Oat Flour Waffles with Strawberry Compote

My parents included a gift certificate from Bed, Bath & Beyond in our Christmas gifts this year so that we could add a few more household items to our LA-based life. Having left all of our electronic devices in Australia when we moved here last year, we've only gradually been adding non-essential electrical items to the house. A waffle maker has always been in the back of my mind, but was definitely not a priority as we populated the house with lamps, a coffee maker, hairdryer, etc...

So at the post-Christmas BB&B sales we made a few non-essential purchases, and now that we own a waffle maker, I don't know how we did weekend breakfast without it. I have recipes for savory waffles and spiralized-veggie based waffles saved, but this oat-flour based waffle mix has been our go-to for the last three Saturday mornings. The texture is just hearty enough, and it perfectly soaks up this delicious fresh strawberry compote. Blueberries, blackberries, raspberries, frozen or fresh, whatever you have access to, would also be awesome here.

gluten-free waffles with homemade strawberry compote: breakfast complete

I make oat flour in small batches when I need it using our coffee grinder (another non-essential electronic kitchen item, but we use it at least every other day), but you can also just pour what measurement you need of old fashioned rolled oats into a blender, and then blend on high for 15-25 seconds until you have a fine four. The amount of rolled oats is roughly equal to the amount of freshly-ground oat flour.

oat flour makes for a tender inside/crispy outside waffle 

I often have a couple extra waffles to wrap in foil and store in the fridge for the next morning, but they will also keep wrapped up in the freezer for a month, just microwave for 10 second intervals till they are defrosted and re-warmed. They won't have the crispy-outside, tender inside texture of a just-made waffle, but the taste is still great. Happy weekend breakfasting, and I promise a savory waffle recipe in the not-too-distant future. 

Oat Flour Waffles with Strawberry Compote

Makes 4 waffles

Waffles:

1 1/2 cups oat flour (make sure it's gluten free if you're cooking g-f)

2 teaspoons baking powder
1/8 teaspoon ground cinnamon

pinch of freshly ground sea salt

3/4 cups milk (any fat content is fine, can substitute soy milk)

1/4 cup melted butter or oil (such as olive oil or coconut oil)

2 eggs

1 teaspoon vanilla extract

Strawberry Compote:

2 cups sliced strawberries (rinsed and hulled)

2-3 tablespoons water

1/2 teaspoon vanilla extract

Place the sliced strawberries and 2 tablespoons water in a small saucepan over medium-low heat. Warm the strawberries through, stirring occasionally, until they begin to bubble. Turn the heat down to low, add the vanilla, and continue to cook, allowing the strawberries to break down while you prepare the waffles. Stir occasionally, and add an additional tablespoon or two of water if you feel there is not enough liquid in the pan and they might burn. 

As the strawberries are simmering, make the waffle mixture. In a medium sized bowl, whisk together the dry ingredients. Make a well in the middle, and pour in the wet ingredients, whisking everything together just until the ingredients are combined. Set aside to rest for 10 minutes. 

Heat up your waffle iron during the last few minutes of resting the batter, then make your waffles one at a time, spooning enough batter into the center of the waffle iron to fill the iron when you press down to bake. 

Place finished waffles on a platter in a single layer, or slightly overlapping, while you prepare all of the batter. Try not to stack the waffles, as they can become soggy. If you want, you can place the platter in an oven preheated to 250F/ 120C to keep them warm as you go, or just microwave the waffles for 30-45 seconds on high to reheat before serving.  

Pour the warm strawberry compote into a bowl with a serving spoon, and serve alongside the warm waffles, with butter and warmed maple syrup if desired. 

Storage tip: Store waffles in a freezer-safe plastic bag or wrapped in foil in the fridge for 3 days, or in the freezer for up to 2 months. Reheat in the microwave, a toaster, or a 350F oven until warmed through. Note that this batter does not store well in the fridge for later use, as the oat flour will absorb liquid and become quite dry. If you do need to store the batter in the fridge and make waffles at a later time, add a few tablespoons of milk and stir through to thin out the batter again. 

Banana Muffins (gluten-free, grain-free)

I love whipping up a batch of muffins, savory or sweet, and that's something I've missed now that the hubs and I are focusing on lowering our carb intake in favor of more vegetables and protein. I've been pinning paleo-style and low-carb recipes like crazy for inspiration as we make up new dishes, and there are quite a few good-looking recipes out there for grain-free muffins. I've tried a few almondmeal-based muffins and have been very happy with the results-- they still rise a bit (not as much as a flour-based muffin), are moist and crumbly, and very satisfying after just one or two.

banana muffins, pale-style (grain-free goodness)

These banana bread-style muffins were a delicious component of our weekend breakfast, rounded out with eggs over easy and some crispy fried prosciutto. The muffins are plenty sweet with the banana and just a tablespoon of honey-- a perfect treat.

tender and just-sweet-enough banana muffins

This recipe is already grain-free and gluten free. To make it dairy-free just substitute melted coconut oil or your favorite cooking oil for the butter. I've listed my preferred mixture of warm spices, but feel free to use your favorite combination or a pumpkin pie spice mixture that adds up to one teaspoon. This makes a small batch of muffins, just six, but double the ingredients and divide between twelve muffin cups (same baking time) for a full dozen. 

For breakfast, dessert, or a sweet snack I'm sure you'll find these paleo-friendly muffins as delicious as we do. Happy (grain-free) baking! 

Banana Muffins (gluten-free, grain-free)

makes 6 muffins (double ingredients for 12)

Inspired by a number of paleo-friendly banana bread recipes

1 medium, ripe banana, mashed (about 1/2 cup mashed)

2 tablespoons melted butter or coconut oil

1 tablespoon honey

1 egg

1 cup almond meal 

1 tablespoon plus 1 teaspoon coconut flour

2 tablespoons ground flaxseed (ground linseed)

1/2 teaspoon baking soda

1/4 teaspoon baking powder

dash of freshly ground sea salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

2 tablespoons chopped walnuts for topping (optional)

Pre-heat oven to 177C/ 350F, and grease 6 cups in a standard-sized muffin pan (or line with cupcake liners or baking paper).

In a small bowl, add the melted butter (or coconut oil), honey, and egg to the mashed banana. Stir thoroughly to combine.

In a medium sized bowl, add all of the remaining dry ingredients (almond meal through nutmeg), and stir to evenly combine. Add the wet ingredients to the dry ingredients, and stir thoroughly to combine. 

