All posts tagged: muffins

Vegan Apricot Muffins

Vegan Apricot Muffins

  I’ve been a little quiet on the recipe front in February, as you may have already noticed. There are two reasons for this.. It’s my 21st birthday month, so I’ve been drunk or hungover for like a lot of the days in February so far. I’m currently in the middle of a pretty huge overhaul of my diet and attitude towards food post-Veganuary. I’m feeling the way and getting used to things and doing lots of thinking and researching and it just hasn’t left a huge amount of room for shareable creativity. I’m hoping that this is me just about over the hump and regular service should resume pretty soon but if I’m still a little slow on it, be patient with me, I’m doing lots of learning over here. That said, today I have been very very brave and stepped nervously into the world of vegan baking. I’ve been here before – the world of vegan baking, that is – but this time I’m here for a different reason. Previous attempts at vegan baking …

Marmalade Muffins

Last week, I made my own marmalade for the very first time in honour of Paddington Bear. This is all well and good and I was feeling ever so clever, until I realised that I don’t know anyone else who likes marmalade (bizarrely) and so now have the stuff coming out of my ears just waiting to be used up. If there’s one thing I’ve learned in my life so far it’s this: when in doubt, make muffins, especially if it’s Christmas. I had some pecans knocking about as well left over from other Christmas food adventures so I chucked them in for the sake of it, but I think they get along quite nicely with the marmalade. These would be perfect for a casual Christmassy brunch, and a great bake to have on hand for festive visitors who hate mince pies (you know, the difficult ones). 250g plain flour 1 tsp baking powder 50g caster sugar pinch of salt 150ml milk 1 egg, beaten 25g butter 3 heaped tbsps marmalade 25g pecans, chopped roughly …

Carrot and Cheddar Muffins

If there’s a better way to spend a drizzly Bank Holiday weekend than baking then I’m yet to find it. And I won’t be looking very hard for an alternative because for me it’s an unmatchable pleasure. Aided by the Food Programme on Radio 4, this recipe provided me with a wonderfully relaxing afternoon. These muffins have a taste and texture similar to that of a cheese scone, and will give you the same warm feeling gleaned from sitting in a little teashop somewhere having managed to avoid the rain. There are a couple of nutrients in them from the carrots, but these are first and foremost a luxury bake, you’ll find no superfoods in this recipe, I’m afraid. 300g self-raising flour                                                   85g spelt flour 3 large carrots, peeled and grated 2 eggs, beaten 100g butter, melted 300ml almond milk 100g cheese, grated Pre heat your oven to Gas 6 …