Recipes - Custard and Fruit Mince Muffins

When I made 10 odd kilos of fruit mince I started thinking of different ways I could use it.  As I am known for my muffins I thought a custard fruit mince muffin would be a winner! 

Ingredients

1 quantity sweet muffin mix

1 1/2 cups fruit mince

1 cup custard

2 tsp all spice

1 tsp cinnamon

1 tsp ground ginger

Following the sweet muffin mix recipe;

At step 2 - Mix the spices through with the dry ingredients.
At step 3 - Add 1/2 cup custard and fruit mince with wet ingredients and stir until combined.
At step 4 - 1/2 fill muffin trays with mixture, then distribute remaining custard evenly, about 1/2 tbs each.  Top with a little more muffin mixture.

Recipes - GFDF Banana, Pecan and Golden Syrup Muffins

This combination of flavours came to me in a lightbulb moment  and they seriously work!  Even better, the work really well as a gluten free dairy free muffin.  They're so delicious you wouldn't even know they were gluten free dairy free unless someone told you!

Sorry for lack of photo's.  I'll take some next time I make them!

Ingredients

1 1/2 cups gluten free SR flour

1 1/2 cups rice flour

1 1/2 tsp baking powder

1 cup caster sugar

1 cup soy milk

1/3 cup light olive oil

1 egg

3 bananas, mashed

1 cup pecans, roughly chopped

1/4 cup maple syrup

Step 1 - Preheat oven to 200°C.  Grease 2 x 6 hole Texas muffin tray.

Step 2 - Place banana, pecans and golden syrup into a large bowl along with egg, oil, milk and sugar.  Stir gently until combined.

Step 3 - Place flours and baking powder into a fine sieve and sift over wet ingredients. Discard and rough or grainy particles that do not pass through the sieve. Gently fold flours through liquids.

Step 4 - 3/4 fill each muffin hole with mixture and bake for 25 minutes. 

Recipes - GFDF Rhubarb Raspberry Muffins

Another great recipe for gluten free dairy free muffins.

Ingredients

1 1/2 cup gluten free SR flour

1 1/2 cup rice flour

1 tsp baking powder

1 1/4 cup sugar

1 cup soy milk

1/3 cup light olive oil

1 egg

2 bunches rhubarb, ends trimmed and cut into 3cm lenghth

1 cup raspberries, frozen or fresh

Step 1 - Preheat oven to 200°C.  Grease 2 x 6 hole Texas muffin tray.

Step 2 - Place rhubarb in a medium saucepan with 1/2 cup water and 1/4 cup sugar. Stir over low heat until sugar has dissolved and simmer for about 20 mins until rhubarb is a thick, jam-like consistency.

Step 3 - Add egg, oil, milk, sugar, raspberries and rhubard to a large bowl.  Stir gently until combined.

Step 4 - Place flours and baking powder into a fine sieve and sift over wet ingredients. Discard and rough or grainy particles that do not pass through the sieve. Gently fold flours through liquids.

Step 5 - 3/4 fill each muffin hole with mixture and bake for 25 minutes. 

Recipes - GFDF Strawberry Chocolate Muffins

This was my second attempt at making gluten free dairy free muffins and they received mixed reviews.  I think they taste great and everyone who has tried them agrees that strawberry and chocolate go together and that chocolate and hazelnut go together.  But, do hazelnut and strawberry go together?  I think so but the jury is out.  As always, I love your comments on my recipes but I am especially curious about what you all think of these!

Ingredients

3/4 cup gluten free SR flour

3/4 cup rice flour

1/2 tsp baking powder

3/4 cup hazelnut meal

1 cup sugar

1 cup soy milk

1/3 cup light olive oil

1 egg

500g strawberries, hulled and quartered

200g GFDF chocolate, roughly chopped, I used Sweet William brand

Step 1 - Preheat oven to 200°C.  Grease 2 x 6 hole Texas muffin tray.

Step 2 - Place strawberries in a large bowl.  Blitz with a stick mixer.  Alternatively, blend in a food processor or blender and transfer to a large bowl.

Step 3 - Add egg, oil, milk, sugar, hazelnut meal and chocolate to pureed strawberries.  Stir gently until combined.

Step 4 - Place flours and baking powder in a fine sieve and sift over wet ingredients. Discard and rough or grainy particles that do not pass through the sieve. Gently fold flours through liquids.

Step 5 - 3/4 fill each muffin hole with mixture and bake for 25 minutes. 

Recipes - GFDF Pineapple Coconut Muffins

Many people I speak to who suffer from food intolerances lament that fact that they cannot enjoy some of their favourite things, particularly sweet treats. A friend of mine asked me to attempt to make a gluten free dairy free muffin that I would be happy to eat.  Two words - Mission Accomplished.

Ingredients

1 1/2 cups gluten free SR flour (I used White Wings brand)

1 1/2 cups rice flour

1 tsp baking powder

1 cup sugar

1 cup desiccated coconut

1/2 pineapple, skin & woody center removed

1 egg

1/3 cup light olive oil

1 cup soy milk

Step 1 - Preheat oven to 200°C.  Grease 2 x 6 hole Texas muffin tray.