Divide the mixture between 6 muffin cups (if desired, top with chopped walnuts), and bake at 177C/ 350F for 15-18 minutes, until a toothpick inserted comes out without any batter on it (it may have a few crumbs). After removing from the oven, leave muffins to cool for at least 10 minutes before gently running a knife around the edges and removing them from the pan. Serve warm or at room temperature. 

Muffins will keep, stored in an airtight container at room temperature or in the fridge, for 3 to 4 days.

Cheesymite Scrolls

Happy 'Straya Day! January 26 was Australia Day, and today we've had a national holiday to mark the occasion. It's a contested holiday in this country, but as a recent Aussie implant, I have found it an excellent time to unwind, break out the BBQ, and try my hand at Australia's culinary treats. Yesterday morning we made cheesymite scrolls to go with our fried eggs and smoothies. I adapted the same recipe that I mentioned in my last post from The Organised Housewife here, with my adjustments in the recipe below. This super easy, whole wheat version made 10 mini-rolls that could easily serve about 4 people, though I am embarrassed to admit the hubs and I polished them off pretty quickly between the two of us.

cheesymite scrolls for breakfast on Australia Day

Yesterday afternoon I also made lamingtons, a classic Aussie treat that seems to remind everyone of bake sales, lunch boxes, and after school trips to the local bakery. It's a light sponge cake covered in a thin chocolate sauce and rolled in shredded coconut, sometimes with a spread of jam in the middle of the sponge cake if you're being fancy. The first time I made them in London for Australia Day I hadn't ever visited the antipodes in person or eaten a lamington, and the hubs sweetly nodded and said they were pretty close to authentic.

Vegemite and cheese rolled into an easy to make wholewheat dough

Now that I've had the real deal, I realize I was totally off in that first attempt. I had made a cake with a pound cake type crumb, which makes the lamingtons dense and a little too rich. You want a light-as-can-be, pillowy soft sponge cake texture. The bakery down the road from serves the most tender lamingtons, and I'm aiming for a replica of their perfectly soft cake. This year I turned to the cake Australia Women's Weekly Sponge Cake Queen recipe by Australia Women's Weekly's Sponge Queen, which looks about as tall and light as you can get. I baked this in a 9-inch square pan, then rolled squares of cake in the chocolate sauce Dan Lepard's lamington recipe by noted Aussie baker Dan Lepard, dusting the chocolate covered cakes with organic shredded coconut. They were delicious, but the cake was still not quite right. I'll keep trying my hand at this one and will share when I've got it nailed.

bite-size cheesymite scrolls

Until then, enjoy these 2-bite cheesymite scrolls-- they pack a healthy dose of vitamin B alongside whole grains and a little cheese. If you can't access Vegemite, try to source Marmite instead (the British version... tastes similar, though the antipodeans will argue that Vegemite is the best). I've noticed Marmite in the British or international foods section at many grocery stores in the USA. Cheesymite scrolls a welcome change from sweet cinnamon rolls or muffins if you crave a little something savory in the mornings or for a quick snack. Hope you enjoy them as much as we do down under.

Cheesymite Scrolls
adapted from The Organised Housewife
makes 10 two-inch rolls

1 1/2 cups whole wheat flour (plus more for dusting the rolling surface)
3/4 teaspoons baking powder
pinch of freshly ground sea salt
2 tablespoons cold butter
3/4 cups milk (I use skim)
1-2 tablespoons Vegemite
1/2 cup freshly shredded cheddar cheese (reserve 2 tablespoons for sprinkling on top)

Preheat the oven to 425F/ 220C, and lightly grease a pie tin or a cookie sheet.

In a large bowl, whisk together the flour, baking powder, and salt. Using a pastry cutter, a fork, or your fingers, cut in the butter until the mixture resembles fine crumbs. Add the milk, and stir with a wooden spoon until just combined to form a soft dough. The dough will be very sticky at this stage.

Sprinkle a couple of tablespoons of flour onto a flat, clean surface, and pat your hands with a little of the flour. Turn the dough out onto the flour and knead it about 10 times, adding up to two more tablespoons of flour if necessary to keep it from sticking.

Using a rolling pin or a tall, straight glass, roll the dough out into a rectangle that measures approximately 5 inches wide and 12 inches long, with the dough about 1/4 inch thick. Using the back of a spoon, spread the Vegemite thinly and evenly as possible over the entire surface of the dough (use more or less Vegemite according to taste-- it's delicious when baked with the cheese!). Sprinkle the cheese (reserving about 2 tablespoons) over the entire surface of the Vegemite-covered dough.

Starting from one of the long ends of the rectangle, roll the dough up. Using a serrated knife, carefully slice the dough into about 10 sections (each section should be just over an inch long). Place the sections close together in the greased baking tin (you can use a small pie plate for this, or a flat cookie sheet). Sprinkle the remaining 2 tablespoons of cheese over the tops of the rolls.

Bake at 425F/ 220C for 15-20 minutes, until rolls are cooked through and beginning to brown very slightly on top. Remove from oven and serve warm or at room temperature. Scrolls will keep in an airtight container for 2-3 days.

{Lightened-up} Banana Bread with Orange Glaze

I posted my tried and true recipe for Banana Bread two years ago, a slightly adapted version from Southern Living magazine that has the most incredibly dense and moist texture due to the mixture of butter and cream cheese. Like many Southern Living recipes, it's absolutely delicious and always a hit. I regularly made loaves to give friends and family while we lived in the UK, and it was always requested if we  visited friends out of town. But it's pretty intense, and almost impossible to stop eating after just one slice. The hubs' aunt called it banana *cake*... it definitely fit that profile better than bread.

homemade banana bread, lightened up, with an orange glaze

A couple of bananas sitting in our fruit basket have been neglected for the past week and were almost completely black-- perfectly ripe for banana bread. So today I made a lighter version, using olive oil instead of butter, and substituting plain greek yogurt for the cream cheese (this makes it easier anyway for us, since sourcing cream cheese without preservatives is more difficult in Sydney). I mixed in some wholewheat with the all-purpose flour, and scaled down the sugar quite a bit. I kept the sweet orange glaze on top, as this really makes the loaf stand out from your traditional banana bread, but you could easily omit it and the bread would still taste divine.

banana bread warm from the oven

I'm very happy with this banana bread-- it still has a moist, tender crumb and a rich taste-- you don't even miss the butter, cream cheese, and extra sugar. I'll make this version from now on, save for Christmas morning or other occasions which deserve a splurge. The recipe below makes one loaf-- just double the ingredients for two, and bake in two loaf pans. Cover the bread tightly with foil and freeze for up to three months, or store in an airtight container for up to three days. If it starts to get a bit dry a few days after you've baked it, take a note from my mother and broil a slice under the broiler (aka grill) for a minute or two, caramelizing the sugars from the banana and... sugar, and making it a toasty sweet treat. Spread your toasted banana bread with coconut oil, yogurt, butter, or cream cheese to serve.

