Muffins
Over the Christmas/New Year period, I was staying at mum and dad’s, and decided to make my Ginger Muffins for which I use a combination of white rice flour and brown rice flour. It turned out mum didn’t have any white rice flour so I substituted it with ground almonds and tweaked the other ingredients. The result was pretty good …
Muffins
After being away for a few days, the day after arriving home the only thing I had on hand for breakfast was an over-ripe banana! Thus these banana muffins were created. I didn’t want a sweet muffin, rather something that could be deemed slightly healthier! Most of the sweetness in these muffins comes from the banana and they have the …
Muffins
With these muffins, I’m trying to stretch out for as long as I can the Easter theme of chocolate! As I continue to trial the use of alternative flours in my recipes, I am learning that one size doesn’t fit all. I discovered some time back that a combination of part brown rice flour and part white rice flour seemed …
Muffins
These muffins are a gluten-free adaptation of a recipe given to my sister many years ago by one of her friends. I used to love going with my sister to the friend’s place as the muffins were re-heated in the microwave oven immediately prior to serving and the chocolate chips would melt further through! At the time, we didn’t have a …
Muffins
These apple cinnamon muffins always go down well when I take them to a “bring a plate” function. They are very soft and moist. I use tinned apple because it’s much more convenient! I use the Delish brand of tinned apple called “Pie Filling”. The 550g tin has just over 2 cups in it so I freeze the remainder for the …
Muffins
My father loves to spread butter over any muffin, regardless of flavour! In general, I’m not so keen but I do make an exception for Ginger Muffins. Butter seems to help bring out the flavour! These muffins are my gluten-free adaptation of traditional ginger muffins. As with all muffins, they are nicest eaten fresh. The next day, they are nice if …
Muffins
Like most muffin recipes, these lemon and poppy seed muffins are best eaten reasonably fresh from the oven. In the following days, they can be freshened by re-heating in a microwave oven for 12 seconds or a conventional oven for about 12-15 minutes. For the one cup of milk, I use either Rice Milk or Oat Milk; one cup of …
