Lemon, Olive Oil and Blueberry Muffins

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Let’s just ignore how inconsistent my oven is for a moment, and enjoy the idea of fresh muffins! For breakfast is the best.

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These ones have a crunchy topping and lots of blueberries to contrast the tangy lemon. This recipe is pretty much an adaptation of this one here. Olive oil adds a bit of richness to the flavour this time.

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These are what I would call proper muffins; I can get quite passionate about the differences about cupcakes and muffins. Bakeries are fooling you. But I won’t get into that today. Happy Friday, and I hope you have a weekend full of relaxation and maybe even a fresh batch of muffins!

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Lemon, Olive Oil and Blueberry Muffins
Ingredients:
Muffins:
3 cups flour
3 tsp baking powder
1/2 cup any sugar
1 tsp lemon zest
1 egg
2/3 cup olive oil
1 cup fresh or frozen blueberries
1 cup-ish milk
Topping:
1/4 cup raw sugar
1 tsp lemon zest

Instructions:
Preheat the oven to 180 degrees Celsius and grease a 12-hole muffin tray.

In a large bowl, combine the flour, baking powder, sugar and lemon zest. Make a well in the centre, crack in the egg and pour in the olive oil. Whisk the two together, then add half the milk. Start to gently fold the mixture. Add the blueberries and some more milk, as needed for the mixture to be wet but not runny. Keep gently folding until just combined. If there are a few lumps, it’s okay! {Trust me, my mum has told me time and time again that it’s fine, and she created this recipe from scratch and even made a recipe book purely devoted to muffins. She’s cute}. Spoon evenly into the muffin holes.

Mix the raw sugar and lemon zest and sprinkle on top of the muffins. Bake for 15 minutes, until a skewer comes out clean when inserted. Cool slightly, then unmold and eat warm! Or cold. But the best is warm.

Makes 12, and they are not quite as good but still delicious the next day.

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Fresh Strawberry Loaf

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If only strawberries were in season all year….

Thankfully there is room and time for cake no matter what time of the year it is.

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This is the final result of a punnet of almost-mushy strawberries. Enjoyed with Greek yogurt and peach compote!
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Plus this was all done in a mini-blender. Only measuring involved, no manual mixing!


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Enjoy everyone 🙂

Strawberry Loaf Cake
Ingredients:
1/2 cup strawberries, chopped
2 eggs
2 Tbsp sugar
2 Tbsp oil
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup white flour
1/2 cup wheat flour

Instructions:
Grease a 10x20cm loaf tin. Preheat the oven to 180 degrees Celsius.

In a mini blender, whizz up the strawberries to a pulp. Then add the rest of the ingredients and pulse until JUST combined. Pour into the tin and bake for 30 minutes until a skewer comes out clean when inserted. Cool for about 10 minutes then take out of the tin and enjoy warm or cold. Or even toasted!

Leftover-Porridge Banana Cake

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Another banana cake, but this one is different?! It’s handy to use up that porridge you didn’t eat, and those bananas that got a littttle too brown. Plus it’s perfect for breakfast or a pudding! Enjoy 🙂

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Leftover-Porridge Banana Cake
2/3-3/4 cup leftover porridge
Two mashed bananas
1 egg
Cinnamon, vanilla, chinese five spice
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup any sugar or honey (add a bit more flour if you use honey)
1 cup-ish flour (depends on how much porridge)

Instructions:
Preheat the oven to 180 degrees Celsius and line a 20x20cm tin (or just grease it!).

In a bowl, mix all the ingredients together. Yup, that easy. Pour into the tin and sprinkle with some more spice if you like. Bake 35 minutes, until only a few wee crumbs stick to the skewer when inserted. Cool slightly and enjoy!

Toasted Oat and Cinnamon Waffles

 

 

 

 

What is it about oats and cinnamon? Porridge, oat and raisin cookies (I used to work at Subway and was very pleased when I saw the amount of cinnamon in their cookies), and now waffles!
I may be an addict. Do you have any favourite spices or condiments that you seem to add to everything? Please comment if you do, I’d actually be very curious to know!

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As you can see from above, these waffles were devoured a midst a morning of chaos and football comings and goings; my brother had honey and chocolate chips on his waffles; I forgot to mention that this is an excellent topping too. They’re a one-bowl recipe so go nuts!

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Enjoy everyone, and have a good week 🙂

Toasted Oat Cinnamon Waffles
Ingredients:
1/2 cup rolled oats
2 tsp cinnamon
2 Tbsp brown sugar
2&1/2 tsp baking powder
1&1/2 cups flour
1&1/3 cups milk, approx
2 eggs
1/3 cup oil
To Serve:
Blueberries (fresh or defrosted) or other berries
Yogurt
Chopped nuts

Instructions:
Over low heat, in a pan, toast the oats until golden. Cool. In a big bowl, mix the oats, cinnamon, brown sugar, baking power and flour. In another bowl, mix the milk, eggs and oil. Pour the wet ingredients into the dry and mix until well combined. Done! Heat up the waffle iron and get cooking!

Makes about 10. You can leave the mixture in the fridge for about 24 hours.

Vegan Banana Breakfast Loaf!

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Oh I ate so much of this 🙂 It is super easy, one bowl and makes a delicious breakfast, especially with leftover custard. Best enjoyed on a sunny Sunday morning!

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It also had a really nice crust which I was almost tempted to pick off (my pet peeve is people only eating the tops of muffins and leaving the rest for others……).

Vegan Banana Breakfast Loaf (One Bowl)
Ingredients:
1/3 cup oil
1/2 cup any milk
4 ripe bananas, mashed
1 Tbsp agave or honey
1 Tbsp white vinegar
Bit of vanilla
1/2 cup sugar
3/4 tsp baking soda
Some Chinese 5 Spice, Cinnamon and Ginger
1/2 cup whole wheat flour
1&1/2 cups flour
1/4 cup rolled oats

Instructions:
Preheat the oven to 180 degrees Celsius and grease or line a big loaf tin.

In a large bowl, mix together the oil, milk, bananas, agave/honey, vinegar and vanilla. Then mix in the sugar, baking soda and spices. Finally, add the flours and oats on top and fold in gently until just combined.

Pour into the loaf tin and bake for about an hour, until a skewer comes out clean when inserted.

Cool slightly and eat!

Makes one large 25x15cm (approx) loaf. You can bake it in a flatter tin if you like 🙂 Lasts a few days and is DELISH when toasted!

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Happy baking all!