Enjoy, and happy August, all.

{Lightened-up} Banana Bread with Orange Glaze
makes one 8x4-inch loaf

1/4 cup extra virgin olive oil
1/2 cup low-fat greek yogurt (or plain yogurt)
1/2 cup raw sugar
1 egg
1/4 teaspoon vanilla extract
1 1/2 cups flour (I used 1 cup all-purpose and 1/2 cup wholewheat)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
small pinch freshly ground sea salt
1/4 teaspoon ground cinnamon
heaping 1/2 cup mashed, very ripe banana (about 2 medium bananas)

Orange Glaze:

2 tablespoons sifted powdered sugar

2-3 teaspoons freshly squeezed orange juice

Preheat oven to 177C/ 350F. Grease and flour an 8x4-inch loaf pan, set aside.

In a large bowl, mix the olive oil and yogurt with a whisk or an electric mixer until well combined. Add the sugar, and mix well. Add the egg, and mix well until thoroughly combined. Stir in the vanilla.

In a separate medium bowl, mix the flour, baking soda, baking powder, salt, and cinnamon. Whisk well with a fork to evenly distribute the ingredients. Add the dry ingredients to the yogurt mixture and stir well to combine. Add the mashed banana, and stir well to combine.

Pour the batter into the loaf pan, smoothing the top of the batter. Bake at 177C/ 350F for 50 minutes to 1 hour, until the top is golden brown and a toothpick inserted into the centre comes out without any dough on it. You may need to cover the loaf with foil in the last 15 minutes or so of baking to prevent excessive browning.  Remove from oven and set aside, flipping the bread out of the loaf pan when it is cool enough to touch (you may need to run a knife around the edge of the pan to loosen the bread).

To prepare the orange glaze, mix the powdered sugar and orange juice in a small bowl until smooth. After the bread has cooled for at least 15 minutes, drizzle the glaze over the bread with a spoon, slightly spreading it around with the back of the spoon so that it evenly covers the top of the loaf.

Serve immediately, or store in an airtight container at room temperature for up to three days. To freeze, wrap tightly with foil and freeze for up to three months.

Savory Butternut Parmesan Muffins

I made up another small batch of savory muffins to go with our dinner one night this week. These butternut muffins with herbs and a little parmesan and cheddar were a wonderfully flavored side and matched well with our rosemary and garlic pan-fried lamb steaks, roasted cauliflower, and roasted brussels sprouts with garlic and walnuts. I had leftover roasted butternut squash from a couple of nights ago, which made these very easy to throw together,  just stuck them into the oven in the last 20 minutes of roasting the cauliflower and brussels sprouts.  

savory muffins full of roasted butternut squash, herbs,
 a little parmesan & cheddar cheese

Like the savory pepper cheddar oat muffins I posted last week, these butternut beauties are a fairly quick way to get a little homemade something on the table, even on busy nights. I remember coming home from school after late practices, starving, and realizing that mom had a batch of savory muffins in the oven to go with dinner. The smell of homemade bread of any sort baking in the oven is amazing, but I always liked muffins best.

packed with flavorful vegetables & topped with cheese = ideal savory muffin 

You could doctor these to suit whatever you have on hand, some chopped feta instead of cheddar and parmesan would be good, and rough chopped spinach stirred through would add some nice color. A little chopped bacon or prosciutto would also be amazing here--slightly sweet pumpkin always pairs well with salty cured meat. We can usually find prosciutto cured only with salt (no preservatives) in most grocery stores and delis-- try to use this instead of anything cured with sodium nitrate or sodium nitrite. The combination of half wholewheat and half wholegrain spelt flours worked beautifully, but feel free to experiment with your favorite flours.

There are only a couple of muffins in these photos because we ate the rest before I had a chance to pull out the camera... hope you get a chance to whip some up soon, then watch them disappear just as quickly as you made them!

Savory Butternut Parmesan Muffins

makes 6 muffins (double recipe for 12 muffins)

1/3 cup mashed, cooked butternut squash (or other pumpkin)

1/2 cup milk

1 egg

2 tablespoons oil (I used extra virgin olive oil)

1 tablespoon finely grated parmesan cheese

3 tablespoons finely grated cheddar (divided use)

1 cup flour (I used half whole wheat and half wholegrain spelt flour)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

pinch of freshly ground sea salt

pinch of freshly ground pepper

1/4 teaspoon dried parsley

1/4 teaspoon dried oregano

Preheat oven to 190C / 375F. Prepare a muffin tray (use paper liners sprayed with a little oil, or generously oil and flour the muffin cups directly).

In a large bowl, whisk together the mashed butternut, milk, egg, and oil. Add the parmesan and 2 tablespoons of the cheddar cheese, whisk well. Scatter the dry ingredients evenly over the butternut mixture. Mix just until combined (avoid overmixing to ensure a soft crumb).

Spoon the batter into the muffin tray, distributing evenly amongst 6 muffin cups. Sprinkle the top of the muffins with the remaining tablespoon of cheddar cheese. Bake at 190C / 375F for 18-20 minutes, until a toothpick inserted into the centre comes out clean and the tops are beginning to turn golden brown. Serve warm. 

Will keep in an airtight container for up to 2 days.

Savory Pepper Cheddar Oat Muffins

This week has been full of busy nights, working a bit later than usual to stay on top of everything. It's weeks like this when what we eat for dinner matters most, fueling us through and keeping us healthy. But sometimes there just doesn't seem to be enough time or energy left in the day to prepare an entire dinner from scratch. As I mention often on this blog, we have allergies to preservatives and artificial food additives, so most processed foods aren't an option for us. This is a great thing! And it forces us to rely on whole/real food, but it can make shortcut meals more challenging.

