Everybody loves muffins...
Muffins are the perfect breakfast and afternoon indulgence, great for children's lunch boxes and a fantastic on-the-go snack at any age. There's nothing quite like the aroma that wafts through the kitchen when you open the oven door to reveal delicious, freshly baked treats. And they're quick to make too, by the time you've filled the kettle and waited for it to boil, then made the tea, the muffins should be well on their way.
Blueberries are the perfect ingredient for a nutrient rich muffin and for something so tiny they are power-packed with vitamins such as A, B1, B2, B5 and B6, which assists your body in converting food to energy; Vitamin B3 and B12, Folic Acid which helps your body at cellular level, producing new cells and Vitamin C a powerful anti-oxidant. They are not short on minerals either and contain magnesium, phosphorus, potassium, sodium, zinc, copper, manganese, selenium and calcium.
There are a couple of tips to making muffins, firstly make sure the oven is at the right temperature before baking, even letting it heat through for ten minutes at the appropriate temperature, this is because muffin mixture is sensitive to heat levels. Try not to open the oven during cooking as this can disrupt the process and ensure that the oven door is closed tight so no air can escape or invade.
Make sure that you mix the dry ingredients well but only stir the final batter gently. The batter should be thick when spooned into cups, if it's too runny the muffins will not cook through. It's a good idea not to put too much batter into the cups so that they are overflowing, you really only need them to be three quarters full and they will create their own beautiful rounded shapes and have room to manoeuvre.
Muffins should be baked until the tops are a light golden brown colour. To test them just insert a toothpick into the middle and it should come out clean. If you gently tap your finger on top the muffin should have some spring and revert back into its original position.
Getting hungry? These guilt free stud muffins are wholesome take on the traditional sugar laden muffin...
- 1/2 cup coconut flour
- 4 eggs
- ¼ cup grapeseed oil or butter
- 2 TBS lime juice
- Zest of 2 limes
- 1/2 cup blueberries
- 6 TBS coconut milk
- 1 tsp baking powder
- ½ tsp baking soda
- 1 TBS lemon zest
- 1 tsp powdered stevia
- ⅛ tsp vanilla extract
The How To:
Preheat oven to 180 degrees celsius
In a bowl combine dry ingredients
In a separate bowl mix eggs, lime juice, blueberries, vanilla extract, grapeseed oil, coconut milk
Mix dry ingredients into wet and combine well
Pour batter into greased 6 cup large muffin pan about ¾ full
Bake in oven for 12-15 minutes
Remove from oven and cool on wire rack