Wednesday, 11 June 2008

My baker in the making!

The other night when I made the muffins for Andrea, R was ever so disappointed she didn't get one, and has been hounding me for us to make some muffins for her. She's 3 and cute so this is a little heart breaking. So today while M was in school and Baby M having her nap, we did.

I like to be a little sneaky (though I'm no Jessica Seinfeld) and hide healthy stuff in baked goods, especially when they have been requested like this, in this instance I've (I mean R did) made them low (lower) fat and wheat free. If you don't do soy, then sub almond milk, and you've got a wheat free, soy free, low fat yummy treat. They're not gluten free mind - as you'll see when you read the recipe. and the taste test? R ate 2 (and these are pretty decent sized muffins) for her afternoon snack! H had one, and proclaimed them delicious. Isn't R such a good wee cook.
Lower fat Wheat free Banana and Currant Muffins
Makes 12

½ C Currants
1 C Boiling Water
2/3 C plain Soymilk
1 t Apple Cider Vinegar
1 C Oat Flour *
1 C Spelt Flour
½ C Yellow Corn Flour
¼ C Tapioca Starch Flour
4 t Baking Powder
1 t Baking Soda
1 t Salt
½ t Cardamom (or Cinnamon if you don’t have it)
2/3 C Sugar
2 C well mashed Banana (about 4 – make up to 2 C with applesauce if you’re just short)
1 t Vanilla Essence
1 t Banana Essence (or more Vanilla if you don’t have)

Preheat oven to 400F and prepare your muffin tins.
In a small bowl pour the boiling water over the currants and stand until required.
In a medium bowl mix the soymilk and ACV, stand for about 5 minutes.
Sift together the flours, baking powder and soda, salt, cardamom into a large bowl. Stir in the sugar.
Add the banana and essences to the soymilk and whisk until smooth.
Make a well in the dry ingredients and add your wet. Mix to just combine.
Drain the currants and add these, folding in.
Spoon your batter into your muffin tins – they will be full, then bake for 20 – 22 minutes until tests done.
Stand 5 minutes in tins before turning out to cool on a rack.

* if you don’t have Oat Flour process the same amount of Quick Cooking Rolled Oats in your food processor until of a flour texture.

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