Banana and chocolate chip muffins

“Climb the mountains and get their good tidings. Nature's peace will flow into you as sunshine flows into trees. The winds will blow their own freshness into you, and the storms their energy, while cares will drop away from you like the leaves of Autumn.”
― John Muir

I like to think of the beginning of Winter as a time to shed any worries or cares; to strip myself bare and rekindle the flame of my inner being.

It is during this season that I feel the need to simplify and declutter my life. It seems even more important to me now that I have a child, to show them what life truly is; the love of yourself and others, the Earth that nourishes and sustains us and buckets of laughter and fun. If you have shelter from the storm, food in your belly and the company of loved ones there is nothing else to need. It is so easy in our world to get caught up in the trivial and to bury ourselves in the material that we lose touch with nature and who we are at heart. I would like to teach my daughter to be present, to love genuinely, and to remember what truly matters...

So I spend these last Autumn moments frolicking in every ounce of sunshine I can, catching as many falling leaves as I can and relishing as much of its last bounty as I can.

These muffins came about due to some languishing bananas, and as I never wish to have any food go to waste (any produce we don't eat, my father's chickens do and boy do they leave nary a morsel behind). Funnily enough, it is often the unplanned recipes that turn out best :)

What things do you like to do before Winter begins?

ease: 5/5.
prep time: 8mins.
cooking time: 25mins.
total: 33mins.


taste: 4/5. Childishly grand.

These muffins remind me of childhood lunches with sticky fingers, crumb dotted mouths and high pitched squeals of joy.

The muffins are wonderfully moist with pockets of sweet banana and patches of dark, melted chocolate. They are quite sweet despite the fact that I did reduce the amount of sugar by 1/3cup although I did add a little more banana, the sweeter your bananas the less sugar you need.

They might seem rather ordinary, but I add three of these straight from the pan.

would I make them again: Yes.


recipe: http://www.epicurious.com/recipes/food/views/Banana-Chocolate-Chip-Muffins-101020

Orange chocolate muffins

There are times that call for darkness; not the kind where monsters lurk or the corners of your mind where you do not tread, but the sultry darkness of chocolate. Times when the saccharine sweetness of white and the caramel child-friendly milk will not do. In those moments it is those squares of deep mahogany, all crimson robes and heady wine, that call to you. In mere seconds you find your fingers gently snapping off a shard, your tips already tinged with melted cocoa as you place it softly upon your tongue where it begins its enigmatic melody within your mouth, causing you to swoon and dream of dancing by firelight under an indigo moon.

Today, I indulged my 'dark side'.

ease: 5/5.
prep time: 10mins.
cooking time: 18mins.
total: 28mins.

taste: 4/5. Vibrant orange and seductive dark chocolate - need I say more?

The fragrant bittersweet of the orange zest paired beautifully with the dusky bittersweetness of the chocolate, together they only amplified each other's flavours more.

would I make it again: Yes.

recipe: http://cupcakemuffin.blogspot.com/2011/05/chocolate-chunk-orange-muffins.html

Persimmon & sultana muffins

Since getting hitched I have had not one gentleman caller that was not related to me stop by; my husband is now the only one who rings my bell, so to speak. Until recently that is. You see, I have had another visitor frequent my doorstep, perhaps you know him?


He smells of childhood safety and sugary spice. His footsteps leave prints of flour dust and tasty crumbs. He is warm and rotund and welcome any time of the day. Have you guessed his name yet? Perhaps this old rhyme will help...

 Do you know the Muffin Man?
The Muffin Man, the Muffin Man
Do you know the Muffin Man
Who lives in Drury Lane?

The Muffin Man has been a weekly guest at my home latey, I blame the biting damp and leaden sky for my need of comfort from this portable baked good.  Nibbled like a mouse, torn asunder or split evenly and spread with butter you can eat them any way you feel like. They get you from breakfast to lunch without any effort and leave your tummy satisfied and your mind soothed. How can you not love a muffin?

ease: 4.5/5
prep time: 15mins.
cooking time: 25mins.
total: 40mins.

taste: 4/5. Moist, substantial and somewhat addictive.

Straight off the bat, these aren't the prettiest muffins at the fair nor do they taste particuarly fanatstic upon the first bite. But something strange happens mid chew and you find yourself wanting to try some more, and then more and before you know it one muffin has dissappeared and your fingers are already reaching for its twin.

