Or, muffins made without dairy, glutens and excess sugars, but still yummo!
In the spirit of ‘have a go’ I have devised a pretty simple recipe for muffins that is easy to make, meets my criteria of being reasonably low in sugars (you can skip the dates and other fruits if you wished) and isn’t chock full of butter and glutens… Feel free to add different ingredients to alter the ‘flavour’, I’ve used banana, raspberries and dates in this one, but the possibilities are endless… (FYI: I’m working from metric cups and measures).
Preheat your oven:180 degrees C.
Gather your equipment:
Mini cupcake patty pans
Patty pan tin (for 24)
Large mixing bowl for dry ingredients
Smaller mixing bowl to whisk the egg whites
A second smallish mixing bowl to combine the yolks and olive oil
Chopping board and knife to cut up the ‘flavour’ ingredients
A large wooden spoon
A hand whisk (or you can get out your electric mixer if you can be bothered)
Measuring cups (1/4, ½ cup)
Measuring spoons (tsp and tbsp)
2 tablespoons to fill the muffins
Toothpicks (optional nifty serving trick)
Gather your ingredients, divided into categories of dry, flavour and wet ingredients.:
1/4 cup almond meal
1 and a 1/2 cups gluten-free self-raising flour
½ cup coconut flour
½ cup dextrose
3 tablespoons poppy seeds
3 tablespoons chia seeds
1 teaspoon bicarbonate of soda (baking soda)
‘Flavour’ ingredients: (optional, get creative)…
x1 banana cut up into small pieces
½ cup dates chopped into small pieces
½ cup frozen raspberries (or similar)
3 eggs, (separated)
½ cup olive oil
½ cup quinoa milk
Start making: Method
In a smaller mixing bowl, use a hand whisk to combine the 3 egg yolks and the olive oil.
Combine all dry ingredients in a large mixing bowl. Mix in the prepared ‘flavour’ ingredients. Toss them around well so all the additional ingredients are well coated in the dry mixture. Make a well in the centre.
Pour the olive oil and egg yolk mixture into the dry ingredients bowl. Use a wooden spoon to mix together roughly at first, and then your fingers to ensure the wet ingredients are combined evenly with the dry (a little like making the ‘crumble’ in apple crumble). Add the quinoa milk at this stage, and combine well. (This is a bit of hard work, the mixture seems quite heavy, but trust me…)_
In a separate bowl, whisk the egg whites until they form soft peaks and then fold into the muffin mix, don’t beat at it, fold, cut the mixture several times and fold over and over and you will combine the beaten egg whites nicely with the mixture. Just don’t be too heavy handed, but definitely take the time to combine the egg whites well.
Use a tablespoon to fill mini cupcake patty pans. (I place the patty pan papers into a mini cupcake tin to cook). The mixture doesn’t rise a whole lot, so the uncooked amount you fill into the muffin pans is about 85% of the height of the finished result when cooked.
This makes at least 24 mini muffins and I had extra for another 3 standard size cupcakes (offering to those kitchen grifters who wander through drawn to the room by the delicious cooking smell… you know who you are).
Cook for 20-25 minutes in an oven pre-heated to 180 C. My oven is a Miele, and it’s a slow baking oven, so keep a watch on how your muffins are baking, better to be a bit slower, cook them through slowly rather than rush and burn the tops…
After they have cooled, I bag them up into sets of two toss the bags in the freezer, super for school lunches or an after workout snack.
I have served them with a small bottle of quinoa milk. I re-use those lovely bottles from fancy pants Italian juices… I shall get the brand and add it here in the next few days. They’re a special treat and the bottles are a trick to keep and reuse in this way and to display little posies of flowers.
Use toothpick to hold a serving of two mini muffins upright, looks super cute!