Lazuli Green Island Mama

Lazuli Green Island Mama

Thursday, April 26, 2012

Where's the love Y'all?

My eight year old No-no has been dancing around the house to the Black Eyed Peas. For a kid who, supposedly, has minimal exposure to electronic devices, that boy sure can work an iPod (and an iPhone).

Next time you need to make a big batch of muffins (some for your family, some for your favourite family of 9 and some for another family favourite with a brand new cherub - making them 6!), I would suggest that you follow this... my muesli muffin recipe. It is dubious to ever claim a recipe as your own however, I don't remember where this came from originally. I've changed it so much that I think I can safely say "my" muesli muffin recipe.

Using two very large mixing bowls, chuck in to each one:
1 cup rye flour
1/3 cup coconut flour
1/3 cup tapioca flour
1/3 potato flour
(if you don't happen to keep 7 different flours in your pantry [why don't you?], you can just use plain flour. Try to at least make it wholemeal plain flour!)
2/3 cup sugar
1/2 tsp salt
4 tsp ground cinnamon

Add to bowl one:
1 cup rolled oats
1 cored, peeled and chopped apple
1/2 cup sultanas
1/2 cup sunflower seeds - chopped in food processor
1/2 cup pepitas - chopped in food processor
1 grated zucchini
1/2 cup choc chips
1 cup frozen berries

To the second bowl, add:
1 cup rolled barley
1 cored, peeled and chopped apple
1/2 cup raisins
1/2 cup sunflower seeds - chopped in food processor
1/2 cup pepitas - chopped in food processor
2 grated carrots
1 cup frozen berries

Then, in a separate smaller bowl, combine :
2/3 cup olive oil
1 cup soy milk
4 tsp vanilla
2 eggs - lightly beaten.
Add this liquid mixture to one of your muesli mixes above. Mix with a fork until all ingredients are just combined. Spoon into muffin trays (this makes 12 normal sized muffins plus 24 small muffins).
Bake at 190 degrees C for 25 - 30 mins.

When those are done, add the same liquid combo (olive oil, soy milk, vanilla essence, eggs) to the second large bowl, and follow the same instructions. Unless you have a mammoth-sized oven and many many muffin trays... then go for your life: mix them all up and spoon them out to bake all at the same time.

These muffins freeze well in small batches, to use in lunch boxes. But you know, really, they are best eaten when still warm from the oven, while dancing to the Black Eyed Peas in the kitchen.

Where's the love y'all?

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