Tag Archives: Muffins

Rhubarb Crumble Muffins

Jacques Rhubarb Muffins

We’ve just had a couple of days of bank jolidays here in France and it rained. It’s pretty much expected and part of the course of bank holidays in the UK, with the amazing exception of this last weekend obviously, but not so normal here!. So rain meant a spot of indoor baking with the littlies which we haven’t managed for quite a while now with all the flitting around I’ve been doing lately. And with a couple of prosperous rhubarb plants in the garden and the Swallow Recipes for Life challenge to mind we made some tasty and fairly wholesome Rhubarb Crumble Muffins together.

Francesca & Jacques Rhubarb Muffins

Tucking into their muffins, in a short break from the bank holiday rain!

I’m actually staying at my friend Debbie’s house this week with the littlies, on the premise of doggie and horsey sitting. To be honest it’s been a welcome wee joliday for us all, wonderful to spend some quality and relaxed time with the kids after my recent three trips to the UK without them. And they’ve been the most chilled I’ve known them in recent times. Not that anyone would exactly call either of my kids ‘chilled’, but they have indeed been a good deal calmer than normal!. And for me, I’ve enjoyed getting my blogging and cooking mojo back, hence a spree of planned blogs I have for you in store.

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The Lovely Dexter

These surprisingly healthy muffins are very low in sugar (and dark soft brown sugar at that) and fat (sunflower oil, apart from a little butter in the crumble topping). To increase the health stakes you could always omit the crumble topping and switch the plain flour for wholemeal (which I was intending to do but had run out!). Or you could un-health and sweeten with a little additional sugar if you wish!.

Rhubarb Crumble Muffins

swallow-recipes-for-lifeJust incase you missed my earlier posts the Somerset based charity SWALLOW, through the lovely Vanesther of Bangers and Mash Chat, are running a six month Recipes for Life challenge.  Each month three ingredients are picked and bloggers are challenged to come up with easy, tasty and wholesome dishes using them. And for May the ingredients happen to be Rhubarb, Lemon and Spice. How lovely!

Simple and in SeasonSeeing as Rhubarb’s well and truly in season I’m entering my blog to this month’s Simple and in Season, hosted by Ren Behan herself. Just in case you hadn’t seen, this month there’s a chance of winning the gorgeous and new Yeo Valley Great British Farmhouse Cookbook! So go enter….

breakfast-club-logoAnd finally as they happen to make a pretty tasty, and healthy, breakfast munch (we’ve eaten them for breakie a couple of times now!) to Fuss Free Flavour’s Breakfast Club event. Hosted this month by Katie of Feeding Boys and a Firefighter  and the theme so happening to be Bakes.

Rhubarb Crumble Muffins

Rhubarb Crumble Muffins

Great for Baking with Kids, Rhubarb Lovers and/or Growers, Toddlers, Kids, Growns Ups, Picnics, Breakfasts, Elevensies, Packed Lunches, Afternoon Tea, After-school Munchies

Makes 12

For the Crumble Topping:

60g of Plain Flour

60g of Butter

50g of Dark Soft Brown Sugar

40g of Oats

a heaped teaspoon of Cinnamon

For the Muffin Mix:

250g of Plain Flour

a heaped teaspoon of Baking Powder

a heaped teaspoon of Bicarbonate of Soda

½ a teaspoon of Cinnamon

½ a teaspoon of Ground Ginger

a large free range Egg

150ml of natural Yogurt

3 tablespoons of Sunflower Oil

zest of a Lemon

250g of Rhubarb, washed

175g of Dark Soft Brown Sugar

Special Equipment: A 12 hole muffin tin, muffin cases

Pre-heat your oven to 200°C. Line a muffin tin with 12 muffin cases.

Start with making the crumble topping. Place all the crumble ingredients together and rub the butter into the flour, cinnamon, oats and sugar. Set aside.

Sift all the dry muffin ingredients together into a large bowl, namely the flour, baking powder, bicarb, cinnamon and ginger. Set aside. In another bowl, lightly whisk the egg then stir in the yogurt, oil and lemon zest.

Slice each strip of rhubarb lengthways into 2 or 3 strips depending on width. Then dice across. Place the diced rhubarb in a bowl with the sugar and stir. Set aside.

Combine the egg and yogurt mix with the sugared rhubarb and pour into the flour mix and combine well.

Spoon about a tablespoon of the muffin mix into each muffin case. Then spoon a layer of the crumble mix on the top and lightly press down.

Bake in the pre-heated oven for 20 to 25 minutes until well risen, golden and a cake skewer comes out clean.

Rhubarb Crumble Muffins

Rhubarb Crumble Muffins

You might also like:

Super-Fruity Banana Mini-Muffins

Super-Fruity Banana Mini-Muffins

Leftover Cheese & Onion Bread

Leftover Cheese & Onion Bread

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Pumpkin, Cheese & Red Onion Muffins

I’m baking more and more with my littlies these days which is wonderful. At the ages of 2 and 4 they really enjoy getting involved at all stages. Every wednesday, as there’s no school on Wednesdays here in France, we bake at least one thing together, usually some sort of muffin, cake or biscuit. They love doing all the stirring, whisking, dolloping, sprinkling, decorating. Then obviously the scoffing.

