Muffins are the perfect treat, they are so easy to make and a real crowd pleaser.
The inspiration for these muffins came about whilst completing one of the New Zealand Great Walks called the Routeburn. These walks are generally greater than two days in length where your sleeping options are either to camp or share bunk-style huts. Either way everything you need for the hike has to be carried by you. As food is quite heavy, your meals need to be light. Oftentimes, the first day is the hardest as you adjust to your pack, being on your feet walking for hours on end and scaling repeated heights. This is where I tasted one of the most delicious muffins of all time as my friend who waved me off at the start had packed a surprise treat.
Here I’ve tried my best to recreate it to share with you.
Makes 15 medium sized muffins.
- 325g wholewheat flour
- 195g plain flour
- 130g dark brown sugar
- 6 tsp baking powder
- zest of 1 lemon
- 3 tbsp coconut, threaded or dessicated
- 150g white chocolate, chopped into small chunks
- 3 eggs, lightly beaten
- 250g butter, melted
- 130g blueberries, fresh or frozen
- 150ml milk
- Preheat an oven to 180°C fan and oil silicon muffin trays or line metal muffin trays.
- Sift the flour, sugar and baking powder together in a large mixing bowl.
- Stir through the lemon zest, coconut and white chocolate.
- Add the eggs, butter, blueberries and milk to the bowl and stir to combine – try not to overmix.
- Spoon the mix evenly into the prepared muffin trays.
- Bake for 25 minutes or until a skewer comes out cleanly.
- Remove from the oven and allow to cool on a wire-rack.
I don’t know about you but I love raspberries!! It is possibly due to the fact that my home in Tipperary is usually filled to the gills with raspberries around this time of year. We have 40 year old raspberry bushes growing in our garden that deliver a whopper crop of berries every year. If you were to open the fridge at home you would be confronted by bowl after bowl of freshly picked berries. More importantly you wouldn’t be able to leave the house without a box of raspberries.As I’m travelling away from home, I’m not able to help out this year with the picking, eating, preserving and creating of treats. I’ve decided to share with you my favourite tried and tested raspberry recipes.
Raspberries are at their best right now so find your nearest locally grown crop and taste the goodness of fresh berries. Freezing raspberries is a great option too to allow you keep tasting the goodness all year long.
Chocolate Avocado Mousse Cups – a light chocolate mousse topped with the freshest raspberries.
White Chocolate Raspberry Cheesecake – ever so decadent but also very delicious.
Berry & Oat Muffins – any berry is good in these muffins filled with oats.
Dark Chocolate Raspberry Mousse Cake – the perfect summer celebration cake.
Berry & Oat Recharger – whizz up some raspberries for the perfect post-exercise recovery option.
If you lived with me for a day, you would realise fairly quickly food waste is one of my pet peeves. I literally find a use for every scrap of food in my fridge and constantly remind my housemates not to throw out food without asking me first; as more than likely it can be used. It actually kills me to see perfectly good food in the bin…a little part of me cries inside honestly…I know it sounds a bit mad!!
At home in Tipperary, we have hens so I don’t feel so bad about food scraps as the hens get to feast on them and then supply us with eggs. Leftovers is a thing people always struggle with in the kitchen and this is where this recipe for a quick breakfast delight came about. I haven’t tried it yet but would imagine any leftover grain should do the trick here, I’m thinking brown rice could be a real winner too so get experimenting!
- 100g leftover cooked quinoa
- 2 tsp almond butter
- 1 tbsp milled linseed
- 1/2 banana, chopped into slices
- 5 tbsp milk
- Place all the ingredients in a resealable microwave proof container.
- Mix well together, cover with the lid and place in the microwave on high for 3-4 minutes until the milk is well absorbed. You can also place all the ingredients in a saucepan and bring to a boil, cover and reduce to a simmer until all the liquid is absorbed.
- Pour the quinoa into a bowl and serve with yoghurt, berries and seeds.
Recovery after tough exercise is vital for our muscles to repair and develop. A simple mix of both protein and carbohydrates within 30 minutes is backed by evidence to provide the necessary nutrients to our bodies. This smoothie is light and easy to digest whilst being super quick to prepare. If I’m traveling some distance to training, I will blend up the fruit and oats with a little water at home and simply buy some milk after training to mix through so that the milk doesn’t sour in my gear bag. I’ve used blackcurrants here but any berry combination would be perfect!
Serves 1, makes 500mls.
- 3 tbsp oats
- 2 tbsp blackcurrants/blackberries/blueberries
- 1/2 medium apple
- 300ml milk
- Place all the ingredients in a blender or tall jar if using a handheld blender.
- Blend until smooth, add some more milk or water if you find the consistency too thick.
Personally I just love Bircher muesli, it is made in minutes and is a simple answer to a delicious breakfast as the oats soak up all the goodness the night before to fill you up come morning time with minimal effort and maximum reward. The orange zest and juice give a really nice lift to these oats to remind us of the sun filled days to come!
- 110g oats
- 2 tbsp milled linseed
- 1 tbsp hemp or chia seeds
- 1 tbsp flaked almonds
- 1 tbsp raisins/dried cranberries/apricot
- 1 tsp ground cinnamon
- Zest of 1/2 small orange
- 1/2 juice of a fresh small orange
- 150ml milk (use whatever variety you like natural/nut/rice/oat/soya)
- 50ml water
- Place all the dry ingredients in a bowl or Kilner jar.
- Add the orange juice along with the milk & water.
- Stir well together & store in the fridge overnight (if you think the mix looks a little dry or you like a more gooey texture just add more milk/water).
- Come morning, stir again to ensure well combined & serve with orange segments & a dollop of natural/Greek yoghurt.