MUFFIN SUNDAY

Diluted muffin madness....


As a child "muffin" had 2 senses, Bran or English.
Today the muffin has become a source of adulterated simplicity, drenched with palm oil, fat and sugar. A carb and fat loaded health hazard. They even exist in iced versions...


I make my own muffins. I have tens and tens of variations on a fat-free carb-limited theme. I replace butter with olive oil and yoghurt and try to fill them with as much fruit and nuts as possible to reduce sugar content. I never use white sugar but go for brown unprocessed sugars. As for icing...forget it.
Muffins shouldn't be "perfect" to the eye. Let's get away from the industrial perfect cake movement and back to basics.
A muffin is NOT a cup cake..throw out your cup cake papers and cut your own. Get your children involved, have them cutting squares of cooking paper instead...the end result has just so much class.




Susie's Dark Chocolate and Chestnut Muffins

1 cup natural yoghurt ( Greek is best)
2 large farm free range eggs, beaten
2 cups flour ( you can also use half flour, half bran )
1 cup brown sugar
1 teaspoon/1 sachet baking powder
1/2 cup olive oil
Dark cooking chocolate (I use Nestlé, Corsé 70%)
Chestnut purée or Bonne Maman Confiture de Marron

Method

Pre heat oven 180°
Put yoghurt, eggs, flour, sugar, baking powder, olive oil into a bowl...mix until creamy.
Cut cooking paper into large squares and line muffin tin..paper should go at least an inch over the top.
Spoon 1 large spoon of mixture into each, add a decent spoon of chestnut puree and then top up with muffin batter mixture.
Break off  half a line of dark chocolate and insert lengthwise down into the batter...do this for each muffin.
Into oven for about 20 - 25 minutes or until they "smell" cooked...should bounce back at your touch.

Variations...

Apple , Pecan, Toasted Rolled Oats : grate a granny smith apple, mix a cup of roughly chopped pecans with a sachet of vanilla sugar, teaspoon cinnamon and 1/2 cup toasted rolled oats

Rhubard, Cardomom & Lime : cup cooked rhubarb, 1/2 teaspoon cardomom powder, zest of a lime


Blueberry & Lemon : cup frozen blueberries, zest of a lemon

Date, Walnut & Marscapone, Lemon Zest: 1/2 cup chopped dates, 1/2 cup chopped toasted walnuts, a spoon of marcapone/cream cheese per muffin, zest of lemon

Comments

  1. Your muffins, simply devine.

    Great blog.
    Kate

    ReplyDelete
  2. Made your Rhubarb Cardomom muffins. Delicious and so easy.Thanks!

    ReplyDelete

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