There are a couple of local, Australian organic soups on grocery store shelves that I've been buying a bit more often lately to have on hand for busy nights. The soup flavors are creative, with generous portions of vegetables, and they're filling enough to leave us both satisfied. One night this week I grabbed a couple of these soups and decided to make a bit of an effort with homemade muffins to serve alongside. It took very little time to throw the ingredients together and put them in the oven as soon as we got home from work. By the time we'd washed the mixing bowl, set the table, and warmed up the soups, the muffins were ready to eat, and made our shortcut soup dinner taste homemade.

small batch savory muffins with oats, pepper, herbs, and cheddar

The hubs is looking over my shoulder as I write this post and insists that *mustard is the main drawcard* for these muffins, and that I should call them Mustard Cheese Muffins. Such a man. This guy eats mustard from a spoon. I kindly overruled and insisted back that Mustard Cheese Muffins is perhaps not the most attractive recipe title. But he does have a point-- the little bit of mustard in these savory muffins, along with the mix of freshly ground pepper, herbs, and shredded cheese, really does make them stand out. Oats are always a winner at our house (heart healthy!), and I loved the soft but hearty texture of part spelt / part wholewheat flour.

savory pepper and cheddar oat muffins with a tiny hint of mustard: delicious dinner accompaniment

I've only baked these in a small batch (six muffins), but I'm sure doubling the ingredients will work fine to bake a full dozen. They're best eaten warm, so serve straight out of the oven, or reheat in the microwave for a few seconds. Whip up a tray of these savory, cheese-topped muffins for your next weeknight dinner, and enjoy fresh-from-the-oven, homemade taste even on your busiest days!

Savory Pepper Cheddar Oat Muffins 
makes 6 muffins (double recipe for 12 muffins)

1/2 cup plus 1 tablespoon rolled oats (not instant)
3/4 cups milk (any fat content will do)
1 - 2 teaspoons prepared mustard (to taste)
1 egg white, slightly beaten
2 tablespoons extra virgin olive oil
3/4 cups flour (I used 1/2 cup spelt flour & 1/4 cup wholewheat flour)
1/2 teaspoon baking powder
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 teaspoon freshly ground sea salt
1/2 - 1 teaspoon freshly ground pepper (to taste)
1/4 cup plus one tablespoon shredded cheddar cheese

Prepare 6 cups in a muffin tin (use paper liners or lightly grease and flour) and preheat oven to 190C / 375F.

In a small bowl, combine 1 tablespoon oats and 1 tablespoon shredded cheese. This will be your muffin topping: set aside.

In a large bowl, combine 1/2 cup oats and the milk. Add egg white and olive oil, and mix well. Add remaining ingredients (flour through 1/4 cup shredded cheese), and stir until just combined.

Distribute the batter evenly amongst the 6 prepared muffin cups. Sprinkle the top of each muffin with the oat-cheese mixture. Bake at 190C / 375F for 18-20 mins, until muffins begin to turn golden brown around the edges and a toothpick inserted into the centre comes out with only a few crumbs. Serve warm.

Quickbread Cinnamon Rolls with Walnuts & Golden Syrup

I can't do yeast bread. I should practice more often. I should make sure the yeast I have hasn't expired every time I try to use it. But really I just prefer quickbreads. They're a sure thing. Baking powder and baking soda and that's all the leavening you need.

My great-grandmother, Mamaw, who lived in a tiny Louisiana town until she peacefully passed out of this world at the age of 101, was renowned for her yeast rolls. These perfect, light, flaky things were like a cross between a biscuit and a dinner roll, just incredible. We used to eat them by the basketful at dinners in her little white clapboard house on the sweet potato farm that was run by her husband, then their son (my great uncle), and his son after that. My dad (Mamaw's grandson) and his sisters and cousins still speak with reverence of the times she would make those rolls and cover them in a homemade, cocoa-based chocolate sauce. Then they became *chocolate rolls*, and were apparently the most delectable things any of them had ever tasted. I never had the chocolate version, but Mamaw's rolls original-recipe-style were heaven on earth. My mom does a pretty authentic rendition of Mamaw's rolls, and my aunt can make a delicious version of the chocolate rolls. But something about Mamaw's method made those rolls irreplaceable.

quick, delicious cinnamon rolls with walnuts and golden syrup

 I didn't get the good-at-yeast-rolls gene. But I love dinner rolls and breakfast rolls of all sorts. So when I saw a recipe on Vintage Mixer for one-hour cinnamon rolls, and realized they didn't require yeast, I had to experiment. I made a smaller batch and adjusted a few ingredients, making them less sugary-sweet but imparting the rich flavor of golden syrup. Golden syrup is a British staple, and is readily available here in the Antipodean colonies. It's beautifully thick and amber-colored, with a slightly roasted, almost buttery flavor. You can probably find golden syrup in many North American grocery stores, but, if it's unavailable, maple syrup or agave syrup will do fine. These cinnamon rolls are incredible, delicious and flaky just like their yeast-roll counterparts, but without the stress of using the yeast correctly, waiting for dough to rise, etc. I've found the perfect breakfast sweet roll recipe, and I think Mamaw would approve. Thank you Vintage Mixer! Play around with filling combinations to change it up (as if you'll tire of the perfect combo of cinnamon and walnuts), but this simple quick-bread base is a keeper.

I used walnuts in these cinnamon rolls, but pecans would also work well, as per the original Vintage Mixer recipe. I halved the recipe and still managed to make eight smaller (2-3 inches wide, 1.5 inches thick) cinnamon rolls, and they fit perfectly into an 7-inch pie pan. I also rolled the dough thinner, to about 1/4 inch, which allowed for a more cinnamon-filling to roll ratio. If you like a thicker cinnamon roll you can roll the dough to 1/2-inch thickness, though this will yield fewer rolls. Double the ingredients for a larger batch, cutting the rolls a little thicker (2 inch increments instead of 1 inch), baking the rolls in a 9-inch square pyrex dish or metal baking tray, and adding 5-10 minutes to the baking time to ensure the middle rolls cook through. These rolls can also be prepared the day before, covered and stored in the fridge overnight, and baked fresh the next morning.

Bake these fast and easy quickbread-based cinnamon rolls for birthday mornings, holidays, or any time you feel like treating yourself and your loved ones to a sweet breakfast treat.

