break­fast muffins

Some muffins are re­ally just a sug­ary cup­cake in dis­guise. But not these whole­some cre­ations – they’re all the good things about break­fast baked into a handy pack­age.

donna hay - Fresh + Light - - Contents - pho­tog­ra­phy CHRIS COURT styling AM­BER DE FLORIO

Bake a batch of these muffins full of fruit, nuts and bet­ter-for-you grains and you’re all set for an easy start to the day

straw­berry and ri­cotta muffins with oat crum­ble top­ping

400g straw­ber­ries, halved

½ cup (90g) ra­padura sugar

1 tea­spoon vanilla bean paste

2 cups (320g) whole­meal self-rais­ing (self-ris­ing) flour ⅔ cup (160ml) light-flavoured ex­tra vir­gin olive oil 2 eggs

1 cup (250ml) but­ter­milk

1 cup (240g) fresh ri­cotta oat crum­ble 2 ta­ble­spoons rolled oats

1 ta­ble­spoon whole­meal self-rais­ing (self-ris­ing) flour 1 ta­ble­spoon light-flavoured ex­tra vir­gin olive oil 1 ta­ble­spoon ra­padura sugar Pre­heat oven to 180°C (350°F). To make the oat crum­ble, place the oats, flour, oil and sugar in a small bowl and mix to com­bine. Set aside.

Place the straw­berry, sugar and vanilla in a large bowl, toss to com­bine and set aside for 10 min­utes. Add the flour, oil, eggs, but­ter­milk and ri­cotta and stir un­til just com­bined. Di­vide the mix­ture be­tween 12 x ½- cup- ca­pac­ity (125ml) muf­fin tins. Sprin­kle with the oat crum­ble.

Cook for 25–30 min­utes or un­til cooked when tested with a skewer. Trans­fer to wire racks and set aside to cool. Serve. MAKES 12.

black­berry, ap­ple and gra­nola muffins

2 cups (320g) whole­meal self-rais­ing (self-ris­ing) flour ½ cup (85g) ra­padura sugar

2 eggs

1 cup (250ml) but­ter­milk

⅔ cup (160ml) light-flavoured ex­tra vir­gin olive oil 1 tea­spoon vanilla ex­tract

1 small Granny Smith ap­ple (about 150g), grated

3 cups (450g) frozen black­ber­ries

1 cup (125g) store-bought gra­nola Pre­heat oven to 180°C (350°F). Place the flour, sugar, eggs, but­ter­milk, oil, vanilla, ap­ple and black­ber­ries in a large bowl and mix un­til just com­bined. Di­vide the mix­ture be­tween 12 x ½- cup- ca­pac­ity (125ml) lightly greased muf­fin tins. Sprin­kle with the gra­nola.

Cook for 25–30 min­utes or un­til cooked when tested with a skewer. Trans­fer to a wire rack to cool. Serve. MAKES 12.

ba­nana, co­conut and date muffins

2 cups (320g) whole­meal self-rais­ing (self-ris­ing) flour ¼ cup (45g) ra­padura sugar

2 eggs

1 cup (250ml) but­ter­milk

⅔ cup (160ml) light-flavoured ex­tra vir­gin olive oil

1 cup (250g) mashed ba­nana (about 3 ba­nanas) 1 tea­spoon vanilla ex­tract

8 fresh dates (120g), pit­ted and chopped

1½ cups (75g) co­conut flakes

2 ta­ble­spoons ca­cao nibs maple syrup, to serve Pre­heat oven to 180°C (350°F). Place the flour, sugar, eggs, but­ter­milk, oil, ba­nana, vanilla, date and ½ cup (25g) of the co­conut flakes in a large bowl and mix un­til just com­bined. Di­vide the mix­ture be­tween 12 x ½- cup- ca­pac­ity (125ml) muf­fin tins lined with pa­per cases. Sprin­kle with the ca­cao nibs and re­main­ing co­conut flakes.

Cook for 22–25 min­utes or un­til cooked when tested with a skewer. Trans­fer to a wire rack to cool. Driz­zle with maple syrup to serve. MAKES 12.

rasp­berry, al­mond and pear muffins

2 cups (320g) whole­meal self-rais­ing (self-ris­ing) flour ½ cup (90g) ra­padura sugar

2 eggs

1 cup (250ml) but­ter­milk

⅔ cup (160ml) light-flavoured ex­tra vir­gin olive oil

1 cup (280g) nat­u­ral Greek-style (thick) yo­ghurt

¼ cup (25g) LSA+

1 small William pear (about 125g), grated

250g rasp­ber­ries

½ cup (40g) nat­u­ral flaked al­monds honey, to serve Pre­heat oven to 180°C (350°F). Place the flour, sugar, eggs, but­ter­milk, oil, yo­ghurt, LSA, pear and rasp­ber­ries in a large bowl and mix un­til just com­bined. Di­vide the mix­ture be­tween 12 x ½- cup- ca­pac­ity (125ml) lightly greased muf­fin tins. Sprin­kle with the al­mond.

Cook for 30–35 min­utes or un­til cooked when tested with a skewer. Trans­fer to a wire rack to cool. Driz­zle with honey to serve. MAKES 12.

+ LSA is a mix of ground lin­seeds ( flaxseeds), sun­flower seeds and al­monds. Find it in the health food aisle of the su­per­mar­ket.

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