So………… I bought another cook book. But! It was only $5! It is an Australian Woman’s Weekly book called Super Diet. Foods based around certain diets. For example, the muffins made today were from the gluten-free section. My sister-in-law Holly is gluten intolerant so I am always looking for new dishes to make that are gluten free. Having said that, I didn’t use gluten free flour (Holly is in Adelaide and I’m certain all the muffins will be eaten by then) as the recipe suggests. This would be a good recipe for those allergic to dairy as it requires only milk which I substituted with soy milk. I have started using a soy milk called So Natural. It is in one word – divine. It has a delicious nutty flavour that makes everything taste better and also is nice to drink by itself – so i’m officially hooked.
Also, I’ve decided to make a taste vs ease meter. (not sure if it’ll stick). This recipe is a definite 10. The muffins were super tasty and probably the easiest I have made (other than a packet mix!) The recipe says that the total prep and cooking time is 30mins, but I made up the mixture in 5minutes and cooking time was 15 minutes. So I think the most unpracticed of bakers could do it in max 25mins!
Sultana & Cinnamon Mini Muffins
(prep and cooking time 25mins, makes 30)
3/4 cup self raising flour (or gluten free baking flour)
1/3 cup firmly packed brown sugar
1/4 cup rolled oats
1/2 cup milk
1/4 cup vegetable oil
2 tsp caster sugar
1/4 tsp cinnamon
Preheat oven to 180C (160C fan forced).
Line 2 12 hole (1 tbs/20ml) mini muffin pans with paper cases.
Combine flour, sugar, oats and sultanas in a medium bowl.
Whisk milk, oil and egg in a small bowl.
Stir into dry ingredients (do not overmix; mixture should be lumpy).
Divide mixture into paper cases.
Bake for 15minutes (until a skewer poked in the center comes out clean) and when done, remove from oven and turn onto a wire rack.
Combine caster sugar with cinnamon and sprinkle over hot muffins.
Its that easy!
If you care, here is the nutritional count per muffin:
2.9g total fat (0.5g saturated); 286KJ (64 cal); 8.6g carbohydrate; 1.1g protein; 0.3g fibre.