Breakfast Muffin, the result

A week a so ago I began a quest to find a true breakfast muffin. One more virtuous than an early morning run, but with enough energy and good things to get your morning off to a good start.
Something that start life looking a bit like this:

Ultra virtuous muffin mix

I wanted to develop the idea from the banana streusel muffins into a non banana muffin, but I could just do a straight ingredient swap as I figured that the bananas were pretty responsible for holding everything together in the original. Most of the so called breakfast muffin recipes I found online were quite high in sugar and fat, not really what I look for in a breakfast. The more I looked the more confused I got as there didn't appear to be a set ratio for wet to dry to fillings.

Eventually I narrowed the search down to these recipes:
http://www.sanitarium.com.au/recipes/mini-muesli-muffins  (I like the idea of including muesli but the oil and sugar content kind of put me off, plus I was out of pecans)
http://www.singlefare.com/recipes/muesli-muffins/ (Seemed like a more cakey recipe with the inclusion of yoghurt, and no added fruit or veg)
http://cookwithkids.wordpress.com/2012/04/24/carrot-and-muesli-muffins/ (promising but used the banana I was trying to avoid)
http://evecookingnbaking.blogspot.co.uk/2009/04/muesli-muffins.html (no added veg but lots of tasty muesli filling, more egg than others but I liked the idea of honey instead of sugar)
http://themoveablefeasts.wordpress.com/category/breakfast/ (The winner - subject to a couple of modifications picked up from the other recipes)

Below I have posted my modified version of the recipe, the original can be found on the website linked above. I switched the butter for oil, reduced the amount of sugar and replaced it with honey and packed in extra veg. I've got to say, they worked out pretty darn well and the family loves them so I'd call that a success. Even better you can freeze them and just take them out the night before all ready for morning if you're just catering for one.

Army of breakfast muffins, ready to fuel the day. I topped half of them with muesli as an experiment.

Breakfast Muffins


1 cup (155 g) all-purpose flour
1 cup (155 g) whole-wheat flour
1/2 cup muesli
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon, plus extra for dusting
1/4 cup honey
2 large eggs
1 1/2 cups plain yogurt
1/4 cup oil
1 1/2 cups grated carrot
3/4 cups grated apple
3/4 cups grated courgette
1/2 cup roughly crushed walnuts
1/2 cup raisins

Preheat oven to 180 C and prepare a muffin pan. I chose to line mine to make the muffins portable, I got 18 muffins in the end.
In a bowl combine the dry ingredients (flours, muesli, baking powder, baking soda, salt and cinnamon).
In a separate large bowl beat the eggs until blended, then add the yoghurt and butter and beat them in. Add the dry ingredients to the wet ingredients until just combined, this doesn't have to be perfect, overmixing makes a cakey muffin. Stir in the grated apple, carrot and courgette and the walnuts and raisins.

Divide the mixture evenly, then sprinkle cinnamon over the top. Bake for 15-18 minutes, until a skewer comes out clean. Remove from oven, cool in tins for a couple of minutes then cool on racks before storing.

Protein shakes

Today I ordered my first ever protein shake powder. It's something I've been considering for a while, since I got food poisoning in November in fact. After getting ill and not really eating for a week I had unsurprisingly lost weight, to the tune of 3kg. I know most people would be thrilled with this kind of result but I found myself weaker and less able to compete and pissed off. I tried gaining it back but just couldn't eat enough.

Since then my body has decided that it's actually pretty happy at that weight and I've stopped worrying, as I've stopped training to compete. But I have taken up high intensity training classes. And the more of them I do, the harder I find certain exercises. I know recovery is important, when I skimp on it I'm hit with DOMS or dizziness and irritation, as well as not being able to push myself. The trainer at the classes has been raving about recovery shakes as well as protein and with a lean body to die for there's clearly something in it.

So I took the plunge and ordered myself a shake mix. And I'm excited, not least because I got a third off and a free shaker!

This doesn't mean I'm giving up on food, quite the opposite, as I can start having fun with it and stop seeing it so much as fuel.

Summer eating

Well the sun has finally made an attempt to show his face in Scotland over the past few days, and although he's been largely unsuccessful, the temperature and humidity is right up! As a result I've been feeling like eating lighter, more salad-y food, despite my exercise spike.


