#mini-muffins

BLACK MARKET VOICES PRESENTS:

SURROGATE THE PODFIC - EPISODE SIXTEEN: MINI-MUFFINS

COMING SOON

From the talents of:

SSJTrinity | @late-to-the-magnus-archives Kraiva | @sepiabandensis Somniate | @sparklyandheroic Flamia | @flamdoodles Vmprsm | @vmprsm Jasper | @captaincravatthecapricious Igneousfrizzle CharlieGoLightly | @spinning-logic LynnLarsh Isi | @eldritch-asmr Fish | @unsafewaters

The traditional New Year’s Day (Neujahr) post-midnight or morning-Hangover food is Berliner, equivalent to donuts without holes filled with jam, nutella, egg-nog, bailey or whatever nice stuff there is in the world to make a filling. Since they seemed hard to get here (especially with the fun-fillings) and I didn’t wanted to waste liters of frying oil for getting my 1-2 Berliners, I simply made a healthier alternative.

Ingredients: ¾ Cup = 170 g Sugar 1 Egg ¼ cup = 60 ml Vegetable Oil 1 Tsp. Vanilla Extract 1 Cup = 240 g Yoghurt (e.g. Vanilla if you like) 1 ½ Cups  180 g Flour 2 Tsp. Backing Powder Pinch of salt About ½ cup = 100 g Jam or Lemon Curd 3/4 cup = 100 g Icing Sugar

1. Mix the dry ingredients (Flour, Packing powder + salt)

2. Beat well the sugar with the egg.

3. Add the oil and the vanilla and beat shortly until mixed. Then add the yoghurt too and mix.

4. Shift the dry mix on top and mix just until no clumps are left – no longer.

5. Fill into small muffin tins and bake at 170 ° C for about 15 Minutes just until top is slightly browned.

6. Fill the Jam or Lemon Curd into a piping bag and pipe a little amount into each muffin.

7. Then make an icing by heating up the jam or lemon curd and mix with icing sugar. Dip the top of the muffins into the icing.

Tips for a delicious treat: put cookie dough into mini-muffin tins.(Don't forget the no-stock spray!)

I've been tinkering with a muffin recipe for a while now and today I believe I've perfected it.  These are delicious and you could substitute the peach with another fruit if desired. I have designed these with health in mind so they are high in protein, low in sugar, wheat-free and dairy-free.  These are bite-size mini muffins and are a great as part of breakfast or a snack and they only take about 15-20 minutes to make from start to finish.  

Makes 12 mini-muffins:

Dry Ingredients:  

1 cup of rolled oats

1/4 cup of almond meal

1/4 teaspoon sea salt (not table salt)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon baking powder

1 large peach diced 

Liquid Ingredients: 

2 eggs (organic is preferable)

1/4 teaspoon vanilla extract (alcohol-free)

1 tablespoon honey

2 teaspoons of coconut oil

Equipment:  

Non-stick mini muffin tray

  Instructions:  

Preheat oven to 400 degrees.   

Cut the peaches open and discard the seed.  Dice and set aside.   

Combine remaining dry ingredients in a large bowl and mix.  

Combine liquid ingredients in a small bowl and beat the mixture with a fork until all ingredients are combined.  

Combine dry and liquid ingredients.

Add peaches.   

Use a wire whisk to blend all ingredients together

Using a tablespoon, fill the muffin tray.  

Bake for about 10 minutes.  Don['t overcook the muffins.  They should be moist and delicious!

Variations: