Wow, I have not written an entry for over a month. Thanks to my dumb camera being unable to transfer pictures for awhile (Sorry V!) I've been so lazy to try doing it again. Just an update: I have been cooking some lovely dishes and I tend to cook/ bake on instinct rather than by recipes... Well, most of the recipes are researched and compiled in my head, and then voila - I personalise them to my preference so in that sense, I think they still can be considered mostly mine. :) Having said this, seeing that it's been so long and I've cooked plenty, I thought best to start uploading some of these recipes so that when I'm old and forgetful, I can still log on and see just how I did them.
For today, I'll do a quickie post about my very healthy Orange and Poppy Seed Muffins. I did a fair bit of research online for this muffin. It's really my favourite flavour. The sweet and tangy orange is complemented perfectly by the mild nuttiness of the poppyseeds. Oh, how I love poppyseeds! Am thinking of smuggling a bag home to Singapore at the end of the year... Wonder if I'll get arrested at customs!?
I saw a fantastic healthy recipe on the Australian Institute of Sport and decided to tweak it to suit my own taste. My results probably taste nothing like what the AIS proposed in their recipe, and I daresay it might taste heaps better! (Hello, using butter is always a sure winner over something as yuck as margarine!)
Lizzee's Healthy Orange & Poppyseed Muffins
1 cup self-raising flour (sifted)
1½ cups wholemeal flour (sifted)
½ teaspoon of baking powder
½ cup Natvia
2 tablespoons poppyseeds
2 tablespoons unsalted butter, melted
1 cup (250 ml) skim milk
½ cup freshly squeezed orange juice
1 egg
1 tablespoon finely grated orange rind
I preheated the oven to 180°C (350°F). Then, I lightly greased a 12-hole nonstick muffin pan with some unsalted butter. I next sifted the two flours and baking powder together in a large bowl. The sugar and poppyseeds are stirred in after this, and I use the stirring spoon to create a well in the centre.
In a small bowl, whisk unsalted butter, milk, orange juice, egg and orange rind together then add to flour mixture. Gently stir the mixture until all ingredients are combined but take care not to over mix.
Spoon mixture into the muffin pan and bake for 20 - 25 mins/ until the muffins are springy when you touch them.
Let cool for a couple of minutes, and then enjoy muffins warm. I kept mine in the fridge for about 3 days and they still tasted great!
note: if you prefer not to use wholemeal flour, substitute with self-raising flour and omit baking powder