Step 2 - Chop 2/3 of the pineapple and place in a bowl.  Blitz with a stick mixer.  Alternatively, blend in a food processor or blender. Chop the remaining 1/3 of the pineapple into small chunks and set aside.

Step 3 - Place the coconut in a dry pan and cook over low-medium heat until lightly toasted. Or, place coconut on a piece of foil under the grill, mixing once or twice, until lightly toasted. Set aside to cool. 

Step 4 - Place 2 cups pineapple puree into a large bowl along with pineapple chunks, egg, oil, milk, sugar and coconut.  Stir gently until combined.

Step 5 - Place flours and baking powder into a fine sieve and sift over wet ingredients. Discard and rough or grainy particles that do not pass through the sieve. Gently fold flours through liquids.

Step 6 - 3/4 fill each muffin hole with mixture and bake for 25 minutes. 

Recipes - Banana Caramel Muffins

When I first started making muffins (religiously) 18 months ago, this was my first creation.  I was in the later stages of my pregnancy and was craving bananas, which is strange cause I don't really like bananas.  I decided my bananas needed some caramel...and that I should put them in a muffin...and that I shouldn't mix the caramel through so it'd be all gooey and oozy.  Yeah, this was a good idea!  

Ingredients

1 quantity sweet muffin mix

3 bananas, mashed

250g (approx) caramel top 'n' fill

Following the sweet muffin mix recipe;

Step 3 - Add banana with wet ingredients.

Step 4 - 1/2 full muffin holes with banana muffin mix, top with a heaped teaspoon of caramel and then top with a little more muffin mix, just enough to cover the caramel.  Bake for 20-25 minutes.

Step 5 - Cool in pan for 10 minutes before turning out.  Cool upside down on wire rack.

Notes:

As the caramel is heavier than the batter, it will sink to the bottom as the muffins cook.  For this reason it is important to work quickly when filling the holes to prevent the caramel completely sinking to the bottom prior to cooking.  This is also the reason the muffins must be cooled upside down, otherwise the caramel can ooze out the bottom. Alternatively, these can be made in patty cases.

Recipes - Lemon Meringue Muffins

Making pastry is not one of my favourite things to do and making muffins is so easy, hence, lemon meringue muffins.

 Ingredients
1 quantity sweet muffin mix
2 lemons, zested


Lemon Curd
1/2 cup lemon juice
1/2 cup sugar
2 tbs plain flour
2 tbs corn flour
1 cup boiling water
2 egg yolks, lightly beaten
20g butter
1 lemon, zested


Meringue
3 egg whites
3/4 cup sugar


To make lemon curd;

Step 1 - Add flours, lemon juice and sugar to a small saucepan and stir over medium heat until combined.

Step 2 - Add boiling water and stir constantly until curd thickens.  

Step 3 - Add remaining ingredients, mix well and set aside to cool slightly.

Following the basic muffin mix recipe;

Step 3 - Add lemon zest with wet ingredients. 

Step 4 - 1/2 fill muffin holes with muffin mixture.  Top with lemon curd so holes are 3/4 full. Bake for 18 minutes. Set pan aside and allow muffins to cool slightly.

Step 5 - To make meringue, beat egg whites in a very clean glass bowl until firm peaks form.  Add sugar, one table spoon at a time, beating well after each addition.

Step 6 - Spoon meringue mixture over muffins and return tray to oven  for 8 minutes, or until meringue is golden.

Step 7 - Cool muffins in tray.  To remove, gently run a butter knife around edges and carefully lift out of pan. 

Recipes - Butterscotch Choc Muffins

Muffins are one of the ways I use up ingredients in my fridge/pantry.  I had butterscotch sauce and  dark choc chips and they seemed like a great combination.  The team at Glee Coffee Roasters were lucky enough to get this batch straight from the oven this morning!

Ingredients

1 quantity sweet muffin mix

1 quantity butterscotch sauce
1/2 cup dark choc chips
1/4 cup extra SR flour

Following the sweet muffin mix recipe;

Step 2 - Add extra flour and choc chips with dry ingredients.

Step 3 - Add butterscotch sauce with wet ingredients and mix until combined. 

Notes:

The butterscotch sauce must be cool before adding to the muffin mixture.  The runnier the sauce the more flour needs to be added to thicken up the muffin mixture.  

Recipes - Cheeseboard Muffins

I love cheese.  The other day I counted eleven different types of cheese in my fridge.  I really felt a cheese muffin was in order and boy was it delicious.  Try this recipe. Today.

Ingredients - makes 18 (using a 1/3 cup capacity muffin/cupcake tray)


1 quantity savoury muffin mix
1 cup grated sharp vintage cheddar
1/2 cup grated tasty cheese
1/2 cup grated mozzarella
1/2 tsp paprika
2 tsp mustard, wholegrain or dijon
150g double cream brie, I used King Island Dairy, cut into 18 pieces
1/3 cup milk, extra


Following the savoury muffin mix recipe;

Apologies for poor picture quality,
my camera broke!

Step 3 - Add tasty, mozerella and cheddar cheeses plus, mustard, paprika and extra milk with wet ingredients and stir til combined.

