When we adapted this recipe from Nigella Lawson to hide some fruit and veggies so that our daughter would eat something of nutritional value, we thought we were sooooo clever. It didn’t work though, she spotted the good stuff and turned up her nose. But at least there are some of the combo’s below that she’ll try.
- 1 cup of flour of your choice (wheat, gluten free, coconut, almond etc.)
- 1 tsp bicarb
- 1/2 tsp salt
- 250ml buttermilk
- 1 egg
- 80ml oil of your choice
- coconut sugar or honey to taste (we add about 2 tbsp if making a sweet muffin)
- 1 cup of grated or chopped fruit, veggies, nuts, seeds, raisins or dried fruit of your choice. Here are some ideas:
- Carrot, apple and raisins
- Courgette, red pepper and cheddar cheese, with a bit of oregano
- Tomato, onion and cheddar cheese, with a mixed italian herbs
- Dried apricot & almonds
- Banana, coconut and cashew
- Or just make up your own!
- Sieve the flour, bicarb and salt together
- In a separate bowl whisk the egg and oil into the buttermilk.
- Mix the two together with the cup of filling of your choice, and honey or sugar if necessary. Don’t mix for too long, only until just combined
- Bake in muffin tins for about 15 minutes at 180C, or until a skewer comes out clean. Cook quite low down in the oven. It should make about 12 muffins.