Quickbread Cinnamon Rolls with Walnuts & Golden Syrup
makes 8 (2-3 inch) cinnamon rolls
adapted from Vintage Mixer

Quickbread Dough
1 1/2 cups flour (I used a 1/2 cup whole-wheat flour and 1 cup all-purpose flour)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
small pinch of freshly ground sea salt
1 tablespoon unsalted butter, melted (or extra virgin olive oil)
1/2 cup milk (any fat content is fine)
2 tablespoons golden syrup (or maple syrup, or agave syrup)

Cinnamon-Walnut Filling
3 tablespoons brown sugar
1/3 cup coursely chopped walnuts
1 teaspoon ground cinnamon
small pinch of freshly ground sea salt
1 tablespoon unsalted butter, melted (or extra virgin olive oil)

Golden Syrup Icing
1 tablespoon unsalted butter, melted
1 tablespoon golden syrup (or maple syrup, or agave syrup)
2 tablespoons sifted powdered sugar (confectioners' sugar)
1 teaspoon milk (or any dairy-free milk)

First make the dough. In a large bowl, combine the flour, baking powder, baking soda, and salt. In a small bowl, lightly whisk the melted butter (or olive oil), milk, and golden syrup. As the golden syrup is so thick, I found it easier to microwave the butter, milk, and golden syrup together for about 15 seconds, then whisk them together. Pour the liquid mixture over the flour mixture, and stir well to combine. Turn the dough out onto a lightly floured surface, and knead for 2-3 minutes, until dough is smooth. Place dough in the fridge for about 20 minutes (or the freezer for 10 minutes).

Make the filling while the dough chills. In a small bowl, combine the brown sugar, walnuts, cinnamon, and sea salt. Pour 1 tablespoon of the melted butter (or olive oil) over the cinnamon sugar mixture, and stir to combine.

When the dough has chilled a bit, remove from fridge and place on a very lightly floured countertop. Roll the dough to 1/4 inch thickness for skinnier cinnamon rolls, or to 1/2 inch thickness for thicker cinnamon rolls. I rolled mine out to about a 7x10-inch rectangle. Spread 1 tablespoon melted butter (or olive oil) evenly over the dough. Evenly sprinkle the cinnamon-sugar mixture over the top of the buttered dough, and press the mixture in lightly with your hands. Starting from the long end, carefully and tightly roll the dough.

Slice the rolled rope of dough into 8 sections (so that each section is about 1 inch thick). Place the rolls into a greased 7-inch round cake tin or pie dish, arranging them so that the seams of the rolls are facing toward each other and not towards the outside of the pan. Bake in a pre-heated oven at 220C/ 425F for about 18-22 minutes, until the middle roll looks done and they are beginning to turn golden brown. Remove from oven and cool for a couple of minutes before drizzling the icing over the tops. Serve warm.

For the icing, combine 1 tablespoon melted butter and 1 tablespoon golden syrup in a microwave-safe bowl, and microwave for about 10-15 seconds on high. The golden syrup should now be less viscous and closer to maple-syrup consistency. Stir in the two tablespoons of sifted powdered sugar, and, if necessary, thin out with 1 teaspoon of milk (or your choice of dairy-free milk). Stir well, then drizzle over the warm rolls, spreading the mixture around the tops a bit to evenly coat the rolls.

*Preparation tip: if you are clumsy with transferring ingredients back and forth across various countertops in your kitchen, make sure to use metal bowls so that when you drop them, you only have to vacuum up brown sugar and walnuts, not broken glass:

#southernspoonfail
the hubs kindly vacuumed up the cinnamon-sugar-walnut-melted butter mess
while I attempted to finish the cinnamon rolls with minimal ingredient casualties

Banana Walnut Oatmeal Pancakes with Honey

Two breakfast food posts in one day-- catching up here on SouthernSpoon. These are those banana pancakes I mentioned earlier, so soft and filling and wonderful, and this is what we ended up having for breakfast (brunch?... it was almost noon) this morning.

gluten-free pancakes made with ground oats and flaxseed, sweetened with ripe bananas,
served with honey and chopped walnuts

These gluten-free, dairy-free wholesome pancakes are adapted from this recipe I've been playing around with from Cookie + Kate (whose blog I adore). I've kept them gluten-free friendly by using oats ground up in a blender (make sure your oats are labelled g-f to ensure they're safe from cross-contamination with gluten-containing products). I've added some ground flaxseed and orange juice, with a few more warm spices. I bet you could leave out the egg altogether if you added another tablespoon of flaxseed to make sure things bind together. But one egg does work well with the baking soda to keep them nice and fluffy.  

banana walnut oatmeal pancakes = gluten-free, diary-free breakfast treat

The banana in these pancakes is not overwhelming but sweetens them up beautifully. The best addition here is chopped walnuts in the batter, with more sprinkled on top for serving, all topped off with a generous drizzle of honey. 

I love the mild flavor and delicate crunch of walnuts-- they seem to make any recipe a little more sophisticated. And they always reminded of my cousin. Her boyfriend used to bring her walnuts to snack on while she was studying for the MCAT because he'd read that they help your memory and are just generally good for your brain. Such a thoughtful guy! And now they're married, and this weekend is their anniversary, which they're celebrating with a sweet baby boy. Cuz, I hope you find time to make these pancakes one weekend soon to share with your wonderful family. 

Happy weekend, all, and to family and friends in San Antonio, TX-- Happy Fiesta!

Banana Walnut Oatmeal Pancakes with Honey

Adapted from Cookie + Kate

makes about 10 4-inch pancakes

1 cup rolled oats (not instant; and make sure they're labelled gluten-free if you're cooking gluten-free)

1 cup mashed, ripe banana (2 large bananas)

2 tablespoons extra virgin olive oil

2 tablespoons orange juice (fresh-squeezed if you have an orange)

2 tablespoons ground flaxseed

1 egg

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon each of ginger, allspice, nutmeg

1/4 cup coursely chopped walnuts, plus more for serving

runny honey (for serving)

Preheat oven to 100C / 215 F, and place an oven-proof serving dish in the oven.

Grind the oats into a flour using a blender or food processor. I just pulse in a blender for about 10 seconds so that some whole rolled oats remain. Pour oatflour into a small bowl and set aside.

In a large bowl, combine the mashed banana, olive oil, orange juice, ground flaxseed, and egg. Mix well to combine. 

To the small bowl with the oat flour, add the baking soda, cinnamon, ginger, allspice, and nutmeg. Whisk together to evenly distribute the soda and spices.  

Add the dry ingredients to the banana mixture and mix well. Stir in the chopped walnuts.

