Coconut muffins.

coconut muffins :: keep it simple

Simple coconut muffins! Great for lunch boxes!
Millie and I made these today!

Ingredients:

150g plain flour
1 tsp baking powder
100g sugar
50g desiccated coconut
125ml milk
3 tbsp coconut oil, melted (could use butter or sunflower or rice bran oil etc)
1 tsp vanilla extract
1 egg, beaten

Add the coconut to the milk and soak for an hour or so.

Preheat oven to 180°C/Gas 4 and line a muffin tin with 12 small paper cases or could make 6 large muffins.

Sift the flour and baking powder into a bowl. Add the sugar then the wet ingredients. Fold together, scraping the sides as you go, until combined.

Divide into cases and bake for 20-25 minutes until skewer comes out clean. These would be finished perfectly with some runny icing (icing sugar mixed with a small amount of water) but the cupboard was sadly lacking icing sugar!

Strawberries and cream, white chocolate muffins!

Strawberries and cream, white chocolate muffins :: keep it simple

These are quite naughty but very nice!! I had some cream that had just gone out of date and needed using up and some strawberries that needed using, I thought white chocolate would work well, which it did! My Great Auntie was visiting this weekend so I took some to my Mum and Dad’s yesterday where she was staying. They were well received!

Ingredients:

250g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
100g sugar
6 tbsp oil
125ml cooled stewed strawberries (I used about 350g strawberries, quartered and simmered for about 20 minutes, lid off)
250ml double cream
2 eggs
1 tsp vanilla
100g white chocolate
50g white chocolate chunks
pinch salt

Preheat oven to gas 4/180°C and line a 12 hole muffin tin with paper cases. Sieve the flour, baking powder and bicarbonate of soda into a large bowl. Add the sugar. Place the 100g white chocolate, broken in chunks, into a pan with the oil (I used the pan I’d stewed strawberries in) and heat on a very low heat, stirring often, until chocolate has melted. Beat the eggs and vanilla into the cream with a fork. Then pour into the flour, along with the melted chocolate and oil. Use a spatula to fold together until combined, scraping the sides and bottom of the bowl until combined. Divide between cases, filling them 3/4 full. Sprinkle some chocolate chunks on top then bake for 20-25 minutes until golden brown on top and skewer comes out clean. I got 15 out of this mix so needed to do a second batch in oven as I only have one tray!

Strawberries and cream, white chocolate muffins :: keep it simple

I need to get some more plates for using for photographs!! Our every day plates aren’t very photogenic!

Choconut muffins and cream.

My husband came up with this combination, two of his favourite cakes rolled into one!

choconut muffins and cream :: keep it simple

Ingredients:

225g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
150g caster sugar
50g cocoa
6 tbsp coconut oil
250 ml coconut milk
50ml milk (I didn’t put any extra milk in and they’re fine but I think they could do with a bit more!)
50g desiccated coconut
2 eggs
1 tsp vanilla
100g dark chocolate
extra chocolate chunks

Preheat oven to gas 4 and line a muffin tin with paper cases. I got 16 out of this recipe so baked 12 first then 4 in a separate batch.

Sieve the flour, baking powder, bicarbonate of soda, salt and cocoa into a large mixing bowl. Add the sugar and desiccated coconut.

In a small pan, over a low heat, melt the coconut oil and the 100g chocolate, broken into pieces. Stir every so often until melted, it should look lovely and glossy! Take off heat. In a jug beat the eggs, add the coconut milk, milk and vanilla and mix with a fork until combined. Then, pour this into the pan and mix well.

Add the wet ingredients to the dry and mix with a spatula, scraping the sides and bottom as you go until just combined. Try not to over mix. Divide into cases, they should be 3/4 full. Pop a few chocolate chunks on top of each one. Bake for 20-25 minutes.

I had some coconut milk left over so added some cocoa and icing sugar to make a chocolate and coconut cream to go with the muffins (or just eaten with a spoon!!) I only had a bit of icing sugar so you could probably add more if you wanted. I used:

150g coconut milk
25g cocoa
50g icing sugar

Just mix it all with a fork until smooth, keep it in the fridge and serve the muffins with a dollop!

choconut muffins and cream :: keep it simple

Blueberry, raspberry and almond muffins.

Blueberry, raspberry and almond muffins :: keep it simple

Well these went down quite well this morning! Here’s the recipe, I only used one teaspoon of baking powder and think they could probably do with a little more so would use 2 next time!

