CARROT AND COCONUT MUFFINS(havuc ve hindistan cevizli muffin)

Muffins are so easy and quick to make when unexpected guests arrive. Also low calorie as far as the cakes go. This is my own recipe that was created mainly to suit my taste. If you find it is not sweet enough or you would prefer to add more oil to it, it should be just fine to do that.

DRY INGREDIENTS

• 2 cups flour
• 2 tsp baking powder
• 1 tsp mixed spice or cinnamon
• pinch of salt
• 1/2 cup dry coconut

WET INGREDIENTS

• 1 cup grated carrot ( 1 whole medium )
• 2 medium bananas ( mashed )
• 2 eggs, whisked
• 7 tbsp corn oil
• 5 tbsp sugar
• 1/2 cup milk
• Sugar and cinnamon mixture for sprinkling.

1) Preheat oven 200 C, 180 Fan setting. Grease the muffin tin or use paper cases.

2) Sieve the flour with baking powder, cinnamon and salt. Mix the coconut in.

3) Mix wet ingredients together.

4) Add WET ingredients to DRY and fold it in gently. Do not over mix.

5) Fill the muffin cases 3/4 full. Sprinkle the muffins with sugar and cinnamon. Bake for 25 - 3o minutes.

6) Cool on a wire rack before serving.

KIWI AND BANANA BREAKFAST MUFFINS

This morning I made these muffins for breakfast which was a lovely change from usual breakfast. These will be great as a snack at any time of the day or as a tea time treat. I added no sugar for this recipe because of natural sugars from honey and banana but if you prefer them really sweet, add 2 tbsp brown sugar to the mixture. It was sweet enough for me especially with spread of honey on top before serving. It is my own creation and enjoyed making them. Hope you enjoy too.

Below makes 12 muffins.

INGREDIENTS

• 2 cups of whole meal flour
• 1 and half  cups of oats
• 2tsp baking powder
• pinch of salt
• 1 tsp mixed spice
• 5 tsp of poppy seeds
• 2 large or 3 small bananas, mashed
• 2 eggs, beaten
• 1 cup milk
• 5 tbsp oil
• 5 tbsp clear honey or pekmez
• 2 tbsp tahini paste ( optional )
• 2 kiwis, diced
• extra jam or honey for glazing.
• sprinkle of poppy seeds.

Preheat the oven to 200C, 180 Fan setting.

Prepare the muffin tin with paper cups or lightly grease the bun tins with oil.

1) Sieve the flour with baking powder and salt. Stir in the oats, spice, poppy seeds in a bowl.

2) In a separate bowl, mix beaten eggs, milk, oil, honey, tahini and mashed bananas. Add this mixture into the bowl with dry ingredients.

3) Mix lightly until all the ingredients are combined, then stir in the chopped kiwi fruit.

4) Divide the mixture into the prepared tin and bake for 20- 25 minutes. Leave muffins to cool in the tins. Transfer them on to a wire rack to cool completely.

5) Warm jam or honey and spread over muffins. Sprinkle with poppy seeds just before serving.

BANANA,CHOCOLATE CHIP AND HAZELNUT MUFFINS

This  is my friend Lisa's recipe from Canada. They are ready in no time and are  simply delicious.

INGREDIENTS

• 230 g whole wheat flour
• 230 g plain flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 100 g chocolate chips
• 100 g chopped hazelnuts
• 100 g fresh or frozen bananas
• 125 ml milk
• 2 tsp white vinegar
• 50 ml olive oil
• 1 tsp vanilla or rum extract
• 230 g brown sugar
• 2 large eggs

METHOD

Pre heat the oven to 350F, 180C, 160 Fan.

Combine flour, baking powder, baking soda and mix well. Add the hazelnuts and chocolate chips. Set aside.

In a blender, add chopped bananas, eggs, milk, oil, vinegar, vanilla and rum extract. Blend until smooth. Add the liquid mixture to the dry mixture. Mix well until all combined together. Spoon the muffin mixture into the paper cases, bake in the middle shelf for 20-30 minutes.

NOT: I didn't have enough chocolate chips, so used sultanas to make up the amount. I also sprinkled the muffins with sugar and cinnamon mixture just before they went into the oven. I hope you don't mind Lisa, LOL !!!

LISA'S BLOG: www.lisaopolis.wordpress.com