For example today I did 2 classes, 11 hours apart (and improved in some exercises from the first to the 2nd, go me!) and usually this would mean big bowl of pasta time. Instead I came home and made a stir-fry chicken warm salad and it was amazing! I was surprised by how well the herby salad leaves and avocado went with the stir-fry veg and chicken. It's definitely something I want to recreate and my mum wants me too. 

Chicken, peppers, onions, cabbage, lettuce and avocado warm salad

Similarly after another day of training earlier in the week I decided to make a greek mezze mini feast. With my brother away meals can be a lot less traditional and lighter, which suits the weather perfectly at the moment.

Clockwise from top right: tabouleh, babaganoush, greek salad and hummus

Even my latest batch of muffins look summery don't you think? I managed to find and adapt a muffin recipe which ticked all my breakfast criteria, details to come late. 

Veg tastic muffin mix!

Recovery Shake

After a hard lunchtime workout today in the horrible humidity and heat (but sadly not sun) I knew recovery was keys to not getting struck down by doms tomorrow. So I hatched a plan.

Last year I was doing weights training at 7am then an hour of cardio on a monday morning and needed a second breakfast to help me recover fast before rushing off to labs. Shakes were always my favorite, and the best thing about being at home is the amount of yummy and healthy stuff I can put in them.

Today's shake had an apple juice base, with a load of ice for coolness and to help rehydrate. I like to add peanut butter in for a bit of extra protein as I'm not a convert to protein powders etc.

Recovery shake


1 banana
handful crushed ice
small glass apple juice
1 tbsp natural yoghurt
sprinkle of cinnamon
little bit of syrup
1 tbsp of peanut butter


As with all shakes the process is simple. Put everything together and blend. Then drink immediately.

Breakfast muffin?

After a few days running round after tiny people and making tiny cakes like these:


Life has finally returned back to normal. And I've been thinking about breakfast. With kids its easy to see the effect that their food has on them, the amount of energy they have and their general mood. As adults we often forget this, and sometimes leave our bodies to run on empty after rushing out without breakfast.

Last week I started doing sessions with the Nike training club in Glasgow which are awesome, but after a couple of them my body is aching, which is not normal. As a lot of the sessions are first thing breakfast is key to not being crippled the next day. On Thursday I had my pre session standard of yoghurt, but on Saturday we were out. This is why I hurt (or so I'm telling myself.)

So what I'm currently trying to create is a breakfast muesli muffin, preferably without cups of oil/butter but with yoghurt, fruit and oats. Any suggestions? If not I might go on a bit of a culinary adventure and see how things turn out...

Oaty american style pancakes

After spending a few hours reading food blogs at the weekend I came across this blog, which had an amazing looking recipe for pancakes. http://www.foodbuzz.com/blogs/6111474-oatmeal-pancakes-with-milk

Now usually I'm a thin french crepe kind of girl, rather than a fat fluffy american pancakes. But after spending hours watching american tv the fat pancake cravings became lodged in my brain. I've just signed up to some free Nike training classes. Which can only mean one thing: second breakfast is back on the menu, and what better than pancakes!

So this morning I dutifully cycled off to my class at 6:35am. Ouch. Let me tell you something, hill sprints are bad, and only ever do them first thing when you have nothing to throw up at least. I survived the class and made it home. Pancake time!

The recipe calls for the oats to soak for half an hour in milk, I think this could be done overnight instead, especially if you're going to use a healthier oat, and it would make the recipe faster in the morning.
My main issue was that I'm never quite sure of the right consistency for this kind of thing, or heat of pan. After a couple of rounds of pancakes I think I've got it down. However my idiot brother didn't think to look for the stack of pancakes I had made him and kept warm in the oven and instead ate the extra ones I had let cool for later. Raging. Some people don't understand a nice gesture when they see one clearly.

Oatmeal pancakes (from Liv Life)

3/4 cup rolled oats

1 cup milk

1/4 cup whole grain flour 

1/4 cup + 2 Tbs All-Purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1 Tbs brown sugar

1 tsp vanilla

1 egg, lightly beaten

1 Tbs vegetable oil

Place the rolled oats and milk in a large bowl and set aside for 30 minutes.

In a medium bowl, combine the whole grain flour of your choice, the all-purpose flour, baking powder, salt and cinnamon.  Whisk to combine.

