Hey guys, I hope you’re all keeping great! 😃
Last Friday, I was reminded of the importance of honest friends when it comes to food blogging. With college and all getting hectic again this time of year, my time in the kitchen is restricted from between around 6am and 12pm on Sunday mornings before work. Because of this, buying the ingredients for my recipes has become a trolley dash and baking them has become a bit of a rush.
Last Friday, after doing my grocery shop, the rare opportunity arose for me to get some baking in before meeting friends that evening. Unfortunately, the lemon and mango muffins I’d come up with in the space of an hour weren’t so up to scratch for them. Originally disheartened, it wasn’t until I followed their constructive criticism the following Sunday (to end up with these absolutely incredible and – in my view – distinctively gorgeous tasting things) that I thanked my lucky stars for that quality in good friends.
Below is a much improved recipe for the muffins and the feedback I got on them from family members (just as honest if not more) was certainly up to scratch. I hope these muffins are of some interest to you guys and I’d be only delighted to hear what you think of them! 😊 Shoutout to Conor, Neil, Jen and Antony. 😛
- 450g quinoa flour (this will be added in slowly to make sure it’s not overdone)
- 2 lemons
- 3 tblspns honey
- 80g olive spread
- 50g coconut sugar
- 3 free range (if possible) eggs
- 3/4 cup of almond milk
- 150g fresh grated mango (plus extra to garnish)
- 1 tblspn chia seeds
- 2 teaspns vanilla extract
- 1 tblspn baking powder
- Generous pinch of salt
- Glenisk natural yogurt
- Preheat the oven to 180 degrees Celsius.
- Into an electric mixer, or mixing bowl, add in the olive spread and sugar. Mix for approx. 2 mins or until a fluffy mixture forms.
- In a separate jug, mix together the eggs and almond milk until even. Add these into the spread and sugar mixture, followed by the honey, juice of 2 lemons (cut lemons in half and squeeze them through your fingers to prevent their seeds from dropping in), grate in the zest of half a lemon, vanilla extract, baking powder and salt. Mix for approx 1 min.
- Peel and chop the mango into small enough pieces for them to be easily measured. Once you’ve gotten the desired quantity, pulse up the mango pieces and add them into the previous mixture. Mix everything together for approx 30 secs.
- Slowly add in the quinoa flour, mixing at intervals to make sure the mixture doesn’t become dry (it shouldn’t though). Mix for approx. 2 mins or until the batter is even throughout.
- Separate the batter out among approx. 12 muffin cups (I use silicone as I find them much easier to work with but use whatever you’re comfortable with).
- Bake the muffins for approx. 15 mins or until they’ve all risen and are golden brown on the outside. Stick a skewer in the middle of the largest muffin and if it comes out clean, you’re good to go! 😉
- Squeeze a few small drops of any leftover lemon juice over the hot muffins before placing them on a cooling rack for approx. 10 mins. Garnish with some gorgeous Glenisk yogurt and some diced up mango pieces just before serving. Enjoy! 😀
As always, thanks a billion for checking this out today guys! If you’re interested in keeping up with future posts, you can do so via my Facebook and Instagram pages, or by dropping your email into the subs box below.
Until the next time,
Happy healthy eating,