Blueberry, Oat and Chia Seed Muffins

These muffins are a bit dense but they are very tasty. They used up lots of stuff I had in cupboards and they are slightly more complicated than a straight forward muffin but tasty.

Blueberry, Oat and Chia Seed Muffins (from Time Out)
(Makes 12)

75g wholemeal flour
125g plain flour
200g rolled oats
1 1/2 tsp baking powder
1 tsp cinnamon
3 tbsp chia seeds
2 really ripe bananas, peeled
2 large eggs, separated
250 milk
2 tbsp runny honey
3 tbsp oil
125g blueberries

Preheat the oven to 180C. Line a muffin tray with paper cases.

Cobmine the flours, oats, baking powder, cinnamon, chia seeds and a pinch of salt in a bowl, the create a well in the middle.

Mash the banana in a separate bowl, then add the egg yolks, milk, honey and oil. Mix well, then pour it into the well. Mix everything gently until a wet batter forms.

In a separate bowl, whisk the egg whites until they form soft peaks. Fold them into the muffing batter with the blueberries until evenly mixed.

Divide the muffin mix between the paper cases and bake for 25 mins or until cooked through and golden.

Elderberry Muffins

This was the second lot of cakes that I took into work. I picked elderberries from my parents garden last year and froze them. They were really lovely but went very moist and sticky very quickly, so best eaten quickly! I made lots of little muffins instead of big ones, more to go round!!

Elderberry Muffins (from Becky Doughty)
(Makes 12 large muffins)

113g butter or margarine
200g caster sugar
2 eggs
1 tsp vanilla
125ml milk
250g self-raising flour
2 tsp baking powder
½ tsp salt
140g elderberries

For the topping
113g demerara suagr
42g plain flour
60g butter, softened, cubed
1½ tsp ground cinnamon

Preheat the oven to 180C. Line a muffin tin.

In a large bowl, cream together the butter and sugar until light fluffy. Add the eggs, one at a time, beating after each addition. Add the milk and vanilla and mix well.

Sieve in the flour, baking powder and salt and then fold into the wet ingredients with a metal spoon. Carefully fold in elderberries.

Spoon into the muffin tins and sprinkle with the crumb topping.

Bake in the oven for 20 mins, or until a skewer comes out clean.

Chocolate Banana Muffins

The original recipe made big muffins but I turned them into mini ones so that I could give them too the girls at Mad Hatters. The mixture makes about 12 big ones. I also gave some to my next door neighbour, whose hands you can see in the picture, and my sister. I realised last night I'd forgotten to take a picture and so panicking  I knocked on my neighbours door and asked if she had any left! Luckily she had two so I took a quick shot of them. The girls had woolfed mine down yesterday! With hindsight I think they would have been better with the addition of chocolate chips but were actually very tasty as they were, I just like the chips as a bit of a contrasting texture.

Mini Chocolate Banana Muffins (from Recipes from a Pantry)
(Makes 40ish)
 

3 very ripe bananas

2 tsp lemon juice

125ml vegetable oil

2 large eggs

100g soft brown sugar

225g plain flour

4 tbsp cocoa powder

1 tsp ground cinnamon

¼ tsp nutmeg

1 tsp bicarbonate of soda

 

Preheat the oven to 200C. Line a mini muffin tin with muffin cases.

 

First mash the banana together with the lemon juice in a large bowl, then add the oil, when the mixture is combined, add in the eggs and sugar.

 

Sift in the flour, cocoa powder, cinnamon, nutmeg and bicarbonate of soda and mix until just combined. The batter might be slightly lumpy.

 

Using a teaspoon, spoon the batter into the muffin cases. Bake the muffins for 10-12 mins or until the muffins are dark and risen.

Blueberry, Lemon and Maple Oatmeal Muffins

Over the weekend I did a couple of bits of baking. As I knew I was seeing family and friends I made blueberry muffins to give to everyone. They seemed to sink a bit but were very tasty and you could really taste the maple syrup.

Blueberry, Lemon and Maple Oatmeal Muffins
(from Daily Unadventures in Cooking)
(Makes 12)

125g flour
90g quick oats
1/4 tsp salt
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 lemon, zest and juice
1 egg
75ml maple syrup
245g yoghurt
12 ml oil
200g blueberries

Preheat the oven to 200C.

Put the flour, salt, baking powder, soda, oats and lemon zest in a bowl and stir to combine.
 

In a second bowl whisk together the syrup and egg. Whisk in the yoghurt, lemon juice and oil.

 

In small bowl sprinkle the blueberries with a 2 tbsp of the dry mix.

Fold the wet mixture into the flour mixture gently. Stir in the blueberries. Divide between 12 muffin tins and bake for 18-20 mins.

Parsnip and Lime Spiced Muffins

I made these for the staff book group I run and they went down a treat. Everyone really liked them, they were lovely and moist and you couldn't tell they had parsnip in at all! I do like a vegetable in a cake! I've also made these courgette brownies for a different book group today.

Parsnip and Lime Spiced Muffins (from Homemade By Fleur)
(Makes about 12)

300g grated parsnip
250g plain flour
150g soft brown sugar
70g oats
250ml sunflower oil
3 eggs
2 tsp baking powder
3 tbsp honey
seeds from 4 cardamon pods crushed
1 1/2 tsp ground cinnamon
zest and juice from 2 limes

For the icing
150g cream cheese
zest of 1 lime and the juice of half a lime
3 tbsp honey

Pre-heat the oven to 180C and line a muffin tin with 12 muffin cases.

In a small bowl mix together the cardamon, cinnamon, honey, lime zest and juice.

In a bigger bowl mix together the flours, sugar, oats and baking powder.

Add the oil and eggs one at a time into the flour mixture whilst continuing to mix. Then add the lime, spice and honey mix.

Finally add the grated parsnips and fold in with a large metal spoon.

Divide into the muffin cases and bake for 15–20 mins. Remove from the oven and leave to cool.

Whilst the muffins are cooling, mix the cream cheese, lime zest, juice and honey together. One the muffins are cool, spread the icing on top of them using a small palette knife.