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Pecan Pie Muffins

Wednesday, January 20, 2021

Sweet and nutty, these 6-ingredient pecan pie muffins are perfect for breakfast, afternoon tea or kids' lunch box. They are super easy to throw together with just 6 ingredients and freeze well too. They have a muffin texture with a soft gooey center like a mini pecan pie and crisp chewy edges like cookies. When the muffins are completely cooled, place them in a freezer bag and freeze up to 1 month.

60 g Refined spelt flour
200 g Pecans, chopped plus 18 pecan halves for the topping
160 g Unsalted Kerrygold butter, softened plus extra for the pans
200 g Light brown sugar
2 Eggs, medium
1 tsp Vanilla extract

Preheat oven to 180C/350F. Grease a mini tray with 12 cups and a regular muffin tray with 6 cups generously with butter. You can of course use paper muffin liners instead.
In a medium bowl, stir together the spelt flour and chopped pecans. In a separate bowl, beat the softened butter, brown sugar, eggs and vanilla extract until smooth and creamy. Stir in dry ingredients just until combined.
Divide the batter among the muffin cups. Top each with a pecan half. Bake for about 10-12 minutes for mini muffins and 18-20 minutes for regular size muffins. Run a knife around the edge of each muffin and pop it out.

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Blueberry Flaxseed Muffins

Wednesday, February 19, 2020

These lightly sweetened blueberry muffins are moist, fluffy and bursting with freshness and flavour. Made with spelt flour, crushed flaxseed and Quark (German fresh cheese), they make a great addition to any breakfast, brunch or coffee-break menu.

230 g Refined spelt flour
©angiesrecipes
20 g Flaxseeds, crushed
10 g Baking powder
2 g Baking soda
A large pinch of salt
80 g Raw sugar+1 tbsp for the topping
120 g Butter, melted and cooled
125 g Quark, full fat & at room-temperature
©angiesrecipes
2 Egg whites, at room-temperature
2 Eggs, at room-temperature
1 tsp Vanilla extract
150 g Fresh blueberries

Preheat oven to 200C/400F. Lightly grease a 6-hole giant or a standard 12-hole muffin pan.
Combine spelt flour, crushed flaxseed, baking powder, baking soda, salt and 80 grams of raw sugar in a bowl. Make a well in the centre.
Whisk butter, Quark, eggs, egg white, and vanilla in a jug. Pour into well. Add blueberries and gently fold until just combined.
Divide the batter into the muffin holes and sprinkle each with some raw sugar. Bake for 20-25 minutes if using giant muffin pan and 15-18 minutes if using standard one until nicely golden brown.

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Cruffins

Friday, December 06, 2019

A cruffin is simply a muffin made out of croissant dough. The pastry is made by proofing and baking laminated dough in a muffin mould or a popover tin would be even better. You can fill them with jam, cream, or curd. We prefer ours just plain or with a light dust of icing sugar because these croissant-muffins are rich enough to be savoured just as they are. These buttery, flaky cruffins are great for brunch or an afternoon snack and they are easier to make than you think.

300 g All purpose flour
1.5 tsp Dried yeast
3 tbsp Raw sugar
A pinch of salt
175 ml 3.5% Milk
200 g Butter, softened

Mix the flour, dried yeast, sugar and salt in the bowl of your mixer fitted with a dough hook. Warm the milk and 50 grams of the butter in the microwave on medium-high or in a pot over stove until the butter melts and the mixture lukewarm.
Add the milk mixture into the flour mixture. Stir the mixture on low speed for 5 minutes until a rough dough comes together. Increase the speed and knead until the dough becomes smooth and elastic, about 5 -7 minutes.
Shape the dough into a ball and place in a large greased bowl. Cover with a plastic film or a clean kitchen towel. Set aside in a warm place for one hour until it doubles in volume.
Grease a jumbo 6-hole muffin pan with butter. Punch dough down. Turn out onto a lightly floured surface. Divide the dough into 3 even portions. Roll out each dough into a 40x15cm rectangle. Next time I will roll out to 60cmx15cm, so that you have more layers.
Spread 50 grams of butter all over the rectangle. Starting with the shorter side, roll up the dough tightly. Slice the roll lengthwise into two. Roll each half up from the side that was cut so that you can see the layers of dough. Place it into the prepared muffin tin. Repeat the same process with the remaining pieces of dough. Cover with a kitchen towel and allow the dough to rise for 45 minutes.
Preheat oven to 200C/400F. Bake for 25-30 minutes on the highest rack in the oven until golden brown. Serve, dusted with icing sugar, immediately.

