muffins

This is another recipe I have been making to use some of the walnuts we collected on our walks.

1 cup rolled oats
1 cup milk
1 cup white flour
1 cup wholemeal flour
2 teaspoons baking powder
1 teaspoon baking soda
pinch of salt
1 teaspoon cinnamon
½ cup raw sugar
½ cup olive oil
2 eggs
1 teaspoon vanilla essence
2 large or 3 small bananas, mashed
¾ cup walnut pieces

Preheat oven to 180° C.

Combine oats and milk in a bowl and set aside. In a large bowl, mix dry ingredients together. Add oil, beaten eggs, and vanilla essence to soaked mixture of oats and milk, and stir. Add wet mixture to dry ingredients and stir to combine. Mix in mashed bananas and walnut pieces.

Lightly oil muffin tins and fill with mixture. Bake for 20-25 minutes.

It is the hottest month of the year and our garden is flourishing. We have a glut of zucchinis at the moment. I have been making zucchini loaves and bakes, using them in stir-fries and salads, and making muffins. These muffins are good for putting in the freezer and taking out one or two at a time for lunches.

Ingredients:

1 egg
1 cup milk or dairy-free alternative (I used oat milk)
¼ cup oil
2 cups wholemeal flour
3 teaspoons baking powder
pinch of salt
1 medium unpeeled zucchini
100g grated cheese or dairy-free alternative
1 small red onion, chopped
2 tablespoons chopped herbs (I used parsley and garlic chives)
1 tablespoon sesame seeds

To Make:

Preheat the oven to 180° C.

Whisk the egg and milk together, then stir in the oil. Add the flour, baking powder and salt, and stir to combine. Grate the zucchini, squeeze out excess moisture, and add to the mixture. Add the cheese, onion, and herbs and mix to combine. Spoon into lightly oiled, 12-hole muffin tin. Sprinkle the tops with sesame seeds. Bake for 35-40 minutes, covering tops after 30 minutes if they start to burn.