I've often read, heard and been told that a successful blog has to have consistency - something that has been lacking on this site recently. It's easy to roll out the ever popular 'I've been too busy' excuse and this is true to some extent - as a freelance designer I have to make the most of the work opportunities when they are there. But I'll also admit to not having the drive to post recipes over the past few weeks which I'm putting down to a lack of activity and creativity in the kitchen. I've been distracted by work, admin and making travel plans meaning easy, quick and familiar meals are on repeat - roasting vegetables, steaming kale and frying eggs.
This weekend I've been able to spend some time baking and I'm currently enjoying one (or two) of these muffins as I write this post. The recipe has been adapted from a previous post, swapping winter flavours with summer ones. The muffins carry a zing from the lemon, crunch from the poppy seeds and sweetness from the blueberries. Undeniably ideal for a summer snack. I usually pair one with a smoothie for breakfast.
Ingredients, makes 12
1 cup / 100g oats
1 cup / 100g ground almonds
1/2 cup / 60g buckwheat flour
2 tbsp ground flax
1tsp baking powder
1tsp bicarbonate of soda
Pinch of salt
1/2 tsp vanilla powder or extract
2 tbsp poppy seeds
1/3 cup / 80ml melted coconut oil
2/3 cup / 160ml unsweetened yogurt
3 large eggs
1tbsp maple syrup
Zest and juice of 1 lemon
1 cup / 120g of fresh or frozen blueberries + a few more to add on top
Preheat the oven to 180°C (fan) and generously grease a muffin tin with coconut oil or butter. You can also line the tin with muffin cases if preferred.
Place the oats into a food processor and grind into flour. Place the oat flour into a mixing bowl along with the ground almonds, buckwheat flour, flax, baking powder, bicarb, salt, vanilla powder, poppy seeds, lemon zest and blueberries - mix well.
Melt the coconut oil and allow to cool slightly. In a separate bowl combine the eggs, yogurt, maple syrup, lemon juice and cooled coconut oil - mix well.
Add the wet ingredients to the dry and stir just until it all comes together. Don't over mix. Divide the mixture into the muffin tin, place a few extra blueberries on top of each muffin and bake for 15-18 minutes or until a cake tester comes out clean.
Allow the muffins to cool slightly, making them easier to remove from the time. Put the muffins on a cooling rack and allow them to reach room temperature before placing in a storage tin.
These muffins are best eaten within a few days of baking. They also freeze well, just pop them in a freezer bag and enjoy at another time.