gm Slivered Almonds for sprinkling
- Pre-heat your fan forced oven to 180c (or 200c for conventional)
- Line a 6 hole muffin tin with muffin cases.
- Place all the ingredients, except the berries (add the berries, if you are short on time) and slivered almonds, into a mixing bowl together and stir until just combined.
- Divide half the mixture between the muffin cases. Divide half the raspberries between the cases, then top evenly with the rest of the mix. Now top with the remaining berries.
- Sprinkle the tops with the slivered almonds
- Place into the oven and cook for 25 to 30 minutes. They are cooked when a skewer comes out clean.
- Enjoy!
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