Vintage Rose Kitchen: Strawberry Muffins

strawberry muffins served with ice cream and fresh strawberries

a great variation on the usual muffin with raisins and such fruit - using fresh fruit really does make a difference, and I find it's a perfect muffin to use as a dessert, as above. 

Ingredients:

1 1/2 cup cake flour

½ cup digestive bran (optional)
1 tsp salt
1 tsp cinnamon
1 tsp vanilla
1 cup sugar
2 cups sliced or quartered strawberries
2 eggs, beaten
½ cup cooking oil
Approx 125mls water (determine consistency - add more if digestive bran added)


The How to :



Preheat oven to 180degrees (or 350F)
Beat eggs, sugar and oil together
Add remaining dry ingredients and mix well
Add strawberries and fold into the mixture
Bake in muffin pans for approx 25 minutes
Allow to cool and serve with butter, cream or for a great dessert with fresh strawberries and ice cream!


Enjoy!!

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Vintage Rose Kitchen: Zucchini Cake (bread/ loaf or even muffins)

zucchini loaf and muffins

A while back I saw a recipe for a Zucchini (baby marrow or courgette) loaf and was fascinated - after all we do not normally relate vegetables (with exception of the carrot) to cakes, sweet loaves or muffins.    Well I tried it and loved it. 

I've since modified the recipe slightly (as I always do) making it less sweet and adding more zucchini and other ingredients.   We have now tried it in various forms from the loaf, to muffins to a gorgeous cake  (see pics below) which I made for a gathering yesterday ..... it's simply wonderful and reminiscent of the wondorous carrot cake...

.

a slice of zucchini cake ....

Ingedients:

3 eggs

1 cup cooking oil

1 1/2 cups sugar

2 1/2 cups grated zucchini

1 tsp vanilla essence

1 cups walnuts/ pecans (optional)

3 cups self raising flour

1 tsp salt

3 tsps cinnamon

zest of a lemon

Okay and how to make it up ....

1.  Beat eggs, oil and sugar together until well creamed

2. Stir in zucchini

3. Add flour, salt, and cinnamon

4. Finally stir in nuts and lemon zest.  Do not over mix.

5. Pour batter into a substantial loaf or cake tin until 3/4 full

6. Bake at 160 degrees (325 F) for approx 60 minutes

7. If you are making muffins, bake for approx 30 minutes

NB. this amount of batter make a very large loaf or cake!

after pouring the "wicked' cream and yoghurt "icing" - yummy .....

We decided to "ice" (frost) the cake and here is the recipe:

150mls cream, whipped

4 heaped tbls icing sugar

3 tbls plain yoghurt

zest of a lemon

Mix all ingredients well and refrigerate.

When cake is cold, pour generously over the cake, allowing the icing to pour down the sides.

Note:   You will need to refrigerate any leftover cake, due to the dairy in the "icing".

 Picture Credits :  Gena D Images

Vintage Rose Kitchen: Healthy Bran Muffins

Okay, so I love interesting foods, and if they are "healthy" AND simple, count me in! I've used this Bran Muffin recipe for probably well over 10 years. I did a google search recently and noticed that the "original" bran muffin recipe has been around for a while. As always I tend to adapt a recipe to my own likes and/ or needs, things like, less sugar AND more flavour.... so here is my version of the recipe:

Ingredients:
2 eggs
1 and 1/3 cup of brown sugar
1/2 cup cooking oil
2 cups digestive bran
2 cups milk (soya, or other or half water)
1 tsp salt
2 1/2 cups Nutty wheat flour (altho you can use normal cake flour)
2 1/2 tsp bicarbonate of soda
1 tsp vanilla essence
1/3 cup raisins (or less to taste, or optional)*

How to make the muffins:
1. In a large mixing bowl, beat the eggs, oil and brown sugar until well creamed.
2. Add digestive bran, milk (or substitute fluid), bicarb, salt, vanilla essence and flour. Mix well.
3. Add raisins, mix and fill muffin pans 2/3 full.
4. Bake for approx 25 minutes in oven set to 160 degrees. (325F)
5. Cool and enjoy!
This makes approx 24- 30 bran muffins and they freeze very well. I tend to make a huge batch and freeze them for when required.

Ringing the changes*:
Add 1/2 cup chopped dates
Add 1/2 cup chopped pecan nuts
Add 1/3 cup sunflower, pumpkin, sesame seeds
Add 1/2 cup cranberries
Add 1 cup fresh strawberries, gooseberries, blueberries
Add 1 cup grated carrot
Add 1 cup grated apple

These are some of the things I've added / tried before, and all with great success. I tend to add whatever we have at home, so at times the Bran muffins will have raisins, nuts, grated carrots and seeds. The options are endless and this is truly a flop proof recipe!

Have fun and a great weekend! G