Some of you may remember Emily Rose Brott from one of my previous posts, especially those who love Emily's mango sorbet!
I'm happy to share with you today Emily's latest book My Secret Ingredient - don't you love the tagline? 'delicious, healthy, achievable' Isn't that what we all want?
Emily is a Melbourne mum of four (!) and a passionate cook who loves to create nutritious AND delicious meals for her family and friends.
There are over 120 recipes in Emily's new book covering breakfast, lunch, dinner and everything in between. Emily's recipes do not contain refined sugar, white flour, or butter due to Emily and her son being lactose intolerant. You'll be pleased to know Emily's recipes require no fancy ingredients and are easy to put together.
Now, speaking of ingredients you'll notice in this recipe Emily uses rice bran oil and wheat flour. These are two ingredients that personally I don't use, I prefer to use coconut oil, butter or almond oil and in place of the wheat flour I use spelt flour or sometimes a gluten free flour option. You can read more about rice bran oil here and here.
I'm mentioning this to highlight the fact that every family is different and every family is at a different place in their understanding of ingredients, where they come from and how they are tolerated by family members. Emily's recipe is a great foundation to create some delicious muffins from scratch and you can substitute ingredients as you need to.
Emily is a Melbourne mum of four (!) and a passionate cook who loves to create nutritious AND delicious meals for her family and friends.
There are over 120 recipes in Emily's new book covering breakfast, lunch, dinner and everything in between. Emily's recipes do not contain refined sugar, white flour, or butter due to Emily and her son being lactose intolerant. You'll be pleased to know Emily's recipes require no fancy ingredients and are easy to put together.
Now, speaking of ingredients you'll notice in this recipe Emily uses rice bran oil and wheat flour. These are two ingredients that personally I don't use, I prefer to use coconut oil, butter or almond oil and in place of the wheat flour I use spelt flour or sometimes a gluten free flour option. You can read more about rice bran oil here and here.
I'm mentioning this to highlight the fact that every family is different and every family is at a different place in their understanding of ingredients, where they come from and how they are tolerated by family members. Emily's recipe is a great foundation to create some delicious muffins from scratch and you can substitute ingredients as you need to.
apple, oat, cranberry and chocolate muffins
ingredients
2 eggs
½ cup (125ml) rice bran oil
½ cup (150g) honey
2/3 cup (75g) rolled (porridge) oats
1 ½ cups (240g) wholemeal (whole-wheat) self-raising (self-rising) flour
2/3 cup (165ml) orange juice
2 apples, peeled, cored, diced
2/3 cup (90g) dried cranberries
½ cup (65g) chopped 70% dark chocolate
Preheat oven to 170°C (335°F) fan-forced.
Whisk eggs and oil together until fluffy. Mix in honey.
Add oats, flour and orange juice, and whisk until combined.
Add apples, cranberries and chocolate, and mix through.
Grease muffin tins with oil, and fill each muffin case three-quarters full with mixture.
Bake for 20 minutes.
Leave to cool for 10 minutes before removing the muffins from the tin and placing them on a cake rack to cool further.
Makes 14
My Secret Ingredient is available as an ebook for $4.99 or paperback for $12.95 Available for purchase here.
My Secret Ingredient is available as an ebook for $4.99 or paperback for $12.95 Available for purchase here.
No comments:
Post a Comment
Thanks for your comments. I read every one!