These muffins are a little treat for kids (and their mums) without being too naughty. The ground almond and rice flour create a different texture to the usual muffin, though still very tasty. I enjoyed mine with a cup of tea and Leroy managed to eat 2 whole muffins before I had even took a bite. He loves it when I’m baking though he has no concept of time so struggles being patient. I believe he thought it was worth the wait in the end.
1/3 cup vegetable oil
2 cups almond meal (check packet does not contain traces of wheat, if so you can ground your own)
1/2 cup desiccated coconut
1 large tin of pears, drained
1/2 cup rice flour
1 teaspoon baking soda
3 tablespoons of honey
Preheat oven to 180degrees, grease 12 hole muffin pan. Beat eggs and then add oil and honey.
Combine almond meal, coconut, flour and baking soda. Blitz up pears into small pieces. Add pears to mixture and combine gently. Add egg mixture to bowl. Divide mixture into muffin pan holes.
Bake for 25-30 minutes, or until golden. Leave muffins to cool in pan for 5 minutes before turning out. Serve warm.
Note – If you would prefer more sweetness in your muffins you could use 3/4 cup caster sugar instead of honey. Once they are baked you could also sprinkle some icing sugar. Pears could be substituted for berries or peaches.
This recipe is for my savory corn & cheese muffins, the corn adds plenty of sweetness to the muffin, these are very easy on the pallet. Great for quick snacks when out and about.
1 x small red capsicum, diced very fine
1 x small red onion, diced very fine
1 x 420g can of creamed corn
1/2 cup of polenta
1/2 cup of milk
1 1/2 cups of self-raising flour
100g melted butter
2 eggs, lightly beaten
60g cheddar cheese, cut into 12 cubes
Grated cheddar cheese for sprinkling
Olive oil spray
1 tbsp caster sugar (optional)
Mix polenta and milk in a bowl, cover and set aside for 20 minutes. Preheat oven to 200 degrees (fan forced 180 degrees), oil lightly 12-hole muffin pan with olive oil spray. While oven is heating up cook onion and capsicum in fry pan for couple for minutes. Set aside to cool.
Sift flour and sugar into a large bowl, add corn, onion mixture, melted butter, egg and polenta mix. Mix batter gently only until just combined. Please do not over mix. Spoon 1 large tablespoon of batter into each muffin hole then place 1 cube into the middle of each hole. Top each hole with the remaining mixture. Sprinkle with grated cheese.
Bake for 20-25 minutes or until muffins are cooked. Turn out onto rack to cool for 5 minutes. Then they are ready to eat.