Heat a skilled over medium-high heat. When a few drops of water sprinkled onto the skillet dance across it, you're ready to cook the pancakes. Grease your skillet with a little olive oil if necessary. Ladle about a 1/4 cup of batter for each pancake onto the skillet. This batter is thicker than your typical pancake batter, so you may have to spread it out a bit as soon as you drop the batter onto the skillet.

Cook pancakes for 2-3 minutes per side, until golden brown and cooked through. Place cooked pancakes into the serving dish in the oven to keep warm while you cook the remaining pancakes.  

When finished cooking all the batter, serve pancakes warm with chopped walnuts and honey. 

Sausage & Egg Mini Breakfast Casseroles

We recently discovered that our local butcher carries two varieties of sausage without preservatives: a peppery and fennel-y pork sausage and a spicy Spanish chorizo. This means we can incorporate these flavorful meats (which are usually off-limits due to preservatives) into meals every now and then: hooray! So for Australia Day weekend (January 26) we got a bunch of both and grilled them up on the BBQ, serving them with homemade hot dog buns, caramelized onions, pickle relish, and all the fixin's, and a red cabbage, fennel, and orange salad with buttermilk pecan dressing from Katie Quinn Davies' What Katie Ate Cookbook. Delicious.

The next morning we decided to try something different from our weekend tradition of poached or scrambled eggs on toast (sometimes spread with avocado) topped with smoked salmon, and a fruit smoothie and coffee on the side.  Weekend breakfast is a big deal for us. We set the table, work together to chop, blend, whisk, season, and toast so that everything is ready at exactly the same time to sit down with a nourishing, hot plate of brunch. Actually it's rarely all ready at the same time. Sometimes the eggs are over/under done, the toast too brown, the coffee not finished brewing, etc... one day we'll have it down : )  

this is not what your coffee will look like if you come to our house for brunch,
but we'll take you to the café around the corner to have one

Anyway, the morning after our Australia Day holiday BBQ, I searched through my cookbooks, keeping in mind the leftover links of sausage we had in the fridge, and found a recipe for mini breakfast casseroles in the Southern Living Christmas Cookbook.  I didn't have a few of the ingredients, but adapted away using what we had and produced four tasty, personal-sized portions of sausage and egg casserole. Perfect morning meal with fruit salad and coffee. 

mini sausage & egg breakfast casserole, side of fruit salad

If I'd had mushrooms I would have chopped up a few and added them, and maybe a sliced green onion, too--but these are really good as is.  We had one mini casserole each and that was plenty, leaving two for the next morning. The middles sank a bit overnight in the fridge, but they tasted just as good reheated in the microwave until hot. Happy weekend breakfast to you.

Sausage & Egg Mini Breakfast Casseroles

adapted from the Southern Living Christmas Cookbook

makes 4 mini (1-serving) casseroles

2 bread slices, torn into 1/2-inch chunks (I used multigrain bread)

2/3 cup of chopped, fully cooked sausage links or patties

3 eggs

1 1/2 cups milk (any fat content will do)

1 tablespoon dijon mustard

1/2 cup natural or greek yogurt

pinch of freshly ground pepper

1/3 cup shredded cheddar cheese

1/2 teaspoon dried oregano (optional)

Preheat the oven to 350F/ 175C. Spray four 8- to 10-oz ceramic casserole dishes (or oven-safe coffee mugs) with cooking spray.  Evenly distribute the torn bread chunks into the four casserole dishes, then top evenly with the chopped, cooked sausage. 

Whisk together the eggs, milk, mustard, yogurt, and pepper.  Distribute the mixture into the four casserole dishes, pouring over the bread and sausage. Top each casserole with shredded cheese, and, if desired, a sprinkle of dried oregano. 

Place the casserole dishes in the centre of a baking sheet (to catch any spillovers, mine spilled over a bit during baking), and bake at 350F/175C for 25-30 minutes, or until casseroles are set and puffed up slightly.  Serve immediately.

* Storage tip: The Southern Living Christmas Cookbook says that unbaked casseroles can be covered with plastic wrap, then foil, and stored in the freezer for up to 1 month.  Thaw overnight in the fridge then bake as directed.   

Sweet Potato Molasses Muffins

Mid-November does not equal fall here in the Antipodes, but with all of the recipes and photos online of pumpkin, spice-filled delights, this American is craving a little Thanksgiving flavor.  I wish I'd made these last week when my wonderful parents-in-law were in town, but between birthday celebrations, watching the hubs perform at the Opera House (yep, he's pretty amazing), and visiting Sydney's best beaches and restaurants, we didn't have a chance.

The mum-in-law and I did combine our collective baking skills to recreate a family favorite cake of hers: chocolate yum cake.  We baked a gluten-free chocolate spice cake in a bundt pan, covered it with a mixture of honey, cream, and poppyseeds, and slathered a melted chocolate layer over the top. If she gives permission I may post a version here, it's different and delicious.

Back to fall flavors... I had half of a sweet potato and a ripe banana I needed to use up, so I scanned the web for muffin recipes and ended up adapting Kathy's vegan cinnamon pumpkin muffins over at HealthyHappyLife. The results were perfect: beta carotene blast from the sweet potato, aromatic spices, and the deep undertones of molasses.  Plus, these muffins have a great texture and bake up nice and tall.

sweet potato molasses muffins hot out of the oven

They can easily be made gluten-free by using all g-f flour, and vegan by using almond or soy milk in place of the dairy milk. Happy fall to folks in the northern hemisphere!

Sweet Potato Molasses Muffins
adapted from HappyHealthyLife
makes 12 muffins

2 cups flour (I used approx. 1 c spelt flour, 1 c gluten-free blend, and few teaspoons almond meal)
pinch of ground sea salt
1 tablespoon baking powder
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice or cloves
1 tablespoon natural or brown sugar
1 1/4 cups cooked, mashed sweet potato
1/4 cup skim milk (or almond milk, soy milk, etc)
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
2 tablespoons agave or brown rice syrup
2 tablespoons molasses
1 'flax egg' (1/4 cup warm water + 1 tablespoon ground flaxseeds, let sit, stir till thick)
1/4 cup mashed ripe banana (or applesauce)
2 tablespoons rice bran oil (or other vegetable oil)

Preheat oven to 175C / 350F, and line a muffin tin with muffin cups or squares of parchment paper. Spray the inside of each paper liner lightly with oil.

Whisk together the dry ingredients in a large mixing bowl (flour through sugar).  In a medium sized bowl, mix the wet ingredients thoroughly (milk through oil).

