It’s a Muffin Fest!

banana peanut butter IMG_0966

 

 

 

 

 

I’m rather muffin obsessed right now because they are so simple to make and these are processed sugar-free so ostensibly somewhat healthy (whatever!) and they keep my hungry monkeys very happy. By hungry monkeys I refer not only to the smaller humans in my life but also the bigger ones. Who doesn’t like a muffin really? Actually me – usually. Too much breadiness, too sweet, too dry, too everything. But these are a good size and I don’t feel like there’s a small brick inside my gut after consumption.

I’m going to give you a few flavour options here because… yum! Plus I make about a batch a week so I’m constantly trying new flavour combos.

Ingredients

Banana & Peanut Butter

  • 4 very ripe bananas, 3 whole and 1 chopped into bite size pieces
  • 80g honey, maple syrup or golden syrup (if you wanna live on the edge a little)
  • 2 eggs
  • 100-200g peanut butter (this is really dependant on how much you want that flavour to shine)
  • 170g milk
  • 300g plain flour
  • 2 teaspoons baking powder

Banana & Nutella

  • 4 very ripe bananas, 3 whole and 1 chopped into bite size pieces
  • 80g honey, maple syrup or golden syrup
  • 2 eggs
  • 100g nutella
  • 30g butter
  • 170g milk
  • 300g plain flour
  • 2 teaspoons baking powder

Strawberry & White Chocolate

  • 1 punnet strawberries, whole, trimmed
  • 1/2 punnet strawberries, trimmed, chopped into bite size pieces
  • 80g honey, maple syrup or golden syrup
  • 2 eggs
  • 60g butter
  • 170g milk
  • 300g plain flour
  • 2 teaspoons baking powder
  • 50-100g white chocolate, chips or smashed pieces (quantity here is a really a personal preference – how naughty do you want to be? I’ll leave that up to you to decide)
  • 1 teaspoon of vanilla bean paste

Jaffa

  • 60g orange juice
  • zest of 1 orange
  • 80g honey, maple syrup or golden syrup
  • 2 eggs
  • 60g butter
  • 170g milk
  • 300g plain flour
  • 2 teaspoons baking powder
  • 50-100g dark chocolate, chips or smashed pieces (personal preference again)

Gear

  • Thermomix
  • 2 x muffins tins

Instructions

  1. Preheat oven to 180 (170 fan-forced).
  2. Prepare your muffin tray (baking spray, butter, nothing… whatever your preference is).
  3. If making Strawberry & White chocolate, drop the full punnet into the TMX bowl and puree 15-30 secs / speed 5 (this is dependant on the size of the strawberries – you just want to end up with a nice puree but it really doesn’t matter if there is the odd chunk here and there)
  4. Place all the ingredients (except choc chips) into the TMX bowl, mix well 30 secs / speed 5. Note: I usually only put 3 bananas in at this point and leave the remaining banana for step 5.
  5. Now is the time to add the  choc chips and/or any chunks of fruit then mix  5 secs / speed 5.
  6. Pour the batter into muffin tray – if you want a big muffin top then fill all the way to the top whereas if you prefer a more elegant muffin then fill to about the 3/4 mark. If you fill all the way you probably won’t quite get 12 muffins out of the batter.
  7. Bake for 15-20 minutes, depending on the size of your muffins, the reliability of your oven and so on. A good guide is when you start to see a little bit of browning occur, but always use a skewer to double check for goop.
  8. Remove from the oven and sit for 5 minutes in the tray (this will make them easier to remove)
  9. Remove from the tray and cool (if you want, but warm with butter, helllo!).

 

Tips

Be careful about adding too much baking powder or milk.  Either of these errors will make for a very dense muffin. Your batter should be gloopy not runny.

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