Two more nutritious ‘muffcado’ recipes… ‘Chai-tastic Apple’ and ‘Strawb-nilla’

I’m proud to report that I am now coming up with my own original flavour combinations  and freely adapting recipes (hooray!). There are many perks that come with becoming an increasingly experienced home-baker 🙂 … (including an excuse to buy expensive shiny new gadgets for one’s kitchen *cough* Mary the mixer *cough*).

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These two new creations are again adapted from the original recipe for Avocado and Blueberry muffins, courtesy of The California Avocado Commission, which you can find here:

http://www.californiaavocado.com/recipe-details/view/31712/avocado-blueberry-muffins

The use of avocados as fat in place of butter is really a revelation to me. It’s so refreshing to know that my bakes are tasting delicious and are also providing any taster’s bodies with great nutritional benefits.

To put things in perspective nutritionally, Avocado contains 160kcal per 100g, and is composed of 15% fat (only 2% of which being the dreaded saturated kind). Butter contains 717kcal per 100g, and is 81% fat (51% of which being saturated). It doesn’t take a qualified nutritionist to see which of the two is the healthier option here! (Nutritional analysis data courtesy of http://www.nutritiondata.self.com)

Avocado is also packed full of vitamins that will make you smile from the inside 😀 including potassium, vitamins A, E, B and C. Vitamin E is particularly good for promoting healthy skin, and this superfood is rich in skin-protective anti-oxidants. The mono-saturated fats the avocado provides are known for promoting heart health. All good news!

I have also used wholemeal flour here, which is more nutritious than white flour being a great source of fibre. The recipe is also very nearly vegan friendly, as I have used both soya yoghurt and soya milk. The only non-vegan component is the egg, which could easily be substituted for an egg replacement.

So now for the recipes (nutrition rant over!). I made one basic batch of muffin dough (enough for 12 muffins), then divided it into two bowls to make 6 of each flavour. Here is the recipe for the basic dough for starters:

Muffcado basic dough:

(Makes 12)

(Adapted from: http://www.californiaavocado.com/recipe-details/view/31712/avocado-blueberry-muffins)

  • 2 cups Plain Wholemeal Flour
  • 2tsp  Baking powder
  • 0.5tsp Bicarbonate of soda
  • 0.5tsp salt
  • 1 ripe avocado
  • 3/4 cup soft brown sugar
  • 1 egg
  • 1 cup plain yoghurt (I used soya)
  • For Chai-tastic Apple half of mixture: 
  • 2 Chai tea bags (I used Tesco Finest Vanilla Chai Tea, but any brand will do!), cut open to retrieve tea grains. Heat 1.5tbsp soya milk and mix with the tea grains, leaving for 10mins to cool and infuse.
  • 1/2 cup apple, chopped into small pieces (I used pink lady, but any eating apple will do)
  • For the Strawb-nilla half of the mixture:
  • 1/2 cup strawberries, chopped
  • 1 tsp vanilla extract

Method:

  1. Preheat oven to 170 degrees C. Line a muffin tin with 12 paper liners.
  1. In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
  2. Spoon avocado into a stand mixer and beat until almost smooth. Add sugar and beat until well blended.
  3. Add the egg, beating until completely combined. Add  the yoghurt and mix well.
  4. Put the flour mixture into a sifter and sift half of the mixture into the batter and mix until just combined. Sift in the remaining flour and mix until just blended.
  5. DIVIDE THE MIXTURE EQUALLY BETWEEN TWO MIXING BOWLSImage
  6. For the Chai-tastic apple (makes 6)
  7. Mix in the chai tea mix.
  8. Gently fold in the chopped apple pieces.
  9. Spoon evenly into 6 of the 12 muffin cases.
  10. For the Strawb-nilla (makes 6)
  11. Mix in the vanilla extract.
  12. Gently fold in the strawberry pieces.
  13. Spoon evenly into the remaining 6 muffin cases.
  14. Bake for 25-30 minutes, or until a wooden tester comes out clean. Let cool in the pan on a rack for 5 minutes before removing.
  15. Serve warm or at room temperature.

My favourite of the two has to be the ‘chai-tastic apple’. I absolutely adore drinking chai tea, with its cinnamon loveliness, and I’ve been dying to incorporate it into a bake for ages. I personally think that the chai and apple flavours complement one another very nicely… but I’d love to get some more opinions!

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I’m finding the ‘muffcados’ to be a real revelation in terms of a healthy bake, and so versatile in terms of creating a variety of quirky and delicious flavour combinations. I certainly intend on carrying on experimenting and coming up with more in future!

Happy baking!

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