The ultimate mountain meal, these muffins started off from a conversation about a healthy muffin recipe. One trip into Hay later, Georgina had all the ingredients ready and the baking began – blueberry muffins. Then carrot and raisin. Fudge. Cheese and bacon. Savoury cheese and tomato…. All delicious. Thank you Georgina!
100g plain flour
50g ground almonds
25g millet flakes
25g wheat bran
2 tsp baking powder
100ml buttermilk (or milk with a squirt of lemon in it)
100ml rapeseed or sunflower oil
1 ripe banana, mashed
50g soft brown sugar
2 grated carrots, handful of raisins and walnut pieces
Handful of fudge pieces and handful of raisins
Fry off a handful of chopped smoked bacon, diced onion, add some crumbled cheese (yes, this really does work with the mashed banana!)
Punnet of blueberries
Mix the dry ingredients together, add the oil and mashed up banana, then lightly stir in your filling ingredients.
Put in muffin cases in a muffin tin.
Cook for 15 mins. in the Aga roasting oven with cold shelf, or 180C in a conventional oven.
Once you’ve sussed these out, you can play around and create endless variations. What happens if ….?
For savoury muffins, swap the mashed banana for an egg, and use fillings like sundried tomatoes, fried onion, crumbled cheese….