These are crammed with goodness and easy as pie to make.No easier. Absolutely NO cooking skills needed. The original recipe come's from the speedily super Nigella Express where she calls them breakfast bars- because that's what they really are - oats, milk, sugar and nuts and seeds. But I had to add chocolate. And orange. And change the nuts. So now they're all mine!
Do note the low oven temperature.
And the oats. DO NOT whatever you do use the powdery, crumbly porridge oats. You must use rolled oats, the thicker, jumbo oats that all keep their shape. Otherwise... yuck!
And be sure you have condensed milk - which is thick like syrup, not the runny evaporated milk.
No, I don't think you're stupid. It's just easy to skim read recipes. Especially easy ones!
Monday, August 15, 2011
Tuesday, August 2, 2011
Sugar-free american fruit muffins
Healthy cake. Which actually tastes good. Bring it on!
After OD'ing on sugar last night and with multiple half eaten over ripe bananas scattered around the house courtesy of my children, these were just the ticket for a family breakfast. Adapted from Beth Hensperger's Bread for Breakfast
Preheat oven to 170C. Oil 12 cup muffin tin.
2 cups wholemeal plain flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 mashed bananas
juice of 1 orange
1 tsp vanilla extract
2 large eggs
1 cup buttermilk
1/2 cup sunflower/ canola oil
1/2 cup chopped pecans or 1 cup fresh blueberries - or a combination of both.
Combine dry ingredients with a balloon whisk. Combine wet ingredients with the whisk. Fold the wet into the dry ingredients. Add nuts or blueberries and fold gently in. Do not over mix. Spoon into the muffin tin. Bake for 20 mins until risen, golden and not wet dough inside when tested with a skewer.
Serve by themselves or with butter and a drizzle of honey.
After OD'ing on sugar last night and with multiple half eaten over ripe bananas scattered around the house courtesy of my children, these were just the ticket for a family breakfast. Adapted from Beth Hensperger's Bread for Breakfast
Preheat oven to 170C. Oil 12 cup muffin tin.
2 cups wholemeal plain flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 mashed bananas
juice of 1 orange
1 tsp vanilla extract
2 large eggs
1 cup buttermilk
1/2 cup sunflower/ canola oil
1/2 cup chopped pecans or 1 cup fresh blueberries - or a combination of both.
Combine dry ingredients with a balloon whisk. Combine wet ingredients with the whisk. Fold the wet into the dry ingredients. Add nuts or blueberries and fold gently in. Do not over mix. Spoon into the muffin tin. Bake for 20 mins until risen, golden and not wet dough inside when tested with a skewer.
Serve by themselves or with butter and a drizzle of honey.
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