I've been reading Jude Blereau's Wholefood Baking book this week which is out soon and is brilliant. Not only is it full of recipes that use all those ingredients that make you feel healthier just by looking at them (buying things like linseeds makes me feel all healthy and righteous) but she also gives great guidance about how to play around with quantities and ingredients so you can really experiment. I wish there were more baking books like this as I can't help fiddling with recipes and this often results in baking sorrow.
I've made these fruit and nut muffins using mostly wholewheat flour and used Jude's ratio guidance in the muffin section to add dried fruits and syrup, and I've already been
Fruit and Nut Muffins: (makes 12 muffins)
You will need:
- 100g dried pitted dates, chopped
- 3 balls stem ginger in syrup, chopped
- 2 tbsp dried cranberries
- zest and juice from 1 orange
- 2 tbsp maple syrup
- 3 tbsp vegetable oil
- 1 medium duck egg, beaten
- 150g wholemeal self raising flour
- 50g plain flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- pinch sea salt flakes
- 100g soft brown sugar
- 40g soft brown sugar
- 1 tbsp pumpkin seeds
- 2 tbsp chopped mixed nuts
- Preheat the oven to 190C/ Combine all the wet mix ingredients in a bowl and leave to infuse.
- In a separate bowl combine all the dry ingredients and mix well then carefully fold in the wet mixture until its just combined. It's really important that you don't over mix as your muffins won't be light be light and fluffy.
- In a third bowl combine your topping ingredients and mix well.
- Put muffin papers into your muffin tray then divide the mixture between them all. Sprinkle over the topping, it will seem a lot but don't worry it will be awesomely crunchy.
- Bake for about 35 minutes or until you can pop a skewer into the centre and it comes out clean. Eat warm!