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 have always liked making muffins, and eating them.. So fragrant and soft, and as far as I’m concerned, healthy enough to be eaten everyday. They don’t contain as much sugar and fats as cakes, so surely they are healthy! I remember there was (still is I hope) a small no-fuss muffin bakery at Tanjong Pagar in Singapore whose muffins were big and smells so good and extremely tasty, even after 2 – 3 days. The queue during lunchtime was always long and the customers never just bought 1 or 2 muffins, but at least half a dozen!
I have seen more cakes and bakes recipes these days incorporating vegetables to give moisture and natural sweetness; I like the idea, especially if it means reducing the use of refined sugar.
I came across this recipe from Eat Love Eat and have since tried it a few times; its really good. I’ve adapted it a little to reduce the sugar further so that the sugar and health conscious can enjoy without worrying too much about their sugar levels!
Recipe adapted from Eat Love Eat
- 150 g (5 ounces) dark chocolate (min 52% cocoa solids, 70% would be better)
- 75 g (5 tablespoons) butter
- 250 g (1 cup)boiled and mashed sweet potatoes (2 medium), mash without liquid (save the liquid)
- 2 large eggs
- 125 ml (1/2 cup) milk
- 125ml (1/2 cup) liquid from boiling the sweet potato
- 60g – 75g (or 15 teaspoons) soft light brown sugar
- ½ teaspoon vanilla extract
- pinch of salt
- 1 cup spelt flour
- 1 cup plain flour
- 30 g (4 tablespoons) cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon bicarbonate of soda (baking soda)
- 150 g (5 ounces) dark chocolate chunks/chips
- Preheat the oven to 180ºC (350ºF). Line muffin tins with muffin cases.
- In a large mixing bowl, sift the flour, baking powder, bicarbonate soda, salt and cocoa powder.
- Peel the sweet potatoes and roughly chop into big chunks. Boil in water till soft, with just enough water to cover the sweet potatoes.
- Place chocolate and butter in a bowl and melt over a pot of simmering water. Stir occasionally. When all are melted, remove from the heat.
- Using a hand blender, blend the sweet potatoes till smooth.
- In a large bowl,beat the eggs and add the milk, vanilla essence and sugar. Mix well.
- Add the beaten eggs/milk/sugar to the mashed potatoes. Pulse with the hand blender till just mixed. Add the melted chocolate/butter and blend till all are well mixed.
- Make a small well in the dry ingredients and pour in the wet ingredients.
- Use a wooden spoon or spatula and fold the wet ingredients with dry. Stop folding when all the flour have been incorporated with the wet ingredients.
- Scoop a tablespoon of batter into each muffin cup, then add a few drops of chocolate chunks/chips. Add more batter and fill the muffin cup to about 3/4 full.
- Bake for about 20 minutes.