Desserts & Drinks · Food · Recipe · Vegetarian

Fruit Basket Muffins

Fruit Basket Muffin Recipe via @BryJaimea

So, uh…

I forgot to write out a recipe this weekend.

This doesn’t typically happen – in fact I think this is the first time in the history of the blog that I have literally forgotten to write content for it… oops.

And it’s not as if I didn’t cook this weekend! I made a delicious creamy salmon spaghetti with garlic and lemon on Saturday evening, and on Sunday I finally got my gluten free Yorkshire pudding recipe exactly how I wanted it.

So, it’s not as if I didn’t create the content, I just forgot to write it.

Because I can’t leave y’all high and dry on the recipe front, I decided to rewrite an old favourite recipe that hadn’t been posted before and post it for you now!

This recipe was created last year when we were on a health kick just before winter, because given that we had to layer up with clothing over winter, we figured we should make sure we look our best beneath all those layers!

These gluten-free muffins were whipped up to enjoy one early morning on a train journey from Glasgow to Preston for the football. Now, I am not the biggest football fan… in fact, I am not a football fan. I love rugby. Growing up in Sydney I grew up a rugby supporter! But here in the UK things are different and so I am learning to put my prejudices aside and embrace a life that involves football.

Now, the game we watched was… uh… boring? No one scored, there were no brawls, no drama, so I still don’t quite understand the appeal, but you know what? If it means I have an excuse to make muffins I am willing to learn.

What Do I Need?

2 bananas
125g strawberries
1 pink lady apple
1/2 tsp ground cinnamon
60ml vegetable oil
1 tsp lemon juice
170g gluten-free self raising flour
1/2 tbsp baking powder
1/2 tsp salt

What Now?

  1. Pre-heat oven to 180C and line muffin tray with cases
  2. Mash banana in a large bowl
  3. Finely dice strawberries and apple and add to mashed banana
  4. Stir through lemon juice, cinnamon and oil
  5. Mix through flour, baking powder and salt until just combined
  6. Spoon evenly into prepared muffin cases
  7. Bake for 15-20 minutes, and allow to cool for ten minutes before eating.

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