Simple For Recipe

Blueberry Flaxseed Muffins

These lightly sweetened blueberry muffins are moist, fluffy and bursting with freshness and flavour. Made with spelt flour, crushed flaxseed and Quark (German fresh cheese), they make a great addition to any breakfast, brunch or coffee-break menu.

230 g Refined spelt flour
©angiesrecipes
20 g Flaxseeds, crushed
10 g Baking powder
2 g Baking soda
A large pinch of salt
80 g Raw sugar+1 tbsp for the topping
120 g Butter, melted and cooled
125 g Quark, full fat & at room-temperature
©angiesrecipes
2 Egg whites, at room-temperature
2 Eggs, at room-temperature
1 tsp Vanilla extract
150 g Fresh blueberries

Preheat oven to 200C/400F. Lightly grease a 6-hole giant or a standard 12-hole muffin pan.
Combine spelt flour, crushed flaxseed, baking powder, baking soda, salt and 80 grams of raw sugar in a bowl. Make a well in the centre.
Whisk butter, Quark, eggs, egg white, and vanilla in a jug. Pour into well. Add blueberries and gently fold until just combined.
Divide the batter into the muffin holes and sprinkle each with some raw sugar. Bake for 20-25 minutes if using giant muffin pan and 15-18 minutes if using standard one until nicely golden brown.

Labels: Cheese, Fruit, muffins, Nuts and Seeds

Cruffins

A cruffin is simply a muffin made out of croissant dough. The pastry is made by proofing and baking laminated dough in a muffin mould or a popover tin would be even better. You can fill them with jam, cream, or curd. We prefer ours just plain or with a light dust of icing sugar because these croissant-muffins are rich enough to be savoured just as they are. These buttery, flaky cruffins are great for brunch or an afternoon snack and they are easier to make than you think.

300 g All purpose flour
1.5 tsp Dried yeast
3 tbsp Raw sugar
A pinch of salt
175 ml 3.5% Milk
200 g Butter, softened

Mix the flour, dried yeast, sugar and salt in the bowl of your mixer fitted with a dough hook. Warm the milk and 50 grams of the butter in the microwave on medium-high or in a pot over stove until the butter melts and the mixture lukewarm.
Add the milk mixture into the flour mixture. Stir the mixture on low speed for 5 minutes until a rough dough comes together. Increase the speed and knead until the dough becomes smooth and elastic, about 5 -7 minutes.
Shape the dough into a ball and place in a large greased bowl. Cover with a plastic film or a clean kitchen towel. Set aside in a warm place for one hour until it doubles in volume.
Grease a jumbo 6-hole muffin pan with butter. Punch dough down. Turn out onto a lightly floured surface. Divide the dough into 3 even portions. Roll out each dough into a 40x15cm rectangle. Next time I will roll out to 60cmx15cm, so that you have more layers.
Spread 50 grams of butter all over the rectangle. Starting with the shorter side, roll up the dough tightly. Slice the roll lengthwise into two. Roll each half up from the side that was cut so that you can see the layers of dough. Place it into the prepared muffin tin. Repeat the same process with the remaining pieces of dough. Cover with a kitchen towel and allow the dough to rise for 45 minutes.
Preheat oven to 200C/400F. Bake for 25-30 minutes on the highest rack in the oven until golden brown. Serve, dusted with icing sugar, immediately.

Labels: muffins, Pastries and Pies

Black Sesame Spelt Muffins

Great as a lunch box filler, for potlucks or really any time, these simple muffins are moist, tender, flavourful and relatively healthy too. Using toasted black sesame adds distinctive flavour and aroma to them.

80 g Butterangiesrecipes
20 g Coconut sugar
40 g Sugar
1 Egg
1/2 tsp Vanilla extract

50 ml Almond milk
100 g Refined spelt flour / Dinkel #630angiesrecipes
1 tsp Baking powder
4 tbsp Black sesame seeds, toasted

Preheat oven to 180C/350F. Line a 6-hole muffin tin with paper liners. Sift together the flour and baking powder. Beat butter until soft. Beat in sugars until fluffy and light. Beat in egg and vanilla extract.
Fold in 1/2 of the flour mixture with a rubber spatula to combine. Now mix in almond milk. Then add in the rest of the flour mixture and black sesame seeds. Fold until the batter is combined. Divide the batter among 6 muffin liners. Bake for 20 to 25 minutes until a toothpick inserted in center of muffins comes out clean.

Labels: muffins, Nuts and Seeds, Spelt

Black Rice Banana Muffins with Chia Seeds (Gluten free, Dairy free, Refined sugar free)

These healthy black rice muffins with chia & avocado oil are naturally gluten free, refined sugar free, and dairy-free. They’re so tender, fluffy, and very delicious too. Apart from that, they are sweetened naturally with 5 very ripe bananas. Bake a batch for breakfast, afternoon pick me up treat or anytime you have a dessert craving. Feel free to swap the black rice flour for brown rice or white rice flour.

250 g Black rice, milled into flour
30 g Chia seeds
1 tsp Baking soda
1 tsp Baking powder
1/4 tsp Black salt
1/3 tsp Nutmeg
1 tsp Cinnamon powder

5 Very ripe bananas, mashed
2 Eggs
30 ml Avocado oil
30 ml Amontillado sherry
80 g Golden raisins
30 g Almond slices for topping

Grease 6-8 jumbo muffin cups with coconut oil or butter. Whisk together black rice flour, chia seeds, baking soda, baking powder, salt and spices in a large bowl.
Mash the ripe bananas in another mixing bowl. Add in eggs, avocado oil, and sherry. Stir to combine. Add to the dry ingredients and stir until just incorporated. Fold in golden raisins.
Divide the batter among the prepared muffin cups. Top with almond slices. Preheat the oven to 180C/350F.
Bake the muffins in the middle of hot oven for about 20-22 minutes or until a skewer inserted in the muffins comes out clean.

