It has been a busy busy few days for little old me. It was my birthday on Friday, so I’ve not really been doing much in the way of cooking – Thursday night was a meal with A Man’s mum and step-dad at the Bath Arms, Crockerton which introduced me to the (surprisingly very very tasty) combination of belly pork and mackerel, Friday saw some incredible beef ribs with tamarind sauce at Las Iguanas, Bristol Harbourside, Saturday was a supermarket pizza and salad, Sunday reheated frozen lamb tagine with Disney films and lots of cups of tea and yesterday I threw some disappointing peri peri spice mix at some chicken legs. At least the chicken was moist though, I guess.
Given how much we’ve spent in the past few days, we’re having a freezer week this week and attempting to make a good dent in my stash of home made ready meals. Tonight it’s A Man’s beef stew. There won’t be much in the way of posting this week, but there’s still the opportunity for a couple of little sweet recipes.
I made these muffins for a friend’s birthday. They’re fairly allergy-friendly (obviously, depending upon the allergy in question…) as they’re egg and dairy free, and use rye flour which is low in gluten, although you can use ordinary wheat flour if you prefer. Exchange the ingredients for your own if appropriate. It’s also good to know that they’re relatively virtuous, and are even healthy(ish) enough to eat for breakfast, if you forgo the glaze…
Vegan Carrot and Sultana Muffins
Adapted from Abel and Cole’s “Oh-so-virtuous Carrot Muffins”
300 ml Coconut cream
Zest of 1 lemon
50 ml Orange Juice
250g Wholemeal Rye Flour
1 tsp Ground Cinnamon
1/2 tsp Freshly ground Nutmeg
1 tsp Ground Ginger
2 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
Around 50g Brown Sugar, depending on how sweet you like your muffins
2 medium carrots, grated
Handful of Sultanas
Handful of Sunflower Seeds
Icing Sugar, more coconut cream and lemon zest for the Glaze
- Preheat the oven to 180OC/350OF/Gas mark 4.
- Sift the flour, spices, baking powder, bicarbonate of soda, salt and sugar into a bowl.
- Stir the carrot, sultanas and sunflower seeds through the flour. Add the coconut cream, lemon zest and orange juice and stir gently – don’t overwhip.
- Spoon into muffin cases and bake for around 20 minutes.
- Once cooled, you can glaze them if desired by mixing icing sugar with enough coconut cream to form a paste, adding some lemon zest and spooning over the top of the muffins. I had loads left over and used it to make piña colada frozen yoghurt.