As I recover from illness my priorities have not been in creating new muffin recipes. However while sitting on the sofa recuperating I have had a chance to look through some old blog posts and discovered these little gems on my other (sadly neglected) blog – uppercutcakes.com.
So I think the gist of the story is when life gives you prunes, use them to make muffins and then bribe your family with them.
Prune and oatmeal muffins with maple syrup drizzle icing
- 1 cup self-raising flour
- 1/4 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon bicarbonate of soda
- 1 1/3 cups rolled oats
- 1 cup chopped pitted prunes
- 1 cup buttermilk
- 1/4 cup margarine, melted and cooled
- 1/4 cup golden syrup
- 1 large egg, beaten lightly
Sift the flour, sugar, baking powder, salt, and bicarbonate of soda. Stir in the oats and the prunes. In another bowl whisk together the buttermilk, margarine, golden syrup and the egg. Add the wet mixture to the flour mixture and stir until the batter is just combined. Divide the batter evenly among 12 muffin tins and bake in the middle of a preheated (175°C.) oven for 20 to 25 minutes, or until they are golden and springy to the touch. Turn the muffins out onto a rack and let them cool.
Make a little icing by adding maple syrup to some icing sugar and then drizzle over the top of the muffins.)
Do you remember the ultimate question? If not, here’s a quick reminder, should I bake banana loaf or banana muffins? Is it possible to switch the recipes around? Let’s try! The first mash up (sorry!), banana muffins disguised as loaf worked really well so next up I attempted banana loaf as muffins.
I’m sure you’re familiar with lemon curd (a lemony spread or dessert made with lemon juice and eggs) but have any of you heard of banana curd? Curiosity got the better of me when I saw a jar in my local farm shop. I just had to buy it and as it turns out the smooth banana paste is certainly a nice alternative to the usual curds spread on toast or I’m sure however you choose to eat it.
In this case it is the perfect addition to these spicy gingerbread-esque muffins from one of my favourite recipe books, The Hummingbird Bakery Cookbook.
Have you tried an unusual curd? Did you incorporate it into your baking?
As promised, it’s time for the most classic of all muffins, blueberry. With so many great recipes out there it was difficult to decide what to bake…
You’ll know by now that I’m not really into the classic so my blueberry muffins needed to have a twist. I really want to create healthier muffins and blueberries are a great way to do that. Also bananas. I had a few that turned brown while I was off celebrating the wedding of two friends. This recipe on Sally’s Baking Addiction sounded delicious. I’m not quite ready to give up all my sugar just yet but this seemed to have a good balance between sugar and honey.
Straight from the oven they looked stunning! They were well risen and the blueberries were bursting through the cake tops in a burst of sticky fruity messiness. And I was right, the flavour was amazing! It was rich, fabulously fruity and not too sweet.
But there was one problem, a soggy bottom! I struggled to get the majority of the muffins out of the tin in one piece. The batter may have been a little too runny so lots of blueberries sank. Next time I’d try them without the added yoghurt and perhaps with fewer blueberries.
Since I made these I found another most delicious sounding blueberry banana muffin recipe over on Dinnerbysusan which is now on my bucket list of recipes to make.