Step 4 - 1/3 fill muffin holes with cheese mixture then place a piece of brie in the centre of each and top with remaining mixture.  

Recipes - Orange and Dark Chocolate Muffins

I'm not the biggest jaffa fan but this combination was made by request and tastes pretty spectacular.

Ingredients

1 quantity sweet muffin mix

1 cup dark chocolate chips

4 oranges, zested

Following the sweet muffin mix recipe;

Step 3 - After combining wet ingredients, gently fold trough orange zest and dark chocolate bits. 

Lightbulb!

Lemon Meringue Muffins.

So I had a little help coming up with this idea (thanks Mum) and actually made them successfully over the weekend. However, they could, and will, be better than my first batch so at some point this week I will perfect the recipe and post it. 

Check back soon! 

Recipes - Raspberry and White Chocolate Muffins

Raspberry. White Chocolate.  Enough said. 

Ingredients
1 quantity sweet muffin mix
1 cup frozen raspberries
2/3 cups white choc bits
1 tsp vanilla extract


Following the sweet muffin mix recipe;


Step 3 - After combining wet ingredients, gently fold trough raspberries, vanilla and white chocolate.

Recipes - Basil Pesto and Sundried Tomato Muffins

Basil Pesto and Sundried Tomato is a match made in heaven.

Ingredients

1 quantity savoury muffin mix

2 quantities basil pesto, about two cups

1 cup sundried tomatoes, halved
2 tbs milk, extra

Follow the savoury muffin mix recipes;

Step 3 - Add pesto, tomatoes and extra milk with wet ingredients. 

Pictured with Olive Tapenade and Feta Muffins

Recipes - Olive Tapenade and Feta Muffins

When I decided to put this combination together in a muffin, I was thinking it would be a sort of homage to the chocolate w white choc chip muffin. It tastes better. 

Ingredients

1 quantity savoury muffin mix

1 quantity olive tapenade, about 2 cups

200g feta, crumbled
2 tbs milk, extra

Follow the savoury muffin mix recipes;

Step 3 - Add olive tapenade, feta and extra milk with wet ingredients. 

Pictured with Basil Pesto and Sundried Tomato Muffins

Recipes - Coffee and Hazelnut Muffins

Coffee and Hazelnut is a delicious combination that works really well as a muffin.  I really really love a super strong coffee flavour and would happily double the amount of coffee used, so add more at your discretion. 

Ingredients
1 quantity sweet muffin mix
2 x double ristretto shots
1 cup hazelnuts, chopped and dry roasted
1/4 cup SR flour, extra


Following the sweet muffin mix recipe;


Step 2 - Add hazelnuts and extra flour with dry ingredients.
Step 3 - Add coffee with wet ingredients.

Top 5 - Savoury Muffins

Here are my Top 5 Savoury Muffin Recipes.  Now, which one to make first?

• Basil Pesto and Sundried Tomato
• Bacon, Cheese and Chives
• Olive Tapenade and Feta
• Pumpkin and Parmesan
• Cheeseboard Muffins 

Top 5 - Sweet Muffins

Here are my Top 5 Sweet Muffin Recipes.  Recipes will be posted over the next few weeks. 

• Caramel, Peanut Butter and Choc Chip
• Raspberry and White Chocolate
• Banana Caramel
• Coconut and Pineapple
• Coffee and Hazelnut

Recipes - Caramel, Peanut Butter and Choc Chip Muffins

My mum LOVES these muffins.  In fact, I think the flavour combination was her idea. You won't be able to stop at just one.

Ingredients
1 quantity sweet muffin mix
380g tin caramel top and fill
1 cup peanut butter
1/2 cup dark choc chips


Following the sweet muffin mix recipe;

At step 3 - Add caramel and peanut butter with wet ingredients.  When combined, gently stir in choc chips.

Recipes - Muffins

This basic muffin recipe can be used to create any flavour combination your imagination can conjure.  I have listed the recipes for both sweet and savoury muffins.

Ingredients - Sweet Muffins
2 cups SR flour
1 cup sugar 
1 egg
1/3 cup olive oil
1 cup milk
1-3 cups additional ingredients

Ingredients - Savoury Muffins

2 cups SR flour

1 cup grated cheese, tasty or parmesan 

1 egg

1/3 cup olive oil

1 cup milk

1-3 cups additional ingredients

Step 1 - Preheat oven to 200°C.  Grease muffin tray.
Step 2 - In a large bowl add dry ingredients and mix to combine.  Make a well.  
Step 3 - Add wet ingredients and mix until just combined. Do not beat mixture as muffins will become tough. 
Step 4 - Fill muffin tray holes 3/4 full with mixture.  Bake for 20-25 minutes.  
Step 5 - Remove from oven and turn out onto wire rack to cool.


Notes:


Depending on additional ingredients, the amount of milk or flour may change.  If the mixture is too wet, add flour tbs at a time until you have reached the right consistency.  If mixture is too dry, add milk 1 tbs at a time. 




I'll be posting my Top 5 Sweet Muffins and Top 5 Savoury Muffins soon.