Eco Living Health Aware recipes for a range of delicious muffins.

Fig & Macadamia Nut Muffins

Delicious melt in the mouth muffins that are energy giving and healthy too.

Makes 18--24

 

Ingredients

  • Flour plain 1 cup
  • SR wholemeal flour 2 cups
  • Baking powder 1 tspn
  • Cinnamon ground 1 tbspn
  • Butter 200g melted
  • Linseed sunflower almond LSA ground 1 cup
  • Coconut shredded 1 cup
  • Macadamia nuts 1 cup chopped
  • Eggs FR 6 beaten
  • Honey 1 cup
  • Vanilla Essence 1 tsp
  • Raw sugar ½ cup
  • Yoghurt 1 cup
  • Milk ½ cup
  • Lemon peel 1 tsp grated
  • Figs dried 1 cup chopped

Method

  1. Preheat oven to 170C.
  2. Grease muffin trays and drop in muffin cases.
  3. Sift flours and add in to large mixing bowl, with spices, baking powder and melted butter, mix well.
  4. Fold in LSA, macadamia nuts, coconut, lemon and figs.
  5. In a separate bowl mix beaten eggs, vanilla, sugar, honey, yoghurt and milk, before folding into the bowl with the remaining ingredients.
  6. Mix evenly before spooning into muffin cases and baking for 30 minutes or until a skewer comes out clean.
  7. Makes 18 to 24 muffins.

 

©Eco Living Magazine.

 

 

Savoury Mediterranean Vegetable Muffins

I made these muffins most recently to take along to a night of chanting for Guru Purnima day, an Indian religious festival celebrated by those in the Hindu faith. You know one of those 'bring a plate' occasions & I took along a journalist friend, Chris, & he enjoyed them so much that he has been haranguing me ever since to include the recipe in one of my columns. So here they are & we both found the chanting to be an incredibly uplifting experience, we were humming with the vibration for days afterwards:

11/2 cups plain flour

2 cups SR flour

1 tsp baking powder

200g unsalted butter

Salt & pepper to taste

5 whole 60g eggs

1 cup milk

1 cup sauted chopped onion

1 cup roasted chopped red capsicum

1 cup grilled chopped eggplant

½ cup black olives pitted & chopped

1 cup pecorino grated cheese

1 cup crumbled fetta

1 cup chopped fresh basil

1 cup chopped fresh parsley

Preheat your oven to 180 degrees C. Grease muffin trays at least 12 muffin spaces.

Sift flours, spices, baking powder into large mixing bowl & rub in butter to form a bread crumb like consistency - can do this in your mix master if you like. In a separate bowl beat your eggs, milk & add in cheeses, gently pour this into your big bowl of dry ingredients & fold remaining ingredients in to form raw cakey base glug with visible chunks of vegetable. You may like to stir in a further splash of extra virgin olive oil for consistency. Spoon into muffin trays & bake until golden brown & cooked through for about 40 minutes check with skewer.

©Eco Living Magazine.