Make a well in the middle of the dry ingredients and stir in the wet ingredients.  If you're baking with gluten-free flours, there's no need to worry about overmixing (as you won't activate the gluten which can make the mixture tough), but if you're baking with gluten-containing flours, be sure to just mix until ingredients are incorporated, even if a few lumps of flour remain.

Spoon batter into prepared muffin tin, filling almost to the top.  Bake at 175C / 350F for 18-23 minutes, until done.  There should be a crisp, thick outer shell, and no crumbs should remain on a toothpick when inserted.  Allow to cool before serving.

These will keep for a couple of days, covered, at room temperature, or can be frozen and reheated in the microwave at 80% power for 15 second intervals.

Light Pear Muffins

Most of the recipes I post on this blog are pretty healthy, but these delicious muffins are really healthy.  The only sources of fat and cholesterol are three egg whites and a half cup of skim milk (and a smidge from the ground flaxseed)... no oil, no butter, no yolks.  There's also no added sugar.  Rather, they're sweetened with pear/applesauce and honey.  And since the whipped egg whites are folded in during the last step, the texture is a bit lighter than usual.  These moist muffins make great breakfast or snack food, especially with a little low fat cream cheese spread on top.

light pear muffins: moist, healthy, and pefectly spiced

This recipe is adapted from Tea & Cookies, originally from Sophie Dahl.  I made a few changes, including using half a cup of pear puree (one little baby food jar) and half a cup of smooth applesauce (I'll just use all applesauce next time), and drastically cutting the honey from the original 3/4 cup to just a 1/4 cup.  They are still plenty sweet for my taste.  I had enough batter for a dozen plus six mini muffins (baked the mini muffins for just about 11 minutes).  Make some soon, and keep a few in the freezer for a quick-fix snack (defrosting in the microwave at about 80% power for 1.5 minute intervals till warmed through).

Light Pear Muffins
makes a baker's dozen (or a dozen plus a few mini muffins)

3/4 cups plain flour
3/4 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
2 tablespoons ground flaxseed
1 1/2 cups rolled oats
pinch of ground sea salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
dash of allspice
1/2 cup skim milk (or almond milk, soy milk, coconut milk, etc for dairy-free)
1 cup pear puree or applesauce (or combination of both)
1/2 cup honey
3 egg whites
1 pear, peeled and cut into chunks (I saved 12 thin half-slices for the tops)
1/2 cup raisins

Preheat oven to 375F/190C, and line a 12-cup muffin tin with muffin liners or parchment paper (or a light spray of oil and dusting of flour).  You may have a bit of extra batter... line a few mini muffin cups or one cup in another muffin tray if necessary.

Thoroughly whisk the dry ingredients together in a large bowl and make a well in the centre.  In a separate bowl (or a pyrex measuring cup), mix the milk, pear/applesauce, and honey.

Whisk the 3 egg whites in a medium sized bowl until they are slightly foamy.

Pour the milk/applesauce mixture into the dry ingredients and whisk just a few times until barely incorporated.  Add the chopped pear and raisins, stirring just a few times.  Fold in the egg whites only a few times, until just incorporated.

Spoon batter evenly into the muffin tin, topping each muffin with a thin sliver of pear, if desired.

Bake at 375F/190C for 23-25 minutes, until tops are just starting to turn golden brown and the top of a muffins springs back when touched.  Enjoy as they are, or split and spread with low fat cream cheese.

Coffee Cake Muffins with Pecan-Oatmeal Streusel

First post from the new kitchen! Still waiting on all my baking gear to arrive (two weeks to go!), but we've made do pretty well with the bare minimum. For the past week we've had Texan friends of friends staying with us: our first houseguests in our new home! We've had a great time getting to know them and showing them the sites (and tastes) of this beautiful city.


This morning we cooked up a big breakfast, including these coffee cake muffins. I saw a recipe on Cooking Light for a coffee cake that grabbed my attention because it included toasted oats-- what a great concept! I adapted the recipe for muffins, reduced the sugar and cholesterol, amped up the cinnamon, and subbed pecans for walnuts. The result is a light and deliciously spiced muffin that perfectly evokes Texas weekend brunches.

coffee cake muffins hot out of the oven

I used self-raising all-purpose and whole-wheat flours because that's what I had on hand. If you have plain flours just add 1 teaspoon of baking powder and 1/2 teaspoon of baking soda to the dry ingredients. For a large cake instead of muffins, just bake the batter in a greased 9-inch round springform pan. Enjoy!

oatmeal, cinnamon, brown sugar, and pecan goodness

Coffee Cake Muffins with Pecan-Oatmeal Streusel
Makes eleven muffins or one 9-inch round cake


3/4 cups old-fashioned rolled oats, divided
1 cup self-raising all-purpose flour
1/4 cup self-raising whole-wheat flour
(if you don't have self-raising flours, add 1 tsp baking powder and 1/2 tsp baking soda)
pinch of salt
1/3 cup granulated sugar
1/3 cup packed brown sugar, divided
1/3 cup vegetable oil (rice bran oil works well, and is good for you)
2 large eggs
1/2 teaspoon vanilla extract
1 cup low-fat natural yogurt
1/4 cup coarsely chopped pecan
1 teaspoon cinnamon, divided
1 tablespoon chilled butter


Preheat oven to 350F/ 175C. Spray a 12-cup muffin tray or a 9-inch round springform pan with cooking spray.


Spread the chopped pecans on a baking sheet and bake at 350F/ 175C for 7-8 minutes, until fragrant and browning. Remove and set the pecans in a small bowl.


Spread out the oats on a baking sheet and bake at 350F/ 175C for 7-8 minutes. Reserve 1/4 cup of the toasted oats. Pour the rest of the oats into a large bowl and add the other flours (plus baking soda and powder if not using self-rising flours), salt, and 1/2 teaspoon of the cinnamon; mix well.


In another large mixing bowl, beat together the granulated sugar, half of the brown sugar (about 2 tablespoons), and the vegetable oil. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.


Add the flour mixture to the sugar mixture alternately with the yogurt, beginning and ending with flour. Stir only a few times with each addition, some lumps will remain-- do not overmix! Spoon the batter evenly into 11 of the greased muffin cups (you will get a nice, big, rounded muffin by distributing into only 11 of the 12 muffin cups).


Add the reserved 1/4 cup of toasted oats, the rest of the brown sugar (about 2 tablespoons), and the remaining 1/2 teaspoon of cinnamon to the reserved toasted pecans. Mix with a fork. Add the tablespoon of butter rub the mixture with your fingers until the butter is evenly distributed.