Labels: Fruit, Gluten Free, muffins, Nuts and Seeds, Pasta Rice and Dumplings

Turmeric Carrot Honey Muffins with Brazil Nuts

These anti-inflammatory turmeric spelt muffins with carrots are really tasty, healthy and have no refined sugar. They're made with Brazilian nuts, coconut oil, honey and wonderful spices like turmeric and ginger. The reason those muffins are reddish is because the turmeric interacts with the alkaline baking soda to naturally turn these muffins red.


200 g Refined spelt flour 50 g Whole spelt flour 50 g Brazil nuts, ground into meal 1/2 tsp Baking soda 2 tsp Baking powder 1/3 tsp Black salt or sea salt 1/2 tsp Ginger powder 1 tbsp Turmeric powder A large pinch of black pepper powder 50 g Coconut sugar 200 g Grated carrots (about 2 cups)	100 g Honey, creamy or clear 2 Eggs, lightly beaten 240 ml Buttermilk 85 ml Coconut oil, melted 18 Brazil nuts

Preheat oven to 190C/375F. Grease a 6-hole jumbo muffin pan with coconut oil or line a 12-hole, standard-size muffin pan with paper cases.
Sift flours, ground Brazil nuts, baking soda, baking powder, black salt, ginger and turmeric powder into a bowl. Stir in coconut sugar and grated carrot.
Whisk honey, eggs, buttermilk and melted coconut oil together in a jug. Add honey mixture to flour. Mix until just combined. Do not over-mix or the muffins won't be tender.
Divide the batter among the muffin holes. Bake for 30 minutes or until a skewer inserted in the centre of muffin comes out clean. Brush the top with a bit of honey while still warm if you desired. Cool in pan for 2 minutes. Turn out onto a wire rack to cool completely.

Labels: muffins, Nuts and Seeds, Spelt

Banana Olive Oil Muffins

Wholesome banana muffins made with spelt flour, hazelnut meal, olive oil and lightly sweetened with coconut sugar. The add of Greek yoghurt give these muffins a moist and tender texture. Perfect to make ahead for breakfast or lunchbox treat!

Batter	Topping
220 g Refined spelt flour 50 g Hazelnut meal 10 g Baking powder 1 tsp Baking soda 2 tbsp Coconut sugar 2 tsp Cinnamon powder 2 Eggs, lightly beaten 90 ml Extra virgin olive oil 2 Medium ripe bananas, mashed 1 tsp Vanilla bean paste 60 g Full fat Greek yoghurt	Extra 1 banana, sliced 1 tbsp Coconut sugar 1/2 tsp Cinnamon powder

Preheat oven to 190C/375F. Grease a 6-hole jumbo muffin pan or a 12-hole standard muffin pan with butter.
Stir together the flour, hazelnut meal, baking powder and baking soda into a large bowl. Stir in coconut sugar and cinnamon powder. Make a well in the centre.
Beat the eggs, olive oil, mashed banana, vanilla and Greek yoghurt together. Add to flour mixture. Stir mixture until just combined. Divide mixture evenly among holes in prepared pan.
Top each with 1 slice of banana. Combine coconut sugar and cinnamon sugar and sprinkle on top of the banana. Bake for 20 minutes or until nicely golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.

Labels: Fruit, muffins, Nuts and Seeds, Spelt

Vegan, GF, DF Blueberry Buckwheat Hazelnut Muffins

These triple coconut buckwheat muffins are perfect for breakfast, or anytime snack. The combination of protein and fiber-packed buckwheat seed, ground hazelnut and coconut products make these muffins a perfect gluten-free, grain-free and dairy-free treat.

70 g Coconut oil, melted
200 ml Coconut milk
110 g Coconut syrup
30 ml Freshly squeezed lemon juice
1 tsp Vanilla extract
150 g Buckwheat flour
150 g Hazelnut meal
2 tsp Baking powder
1/3 tsp Baking soda
Pinch of sea salt
120 g Fresh or frozen blueberries

Preheat oven to 180C/350F. Line a jumbo 6-hole muffin pan with paper cups. Melt coconut oil, add in coconut milk, coconut syrup, lemon juice and vanilla extract. Whisk until well combined.
Mix together the buckwheat flour, hazelnut meal, baking powder, baking soda and salt in another bowl. Sift the flour mixture into the coconut mixture. Mix until just incorporated.
Gently fold in blueberries and divide the batter among the paper cups. Bake in the middle of hot oven for 25 minutes until nicely golden.

Labels: Fruit, Gluten Free, muffins, Nuts and Seeds

Simple For Recipe

Tuesday, 18 February 2020

Blueberry Flaxseed Muffins

Thursday, 5 December 2019

Cruffins

Friday, 15 November 2019

Black Sesame Spelt Muffins

Tuesday, 10 September 2019

Black Rice Banana Muffins with Chia Seeds (Gluten free, Dairy free, Refined sugar free)

Monday, 17 June 2019

Turmeric Carrot Honey Muffins with Brazil Nuts

Sunday, 27 January 2019

Banana Olive Oil Muffins

Friday, 7 September 2018

Vegan, GF, DF Blueberry Buckwheat Hazelnut Muffins

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