Makes 12 regular size muffins
2 cups Waitrose spelt flour
3 teaspoons baking powder
1/2 teaspoon salt
12 teaspoons sugar (original recipe called for 3/4 cup white sugar)
1 medium egg
1/2 cup milk + ½ cup freshly squeezed orange juice
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 tablespoons orange zest
1/2 cup dessicated coconut
1/2 cup raisins – soaked in water before use
- Preheat oven to 400oF (200oC).
- In a large bowl, stir flour, baking powder, salt and sugar.
- In a small bowl, beat eggs, stir in oil and milk. Pour into the flour mixture. Fold the mixture quickly and lightly with a balloon whisk until almost combined, do not beat. The batter will be lumpy.
- Add in the dessicated coconut and raisin. Mix just a few more times.
- Pour the batter into greased muffin pan cups or paper lined.
- Bake for 25 minutes, or until golden.
Verdict: very good, minimal sweetness with a hint of coconut fragrance, perfectly healthy for breakfast, tea or supper! And as usual something to give my boyfriend for his journey home 🙂
Notes: I actually used ½ milk ½ coconut milk, didn’t seem to affect the taste, if anything this enhances the coconut flavour.
I had some sweet condensed milk (still have!) and itching to make some bread. I really like the 1-proof method to make Asian breads that are a slightly different texture to European bread.
For the original recipe click here.
300g strong white bread flour
2 Tbsp caster sugar
2 Tbsp sweetened condensed milk
1 tsp instant yeast
large pinch of salt
200g full cream milk
2 Tbsp softened butter (I used Kerry’s Butter/vegetable oil blend)
1 tsp cocoa powder set aside (original recipe called for 2 tsp)
1. Place flour, sugar, condensed milk, yeast, salt in a large mixing bowl
2. Add milk gradually and mix ingredients together.
3. Start kneading until you get a slightly less sticky dough.
4. Add the butter and continue to knead vigorously until the dough is elastic.
5. Separate into one large and one small portion.
6. To the smaller portion add the cocoa powder and continue to knead to blend in the cocoa powder.
7. Roll and flatten the larger (non-cocoa) dough.
8. Roll and flatten the smaller cocoa dough and place the cocoa dough on top of the non-cocoa dough.
9. Roll both dough together.
10. Place in a loaf tin and leave in a warm place to rise till double in size. Cover with a clean tea towel.
11. When the dough is well-risen, pre-heat the oven to 150deg C with a small tray of water in the oven.
12. Bake for about 40mins.
I like the result very much! Soft, just a hint of sweetness. Doesn’t look as pretty as xingfuzhiwei’s product but still cute I think 🙂
It is Saturday (yay) and I have violin lesson at 9am. This involves a 45min cycle and it is cold, grey and drizzling… The photo is a bit deceiving, the sky looks clear but actually its white and covered with clouds.
I need some solid healthy breakfast! I have also run out of cold milk, bread and limited time, so!
Time needed to prepare and cook: 5 min
1/2 cup quick easy oats
1 cup water
1. Place oats and water in a saucepan
2. Bring to a boil
3. Reduce heat to simmer for 1.2 – 2 min
4. Transfer to a bowl, top with whatever you like. I had sliced banana, drizzled with just a teaspoon of condensed milk and a teaspoon of nutella (to keep the sugar low).
Variations: try with fresh or dried fruits, honey or maple syrup, chopped nuts!
Tasty and healthy!