The persimmon in this is more of a moisture factor than flavour factor; it's a little too subtle when baked into a muffin but it does add a soft sweetness and absolutlely luscious crumb. The sultanas bring the jammy sweetness to the party and with hint of warm spices (I would add more next time), it is a rather addictive, mellow muffin.

This made 9 muffins.


would I make it again: Yes.

recipe: http://catesworldkitchen.com/2010/12/persimmon-muffins/

Pumpkin pecan crunch muffins

 Today is Greedy Gourmand's 3rd Blogiversary.

I shall be celebrating quietly this day; there will be no candles to be extinguished nor cakes to be sliced, instead I will be sitting on my back porch, steaming cup of tea warming one hand with another leisurely picking at a muffin filled with Autumn's essence. Here's to your 3rd birthday, little blog.

ease: 4/5.
prep time: 20mins (does not include steaming pumpkin).
cooking time: 25mins.
total: 45mins.


taste: 4/5. Incredibly moist marvellous morsels.

The smell emanating from the oven whilst they baked and bronzed was enough to make you swoon and fall into a sugary-spice induced daze. The muffins themselves had a lovely, crunchy topping that gave way to a burnt umber base flecked with cinnamon and that was as moist as moist can be. They were so soft that I had to be extra delicate when popping them out of the pan. Even hubby declared them a winner.

I reduced the batter sugar amount by 1/4cup which I thought gave them that perfect amount of sweetness without being overly sweet.
I also reduced the nutmeg to 1/2tsp as I find nutmeg can be a little overwhelming, and there were enough other spices to keep it flavoursome.
I used steamed pumpkin in place of canned puree.
This made 12muffins for me.

would I make it again: Yes.


recipe: http://www.onceuponachef.com/2010/10/pumpkin-pecan-crunch-muffins.html

Morning muffins

The rain was in a huff today.
It tempestuously whirled up into drenching mists from the black tarmac, creating oceans of showering waves that sprayed the windshield and dazed my view.

Every car yielded to its tantrum and slowed below the speed sign, choosing caution over quickness. The space between us shortened with each kilometre until we crawled to a snails pace as our exits approached. The traffic lights herded us like a strict shepherd to our various destinations as we freely obeyed.

Just as I was driving into a car spot the rain had settled to a quiet sulk, its droplets licking our skin like soft tears.  Dew drops clung to my hair like liquid jewels as I made my way into the tiny reception. Dozens of jars lined the shelves like an abacus; their contents were the shades of a forest. I spied many varieties of mushrooms and herbs, some flowers also, their petals dried and colours paled. They had names I couldn't pronounce with their healing attributes listed beneath like honouring medals. This was my first experience with acupuncture and I was quite nervous. The thought of being a fleshy pin cushion made me uneasy to say the least. But as with most of the unknown, once it loses its mystery, all apprehension and fear leaves with it.
Whilst the needles pricked upon first kiss of the skin, they were only as bothersome as clothes upon your body. Although I feel no more of an immediate difference than that of a short nap, I'm hopeful that they have helped, even if just a little.

Although the rain continues its mood swings, pelting my window with hail stones, nestled warmly in my home I curl up on my couch with a good book and a golden muffin, nibbling on a torn off chunk between each turn of the page.

After reading through the reviews and this post I made quite a few changes to the recipe, so I have written up my version and linked to the original below.

The gorgeous flowers in the background were given to me by my friend Angela, thanks a bunch sweetie!

Morning muffin
makes 12

2 cups spelt flour
2 teaspoons baking soda
1.5 teaspoons cinnamon (2tsp in future)
1/2 teaspoon nutmeg
1/4 teaspoon salt
2/3 cup sugar (1/3 white, 1/3 brown) (1/3 brown sugar,1/4 white and 1/4cup maple syrup in future)
2 small carrots (about 2 cups) grated (3 small carrots in future)
3/4 cup pecans
1/2 cup raisins (3/4cup in future)
3 large eggs
1/4 cup vegetable oil (1/2cup in future)
3/4cup plain yoghurt
2 teaspoons vanilla
1 Granny Smith apple, grated
1 Gala apple, grated
(+1/4 cup shredded coconut in future)


Preheat oven to 180C. and butter or line 12 muffin cups.

In a large bowl, whisk together the flours, baking soda, cinnamon, nutmeg and salt, and then whisk in the sugars.

