I am quite excited today as this is my first blog post !
I have been contemplating doing a food blog for some time now and finally decided to just go for it. Now with everything set up and organised I am rearing to go. (I admit I do still have a bit of tweaking to do on my site but it is pretty much done for now.) There is one thing though, I am not a photographer and do not have a fancy camera, so please excuse the photographs.
I have been wondering which recipe I would do for my first, but with so many options of deliciousness, just could not pick one.
I decided on muffins finally. I am addicted to muffins and love my muffins crispy on the outside and then soft on the inside. This can be a little tricky when cooking, so I check on them at the required time and then if they need a little extra, then I keep them in the oven for an extra five minutes. Every oven is different temperature wise ever so slightly, so it is a bit of a hit and miss with the time. Never the less they cannot spoil and will always taste divine.
I chose Dried Fruit and Nut Muffins. They are always great. I love the combination of the fruits and the nuts. They just seem to work together so well. I did add a few pumpkin seeds in as well for that added crunch.
The original recipe is a basic muffin mixture which I have adapted slightly. This recipe I found on a little piece of paper, handwritten and found amongst my moms’ recipes. This is my go-to muffin recipe. I find it extremely versatile and easy to switch and change flavours.
I enjoy making jumbo sized muffins, only problem is they do not last long ! So for a change I took out my ‘cup cake’ tray and used it for the muffins in the hope that they would last a little longer (they didn’t).
So I used chopped raw almonds and macadamia nuts which I did with the pestle and mortar. I also included chopped dried pear, a few cranberries and some pumpkin seeds. Any combination will do. This is basically what I had on hand without me having to go to the grocery store for ingredients. I did allow them to stay in the oven an extra five minutes to get the extra crispness which I love.
(I have a fan oven so generally find when baking to lower the oven temperature by ten degrees C and then allow an extra five minutes or so baking time.)
Nothing is better than a hot crispy on the outside muffin, so much so that it does not even need to be cut open and have butter put on it. As you bite into it and that softness of the inside…there just are no words. Okay butter is good on muffins for sure, but that first bite…heaven.
I am an ‘out of the oven and eat’ kind of a girl, it is a matter of from the hot oven and into my mouth ! My dad was the same 🙂
These muffins can also easily be frozen (if they last that long.) This comes in handy for a snack attack or for adding to the lunches.
I usually take from the freezer, defrost and bomb into the microwave for a piping hot muffin and top with butter…yum !
Dried Fruit and Nut Muffins
Preparation Time: 10 minutes
Cooking Time: 25 – 30 minutes
Total Time: 35 – 40 minutes
Makes 12 average sized muffins or 6 jumbo sized muffins
1 1/2 cups (210 grams) uncooked oats
1 1/2 cups (210 grams) wheat cake flour
Just under a cup (170 grams) of loosely packed brown sugar
1 cup (170 grams) of a combination of chopped dried pears, cranberries, pumpkin seeds, raw almond nuts and raw macadamia nuts
1 tablespoon (5 grams) baking powder
1 teaspoon (2.5 grams) baking soda
Pinch of salt
1 cup (225 grams) full cream milk
1/2 cup (112.50 grams) vegetable oil
2 extra large free range eggs
Preheat oven to 180 degrees Celsius / 350 degrees Fahrenheit.
In a large mixing bowl add the uncooked oats, flour and sugar.
Stir with a wooden spoon to combine.
Then add the chopped dried fruit, seeds and chopped nuts.
Again stir to combine.
Add the baking powder, baking soda and salt.
Lightly beat the eggs with a whisk.
In a separate bowl add the milk, oil and lightly beaten eggs.
Pour the wet ingredients into the dry ingredients and mix through thoroughly with a wooden spoon.
Fill a well-greased muffin tray with the muffin mixture about 3/4 full, allowing for the muffins to rise.
Place in the oven and bake for approximately 25-30 minutes until golden brown.