Crunchy Cherry Muffins - sugar and butter free!

I had half a packet of frozen cherries in the freezer and I needed the freezer space so I came up with this recipe on the spot. This recipe will also work well with fresh or canned cherries. Just remember to drain off the juice if you're using frozen (thawed) or canned...I did...I drank it XD

As you regular followers know - I am on a whole foods kick at present so I've used wholemeal flour for this recipe. I find butter and sugar aren't necessary because the cherries are sweet enough. If you're not a lover of wholemeal flour, substitute with plain or gluten free.

I've called them crunchy cherry muffins because I added seeds to the dry mix - pepita and sunflower seeds to be precise, but these could be omitted if you're not a lover of seeds.

This makes 12 medium sized muffins...you won't need a cake mixer either!

Ingredients:

Dry mixture:

• 2 cups wholemeal flour
• ¼  tsp salt
• 1 tsp baking powder
• ½ tsp baking soda
• 2 tblsp desiccated coconut
• 2 tblsp mixed seeds (pepita and sunflower work well as they are nice and small)

Wet mixture:

• ⅓  cup low-fat Greek yoghurt
• 3 tblsp avocado oil (any nut oil will be nice too. I think olive oil will be overpowering though)
• 2 large eggs
• ½ tblsp vanilla extract or cherry extract (I used cherry)
• 1 ½ cups cherries (either fresh cut in half, or frozen or canned)

Method:

1. Pre-heat the oven to 180 degrees celsius 
2. Mix all dry ingredients together in a large bowl
3. In a separate bowl, lightly beat the eggs with a fork and add in the Greek yoghurt, oil and extract. Mix well.
4. Make a well in the centre of the dry mixture and add the wet mixture to it. Mix gently with a spoon. No need to use a whisk or cake mixer. It will appear a bit wet but it will be fine, I assure you.
5. Fold in the cherries but don't over-mix or it will make the muffins tough
6. Spoon into your muffin tray leaving space at the top so they rise. They do rise, so I only ¾ filled the muffin holes
7. Bake for 25 minutes or until the tops are golden brown. When a skewer comes out clean - they are done.  D-E-L-icous  XD

Banana Muffins with Pecans and Dates

I love these. They are made from wholemeal flour (also known as whole wheat flour) and are packed full of goodness. This makes 10-12 muffins depending on your muffin tray.

Ingredients:

• 2 cups wholemeal flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon baking powder
• 2 eggs
• ½ cup olive spread, melted
• ⅓ cup pure maple syrup
• 2 very ripe bananas, peeled 
• 1 cup chopped pecans
• ½ cup chopped, pitted dates

Method:

1. Preheat the oven to 170 degrees celsius
2. Spray your muffin tray with spray oil
3. In a large bowl whisk together the flour, baking soda, salt and baking powder. Make a well in the centre of the flour mixture and drop in the eggs, butter, and syrup. Mix with a fork until it just comes together and set aside. The mixture will look quite moist but don't panic.
4. In a small bowl mash the banana with the back of a fork
5. Carefully fold the banana, pecans and dates into the muffin batter and distribute evenly into a 12 cup muffin tray leaving room at the top for expansion
6. Place leftover pecans on top of each muffin
7. Bake until they begin to brown on top and a toothpick comes clean when inserted in the centre, about 12-15

Note: Freeze some in pres-seal bags for the week :)

D-E-L-icious  XD

Skinny Cheese & Herb Muffins

These muffins are low in fat, contain no oil or butter and are very tasty. They are versatile because you can add extra ingredients like ham pieces, chunks of bacon, shallots, and any herbs you want. I used mixed herbs in this batch with low-fat tasty cheese. This quantity makes 24 medium sized muffins.

Ingredients:

• 1 egg
• 1/2 cup low-fat milk
• 2 cups grated low-fat tasty cheese
• 1 small onion, peeled and finely diced
• 1 cup self-raising flour
• 1 teaspoon baking powder
• Pinch of salt and freshly cracked pepper
• 1/4 teaspoon dried herbs of your choice
• *optional: small pieces of ham or bacon, shallots, corn kernels , grated carrot or pumpkin, fetta cheese

Method:

1. Pre-heat oven at 190 degrees celsius for 10mins.
2. Whisk egg and milk together
3. Stir in cheese, onion, dry ingredients and any optional ingredients
4. If you've added optional ingredients, you may need to add extra milk to loosen it up a bit. However the mixture should NOT be runny as these muffins turn out quite moist
5. Spoon the mixture into a greased muffin tray and bake at 190 degrees celsius for 10-15mins

D-E-L-icious  XD