Maybe it’s time I moved on from muffins. Over the past few months there have been some monumental disasters in the muffin tins. This could be because I have trouble following recipes. I don’t think that missing ingredients is an excuse not to bake something.
Substitute! I’ve seen the worst that can happen. It’s not pretty, but the cat will still eat it.
This week this has resulted in only one substitution disaster – a spicy mexican slow cooked pork dish that needed Annatto Seeds. I substituted hot paprika. Not good. I had to do a last minute dash to Red Rooster to feed the family.
But there was a substitution success – Morning Muffins from Allan Campiona nd Michele Curtis’ Food with Friends require hazelnuts, which I don’t have, so I chucked in some rolled oats in keeping with the breakfast theme. I also had two bananas that were dying of the black plague, so they went in too. Extra moisture means adding to the cooking time. It worked!
110g (1/2 cup) caster sugar
2 medium eggs
60ml (1/4 cup) vegetable oil
1 tsp vanilla extract
150g (1 cup) self raising flour
1 tsp ground cinnamon
pinch of salt
1 carrot, grated
1 apple, grated
60g chopped walnuts
60g rolled oats
Mash bananas and sugar together and whisk in eggs, oil and vanilla extract. In a large bowl sift flour, cinnamon and salt. Add carrot, apple, sultanas, walnuts and rolled oats and mix. Pour in liquids and mix to combine.
Spoon into greased muffin tins and bake in preheated oven (180 C) for 20 mins or until risen and golden brown.