Saturday, 19 April 2008

R's Muffins

What a cutie! and the muffins were pretty good too. She really wanted to make cookies, but I'm all cookie-d out at the moment, so she settled for these instead. She really enjoys stirring the mixture and being a big girl, standing on her stool and "helping" measure and mix.

Wholewheat Coconut Muffins with Strawberry Swirl
Makes 12

2 T Flaxseeds
¼ C Water
2/3 C Coconut Milk
1/3 C Soymilk
¼ C Oil
1 t Coconut Essence
1 C Whole Wheat Pastry Flour
1 T Baking Powder
½ t Baking Soda
½ t Salt
2/3 C Sugar
½ C unsweetened shredded Coconut
3 T Wheat Germ
¼ c + 2 T Strawberry Sauce (12 x ½ T)

- Preheat oven to 400F and grease your muffin tins.
- In a large bowl combine the flaxseeds and water. Leave 5 minutes to thicken.
- Add in the coconut milk, soymilk., oil and essence – whisk to combine.
- Sift in the flour, baking powder, baking soda and salt. Add the sugar, coconut and wheat germ, then mix all these dry ingredients to just combine.
- Spoon into prepared tins, about 2/3 full. On top of each muffin spoon ½ T of strawberry sauce, then using a toothpick stir to mix in a little – not too much or it sinks to the bottom, and not too little or it runs off the top and burns, so maybe 4 times.
- Bake for 20 – 25 minutes until tests done. Remove from pans as soon as you can without burning your fingers, before the sauce cools against the metal, or you’ll rip the tops off.

and the sauce recipe, as I've posted before -

Strawberry Sauce

1 punnet very ripe Strawberries – chopped (1 pound size punnet)
¼ C Water
1 T Sugar

-Combine all ingredients in a small saucepan. Cook over medium heat until very soft, about ½ hour. Blend until smooth then pass through a sieve. Store in fridge until required.

I'm going to send last nights dinner off to the Hezbollah Tofu team for them to put on their website. I'll link to the post once it appears!

1 comment:

Veghead said...

She is just TOO cute. Those eyes!!! What a sweetie!