Tag Archives: muffins

The Thing That Couples Fight Most About and the Best Muff Ever.

11 Aug

Apple Carrot and Ginger crumble muffinsI read an article the other day entitled ‘The Thing More Couples Fight About Than Anything Else’ or some such, and I clicked through expecting to see some of the top suspects peering back at me. I thought I’d see a little financial tiff, or perhaps a chore eruption, or maybe even a differing opinion on parenting, but you know what life changing event this article was referring to?


Many of you, i.e. those not about to renovate their bathroom in T minus 7 days, would probably have skimmed the piece of trash article and gone on your merry way, but being as I’m in the ‘other’ category I thought I’d have a little read, accept it as gospel, and freak myself out for the impending ablution room face lift.

I imagine if we had been stealing happy moments comparing tiles and taps, catching glimpses of ourselves in showroom mirrors laughing gaily at each other and having sneaky public bum squeezes, the article wouldn’t have resonated worth a damn, but being as the cracks have already started to show before we even buy a tile then I’m inclined to wonder if perhaps said article holds a touch of merit.

Alas, I’ve decided I must disregard this journalistic trash and forge ahead with the tunnel visioned view of my sparkly new bathroom.

We are stronger than renovations. If we can do toddlers, and triathlons, we can handle a bit of wall rendering and plumbing, right?


Apple Carrot and Ginger crumble muffinsI got myself a bit low over the whole business and really wanted to eat large amounts of cake to settle my nerves. I’ve always been more carrot than chocolate when it comes to cake, but I also didn’t want to undo ALL the good work I’ve been doing at the gym.

These muffins are possibly the best muffins I’ve not only made, but eaten. I was trying to harness apple, carrot and ginger goodness, but kept fantasising about crumble tops and then these were born.

Not too naughty, not too difficult and in my tummy in under an hour….. all four of them. Woops.

Apple Carrot and Ginger crumble muffins

Apple Carrot and Ginger Crumble Muffs

Yield : 12 large or 16 medium muffins

  • 1 cup white spelt flour
  • 1 cup wholemeal spelt flour (if you don’t have these you can just use 2 cups of plain flour)
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 cup brown sugar
  • 1 large Granny Smith apple, peeled and chopped
  • 1 carrot, grated
  • 1/4 cup glace ginger, finely chopped
  • zest of 1/2 a lemon
  • 125g butter, melted
  • 2 eggs, lightly whisked
  • 3/4 cup milk

For crumble topping

  • 2 tablespoons LSA
  • 2 tablespoons rolled oats
  • 1/2 tablespoon butter
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon

Preheat oven to 180C, and line your muffin tray with patty cases.

Put all dry ingredients into a bowl and mix to combine, add fruit, carrot and ginger and stir through.

Add your wet ingredients. Mix well and spoon into your muffin cases in your tray.

For topping, rub all together to create a crumbly texture and sprinkle on top of each muffin.

Bake for about 20 mins or until a skewer comes out clean.

OMG, nom nom nom. Eat while warm. Seriously. Then eat the rest cold.

Apple Carrot and Ginger crumble muffins


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Cowboy-tastic Healthy Cherry Ripe Muffins

14 Aug

I am a self-confessed cowboy boot-a-holic. If I’m really honest about it, I have way more boots than I have places to wear them, but I can’t bring myself to enter a 12 step program for it as I fear it would actually be boot scooting. Get it? 12 steps – boot scoot?? Dear Lord, did I just make a boot-scooting joke? Are there no depths I won’t stoop to????
I need to get out more.

As a completely uncoordinated gal, sky-scraping Manolos or Jimmy Choos were never going to moisten my knicks, but I do get my kicks over a hot pair of cowboy boots…..I’m also quite partial to a cowboy, but that’s an entirely different blog. One my Nana doesn’t read, perhaps?
I have 4 pairs (of boots, not cowboys), one brown fairly straight forward pair, one maroon with white stitching- my first love, one cream with an ostrich leather toe and one gold Xanadu style with studs.
I really love my cowboy boots. The only person I’ve ever heard of that loves cowboy boots more than me is BootMan. He was quite the fetishist. My love does not run sexual. Strictly above board.

Bootman was a customer in a bar where a dude I know worked. This dude was a bit of a Rock Dog and he has a collection of boots that kicked my ass. Anyhoo, BootMan gave Rock God an indecent proposal he could not refuse and once a month BootMan came to his house, and while my buddy read the paper and drank cup of tea, BootMan licked his boots while he wore them.
It was an easy $200, but still, how fricken’ weird is that?
I would totally have drunk coffee.

If one was to say I was a cowboy in the kitchen , one would be fairly bang on the money. I love reading food magazines and recipe books but then when it comes to making recipes, I have trouble not going all renegade. I think it’s because I’m such a know-it-all. I always think that I can make it better.
I do love to create in the kitchen but as with all inventors, sometimes I make a dog of a dish. Not often, but sometimes.