We’ve made these muffins many a Wednesday baking session lately and I’ve only just realised they’ve yet to be blogged. So easy peasy to make, especially for little hands that like to do stirring, and pretty healthy to boot with all that deliciously sweet roasted pumpkin and red onion. I’m sure they must count as at least one of your five a day? If you or your kids are cheese fiends (like all of us!) then savoury muffins are the way to go, great for snacks, lunches and lunch boxes, picnics and even tea time treats. Fresh out of the oven is best, but they still hold their own cold.

Unusually for me I made large muffins this time round, I usually prefer to make smaller mini sized ones in fairy cake cases. It’s up to you. As for the cheese, I used about half Cheddar and half Parmesan in this batch but you could use all Cheddar or all Parmesan equally as successfully. You can happily substitute the pumpkin for butternut.

Cheesy Grins for Cheesy Muffins!

Pumpkin, Cheese & Red Onion Muffins

Makes 12 large muffins or 24 small mini-muffins

500g of pumpkin or butternut squash, skin and seeds removed

a large red onion

a tablespoon of sunflower oil

275g of plain flour

1 tablespoon of baking powder

½ a teaspoon of English mustard powder

salt & pepper

85g butter

2 free range medium sized eggs

200ml of milk

100g of grated Mature Cheddar or Parmesan or a mixture of the two

Special Equipment: Cake or Muffin Trays, Cake or Muffin Cases

Preheat your oven to 200ºC/Gas Mark 6.

Start with roasting off your pumpkin. Cut into large chunks and place on a baking sheet. Roast in the oven for 30 to 35 minutes until pretty soft and cooked through, turning once or twice during the cooking time. Once roasted place in a bowl and mash with a potato masher. Set aside cool a little. This part could always been done before when you happen to be using the oven for something else. Over the pumpkin season I tend to always have some pre-roasted pumpkin in the fridge to be used in cakes, muffins, pasta dishes or soups.

While the pumpkin’s roasting, finely slice the red onion. Heat the oil in a frying pan and gently fry the onion for 10 to 15 minutes until softened.

Sift the flour, baking powder and mustard powder into a large bowl. Stir in a pinch of salt and pepper.

Melt the butter and allow to cool a little. In a separate bowl whisk the eggs, then whisk or stir in the milk. Once the butter’s cooled a little whisk into the eggs and milk.

Attention littlies, lots of stirring action now required!. Throw the wet mixture into the dry and stir, stir, stir. Once combined chuck in the roasted and mashed pumpkin, red onion and ⅔ of the cheese.

Dollop the mixture into cake or muffin cases in cake or muffin trays. It’s about a dessertspoon of the raw mixture for a fairy cake sized mini-muffin or a heaped tablespoon for a large muffin. Sprinkle the remaining cheese over the tops.

Bake in the oven for about 25 to 30 minutes for mini-muffins or 40 to 50 minutes for normal full sized. They’re ready when they’re golden on the top, firm to touch and an inserted cake skewer or fork comes out crumb free.

Remove from the trays and cool on a cooling rack. Particularly lovely eaten warm, and if you want to be exceptionally naughty, ahem, break in half and smear in butter.

You might also like:

Super-Fruity Banana Mini Muffins     

Pumpkin Carbonara

Chocolate Pumpkin Cake                          

Cheese, Ham & Sweetcorn Muffins


Super-Fruity Banana Mini Muffins

We’re just over the middle of the loooooonnnnng 10 week, yes TEN week summer school holidays here. France reportedly has more school holidays than anywhere else in the world, a great place to be if you’re a teacher. Actually I moan a lot about them but in truth I’m quite enjoying it really, well this holiday anyway. The first half we had lots of visitors which is always fun, and now we haven’t but I’m just enjoying being lazy and not having to get dressed and washed and breakfasted (well eventually we do!) and do the school run (not that it’s terribly stressful round here, 5 kms in about 6 mins, and it’s rare you ever see another car until you get to the actual school and there’s never any hassle parking). This holiday it’s lots of walks around the garden, fruit picking, marathon trampoline and paddling pool sessions, visits to local parks and the odd lake or swimming pool dip. Plus plenty of baking. I’m not going to mention the squabbling, squealing, screaming or sulking. Really I’m not. Ahhhrrrrr.

My daughter’s now nearly four and loves to bake (she’s been at school since she was just over two by the way, they start them young here!). Strangely though she’s not really a big cake fan (we really should have a DNA test done) but does love to eat anything she’s helped make. And Jacques at just over two has now decided he wants a piece of the baking action and is very much my master stirrer. He likes his cake but also has a partiality for savory. So during these long summer jollidays we’ve had many a baking session. Many way too messy to blog and show, but some just about okish!. Today it was the turn of some really-fruity fairly-healthy mini-muffins made with bananas, apricots and sultanas. I like to make my muffins small for the kids (and for me so I can eat twice as many) and tend to make them in the normal fairy cake sized cases and tins, but feel free to make them a normal muffin size too.

