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These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Monday 8 November 2021

Healthy muffins

Wednesday's are Gigi day. I get to babysit my 14 month old granddaughter. So I try and have the fridge packed with an array of home cooking to tempt the very specific pallet of this toddler (which changes weekly).  Sweet treats are a very now again option.  Belinda Jefferey's granola muffins are my go to, as they have very little sugar and I can pack in some healthy additions.  Why not give these easy muffins a try. They freeze very well.  And my taste tester has no complaints.  I have to make sure the remaining muffins are out of sight to avoid a confrontation :)







Ingredients

2 cups of muesli or granola
1 cup plain flour
2 scant teaspoons baking powder
1/2 teaspoon bicarb soda
1/2 teaspoon salt
1 cup natural sultanas or dried cranberries
2 free range eggs
1/4 cup (55g) rapadura or brown sugar
150ml light olive oil
300ml buttermilk
1 teaspoon vanilla extract
Sunflower seeds, coconut flakes, pepitas for topping

Method

Preheat oven to 200 degrees celsius
Line a 12 hole large muffin tin with paper cases.
Place granola, flour, baking powder, bicarb and salt into a food processor. Whiz to combine, tip into a large mixing bowl and add the dried fruit.

In the food processor combing the eggs, rapadura, oil, buttermilk and vanilla and whiz.  
Make a well in the dried ingredients and pour in the egg mixture. Stir to combine but don't over beat.
Let the mixture sit for a minute to have the granola swell a little.
Scoop/spoon mixture evenly between the paper cases.
Sprinkle with chosen topping.
Bake the muffins for 18-20 minutes or until a skewer comes out clean.
Let cool in the tin and then remove to a wire rack.

Enjoy
Mamma Gigi (Marmalade)

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