I recently made Turkish Delight muffins. Chocolate and rosewater muffin with dark chocolate chips and chunks of Turkish Delight in the middle. I made them with half almond meal and they were amazing in my head……..in reality, hmmmm, not so much.
They were dry, and kinda strange and even my darling D Man, with his two year old’s love of cake, wouldn’t eat it. I think when a kid won’t eat the chocolate muffin, you’ve truly stuffed it.

I ate them. Of course I did!

Waste not, want not, but they were not my finest.
However, like a scientist I let the concept evolve and from those dry, powdery nuggets something beautiful was born.
Chocolate, coconut and cherry muffins. Just like a Cherry Ripe, but almost healthy. They’re moist and yummy and not too chocolatey……..mmmmmmmm.
Boo ya.

Yield – 12 muffins

You will need -

3/4 cup self raising flour
3/4 cup almond meal
3/4 cup caster sugar
3/4 cup shredded coconut
1/4 cup cocoa powder
40g dark chocolate, chopped into little bits
1 cup frozen or tinned cherries, halved (better than fresh as they’re more moist)
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup vanilla yoghurt (low fat if you want – I didn’t because I don’t believe in it!)
2/3 cup milk
1/2 teaspoon vanilla essence
1 egg

Pre-heat oven to 180C.
Throw all of your dry ingredients into a bowl and combine.
Make a well in the middle and remaining ingredients, stir until all combined and place into your muffin cases.
Pop into the oven for 35-40 minutes or until skewer comes out clean.
Grate a little left-over chocolate over the cooled muffins to make them all sexy like.

I accidentally ate three straight up. I will endeavour to give some away tomorrow or I may eat the rest!

Banana, Berry, Weet-Bix Muffins – or Waste Not, Want Not Muffins

6 Apr berry banana muffins

Call me a tight arse but I really hate throwing away food. If you look into my fridge on any given day you’ll be sure to find all manner of left-overs…..and we’re not talking nasty-ass forgotten about in the back of the fridge type left-overs. No, we’re not. I love to turn stuff into other stuff and create new meals. Some say creative, some say thrifty, some just say tight-arse. I can handle it!

D Man loves those little Weet-Bix Bites to snack on, but when the packet is finished there’s a whole woop of Weety-Bixy Bitey bits in the bottom of the bag…..He can’t cope yet with cereal and a spoon so how can I use this, I ask myself? Then if you add the fact that Mister H is constantly ravenous now that he’s training so much so I’m endeavouring to make him a snack to take to work so he doesn’t a) turn into a ham and cheese croissant and b) spend an extra $50 a week on take-away food.

Soooo, I gots to lookin’ around my kitchen and what did I spy? Old, brown bananas, and it came to me. Rather than throwing away these fairly uninspiring, fruit fly infested items, I’d be a recycler of manky fruit and make muffins. You could make a loaf if you wanted but there’s something about having your very own little cake in your hand that I like….and they take less time to cook.

I’ve used a fairly basic banana bread recipe (Mister H’s biggest complaint of my snacks is that they always taste too healthy, so this time, I resisted the urge to add yoghurt, LSA, or straight wholemeal flour). I used half/half plain flour and wholemeal and added baking soda to get it to ‘self-raising’ status. I figured Weet Bix would add my low GI factor and give it enough ‘health’ to pass my muster. If you didn’t have any Weet-Bix, you could throw in a handful of oats, or other cereal if you wanted to. Unlike many cakes, which getting ‘right’ can be more like a science, muffins are fairly stable so you can get a bit creative and they keep their integrity…..just remember though, the more healthy stuff you throw in the heavier they become. So, if you get carried away you may end up with something that doubles as a deadly weapon that you can beat someone with, if need be (refer to yesterday’s post!). I almost always have frozen berries in my freezer so I just threw in a cup to fancy this up. If you have them, great, if not, Banana Weet Bix Muffins are nearly as good…….although you could throw in a choc chip or two if you wanted to pip me at the post!

Yeild : 10 muffs

You will need :

  • 2 over ripe banans, smooshed with a fork
  • 1 cup fresh or frozen berries
  • about 2/3 to a cup of crushed Weet-Bix or cereal de jour
  • 1 cup plain flour
  • 1 cup wholemeal flour
  • 4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 2/3 cup packed brown sugar
  • 1/2 cup skim milk (or whatever you have)
  • 2 eggs, lightly whisked
  • 50g butter, melted and cooled

Pre-heat over to 180C. Place you patty cake case things into your muffin pan, or line your loaf tin.

You can sift your flour for a lighter muffin, but I cannot be bothered (if it was a cake, sure, but in this case it’s not so vital) so I throw my flours, baking powder and cinnamon into a large bowl. Stir in the sugar and cereal and  make a little well in the centre. Place your eggs, milk, banana and melted butter into a separate bowl and stir until all is well combined. Add the wet mixture to the dry mixture and toss in your berries. Give it a good stirring until just combined. Spoon into your muffin cases and pop in the oven. Now, I have worked with many ovens in my time and the time variations depending on each oven can be massive. I would say give these 15 minutes and have a look. You want nicely golden brown and they’re ready when a skewer goes in the middle and comes out clean.

Cool on a wire rack and you better try one while they’re still hot cos they is goooood.


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