F.F… Bree’s Berry Muffins… 2 ways

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Berry Muffins 2 ways

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

Mixed berry, Oat and Yoghurt muffins

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Mixed Berry, Oat and Yoghurt Muffins
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 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
Instructions
  1. Pre-heat your fan forced oven to 180c (or 200c for conventional)
  2. Line a 12 hole muffin tin with muffin cases.
  3. Place all the ingredients (except the berries and sprinkle ingredients) into a mixing bowl together and stir until just combined.
  4. 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…
  5. Sprinkle the tops with some extra oats, and if you desire some demerara sugar (it’s gives them a delicious, sweet crusty top)
  6. 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.
  7. Enjoy!

Raspberry, Coconut and Almond muffins

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Raspberry, Coconut and Almond Muffins
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Gluten, Dairy and Egg free
Ingredients
  • 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
Instructions
  1. Pre-heat your fan forced oven to 180c (or 200c for conventional)
  2. Line a 6 hole muffin tin with muffin cases.
  3. 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.
  4. 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.
  5. Sprinkle the tops with the slivered almonds
  6. Place into the oven and cook for 25 to 30 minutes. They are cooked when a skewer comes out clean.
  7. Enjoy!

Run Bree, Run!

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Dark Chocolate and Macadamia nut BrowniesSome genius who no doubt belongs to Mensa, made the profound online revelation that I sound like Forrest Gump when I talk. Now, if only this Rocket Scientist would use their powers of observation for something worthwhile… could they cure World hunger?

OK, I can admit, it is true. I do actually sound like Forrest Gump. I’m really not sure how or why? Especially considering that he’s from the Deep South… well actually, come to think of it… so am I. South Australia.
I’m certainly not insinuating that ALL South Australian’s talk like Forrest Gump, I feel that it’s highly likely I’m in a very small minority (a minority that includes only me), however one thing I believe a lot of South Aussies can relate to is that we are often told by the other states that we have a very distinct accent and almost a language of our own. It’s Lay-go people, not Leggo.

Anyway, being teased about the way I talk is nothing new peeps and as hilarious as the comparison is, it got me to thinking… what else do Forrest and I have in common? That is, apart from our velvet coated voices. The results may astound you;

1. Forrest likes to run. I like to run.
2. Forrest has a mother who looks exactly like Sally Field. I really love the movie ‘Not without my Daughter’.
3. Forrest went to Vietnam and met a friend called Bubba. We went to Bali with my husband’s cousin Bubby.
4. Forrest invested in Apple. I too have invested in several iPods, iPhones and an iPad.

You can see friends, Forrest and I are almost kin, however it doesn’t stop there…

5. Forrest loves prawns and good God… I love prawns!

Even with all these remarkable similarities in mind, obviously I’m not a fictional War Hero, Millionaire, Shrimp boat Captain who got shot in the ass and inspired ‘Shit Happens’ and the Smiley Face logo and to be compared to a man who is, well, as my old mate Forrest would say… Stupid is as Stupid does.
Yes Forrest, Life is like a box of chocolates and unfortunately, some people have already polished off most of theirs and only have the crappy half eaten ones left.

Anyhoo, I will now set out to secure a position on talk-back radio at some stage in the hopes of upsetting all the people out there who can’t stand my voice. But, in the meantime, to said individuals this recipe is a gift for you as well as my philosophical musing for the day;

‘Life is like a Brownie, it’s sweet like chocolate and there are loads of nuts’.

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Dark Chocolate & Macadamia Brownies
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Ingredients
  • 200g good quality dark chocolate
  • 125g unsalted butter
  • 1 cup firmly packed brown sugar
  • Pinch of salt
  • 3 eggs
  • 60g plain flour
  • ½ tspn baking powder
  • 1 cup unsalted toasted macadamia nuts - roughly chopped
  • 1 tbs dutch cocoa - for dusting
Instructions
  1. Pre-heat your oven to 170°c and line a square cake pan with non-stick baking paper.
  2. In a small saucepan melt together the chocolate, butter, sugar and salt. Leave aside to cool slightly.
  3. In a separate bowl, lightly whisk the eggs then mix in the flour and baking powder until just combined. Add the cooled chocolate mix and stir to combine.
  4. Add the nuts and stir gently. Be careful not to overwork the batter.
  5. Transfer the batter to the pan and cook for 20 minutes or until the top is crisp but the centre is still soft and gooey to the touch.
  6. Leave to rest in the pan for 15 minutes before turning out to cool.
  7. Cut into 9 squares and dust with a little extra cocoa to serve.