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Lemon, Apple & Poppy Seed Muffins

lemon-poppyseed-muffins

These muffins can be eaten on its own or with a dollop of vanilla flavoured yoghurt.

180 ml cake flour (60 ml x 3)
180 ml Wholewheat Pronutro (Original, Apple Bake or Honeymelt)
125 ml oatbran
20 ml baking powder
2.5 ml salt
90 ml poppy seeds
60 ml Canola oil
125 ml white sugar
3 large eggs
250 ml plain yoghurt
1 large apple, grated
rind of two medium lemons, finely chopped (extract the juice and freeze as lemon ice cubes)

  1. Pre-heat the oven to 180 º C and grease the cups of a mini muffin tray with non-stick cooking spray.
  2. Mix the cake flour, Pronutro, oat bran, baking powder, salt and poppy seeds in a large mixing bowl.
  3. In a second mixing bowl, beat together the oil, sugar and eggs with an electric hand mixer.
  4. Add the yoghurt, grated apple and lemon rind and stir to mix.
  5. Pour the egg mixture onto the dry ingredients and mix well.
  6. Spoon the batter into the muffin tray. Only fill each cup three quarters of the way.
  7. Bake for 15 to 20 minutes.  Check to see if the muffins are cooked by inserting a toothpick inserted into the middle of a muffin comes out clean.
  8. Remove the muffins from the oven and set aside to cool for 10 minutes before removing it from the muffin tray.
  9. Transfer the muffins to a cooling rack before storing it in an airtight container or zip-lock bags.
  10. Serve as is or with a little vanilla-flavoured yoghurt.

Notes

  • check the grated apple for large pieces of apple peel and chop finely)
  • leftover lemon zest can be stored in the freezer in a ziplock bag.
  • leftover fresh lemon juice can be poured into ice cube trays and frozen
  • the muffins freeze well.
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Seed Clusters

These healthy biscuits can be served with tea or as snacks.  It is great for including in lunch boxes for kids as well as for mom and dad!

250 ml sunflower seeds, toasted
250 ml pumpkin seeds, toasted
125 ml sesame seeds, toasted
125 ml coconut chips or flakes, toasted
60 ml soft brown sugar (Treacle or Demarera)
60 ml honey
125 ml dried cranberries, sultana’s or raisins
2 extra large egg whites

  1. Pre-heat the oven to 180 º C and line two large baking trays with Wizbake baking sheets or a 48-hole macaron mat.
  2. Toast the seeds and coconut chips one ingredient at a time in a single layer in a large saucepan until light brown – watch it carefully as it can burn very quickly.
  3. Combine all the ingredients in a large mixing bowl and mix well.
  4. Place heaped teaspoonfuls 2 cm apart on the Wizbake sheet or place on the “holes” of the macaron mat and flatten with the back of the teaspoon.
  5. Bake for about 10 to 15 minutes or until golden.
  6. Remove the tray from the oven and set aside to cool before transferring the clusters to a airtight container.

Makes 60 small clusters or 30 medium clusters.

Variation:

  • Drizzle a little melted white or dark chocolate over the clusters once they are cool.