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Black Sesame Spelt Muffins

Saturday, November 16, 2019

Great as a lunch box filler, for potlucks or really any time, these simple muffins are moist, tender, flavourful and relatively healthy too. Using toasted black sesame adds distinctive flavour and aroma to them.

80 g Butterangiesrecipes
20 g Coconut sugar
40 g Sugar
1 Egg
1/2 tsp Vanilla extract

50 ml Almond milk
100 g Refined spelt flour / Dinkel #630angiesrecipes
1 tsp Baking powder
4 tbsp Black sesame seeds, toasted

Preheat oven to 180C/350F. Line a 6-hole muffin tin with paper liners. Sift together the flour and baking powder. Beat butter until soft. Beat in sugars until fluffy and light. Beat in egg and vanilla extract.
Fold in 1/2 of the flour mixture with a rubber spatula to combine. Now mix in almond milk. Then add in the rest of the flour mixture and black sesame seeds. Fold until the batter is combined. Divide the batter among 6 muffin liners. Bake for 20 to 25 minutes until a toothpick inserted in center of muffins comes out clean.

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Black Rice Banana Muffins with Chia Seeds (Gluten free, Dairy free, Refined sugar free)

Wednesday, September 11, 2019

These healthy black rice muffins with chia & avocado oil are naturally gluten free, refined sugar free, and dairy-free. They’re so tender, fluffy, and very delicious too. Apart from that, they are sweetened naturally with 5 very ripe bananas. Bake a batch for breakfast, afternoon pick me up treat or anytime you have a dessert craving. Feel free to swap the black rice flour for brown rice or white rice flour.

250 g Black rice, milled into flour
30 g Chia seeds
1 tsp Baking soda
1 tsp Baking powder
1/4 tsp Black salt
1/3 tsp Nutmeg
1 tsp Cinnamon powder

5 Very ripe bananas, mashed
2 Eggs
30 ml Avocado oil
30 ml Amontillado sherry
80 g Golden raisins
30 g Almond slices for topping

Grease 6-8 jumbo muffin cups with coconut oil or butter. Whisk together black rice flour, chia seeds, baking soda, baking powder, salt and spices in a large bowl.
Mash the ripe bananas in another mixing bowl. Add in eggs, avocado oil, and sherry. Stir to combine. Add to the dry ingredients and stir until just incorporated. Fold in golden raisins.
Divide the batter among the prepared muffin cups. Top with almond slices. Preheat the oven to 180C/350F.
Bake the muffins in the middle of hot oven for about 20-22 minutes or until a skewer inserted in the muffins comes out clean.

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Turmeric Carrot Honey Muffins with Brazil Nuts

Tuesday, June 18, 2019

These anti-inflammatory turmeric spelt muffins with carrots are really tasty, healthy and have no refined sugar. They're made with Brazilian nuts, coconut oil, honey and wonderful spices like turmeric and ginger. The reason those muffins are reddish is because the turmeric interacts with the alkaline baking soda to naturally turn these muffins red.


200 g Refined spelt flour 50 g Whole spelt flour 50 g Brazil nuts, ground into meal 1/2 tsp Baking soda 2 tsp Baking powder 1/3 tsp Black salt or sea salt 1/2 tsp Ginger powder 1 tbsp Turmeric powder A large pinch of black pepper powder 50 g Coconut sugar 200 g Grated carrots (about 2 cups)	100 g Honey, creamy or clear 2 Eggs, lightly beaten 240 ml Buttermilk 85 ml Coconut oil, melted 18 Brazil nuts

Preheat oven to 190C/375F. Grease a 6-hole jumbo muffin pan with coconut oil or line a 12-hole, standard-size muffin pan with paper cases.
Sift flours, ground Brazil nuts, baking soda, baking powder, black salt, ginger and turmeric powder into a bowl. Stir in coconut sugar and grated carrot.
Whisk honey, eggs, buttermilk and melted coconut oil together in a jug. Add honey mixture to flour. Mix until just combined. Do not over-mix or the muffins won't be tender.
Divide the batter among the muffin holes. Bake for 30 minutes or until a skewer inserted in the centre of muffin comes out clean. Brush the top with a bit of honey while still warm if you desired. Cool in pan for 2 minutes. Turn out onto a wire rack to cool completely.

