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MATCHA AND CRANBERRY BREAKFAST MUFFINS

MATCHA AND CRANBERRY BREAKFAST MUFFINS

These freshly baked muffins are packed full of healthy ingredients, so you don’t have to feel guilty by having more than one. Using Tea Pigs Matcha in this muffin mixture not only adds a subtle yet distinctive flavour but also gives you a huge dose of antioxidants and will definitely jump start your day.

takes 20 minutes to bake

makes 12 muffins

175g wholemeal self-raising flour

4 ½ tsp Matcha

2 teaspoons baking powder

35g porridge oats

100g soft brown sugar

75g dried cranberries

2 tablespoons linseed

3 tablespoons sunflower or pumpkin seeds

finely grated zest of 1 large orange

4 tablespoons rapeseed or sunflower oil

2 large eggs

250ml low-fat natural yoghurt

Preheat the oven to 190ºC/fan 170ºC/gas 5.

Place twelve muffin cases in a deep muffin tin.

Stir together the flour, Matcha, baking powder, ¾ of the oats, sugar, cranberries, linseed and sunflower or pumpkin seeds until well combined. In a separate bowl or jug, mix together the orange zest, oil, eggs and yoghurt. Pour onto the dry ingredients and mix until just combined. Spoon into the muffin cakes and scatter the remaining oats over the top.

Bake for 20 minutes or until the muffins have risen and are cracking slightly on their tops. Remove from the oven and cool slightly before eating warm.

To eat later, leave the muffins until cool and store in an airtight container for up to a couple of days. You can also freeze the muffins, and then defrost overnight and heat through in a low oven before eating.

PS…

Instead of cranberries, try sultanas, raisins, dried blueberries or dried cherries.

Ideal Home Show – Kids’ Recipes

After a fun day doing cookery demos at the London Ideal Home Show 2011, I thought I would post the recipes I did. They all went really well – with minimal hiccups (okay so the Ham and Sweetcorn Pancakes were a little too ‘golden’ but still tasted great!). The theme was ‘yummy Mummy’ so for anyone cooking for the kids and family, you’ll love these. In addition to the recipes below, I also did Italian Baked Meatballs http://jopratt.co.uk/archives/243

RAISIN AND ORANGE MUFFINS

These are great for a ‘food on the move’ snack when you’re in the car or out and about, as they shouldn’t crumble into a million pieces. The kids (and you) will love the juicy raisins and zesty orange flavour and you can feel happy knowing that they are tucking into a treat that isn’t totally unhealthy. This is also a brilliant recipe for the children to get involved in making.

makes 20 muffins

200g wholemeal self-raising flour (or 100g white and 100g wholemeal self-raising flour)
2 tsp baking powder
100g soft brown sugar
finely grated zest of 1 large orange
125g raisins
3 tbsp sunflower oil
2 large eggs
250ml natural yoghurt
1-2 tbsp demerara sugar
Preheat the oven to 190ºC/fan 170ºC/gas 5.

Place 20 fairy cake cases in a patty tin.

Stir together the flour, baking powder, soft brown sugar, orange zest and raisins. Add the oil, eggs and yoghurt and mix until just combined. Try not to over mix otherwise the muffins won’t rise as well when cooking. Spoon into the cake cases and scatter demerara sugar over each one.

Bake for 15-20 minutes or until the muffins have risen and are golden brown. Remove from the oven and cool slightly before eating warm, or to eat later, leave the muffins until cool and store in an airtight container for a couple of days. You can also freeze the muffins, and defrost at room temperature before eating.

CREAMY PEA SOUP WITH HAM AND SWEETCORN PANCAKES

This soup is a really simple and very quick recipe that’s ideal  for when you’re short of supplies but still want to serve a healthy homemade meal to the family. To accompany the soup the children will love the pancakes, especially if they help make them.

serves 2 adults and about 8 children’s portions

for the soup:

2 tbsp olive oil
1 onion, chopped
800ml chicken or vegetable stock
500g frozen peas
100g cream cheese or mascarpone
handful of basil leaves (optional)

for the pancakes:

200g plain flour
2 teaspoons baking powder
3 eggs, beaten
100ml milk
300g tin of sweetcorn, drained
2-3 slices of ham, finely chopped
4 spring onions, chopped
olive oil

To make the soup, heat the olive oil in a saucepan and sauté the onion for about 5 minutes until it’s softened but not coloured. Add the stock, increase the heat and as soon as it is boiling, stir in the peas. Return to the boil and cook for 3 minutes. Stir in the cream cheese or mascarpone and season with a little salt and pepper if you wish. Stir in the basil leaves, if using.

Blitz the soup in a food processor, blender or using a hand blender until smooth.

To make the pancakes, beat together the flour, baking powder, eggs and milk until you have a smooth batter. Stir in the sweetcorn, ham, spring onion, and some seasoning.

Heat a little olive oil in a non-stick frying pan or pancake pan. Drop 2 tablespoons of batter per pancake into the pan and cook as many as will fit comfortably, for a couple of minutes until bubbles rise to the surface and the bases are golden. Carefully turn over and cook for a further 2 minutes, again until the bases are golden.

Keep warm while you continue with the remaining batter, adding more oil to the pan as you go.

Serve the pancakes with the warm soup either in bowls or mugs.

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The Gorgeous Kitchen

Next time you are flying from or travelling through London Heathrow’s Terminal 2, then please do come and visit this stunning restaurant and room with a view. Order some of my recipes from our innovative menu’s using fresh, seasonal produce or relax with a drink at our stylish bar.