After 30 minutes of resting, add the brown sugar, vanilla, egg and vegetable oil to the rolled oats and milk.  Whisk to combine.

Everything measured out and just waiting to be mixed

Add the dry ingredients to the oatmeal mixture and stir lightly to incorporate.  (Add a little extra flour or milk as needed to obtain your desired consistency).

Ladle the batter onto a medium hot pan on the stove, or an electric griddle. To grease the pan dip a piece of kitchen roll into oil and rub it round the pan, this should help ensure you get the right amount on the pan.

Allow to cook until bubble form on the top of the pancakes, then carefully flip with a spatula.  Cook for another minute or two, until the pancakes are browned, then remove and serve.

Chocolate Yoghurt Cake

When company is coming round for lunch pudding is required in my household. Which is perfect really as I love baking new things and am at a bit of a lose end on how to fill my time these days. 


Yesterday I read about the domestic sluttery pudding club and so when I was told to make pudding it just had to be something chocolatey so that I could join in.


When I got into the kitchen there was a problem. Only one egg. I looked in the fridge and there were buckets of yoghurt. So I set out to find a recipe with yoghurt instead of egg as I remember my friend telling me they used to do that in the Alps on ski season. I failed. But I did stumble upon a delicious looking chocolate yoghurt cake here : http://sunday-suppers.com/recipe-chocolate-yogurt-cakes/ and help came in the form of a dozen eggs so I was good to go!


The recipe was quick and simple and resulted in rich and moist chocolate cakes which weren't too heavy. I think I would add in some instant coffee with the yoghurt next time to help bring out the chocolate flavour, but thats just me.





Chocolate Yogurt Cakes

Unsalted butter, for greasing
1 1/2 cups flour, plus extra for dusting
2 1/4 tsp baking powder
3/4 cup unsweetened cocoa powder, plus more for dusting
3/4 cup vegetable oil
1 cup whole-milk yogurt
1 cup granulated sugar
1 tsp pure vanilla extract
3 large eggs, at room temperature
Icing sugar, for serving
Whipped cream, for serving
Chocolate Shavings, for serving

Everything out and ready to go.

In a small bowl mix 1 tbsp of flour with 1 tbsp of cocoa powder. Grease your cake tins and then sprinkle lightly with the cocoa flour mix. The original recipe calls for mini bundt pans, but I don't own these, so instead I used a 12 cup muffin tin and a large smooth bundt pan.

The baking tins, greased and cocoa'd

In a bowl combine the flour, baking powder and cocoa, and mix. In a separate large bowl whisk the yoghurt, vanilla, eggs and sugar until they become smooth. Gradually add the dry ingredients to the wet ones, taking care not to over mix. Pour in the oil and mix well. This requires some care and a large enough bowl as the oil doesn't want to be mixed in at first.

After the oil has been mixed the batter should be smooth and glossy, like this

Spoon the mix into the tins, filling about 3/4 full. Bake in a preheated oven at 180C. Small cakes take about 20 minutes, a larger one about 30. Test with a skewer, if it comes out clean, the cakes are done, if not return to the oven for a few more minutes.

Cool the cakes in the pans for 5 minutes before turning onto racks.

Finished product, ready for decoration

Decorate with a sprinkling of icing sugar and chocolate shavings and serve with whipped cream.

Steak Pie

So it's summer in Scotland and that means that the weather is varied at best, meaning that half the time you want light summery food and the rest of the time you crave warming winter food like pie. The trouble with pie is the time to make the filling, especially if you have people coming over. It's almost impossible to host and cook at the same time, and you don't really want your guests seeing you all flustered.

So here's my solution: slow cooked filling made a day ahead, the perfect use for those unpredictable afternoons.

Slow Cooker Pie filling


500g stewing steak, in chunks
plain flour
salt and pepper
Oil

2 onions, roughly chopped
3 carrots, sliced
2 cloves garlic
a handful of chestnut mushrooms, quartered
a couple of dried porcini mushrooms
1 tsp dried thyme

2 beef stock cubes
600ml boiling water
1 bottle dark ale
1 tbsp tomato puree

Start by spreading flour over a plate and season very well. Toss the meat in the flour and set aside. Heat 1tbsp of oil in a heavy bottomed frying pan until hot, then brown the meat in batches. Once browned remove the meat from the pan and place in slowcooker. You may need to add more oil as you go along to ensure the meat doesn't stick.

