This is one of my fondest muffins. It’s my grandmother’s recipe that she’d use all the time when we were younger, always interchanging ingredients. It is so versatile, delicious and filling and I hope you enjoy it as much as I do.
Recipe – makes 12
- 1/2 cup course wholemeal flour
- 1/2 cup plain flour
- 1 cup oats
- 1 egg
- 1 ripe banana (mashed)
- 1/4 cup coconut oil
- 1/4 cup mixed seeds
- 1/4 cup dried fruit
- 1/4 cup muscovado sugar
- 1 tsp bicarb
- 1/2 tsp baking powder
- almond milk/water – add a small amount of liquid at a time until a thick consistency is achieved
Mix all those ingredients up
Throw into oiled muffin trays
Bake at 180º for 15 min
Cool in tin and transfer to wire rack
Or Eat straight away… 😉
*They keep for about a week in an airtight container
I’m so happy with the way these turned out.
(Star Wars fans out there, I’m sure you’d love these)
Sometimes, making a gift for someone is much more rewarding. You know how much time and effort you’ve put in.
If you’d like to make your own, let me know in the comments section and I’ll do a little tutorial.
Trying to get into the Festive Spirit?
Why not try these delicious Cinnamon Buns?
The warming rich smells of baking cinnamon, wafting through the house on these chilly nights. A fire crackling and candles lighting…
There’s that, and this new survey that suggests that from today we’ll give up on eating healthily for the festive season and start tucking into Christmas treats.
Mmmmmm, oh well, I’m giving in, it’s easier….
Now don’t be fooled! This isn’t the fastest of recipes (because of the yeast) but it is yummy. I’ve tried a yeast-free alternative – the dough was sticky (but it reduced waiting time by a whole hour or more). Let me know if you’d like the yeast-free version.
So here’s the recipe that I use. I’d love to know if you give them a try.
They’re a definite Christmas Treat and they’re just Divine!
Total Time: 1 hr 50 min
Prep: 20 min
Inactive: 1 hr 45 min
Cook: 30 min
Yield: 12 to 15 servings
1/4 -ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water
Heat oven to 350 degrees F/ Gas mark 6
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.
Bake for about 30 minutes or until nicely browned.
Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.
Recipe courtesy of Paula Deen
Life stepped in and blogging stepped out. I have had so many ideas but no time (and I procrastinate – I’m sorry). Between being in South Africa (and all the drama that brought #staytuned) to settling back into our cold and damp Irish weather, I’m finally finding my feet again.
December has definitely arrived and I am determined to be on the ball this year.
I’ll be DIY-ing, decorating, baking, (eating), glittering, (eating some-more), and generally getting into the Festive Season. So join me for some Happy Christmas fun…
♥Happy December Everyone♥
Sometimes, that very embarrassing thing happens and your belly rumbles really loudly in a meeting or at school or work and you think; ‘I wish I had brought something more filling’, as everyone turns to stare at you. *CRINGE
Sometimes, you’re at home and you get the munchies. You pull out your hair while you search every cupboard for something to fill the void, that is rapidly becoming your stomach, and end up hoovering up all the very unhealthy chocolate bars you can find. I am always so annoyed with myself when I give in to that demonic milk chocolate.
So, in light of this, I decided to scour the interweb in search of the perfect (and very simple, nutritious and yummy) Cereal Bar Recipes.
I’m going to try out my favourite and share them with you all in the hope that you will find that lunch box/belly filler that suits you.
The first recipe I’ve tried has to be this oh so easy:
5 Ingredient (no bake) Granola Bar
The great thing about these is that you can chop and change as you go. You can change the flavour, the texture, what type of nuts you use, you can add things like dried fruit or cacao nibs. Change them according to your preference.
I am very happy with the way these turned out. I even went so far as to check with my personal nutritionist (my brother) as to whether they passed his test, now to get him to taste them.
If you want to try these, here’s the link to an amazing food blog.
Definitely read all the tips, and how to’s. This woman is a fountain of knowledge. And what’s even better is that she gives the Nutrition Information:
*Things to note:
- Bars were a little too sticky, I may have soaked the dates too long or it’s just a matter of trial and error.
- I added cacao nibs so nutritional info may need to be adjusted as would be the same with adding dried fruit etc.
- Make sure to have a square dish, it makes life easier.
I had to make a really quick dessert a couple of days ago and stumbled upon this easy to make chocolatey goodness.
If you’re a chocolate after food kinda person then you will love this. it is creamy and smooth but maybe a bit too much, i did fill those teacups up.
I’m a fan of using whatever i have in the house and find myself substituting ingredients if i have to go to the shop (yes i am lazy) but this recipe was so easy that the only thing i had to buy was the fresh cream. I even just used salted peanuts on top, just dusted them a little. but salt really does bring out the FLAVOuR in chocolate so it works
Find the recipe here:
FOr a healthier and easier alternative I have this simple and still very yummy recipe:
Chocolate mousse with a twist
- 1 large avocado
- 1 banana
- 3 tbs coconut oil
- 4 tsp cocoa powder
- 2 tbs honey/agave
- ¼ tsp or less (you don’t want it to over power) sea salt
- a few raspberries/strawberries to garnish
Blend. REFRIGERATE. Serve.
∗ serve with a sprig of mint, chopped up fruit or nuts.
If you like trying new recipes, why not give these two a try and let me know which you think tastes better.