Tag Archives: muffins

Breakfast muffins for good health

Everyone has a doctor in him or her; we just have to help it in its work. The natural healing force within each one of us is the greatest force in getting well. Our food should be our medicine. Our medicine should be our food. Hyppocrates- Greek physician born in 460 BC.

We know  since Hyppocrates that the right food can heal you and that the wrong sort of food can make you unwell. To eat right is the oldest health question! But what IS right?

The macrobiotique way is a non-dairy, non-animal fat approach that I have recently embraced with the whole family and they haven’t been complaining too much… In fact, we all seem to feel a lot better for it. I have been already putting a few macrobiotic recipes on this blog: look under the tag “Macrobiotic” to find them. They not only taste good but they are extremely good for you- What’s not to like?!

Today, I give you a delicious breakfast muffins recipe to add to the repertoire.

Ingredients list:

  • Unbleached flour 370g
  • Wholewheat flour 80g
  • Sea salt 1/2 tsp
  • Baking powder 2 Tbsp
  • cinnamon 1 tsp
  • Dried fruit or nuts 150g
  • Soy milk 200ml
  • Maple syrup 70ml
  • Rapeseed oil 70ml
  • Handful of blueberries or chopped apple

Preheat the oven to 180∘ and prepare your muffins pans, lined with paper liners.

Combine all the dry ingredients in a large bowl.

Stir together the milk, syrup and oil in another (medium) bowl.

Slowly add the dry mixture to the liquid one, stirring carefully. You must end with quite a lumpy texture and a lovely smell. Add the dry fruit and the fresh blueberries/apple and fold them in.

Spoon out the mix into the pans and bake in the oven for 20 to 30 minutes depending on the size of your pans. It is ready when it is raised and slightly browned.

If you wish to know more about Macrobiotics, I recommend Macrobiotics for dummies by Verne Varona, from which this recipe is losely adapted. A very thorough and balanced view of Macrobiotics with easy to start tips and delicious recipes. Not too righteous or dogmatic either, which is a relief… There are also tips more specifically for weight loss on this very concise page– Healthy reading!

Proper English muffins

Proper English muffins

Light puff balls of flour and milk

This is the English version of the classic muffin recipe : a light, raised bun with no more than a hint of sugar and saffron.

This week, I am starting to feel almost at home in our house and baking for me is definitely part of the journey! The kitchen is indeed the trickiest room to take ownership of and the last one to let itself strip of its strangeness and awkwardness.

This is why it is so fiendishly difficult to cook in another person’s kitchen.

This one reminds me constantly that it is somebody else’s kitchen and I have not made it mine yet ; but if I keep filling it with recipes, with flavours and ideas, with guests and chatter, then I probably will. The rest of the house feels a little alien too: its sounds, its smells, the way the sun rises differently on the walls and the manner in which the garden sounds under the rain…

It’s still all a little bit strange and foreign- like a new place in a new country ! So to shake off the oddity of that “freshly moved in” feeling, I try baking a version of the classic muffin. As soon as the smell of baking pervades the upstairs room and beckons you into the kitchen, you know you’ve arrived “home”…

Ingredients list :

Egg 1

Pinch of salt

Pinch of saffron

Plain flour 230g

Milk 200ml

Sugar 1 tsp

Raising powder 1/1 tsp

Rapeseed oil 1 tsp

Mix the flour with the salt and shape into a cone.

Warm the milk. Sprinkle a pinch of saffron.

Mix the sugar and raising powder into the warm milk.

Add the beaten egg and the flour, scoop by scoop.

Add the oil.  Beat the mix a little with a hook or a whisk. The dough should be soft but firm and only a little sticky.

Cover with clingfilm and leave to rest for one hour until the dough has doubled in volume.

Knead the dough on a floured surface.

Add a little flour and shape into rounds or cut up with a round cutter.

Cover once again and leave to raise for ½ hour on the oven tray.Bake in the oven at 180〫for 15 minutes.

These puff rolls are delicious with a bit of butter and jam. Bread and jam is such a perfect indulgence and some days, in this uncertain world, the simplest of dishes are the best choices.

The blue door to our new home

The simple smell of saffron will transport me anytime into my grandmother’s lacquered orange kitchen – a place where I felt very safe and happy.

Green tea and raspberry muffins


Ingredients list:
Flour 125g
Baking powder 1 1/2 tsp
Pinch of salt
Brown sugar 100g
Egg 1
Melted butter 40g
MIlk or buttermilk 2 Tbsp
Matcha Green tea 1 tsp
Frozen raspberries, handful
Preheat the oven to 180℃.
Combine the flour with the salt and baking powder.
In a second bowl, mix the egg and sugar. Add the melted butter, the tea powder and the raspberries; leaving them whole as much as possible so don’t mix too long.
Pour the flour in one go and fold it in lightly: the mixture should be lumpy and light.
Spoon the mix into muffin cases or a silicone muffin tray. Only halfway up!
Bake for 20 minutes at 180℃. They should raise and turn brown. This recipe makes 12 muffins.
Eat warm as soon as ready!
Recipe curtsy of Enfants du Mekong recipe compilation, available from edmuk@enfantsdumekong.com