Friday, June 10, 2011

Blueberry & flaxseed muffins

Friends from the UK are coming to stay this weekend - yay! I have got my menu's planned - BBQ tonight & Mexican the next.  I think that covers the American cuisine.  These breakfast (or brunch) muffins are easy to knock up, healthy and tasty. Hopefully they will soak up any hangover we may have...
The recipe is mildly adapted from the Bill's book. Those Aussies really do know how to do a good breakfast.

Blueberry & flaxseed muffins
30g butter
3/4 cup honey &/or agave
1/2 milk
1/2 vegetable oil
3 eggs
3 cups plain flour
2 tsp baking powder
1/2 cup ground flaxseed
2 mashed bananas
1 grated apple
250g blueberries
halved strawberries & brown sugar to top

Heat oven to 180C(350F). Melt butter & agave (or honey).
Whisk together milk, oil & eggs in a seperate bowl.
Mix together flour, baking powder, flaxseed meal & generous dose of cinnamon in other bowl.
Stir in grated apple, mashed banana & blueberries to flour mixture. Add in the milk mixture and combine.  Lastly mix in agave & butter mixture. Bill says to fold it in, but I always have to give a good beat to prevent lumps of flour remaining.

Fill muffin cases to 3/4 and top with half a strawberry & sprinkle of brown sugar.
Bake for 30/40mins until skewer comes out clean.  They don't seem to brown too much (although the sugar helps).
Cool slightly in tin before putting onto wire rack.  Makes 15.

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