I stewed 125g blueberries and a handful of frozen raspberries for 10 minutes..

Blueberry, raspberry and almond muffins :: keep it simple

Blueberry, raspberry and almond muffins :: keep it simple

Ingredients:

150g plain flour
75g ground almonds
2 tsp baking powder
100g sugar
125ml blueberries/raspberries, stewed
125ml milk
60ml oil
2tsp vanilla extract/almond essence
2 med eggs, beaten

Preheat the oven to gas 4 and line a muffin tin with 12 paper cases.
Sieve the flour and baking powder into a mixing bowl then add the almonds and sugar. Add the wet ingredients and mix with a spatula, stirring as you go, until just combined. Divide into cases, sprinkle with sugar, and bake for 20-30 minutes. Cool on wire rack.

Blueberry, raspberry and almond muffins :: keep it simple

Blueberry, raspberry and almond muffins :: keep it simple

Blueberry, raspberry and almond muffins :: keep it simple

Lovely with a bit of clotted cream! As are the strawberry and raspberry muffins from the other day (left in the photo)!

Strawberry, raspberry and vanilla muffins.

I was stewing some strawberries as they were starting to go funny and Violet likes stewed fruit with yogurt. I threw in some frozen raspberries too and thought I’d try making muffins with it! Worked quite well!

Strawberry, raspberry and vanilla muffins :: keep it simple

Ingredients:

225g plain flour
2 tsp baking powder
100g caster sugar
1 large egg, beaten
1 tsp vanilla extract
125ml milk
60ml vegetable oil
125ml stewed strawberries and raspberries

(To stew the berries, quarter the strawberries, rinse, put in a pan over a medium heat with a handful of raspberries. After about 5 minutes the berries will start to release their juice, simmer for 5-10 more until they start to go mushy, leave to cool)

Preheat oven to 180°C/gas 4. Line a muffin tin with paper cases. Place all ingredients in a mixing bowl and gently mix with a spatula, scraping from the sides as you go, until just combined. Divide between cases, sprinkle with granulated sugar, and bake for 20-30 minutes until well risen and golden brown on top. Cool on a wire rack.

I bet these would be even better with a dollop of (clotted?) cream! Naughty!

Make me smile muffins!

Five things for today:

  1. Feedback. I went for a Saturday job at local sewing shop and had an interview yesterday. Unfortunately I didn’t get offered the position but had some good feedback and the lovely lady from the shop sounded genuinely sorry! I’m a bit gutted as would of been perfect but wasn’t meant to be 🙂

  2. Coffee and chats. A friend I used to work with popped over today, she came a few weeks ago when kids were off school but today we could actually hear each other!
  3. Make me smile muffins. I got a text from Jodi this afternoon asking if I was in, I was, and she turned up 15 minutes later with a tub containing six delicious muffins to cheer me up! Love! I’ve eaten two already – well there were two flavours, I had to try one of each!

    Make me smile muffins :: keep it simple
    I didn’t tell many people about going for the sewing shop job but those I did tell have said some lovely things too 🙂 Thank you all xx

  4. Friends. Millie had a friend over to play after school today, they had a lovely time painting pictures, Xander joined in too. Then they sat and ate tea and had ice creams.. happy children!
  5. Early night. Webby is away tonight so am going to try and get some sleep! Violet cutting another tooth I think so didn’t sleep so well last night! Look at her toothy grin!


    Goodnight!

Raspberry, almond & coconut muffins (baby led weaning)

After making the blueberry muffins yesterday I thought I could adapt them and make some for Violet. I omitted the honey and salt, and changed the blueberries for raspberries. Also I only had half the quantity of almonds so used semolina and a splash of milk instead. Violet happily chomped away on them! 🙂

Raspberry, almon & coconut muffins for baby led weaning :: keep it simple

Ingredients:

1 cup almonds
1/2 cup unsweetened coconut milk
2 tbsp coconut oil, melted
1 egg
1/2 cup raspberries
1/8 tsp bicarbonate soda

Preheat oven to gas 7/220°C and line a muffin tin with 12 cases.

Mix the almonds and bicarb in a large bowl. In another bowl mix the coconut oil, coconut milk and egg together, then tip into the almond and bicarb. Mix then fold in raspberries. Divide into 12 cases to make small cakes.

Bake for 20-25 minutes.