Mum’s Marvellous Muffins: A healthy snack and a ...
Well I have been back from Australia for just over 5 weeks now and I am still trying to get myself settled back into a daily routine. Fortunately Nutmeg hasn’t been having the same problems. Once we picked her up from the cattery and brought her home she hopped straight up onto the sofa wanting nose rubs and cuddles. All seems to be forgiven – which when dealing with cats is a good thing, however I am still sleeping with one eye open – just in case!
The time spent with my parents was very special. My husband and I spent time in Sydney, Brisbane and Airlie beach. There were some wonderful trips to nature reserves where we saw some amazing (if not slightly terrifying) wildlife. We also helped my parents move house which was an adventure in and of itself. There were restaurant visits of course but what we really enjoyed was cooking together and sharing our meals at the dining room table.
While my Dad and husband were in charge of making cocktails and occasionally throwing something on the barbeque, it was my Mum and I that did the majority of the cooking. She shared many wonderful recipes with me – some were old favourites that I hadn’t had since I was a child. Others like this muffin recipe were new to me.
I have to say this muffin recipe is one of my favourites and I have made them several times since arriving back in the UK. They are so simple to make and are perfect for breakfast or as a healthy snack during the day. They are nothing like the ’cake’ style muffins we get here in the UK and I am delighted. If I wanted cake I would eat it – but muffins should taste like muffins!
So here it is, my Mum’s Marvellous Muffin Recipe.
Ingredients:
2 ½ Cup of Raisin Bran Cereal
¼ Cup All Bran Cereal
5 dried apricots chopped in large chunks (one apricot chopped into 3 pieces works well)
5 dates chopped (same as the apricots I like to chop each date into 3 large pieces)
¼ Cup walnuts
¼ Cup dried blueberries OR cranberries
1 ½ Cup of low fat milk (I actually use 2%)
2 ½ tbsp of Oil (you can use vegetable oil or canola)
1 egg
1 ¼ Cup self raising flour
¼ Cup brown sugar
3 tsp baking powder
¼ tsp salt
1 tsp cinnamon
¼ tsp dried ginger
¼ tsp nutmeg (the magic ingredient!)
(You can also add wheat germ or any other nuts or dried fruits you like. I did use fresh blueberries which also worked well. It made the muffins really moist)
Directions
Heat the oven to 180 degrees.
Grease the bottom of 12 medium sized muffin tins (or see my Mum’s Top Tip below)
Mix the Raisin Bran and All Bran in a large bowl and slowly add the milk.
Let this stand until the cereal has softened (about 5 minutes)
Muffin Mixture After Adding Milk
Gradually beat in the oil and egg.
Mix the remaining ingredients (including the flour) in a separate bowl and gently stir into the cereal and milk mixture.
Mix until everything is just moistened.
Divide the batter evenly among the muffin tins.
Bake for 15 – 20 minutes or until golden brown.
Remove muffins and place on cooling rack.
Enjoy for breakfast with some fruit yoghurt on the side or in the afternoon with a cup of tea!
Top Tip
Greasing muffin tins is not only messy but it adds unnecessary calories to your cooking.
I have never felt comfortable cooking with parchment paper but my Mum showed me a really easy way to use it.
Cut some squares of parchment paper (I use 4 inches by 4 inches)
Fold the paper over the end of an upturned glass (my Mum used a can of olive oil spray)
Top Tip For Lining A Muffin Tin
You get a nice little ‘cup’ of paper that neatly slots into your muffin tin.
Getting The Muffin Tins Ready
Carefully spoon the batter into each cup.
Mum's Marvellous Muffins About To Go In The Oven
Once the muffins are cooked the parchment paper peels off really easily.
There was no mess and no fuss!
Mum's Marvellous Muffins
