Friday, 29 June 2012

Foodie Friday (29 June 2012)

Today is the turn of the Muffin, a glorious invention with infinite possible variations. This recipe comes with thanks to The Vegan Lunchbox and I changed very little.

I made these muffins for Felix who, at one year, is a great eater. Like us, he is a plant only eater and this is a great recipe for getting lots of goodness into him, including calcium and iron, protein and vitamins and minerals. Plus, to say he loves them would be a massive understatement! Great for a snack, or as part of a meal.

Full Meal Muffin

this amount made 15 small fairy cake size muffins, or it would do 12 larger ones.

2 cups plain white flour or a mix of whole wheat / spelt / barley flours *
1 tsp cinnamon
2 tsps baking powder
1 tsp bicarbonate of soda
2 ripe bananas, peeled
3 tbsps blackstrap molasses
1/2 cup apple juice
2 tsps cider vinegar
1 courgette **
1/2 cup ground or finely chopped walnuts
1/2 cup dates ***

Preheat oven to 375F / 190C. Line a muffin tin with paper liners and spray with oil (important to do this, I forgot and the muffins did stick).

Combine flours, cinnamon, baking powder, and bicarbonate of soda in a mixing bowl and whisk together.

Place the bananas, blackstrap molasses, apple juice, and cider vinegar in a blender and blend until smooth. Mix the wet and dry ingredients together, then fold in the courgette, walnuts and dates. Use a bit more apple juice if needed to wet all the flour.

Divide the mixture into the muffin liners and bake for 20 mins, or until the top springs back to touch. Remove muffins from pan and cool on a wire rack.

Store in an airtight container or they freeze really well.


* original recipe used 1 cup each of whole spelt flour and barley flour, but I need to give my babe some processed as well as whole grains so I chose white this time


** I only had part of a courgette so I put some broccoli in too. Next time I'll try a mix of courgette and carrot.


*** original recipe suggested currants or raisins as optional



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