Make up the stock and add the dried mushrooms to soak. Put the pan back on the heat and add more oil, then fry the onions until softening. Add the onions to the slow cooker then quickly soften the carrots and garlic (NB you want the garlic whole here so it can be picked out later). Add the thyme, tomato puree and ale. Let it simmer for a couple of minutes, ensuring you mix in anything stuck to the bottom of the pan.

Add the stock and the contents of the pan to the slow cooker and then add the mushrooms. Give everything a stir, then cover and cook on high for 4 hours.


Pie


1 portion filling
1 portion puff pastry
a little milk for brushing

Place the filling in a suitable pie dish and top with the pastry. Use any extra pastry to form decorations, then cut a small cross in the centre and brush with milk.
Bake in a preheated oven at 180C for around 30 minutes, by the point the filling should be warmed and the pastry risen and golden.

Ben's fish pie

My friend Ben makes an excellent fish pie with fish his family catches on fishing trips. As it is a Friday I thought I'd be traditional and make a fish pie. This is pretty much his recipe, with erg few modifications.
I made enough for 3/4 people as dinner with the following quantities:



Ingredients
500g cod fillets or other white fish
600ml milk plus extra for mash
800g potatoes, peeled
400g spinach
2 eggs
Handful fresh parsley
Few drops fish sauce
1.5 tbsp flour
1.5 tbsp butter plus extra for Nash
Cheese, for topping
salt and pepper

Method

Poach the fish in the milk until tender. Meanwhile cook the spinach and put the potatoes on to boil. Add the eggs to the potato pan for enough time to hard boil them.

Remove the fish from the milk and place into a baking dish, breaking it into chunks in the process. Transfer the milk to a jug and add a few drops of fish sauce for seasoning.

In a pan melt the butter, then add the flour to form a roux. Add the milk and whisk continuously over a medium heat until smooth and thick. Season well and add the parsley.

Once hard boiled remove the eggs, allow to cool slightly and then peel and cut into quarters.
Mash the potatoes with butter and milk until smooth.

Pour the sauce over the fish, then arrange the eggs, the the spinach over it. Top with mashed potato. Texture the top with a fork then cover with cheese.

Bake in a preheated oven at 180C for 20 minutes or until cheese is melted and potato is crisping.

Fat free banana struesel muffins

Today I noticed a couple of perfectly spotted bananas, you know, the kind that are just crying out to be turned into muffins or banana bread. I knew there was only one recipe that would fit the requirements of my family as apparently "all my cakes are going to make them obese". So after an hour of searching my email, files, search history and the internet in general I finally found the recipe I wanted.

Posted on Greatist, I first made this recipe in February and apparently haven't made it since. Which is a total shock as from memory this recipe is perfection. No added fat, no fancy mixing, just rich, moist delicious banana goodness.

Oatmeal Banana Bread


2 whole, ripe bananas
1 large egg, beaten
3/4 cup milk
1 cup whole wheat flour (I made this with half rye half white flour as I had no whole wheat)
1 ¼ cup old-fashioned rolled oats
1/2 cup + 1 tablespoon packed brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 ½ teaspoon pumpkin pie spice (I use a mix of nutmeg and cinnamon as I've never seen pumpkin pie spice)
1 tablespoon butter, melted
1/2 cup dried cranberries (i omitted these)


Method

1. Preheat oven to 180C degrees.
2. For the Topping: In a small bowl, combine 1/4 cup oats, 1/8 teaspoon pumpkin pie spice, ¼ teaspoon cinnamon, 1 tablespoon brown sugar, and 1 tablespoon melted butter; set aside.
3. For the Bread/Muffins: Mash bananas in a medium bowl, then stir in egg and milk. Add the flour, baking soda, baking powder, salt, 1 cup oats, ½ cup brown sugar, 1 teaspoon pumpkin pie spice. Stir just to combine (batter should be lumpy). Stir in cranberries.
4. Pour mixture into a lightly greased loaf pan or muffin tin, and sprinkle with topping mixture.
5. Bake for 50 to 55 minutes. Loaf is done when a toothpick inserted in comes out clean or with some dry crumbs from the topping.
6. If baking muffins divide into 12 cases and bake for 15 minutes

Et voila!

Muffins!

Loaf!