Random Pantry Ingredient Muffins

It was a Sunday afternoon. I was bored. I was hungry. I was a little tipsy on cider.

I decided to make muffins, the catch was that I could only use the ingredients already available to me in the house, and I hadn’t been grocery shopping in nearly 2 weeks. Interesting challenge…

I went with this basic recipe, but varied it slightly out of necessity!

2 cups flour – I only had 1 cup plain flour and 1 cup plain gluten-free flour left, so I mixed them together and then added ¼ cup oat bran for a bit of something extra
¼ cup sugar 
1 tablespoon baking powder
1 egg, beaten
1 cup milk – no milk in the house, but I did have an unopened carton of almond milk, so I used that.
 ¼ cup oil or melted butter, cooled to room temperature – no butter, I used vegetable oil.

I also added 1 mashed ladyfinger banana that I had acquired that morning at the Mother’s Day Classic fun run, a handful of sunflower seeds, a handful of desiccated coconut, and a handful of dried cranberries (a very generous handful of those!). Followed the usual muffin instructions of mixing the dry ingredients separately to the others, then mixing them all together very briefly before spooning into the muffin pan and baking at 200C for nearly 30 minutes.

They actually turned out ok!! And not a massively sugar/fat laden snack either, they went well with another bottle of raspberry and apple cider!!


Vegan carrot and sultana bread

I had a craving for cakey goodness on the weekend but I’ve been overdoing it a bit lately with the junk food, so I wanted to make something that I could justify as healthy.

I thought I’d try something from my new baking recipe book – it’s Australian Women’s Weekly so it’s pretty hard to go wrong with anything they do! I found  recipe for carrot and raisin bread, and so I altered it slightly to fit all the ingredients that I did/didn’t have in the house – more carrot, sultanas instead of raisins, no nuts, half wholemeal flour, and vegan butter substitute instead of regular butter (not because I’m vegan, just because I had it in the fridge and wanted to use it in baking rather than spread on bread, I think it’s kinda revolting unless it’s cooked into something and you can’t taste it).

My slightly altered version of the recipe is: Continue reading