February 29, 2016

Hummingbird Muffins


I have been sewing a lot lately and I didn't really bake anything. I love to bake! So today my sewing machine had a day off and I put my baking apron on! I wanted to make something yummy and healthy for my family.
  I tweaked the traditional Hummingbird cake recipe and baked much healthier version of Hummingbird Muffins!

This recipe is so versatile you can do lots of variations:
  • replace diced apple with finely diced pear
  • for low-fat version reduce oil to 1/4 cup and add 1/2 cup unsweetened applesauce
  • add 1/4 cup of chopped nuts
  • add 1or 2Tbsp. dried fruit such as raisins, apricots, figs...
  • use zucchini instead of carrot

I made 6 medium size and few mini ones for my toddler.

Here is the recipe:
 1/2 cup plain flour
1/2 wholemeal (wholewheat) flour
1/3 cup brown sugar
1Tbsp. honey
1tsp. cinnamon
2tsp. baking powder
2 eggs
1/2 cup vegetable oil
1/2 cup finely greated carrot
1/2 cup finely diced apple
1/2 cup drained crushed pineapple
1/2 cup desiccated coconut
1tsp. vanilla extract
2tsp. chia seeds
1Tbsp. orange zest, optional
pumpkin, sunflower seeds for sprinkling on top, optional

Preheat oven to 170C.
Grease or fit paper liners into muffin cups.
In a large bowl stir together flours, sugar, b. powder, cinnamon.
In medium bowl, beat eggs and oil together until blended.
Add to dry ingredients and stir until just combined.
Add remaining ingredients and fold in until just combined.
Fill prepared muffin cups three-quarters full. 
Sprinkle with seeds.
Bake mini muffins for about 12min.
Medium size about 30min.

Let it cool and enjoy!