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Banana Olive Oil Muffins

Sunday, January 27, 2019

Wholesome banana muffins made with spelt flour, hazelnut meal, olive oil and lightly sweetened with coconut sugar. The add of Greek yoghurt give these muffins a moist and tender texture. Perfect to make ahead for breakfast or lunchbox treat!

Batter	Topping
220 g Refined spelt flour 50 g Hazelnut meal 10 g Baking powder 1 tsp Baking soda 2 tbsp Coconut sugar 2 tsp Cinnamon powder 2 Eggs, lightly beaten 90 ml Extra virgin olive oil 2 Medium ripe bananas, mashed 1 tsp Vanilla bean paste 60 g Full fat Greek yoghurt	Extra 1 banana, sliced 1 tbsp Coconut sugar 1/2 tsp Cinnamon powder

Preheat oven to 190C/375F. Grease a 6-hole jumbo muffin pan or a 12-hole standard muffin pan with butter.
Stir together the flour, hazelnut meal, baking powder and baking soda into a large bowl. Stir in coconut sugar and cinnamon powder. Make a well in the centre.
Beat the eggs, olive oil, mashed banana, vanilla and Greek yoghurt together. Add to flour mixture. Stir mixture until just combined. Divide mixture evenly among holes in prepared pan.
Top each with 1 slice of banana. Combine coconut sugar and cinnamon sugar and sprinkle on top of the banana. Bake for 20 minutes or until nicely golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.

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Vegan, GF, DF Blueberry Buckwheat Hazelnut Muffins

Saturday, September 08, 2018

These triple coconut buckwheat muffins are perfect for breakfast, or anytime snack. The combination of protein and fiber-packed buckwheat seed, ground hazelnut and coconut products make these muffins a perfect gluten-free, grain-free and dairy-free treat.

70 g Coconut oil, melted
200 ml Coconut milk
110 g Coconut syrup
30 ml Freshly squeezed lemon juice
1 tsp Vanilla extract
150 g Buckwheat flour
150 g Hazelnut meal
2 tsp Baking powder
1/3 tsp Baking soda
Pinch of sea salt
120 g Fresh or frozen blueberries

Preheat oven to 180C/350F. Line a jumbo 6-hole muffin pan with paper cups. Melt coconut oil, add in coconut milk, coconut syrup, lemon juice and vanilla extract. Whisk until well combined.
Mix together the buckwheat flour, hazelnut meal, baking powder, baking soda and salt in another bowl. Sift the flour mixture into the coconut mixture. Mix until just incorporated.
Gently fold in blueberries and divide the batter among the paper cups. Bake in the middle of hot oven for 25 minutes until nicely golden.

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Blood Orange Einkorn Muffins with Poppy Streusel

Thursday, April 12, 2018

Blood orange and poppy seed muffins with nutty einkorn and Greek yoghurt topped with a generous streusel, easy and quick, make a wonderful addition to your morning coffee/tea or a lovely dessert. Feel free to bake these in regular sized muffin tin or in a loaf pan. If blood oranges aren't available you can use regular oranges.

Muffin Batter	Poppy Streusel
1 Organic blood orange 100 g Einkorn, ground into flour 50 g Ground poppy seeds 50 g Ground almond 20 g Chia seeds 10 g Baking powder 2 Eggs, medium 110 ml Coconut oil, melted and cooled slightly 50 g Coconut sugar 1 tsp Vanilla extract 150 g Greek yoghurt, full fat	50 g Einkorn, ground into flour 30 g Ground poppy seeds 20 g Coconut sugar 40 g Butter

Preheat oven to 190C/375F and lightly grease a 6-hole jumbo muffin tin.
Wash the blood orange under hot water and rub dry. Finely grate the peel and squeeze 3 tablespoons of juice from the blood orange.
Mix together the flour, blood orange zest, ground almonds, ground poppy seeds, chia seeds, and baking powder in a large mixing bowl.
In another bowl, whisk together the eggs, coconut oil, coconut sugar, vanilla extract, Greek yoghurt and blood orange juice. Working very quickly, pour the wet ingredients into the dry and barely mix together with a fork. Don't overmix it.
Spoon the mixture into the prepared tin. Combine all the ingredients for the streusel and divide it among the muffins. Bake in the center of hot oven for 25-30 minutes until risen and browned.

