Apricot and Coconut Muffins

Zoe and I baked these yummy muffins the other day. Well really I baked, and Zoe played with an unopened packet of sugar, and did some pretend stirring with a bowl and a fork. She seemed to really enjoy it, and loved listening to me count out the number of cups of flour, sugar, etc. There was lots of singing too - "this is the way we stir the muffins, stir the muffins, stir the muffins" - on repeat. All in all it was a very fun time and I'll definitely be baking nice easy recipes with Zoe more often. So if you have a young one and a rainy day give these muffins a try - they are easy, fun and delicious!


Apricot and Coconut Muffins (from The Australian Women's Weekly Kids Cooking)
Makes 12

425g can apricot halves
2 1/4 cups self-raising flour
3/4 cup brown sugar
1 egg
160ml buttermilk
125ml vegetable oil
1/3 cup apricot jam

Coconut topping
1/4 cup plain flour
1 tbsp caster sugar
1/3 cup shredded coconut
30g butter

1. Preheat the oven to moderate. Grease 12-hole muffin pan. Drain apricots; discard syrup, then chop apricots coarsely.
2. Make coconut topping.
3. Combine flour and sugar in large bowl; use a fork to stir in apricot, then combined egg, buttermilk, oil and jam. Mixture should look lumpy, do not overmix.
4. Divide mixture among prepared pan holes; sprinkle coconut topping over each muffin mixture. Bake, uncovered, in moderate oven about 25 minutes. Stand muffins in pan 5 minutes; place top-side up on wire rack to cool.
5. Coconut topping: Combine flour, sugar and coconut in small bowl; use fingers to rub butter into flour mixture.
   

Here is the little miss trialing the coconut topping. She called it cheese, I guess it kind of looked like grated cheese. She loved it!

Pineapple and Carrot Muffins

Okay so here is the thing. I am a little overweight and it is really starting to annoy me. So baking cupcakes and topping them with swiss meringue buttercream all the time is definitely not helping my waist line. So I think some changes might be afoot for this little blog of mine. A bit less super indulgent baked goodies and a few more "healthier" treats methinks. Hopefully everyone is okay with that!

So to start off this new trend, may I present to you, shock-horror..... a muffin recipe!


Pineapple and Carrot Muffins (from New Complete Baby and Toddler Meal Planner by Annabel Karmel)
Makes about 13 muffins

100g plain flour
100g wholemeal flour
1 tsp baking powder
3/4 tsp bicarbonate of soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp salt
175ml vegetable oil
75g caster sugar
2 eggs
125g grated carrots
225g tin crushed pineapple, drained
100g raisins (I used sultanas)

1. Preheat the oven to 180C and line 2 12-hole muffin trays with paper cases.
2. Sift together the flours, baking powder, bicarbonate of soda, cinnamon, ginger and salt and mix well.
3. Beat the oil, sugar and eggs together until well blended. Add the grated carrots, pineapple and raisins.
   
4. Gradually add the flour mixture, beating just enough to combine all the ingredients.
5. Spoon the batter into muffin trays and bake for about 25 minutes or until golden.
6. Cool on a wire rack.
   

Enjoy!

Rating?

Me - 5/5 - not too sweet and packed full of yummy fruit
Zoe - 5/5 - everytime I get one for her there is a big 'oooooohhhh' :)

Nesting and Muffins

This weekend I have been nesting like crazy. Washing all of bub's towels, blankets, sheets, wraps and clothes. Ironing all the tiny little body suits (soooo cute) - and tidying up the nursery. I've also gone on a mad cleaning spree, which has made me incredibly happy. Nothing like a lovely clean and tidy house - especially the kitchen, I love having a super organised kitchen. Unfortunately the weekend is over now - back to work tomorrow. But for now enjoy the recipe for yummy carrot and almond muffins...

Carrot and Almond Muffins

Makes 12

5 eggs, separated

1 1/4 cups caster sugar

2 tsp orange rind, finely grated

5 small carrots, peeled, finely grated

200g almond meal

1/2 cup self raising flour, sifted

Preheat the oven to 180 degrees celsius and put muffin cases into a 12 muffin tray. Use an electric beater to beat the yolks, sugar and orange rind until thick and creamy. Add the carrot, almond meal and self raising flour and stir until well combined. Beat the egg whites in a clean dry bowl until soft peaks form. Fold through half of the egg whites into the carrot mixture until just combined. Fold the remaining egg whites into the carrot mixture. Divide the mixture amongst the 12 muffin cases and bake for 25 minutes - or until a skewer comes out clean. Enjoy!!