Serves: 12 muffins
Fresh from the garden: plums, eggs
- metric measuring spoons and cups
- paper liners
- muffin tins
- Chopping board and non-slip mat
- bowls – 1 medium, 1 large
- wire rack
- 1 cup (190g) cooked white quinoa
- 2 cups (320g) wholemeal self-raising flour
- ½ cup (110g) raw sugar
- 1 teaspoon mixed spice
- 2 teaspoons baking powder
- 1½ cups (420g) natural greek-style yoghurt
- ⅓ cup (80ml) light olive oil
- 3 eggs, lightly whisked
- 2 teaspoons vanilla extract
- 3 plums, cut into thin wedges
|What to do
- Preheat the oven to 180oC.
Prepare the muffin tins
- Place the paper liners in the muffin tins.
Prepare the wet ingredients, in the medium bowl
- Place the yoghurt, eggs, oil, and vanilla into the medium bowl and whisk well.
Prepare the dry ingredients, in the large bowl
- Place the quinoa, flour, sugar, mixed spice and baking powder in a large bowl and mix to combine.
Mix the wet and dry ingredients together
- Make a well in the middle of the flour mixture and pour in the wet ingredients. Stir the mixture a couple of times, but do not over-mix or the muffin mixture will become tough. It’s OK if the mixture is lumpy – it should be.
Spoon into the muffin tins and bake
- Use the tablespoon to drop the mixture into the greased muffin tins, filling each hole just over two-thirds full.
- Top the muffins with slices of plums.
- Bake for 20 minutes until the muffins are firm and golden brown. Remove from the oven. Allow the muffins to rest for a few minutes in the tin, before turning out onto the wire rack to cool.
Cook the quinoa for the next class
- Place ⅓ cup (70g) white quinoa in a small saucepan with ¾ cup (180ml) water. Bring to the boil, cover with a lid, reduce heat to low and cook for 10 minutes. Remove from heat and set aside for 5 minutes.