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Refined Sugar Free Banana Poppy Muffins

Thursday, June 29, 2017

Start your day the healthy way with these refined sugar-free banana and poppy muffins which you can freeze and defrost when needed.
Erythritol looks like sugar and tastes like sugar. It is 70% as sweet as sugar, yet it is virtually non-caloric, does not affect blood sugar, and does not cause tooth decay. Coconut flour, made from ground dried, defatted coconut meat, is high in fiber and low in sugar and digestible carbohydrates.

2 Very ripe bananas
100 g Erythritol granules
50 g Coconut oil, melted
150 ml Kefir, room-temperature
150 g Spelt pastry flour
40 g Coconut flour
5 g Baking powder
5 g Baking soda
1/3 tsp Salt
1/2 tsp Cinnamon powder
30 g Poppy
Walnut halves

Preheat the oven to 190C/375F. Grease 6 maxi muffin cups and set aside.
Mash the bananas and erythritol until smooth. Add in coconut oil and kefir. Stir until well combined.
Whisk together the spelt, coconut flour, baking powder, baking soda, salt and cinnamon. Add the banana mixture into the dry mixture until just incorporated. Now fold in poppy.
Divide the batter into the muffin cups and top with walnut halves. Bake in the hot oven for about 25-28 minutes until nicely golden brown and cooked when tested.

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Plum Einkorn Streusel Muffins

Thursday, June 15, 2017

A mildly sweet streusel topping with hazelnut meal adds a sweet crunch and extra flavour to this plum muffin. It is quick and easy to toss together and a winner for an afternoon coffee or tea break. If you like, dress up these muffins with a drizzle of a sweet glaze, like basic powdered sugar icing or white chocolate glaze for extra richness and sweetness.

Streusel	Muffin Batter
80 g Einkorn flour 40 g Hazelnut meal 15 g Coconut sugar 50 g Butter, chilled and cubed	170 g Butter, softened 50 g Coconut sugar 2 Eggs, medium 1 tsp Vanilla powder 250 g Einkorn flour 3/4 tsp Baking soda 250 ml Kefir 350 g Plums, stoned and diced

Preheat oven to 180C/350F. Line a 12-cup muffin pan or ramekins with paper liners.
Combine all the ingredients for the streusel in a bowl. Using fingertips, rub together until mixture resembles breadcrumbs. Set aside while you make the muffin batter.
Cream the softened butter and coconut sugar in a bowl. Add the eggs, 1 at a time, beating well after each addition. Beat in vanilla powder. Whisk together the einkorn flour and baking soda. Add half of the flour mixture to the butter mixture and fold until just incorporated, then add in kefir and finally the rest of the flour mixture. Fold until well combined. It is very important not to overmix the batter or muffins won't be tender and soft.
Spoon the mixture into the muffin cups and top with a few pieces of diced plums. Sprinkle the crumble topping over the plums. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before transferring to a wire rack to cool slightly.

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Coconut Flour Carrot Muffins with Raisins#Dairy Free#Gluten Free

Thursday, February 16, 2017

A simple carrot muffin recipe using organic coconut flour. These muffins are grain free, naturally gluten free, dairy free, and paleo friendly. If you have a nut allergy, just leave out the walnuts.
With all the healthy ingredients like coconut flour, coconut milk (I used Aroy-D with 17% fat) shredded carrots, maple syrup and walnuts, these make a great breakfast muffin or after school snack.

60 g Coconut flour
1 tsp Vanilla powder
3/4 tsp Baking powder
1/4 tsp Baking soda
1/2 tsp Cinnamon powder
1/2 tsp Ginger powder
Pinch of sea salt
120 ml Coconut milk 17% fat (I used Aroy-D)
3 Eggs, large
100 g Maple syrup
150 g Carrot, finely grated
60 g Raisins
Walnut halves

Preheat the oven to 180C/350F. Grease 4 jumbo or 8 regular muffin cups.
Whisk together the coconut flour, vanilla powder, baking powder, baking soda, spices and pinch of sea salt in a bowl.
Blend together the coconut milk, eggs, and maple syrup until smooth. Add the dried mixture into the coconut milk mixture and stir until just combined. Stir in grated carrots and raisins.
Spoon the batter into the prepared muffin cups and top with walnut halves. Bake 30 minutes for the jumbo size and 20 minutes for the regular.