Sprinkle a big spoonful of the pecan-oatmeal streusel on top of each portion of muffin batter (or sprinkle evenly over the entire cake pan if using a 9-inch round springform pan), patting down lightly with your fingers to anchor the nuts into the batter.


Bake the muffins at 350F/ 175C for 18-20 minutes (or bake for 38-40 minutes if baking in a 9-inch round pan), until risen and a toothpick inserted into the middle comes out clean.


Cool for at least 6 minutes so that the muffins slide easily out of the pan when you run a knife around the edges. Or, if baking as a large cake, cool for at least 10 minutes, then remove the sides of the springform pan. Serve immediately. These muffins store well in an airtight container for 2-3 days.

Perfect Banana Bread with Orange Glaze

Whenever bananas began to turn just slightly over-ripe at my house growing up, everyone would try to resist eating them so that they would turn black and fragrant, encouraging my mother to make banana bread.  A while back she ran across a recipe in Southern Living magazine for 'Cream Cheese Banana Bread' with an orange pecan glaze.  This quickly replaced her traditional recipe and has become a family favorite.  


I took that recipe to college and loved baking up two big loaves for my roommates and I, or I'd bake a bunch of mini-loaves to give as gifts.  When I moved to England I began baking this banana bread for my new roommates and now in-laws, who call it 'banana cake'.  I haven't yet found someone who doesn't immediately love it, even if they claim that they don't like bananas. 


Over the years I have reduced the amount of sugar and salt from the original Southern Living version, used wheat flour as part of the flour, added some cinnamon, and I've replaced some of the butter with vegetable oil.  I usually bake the bread without pecans, which are harder to find and more expensive than they are back home.  If you have ready access to pecans, do add them.  I have also successfully made this recipe with gluten-free flour, adding a tablespoon of xanthum gum.  The orange glaze isn't necessary, but it really sets this recipe apart.


This makes two delicious, tall loaves of banana bread.  If you can't finish them up within 4-5 days, freeze one of the loaves up to 3 months for later use.  To thaw, bring to room temperature and defrost for about 4-5 hours.  The bread is also wonderful sliced, toasted under the broiler or grill, and served with low-fat cream cheese.  


Perfect Banana Bread with Orange Glaze 
makes two large loaves


1/2 cup butter
1/4 cup vegetable oil
1 (8oz or 230g) package low-fat cream cheese
1 1/2 cups sugar
2 eggs
2 cups all-purpose flour (or a gluten-free flour blend + 1 tblsp xanthum gum)
1 cup whole wheat flour (or a gluten-free flour blend)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups very ripe bananas, mashed (about 4 bananas)
1/2 teaspoon vanilla
1/2 cup toasted pecan pieces (optional)


Preheat oven to 350F/ 175C, and grease and flour two 8x4 inch loaf pans.


Cream butter, oil, and cream cheese until well blended.  Add sugar and mix well.  Add eggs one at a time, beating well after each addition.  


In a separate bowl, mix together dry ingredients.  Slowly stir into the sugar mixture, stirring only until just combined.  Stir in the bananas, vanilla, and, if desired, pecans.  


Spoon into two greased and floured 8x4 inch loaf pans.  Bake at 350F/ 175C for one hour, until a wooden pick stuck into the middle of the loaf comes out with just a few crumbs on it and no dough.  


Set aside to cool for at least 15 minutes.  Loosen sides of pan with a knife and flip the bread out.  While the bread is still warm, top with the orange glaze (see recipe below).  If freezing, allow the bread to cool completely and the glaze to set before wrapping in foil to store.  


Orange Glaze
makes 1 cup glaze


1 cup powdered sugar, sifted
3 tablespoons orange juice
1 teaspoon grated orange rind


Mix ingredients together.  Pour evenly over banana bread while the bread is still warm.  

Red Currant and Orange Muffins

The fruit and vegetable stall that I pass every day coming to and from home is showcasing bright red currants right now, and I finally caved and added some to my grocery bags the other day.  I thought about making a red currant cake or tart, inspired by the beautiful pictures on Cannelle et Vanille, but in the end I turned to my favorite quick baking fix: muffins.  

I bake a batch of muffins almost once a week, playing with different fruit (or vegetables), flours, and sweeteners.  They're great to have on hand for breakfast, a snack, or dessert, and you can doctor a recipe to make them pretty wholesome and healthy.  If you feel like an entire dozen is too much, bake the whole batch, then place half in a freezer bag or foil and freeze.  To thaw, just heat a muffin in the microwave on high for about 15 seconds.    

fresh batch of red currant and orange muffins

This is one of my favorite muffin adaptations, the texture and flavor are wonderful.  I substituted extra virgin olive oil for the usual butter, added orange juice and rind, and used lots of milk and natural yogurt to make a very tender and moist crumb.  The tiny red currants are sweetened by the orange flavors, vanilla, and a combination of natural cane and white sugar.  Make sure to only mix the wet and dry ingredients until just combined-- some lumps of flour may remain.  This way you'll end up with a light, tender muffin.  

Around Christmas these would also work well with fresh or frozen cranberries. Enjoy!


Red Currant and Orange Muffins
makes 12 muffins


2 cups all-purpose flour (for some of this you may substitute 1/2 cup or even 1 cup of whole wheat flour if you have it)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground sea salt
1/2 cup sugar (use 1/4 cup refined white sugar and 1/4 cup natural, unrefined cane sugar if you have it)
1 egg
3/4 cups milk
1/4 cup natural, low-fat yogurt
juice and grated zest from 1 large orange (about 1/4 cup juice and 1 1/2 teaspoons zest)
1/4 cup extra virgin olive oil
1 teaspoon vanilla
1 cup red currants


In a large bowl, mix the flour, baking powder, baking soda, and salt.  


In another bowl, use a whisk to mix the sugar and egg well so that you beat some air into the mixture.  Add the egg, milk, yogurt, orange juice and zest, olive oil and vanilla, mixing well with the whisk.  


Pour the wet ingredients into the flour mixture, and stir with the whisk just until combined.  Some lumps of flour may remain.  Add the currants and carefully stir them in, stirring only 2-3 times.  


Divide batter into a greased and floured 12-cup muffin tin.  Bake at 350F/ 175C for 16-18 minutes, until risen and beginning to turn golden brown on top.