WOW! Where did April go? Does anyone else find it strange how time seems to speed up as the years pass by? Memories of long summer days are still lingering for me, yet here we are quickly approaching the middle of the year.
Over the past month I have been kept busy with some catering jobs and I hope to bring you some of those low FODMAP recipes soon. I have also been working towards having The low FODMAP cookbook published as an eBook; we’re getting close. Add to these things three busy kids having lots of fun with sports and music lessons and friends…I guess that explains where April went.
To keep up with things I often whip up a batch (or 2) of muffins, hoping to get some of them into the freezer to pop into lunchboxes. These Oatbran muffins, which I have adapted from this recipe, are my go-to recipe that are super-quick to mix and bake. Of course, our family of 5 can’t agree on just one variety, so I often divide the mix in half and add different flavourings.
I start by blending the oats into course flour. A small food processor like those that come with a stick mixer are perfect for this job. To make up the dry ingredients I like to mix the oat flour with spelt flour, white or wholemeal. If spelt doesn’t work for you, you could try a mix of other gluten free flours (although the muffins wouldn’t be gluten free unless you are fortunate to have access to gluten free oats – not in Australia yet).
For the liquid ingredients I tend to mix it up according to what I have on hand. The total liquid volume for the oat and spelt flour mix is 1 ¼ cups, other flour mixes might need a little more or less. The batter should be thick and spoon-able but still a bit runny – does that make sense?? So I use ½ cup of mild-flavoured oil, such as grapeseed, and ¾ cup milk, buttermilk, plain yoghurt or a mix of yoghurt and milk – choose lactose free if you need to.
As you can see, I made half the muffins raspberry. Just spoon half the batter into 6 holes of a lined muffin tray and push the frozen raspberries in. To the remaining mix I gently folded in 1 mashed banana and some dark chocolate chips, pressing a few more chips on top.
These should keep the hungry ones happy…for a couple of days I hope!
Perhaps you have some other flavour combos that work for you and your family…
135g oats, rolled or quick-cook
1 cup (150g) spelt flour, white or wholemeal
2 teaspoons baking powder
⅔ cup (150g) raw castor sugar
½ cup (125ml) mild flavoured oil, such as grapeseed
¾ cup (200mL) milk, plain yoghurt or buttermilk, lactose free if required
1 teaspoon vanilla extract
½ cup fresh or frozen raspberries.
1 very ripe banana, mashed
¼ cup dark chocolate chips, plus extra
Preheat oven to 180°C (160°C for fan forced) and line a 12 cup muffin pan with muffin papers.
Blend the oats in a small food processor to make course flour. Add to sifted spelt flour and baking powder, and sugar a large mixing bowl.
Combine eggs, oil, milk, and vanilla; mix well. Add to dry ingredients a mix until just combined.
Spoon half the batter into 6 muffins papers. Press the raspberries into the batter and swirl a little with a table knife.
Gently fold in the mashed banana and chocolate chips to the remaining batter; spoon into the remaining muffin papers and add a few extra chocolate chips to the top of each one.
Bake for 20- 25 minutes or until golden. Cool on a wire rack.