Use really ripe, preferably over-ripe with blackened skins, bananas.

Miss F the Urchin Child & Champion Spoon Licker

Makes 24 mini-muffins or 12 regular:

250g of plain flour

1 teaspoon of baking powder

a large pinch of cinnamon

180g of golden caster sugar

2 large eggs

75ml of sunflower oil

75ml of creme fraiche (half fat works fine) or yogurt

2 very large over-ripe bananas or 3 medium sized

80g of apricots, chopped (the slightly squishy ‘ready to eat’ ones are best, but dried work too)

80g of sultanas

Preheat your oven to 200ºC/Gas Mark 6.

Sieve the flour, baking powder and cinnamon into a largish mixing bowl then stir in the sugar.

In a separate bowl whisk together the eggs, oil and creme fraiche or yogurt. And in another bowl roughly mash up the bananas with the back of a fork.

Now for some serious stirring action. Throw the wet mixture into the dry along with the mashed bananas, chopped apricots and sultanas. Stir until well combined.

Place in cake or muffin cases in cake or muffin trays. It’s about a dessertspoon of the raw mixture for a fairy cake sized mini-muffin.

Bake in the oven for about 20 minutes until a little golden on the top, firm to touch and an inserted cake skewer or fork comes out crumb free.

Remove from the trays and cool on a cooling rack for as long as your little ones will allow. Go gobble.

Here’s some other easy peasy baking with kids ideas: Cheesy Biscuits, Cheese, Ham & Sweetcorn Mini-Muffins, Chocolate Brownies

The new Naked Chef, admittedly it was 38°C and we were baking!


Cheese, Ham & Sweetcorn Mini Muffins

Toddlers &  Young Children, Finger Foods, Grown Ups too!

We make cheesy muffins pretty often at Chez Foti as both my kids adore them (and so do I!), especially when they’re still warm out of the oven. They’ve each been known to eat five in one go!  As it was public holidays here last Thursday and Friday and no school we did a spot of baking together. Actually the holiday was only officially on the Thursday but being France employees, teachers included, like to take the Friday off too and make a long weekend of it. Most of May it seems is taken up by these long weekends.

Anyway back to the baking, Francesca who’s now three and a half loves to do all the stirring, whisking, muffin case choosing and placing in the tins, dolloping and sprinkling. It’s a messy business but well worth it, if your patience and tolerance levels will allow!. Kids always seem much more interested in eating anything they’ve had a helping hand in making. Though Jacques at just two was more than happy to do some scribbling, with the occasional cursory glance, on the other side of the table. He participated in the eating only, which needless to say he excelled himself at again. I’m sure it won’t be long before he wants to join in too as he’s a natural born foodie.

As well as a mid morning or tea time treat savoury muffins are a great alternative to all the sweet stuff at kids parties, and are good for breakfast, lunch or dinner. My monsters had these for their dinner with some baked beans on the side. They happened to be coming out of the oven unintentionally at their dinner time anyway and there was no way they’d eat less than three so dinner they were!.

I make small fairy cake size mini-muffins for my kids using ordinary cake cases, and this recipe makes about 24. If you’re  making ordinary muffin sizes you should make 12.

To make 24 small mini-muffins, or 12 ordinary sized: 

2 medium free range eggs

250ml of semi-skimmed or full fat milk

85g of butter, melted then allowed to cool

280g of plain flour

1 tablespoon of baking powder

a pinch of salt

a pinch of pepper

½ teaspoon of English mustard powder

140g of Cheddar cheese, grated

100g of ham, diced into roughly 1cm squares

100g of drained tinned sweetcorn (or defrosted frozen sweetcorn)

Pre-heat your oven to 200ºC/Gas Mark 6. Line muffin or cake tins with 12 or 24 cases depending on which size you opt to make.

Beat the eggs together, stir in the milk and the melted and cooled butter.

In a large bowl sift together the flour, baking powder, salt & pepper and mustard powder.  Make a well in the middle and pour in the egg, milk and butter mixture. Stir together gently.

Stir in ⅔ of the grated Cheddar, the diced ham and sweetcorn and stir well without over mixing.

Spoon the mixture into the cake or muffin cases. Sprinkle the remaining cheese over the tops.

Place in the pre-heated oven for about 15 minutes until risen, firm to touch and a little golden on the tops.

Transfer to a cooling rack and allow to cool for a few minutes then dig in….as if you couldn’t resist! They’re at their best eaten fresh out of the oven.

How about trying these other recipes? Cheesy Biscuits, Choccie Brownies, a Trio of Dips,  Homemade Fish Fingers or Sunday Dinner Leftover Cakes

Little Miss F making the same muffins at Grandma’s a few weeks ago


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