Tuesday, February 5, 2013
Breakfast Muffins by the Sea
Have you ever had one of those days where you have a sweet craving, but you don't want to scoff some processed rubbish in a colourful plastic wrapper only to feel the inevitable guilt after consuming something so dangerously unhealthy?
I had one such day this week. It was early in the morning, Byron lay upstairs in our giant comfy bed snoozing off a late night work shift and I stood staring blankly into the refrigerator searching for some inspiration. For quite some time I stood there holding the door ajar, almost day dreaming until my eyes fell upon a small neglected bunch of bananas that had passed their prime. What to do with over-ripe, sweet, bananas that were too soft to peel and bite into?
Why I was going to mash them of course! Hello gluten free breakfast crumble muffins!
Almond, Banana and Carrot Crumble Muffins
Makes approximately 12 regular muffins, or 8 large ones
1 Tbs gluten free plain (all purpose) flour
1 1/2 Tbs unsalted butter
1 Tbs almond kernels
1 Tbs lightly packed light brown sugar or raw sugar
1 Tbs gluten free cereal (I used GF corn flakes)
2 tsp almond meal
1 Tbs shredded coconut
3/4 cup gluten free self-raising flour
1/4 cup brown rice flour
1/2 cup buckwheat flour
1 tsp gluten free baking powder
1/4 tsp ground cinnamon
1/4 tsp finely grated nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1/8 tsp bicarbonate of soda
1/8 tsp xanthan gum
1/2 cup roughly chopped almonds
1/4 cup lightly pack light brown sugar
1/2 cup macadamia oil
2 over ripe bananas, peeled and mashed with a fork
1 large carrot, peeled and grated
2-3 Tbs of thick Greek or natural yoghurt (I use Dairy Farmers Bornhoffen natural yoghurt)
Preheat oven to 190 degrees Celsius (approximately 370 degrees Fahrenheit), grease a 12 cup muffin tin (regular size) or a large 6-8 cup muffin tin. If making large muffins, this recipe should yield about 8 large muffins.
For the crumble, place all crumble ingredients, with the exception of the coconut into a food processor and pulse until you have a coarse crumbly texture. Pour the crumble into a bowl and stir through the shredded coconut.
For the muffin batter, sift the flours, baking powder, spices, bicarb soda and xanthan gum into a bowl. Stir in the chopped almonds and light brown sugar. In a separate bowl, combine the macadamia oil, mashed bananas, carrot and eggs with a fork. Fold into the flour mixture and add the Greek or natural yoghurt one tablespoon at a time if the mixture is too dry.
Spoon mixture into muffin tin, filling cups to three quarters full, press a large pinch of crumble into the top of each and bake for 25-30 minutes.
These gorgeous breakfast muffins are cooked when a skewer inserted into the centre comes out clean.
Serve warm by themselves, or alternatively with either a smear of butter, or a blob of Mum's homemade plum jam. Yum.
By the time the muffins had baked to golden perfection the aromas must have wafted upstairs to our bedroom loft and caused Byron's stomach to grumble because he called out, 'Good morning Honey! What are you making? Is that breakfast?'
To which I proudly replied, 'Crumble muffins with almonds, mashed banana and grated carrot. Yes it's breakfast, why? Do you want some?'
No answer, he just appeared out of nowhere, stretching slowly before drawing me into a warm cuddle.
In the next few minutes I really woke Byron up because I noisily blended fresh seedless watermelon with another ripe banana, freshly squeezed orange juice and ice cubes to make a thick, cool, sweet pink smoothie for us to enjoy with our crunchy topped muffins on the front deck. Freshly baked muffins, a fruit smoothie, a coffee table book on beach houses with glossy pages filled with mansions.
Byron looked over my shoulder at the book and echoed what I was already thinking. We don't need a giant expensive seaside mansion when we live in a modest two storey bungalow with our very own view of the glistening blue sea. What happy little lives we currently enjoy. Consider the lifestyle and dietary sweet cravings satisfied.
The book is: 'Beach Houses Down Under' by Stephen Craft