The muffins were made for the Mothers Day weekend that has just passed. I made them after visiting the vet, the farmers market and taking Sylvia for gymnastics class. Sylvia was interested in my baking until I had told her she wasn't to eat the apples I was chopping for the muffins. This was not such a problem as the fact that I had the muffins bake for ages but they still seemed uncooked on the inside. After cooling, they just seemed nicely moist but then they stuck to the papers. Such as shame when they tasted delicious. Perhaps more flour and less tinkering with a recipe might have helped. The mixture was really really runny. Far more than my gut felt was right. And E complained about the passionfruit seeds but I loved them.
I mentioned that Sylvia had allergy testing recently for her peanut allergy. They say kids should retest when they start school. Only it took her two and half years on the waiting list. They finally contacted me when I was in Scotland. I would love it if she had outgrown her allergy but it was not to be. We get by pretty well with her peanut allergy, despite my love of peanut butter. I know we are lucky she has not had such a severe allergy that it is judged anaphylactic.
However there are time when the peanut allergy is terribly inconvenient. Like when her little cousin innocently spreads peanut butter on toast and brunch and then sticks the same knife in the vegemite to spread some of that too just minutes before Sylvia is about to have vegemite on toast. It is understandable that Sylvia was upset when her allergy makes peanuts seem like the devil incarnate. Fortunately these sort of incidents have been very rare in the 5 years since the allergy was first diagnosed.
As the pancakes had been very popular and disappeared liked the proverbial hotcakes, and Sylvia was off the idea of vegemite on toast she was still hungry after most of the family had left. It was then that we realised I hadn't even brought our the muffins. Sylvia decided she liked them and ate quite a few.
So I took some of the lovely beetroot, seed and walnut cake that my mum had made for dessert on the previous evening. It went down very well. (But I took a terrible photo of it.) There was lots of lovely food at the afternoon tea but I think I was particularly fond of Damian's imitation of the Filou spinach and feta pastry which was superb. Then we went home and had leftover soup for tea after which I fell asleep in front of the tv. It was a fun weekend but very tiring.
More fruity muffins on Green Gourmet Giraffe:
Apple and walnut crumble muffins (v)
Blueberry oat muffins
Cranberry, apple and butterscotch muffins
Fruity quinoa muffins (v)
Marmalade, blueberry and nut muffins (gf, v)
Strawberry yoghurt muffins
Apple passionfruit and macadamia muffins (work in progress)
Inspired by The Witches Kitchen
2 large or 4 small apples, peeled and finely diced (about 2 cups)
Pulp from 9-10 passionfruit, about 1/2 cup
1 cup milk with 1 tbsp lime juice to curdle it
1 cup (120g) ground macadamia nuts
1/4 cup maple syrup
2 tbsp olive oil
2 beaten eggs
mix and add:
1 cup gf flour (or plain wholemeal flour if you don't need it to be gf)
2 tsp baking powder
Mix apples, passionfruit, curdled milk, nuts, maple syrup, olive oil and eggs. Stir in flour and baking powder. Add more flour if needed to make the batter a thick enough consistency to lift on a spoon without dripping everywhere. Spoon into mini muffin pans. (I lined mine with cupcake papers but might try just putting circles of baking paper at the bottom of each hole and spraying with oil.) Bake in a moderate (180 C) oven for 30 minutes or until a skewer comes out clean when inserted in a muffin. Cool on a wire rack.
Quick baked beans
Adapted from Oh She Glows and Cook for Your Life
1 tbsp olive oil
1 onion, finely chopped
2 tins cannellini beans
1 cup passata
1 tablespoon tomato paste
1 tablespoon maple syrup
1 tsp worcestershire sauce
1/2 tsp smoked paprika
1/2 tsp blackstrap molasses
1/2 tsp apple cider vinegar
1/2 tsp salt
1/4 tsp mustard powder
Fry onion in oil for about 5-10 minutes over medium heat or until browned. Add remaining ingredients. Check and adjust seasoning. Simmer for 10 to 20 minutes.
On the Stereo:
The Swell Season - self titled album