Coarsely shred the carrots and chop the pecans. Add the carrots, pecans and raisins to the flour mixture and toss well.

In another bowl, whisk together the eggs, oil, yoghurt and vanilla extract. Peel and core the apples and coarsely shred. Stir the shredded apple into the egg mixture and then add to the flour mixture, stirring until batter is just combined.

Divide batter among muffin cups and bake until and golden and the tester comes out clean, 20-25mins.

Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely.

ease: 4.5/5.
prep time: 10mins.
cooking time: 25mins (I slightly overcooked mine).
total: 35mins.

taste: 3.5/5. It's like breakfast in a muffin.

This is a substantial muffin. Each mouthful is different and delights you with either crunchy nuts, sweet raisins, tart apple or soft carrot. The batter is spongy and laced with warm cinnamon and heady nutmeg which support the fruit and nuts beautifully. I think with a few more tweaks I will have myself a super muffin.

Next time around I would increase the cinnamon to 2tsp, add an extra small carrot and up the raisins to 3/4cup. I would also add 1/4cup of shredded coconut and increase the oil to 1/2cup. I think I would also decrease the white sugar by 1/4cup and add 1/4cup of maple syrup instead.

Have a play around to suit your preferences.

would I make it again: Yes - with further modifications.

recipe: Carrott muffins.

Raspberry & chocolate muffins

There must be some sort of sign saying 'Spiders Welcome', because in the last 24 hours alone I have had three spiders move in, the worst of which was a white tail above my kitchen window. My husband had to escort them off the premises as I only allow Daddy Long Legs to stay (as long as they don't come near me).

Aside from unwanted guests of the arachnid variety, life has been pretty mellow. My father and brother were kind enough to stop by, eat and then run, but not before grabbing a brown paper bag filled with these ruby flecked beauties you see above and below.

When I am expecting guests I tend to make two sweet options just in case one doesn't appeal. And it's fortunate I did that, as the Blackberry-Balsamic Brulee I made for dessert was a little lacklustre and these modest but charming muffins saved the day and everyone left happy.

My photographic ability really doesn't do them justice, not in the slightest. I urge you to give them a try - and feel free to use whatever type of chocolate takes your fancy, I'll end up trying all three shades I'm sure, any excuse to make another batch.

ease: 5/5.
prep time: 15mins.
cooking time: 25mins.
total: 40mins.


taste: 4.5/5. McDreamy Mr. Muffin.

Oh my goodness, these would have to be in my top 3 muffins of all time at least. They are best when still warm from the oven.


The sugar crusted top is divine and crackles beneath your teeth as you dive into it's incomprehensibly moist and soft middle. The cake itself is sublime - the perfect texture and base to build upon.
The chocolate (in this instance I used milk as hubby prefers it, but IMO definitely go for the dark chocolate, it would elevate this to luxurious rather than just indulgent, white would also be interesting) is firm but also velvety liquid, it's silken sweetness softened by the juicy, tart raspberries which give it zing and pizzazz.

A perfect pairing enveloped within a perfect muffin. Bliss!

Next time I would use dark chocolate and increase it to 150g as I was wanting more cocoa goodness. Even though I only cooked these for 25mins, they were a touch overdone, so check from the 20minute mark. This recipe made 10 muffins.

would I make it again: Yes. Might have to get myself a copy of Bourke Street Bakery if the other pastries are anyway near as good as these muffins.

recipe:  Raspberry & dark chocolate muffins

Orange, passion fruit & poppyseed muffins

I am one of those people who need something to sweeten the deal.

Being someone who takes an obscene amount of pleasure in eating, the best reward I can think of has to be edible. Today, to motivate myself to tie up my sneakers and actually participate in something close to exercise I chose to bake some yummy muffins that would be warm and ready for me upon my breathless return.

ease: 5/5.
prep time: 17mins.
cooking time: 38mins.
total: 55mins.

taste: 3/5. The poppyseed was too poppin'.

I was hesitant to pour my 1/2cup of tiny onyx beads into the batter mix, but I stayed true to the recipe and proceeded - with my first mouthful, once the lemon-y tang from the sweet, viscous icing had subsided I anticipated the gorgeous acidic tropical tang from the passion fruit and orange to come through, but they didn't. All I got was the crazy crunching of the poppyseeds which seemed to make up 90% of the muffin. With each mouthful my heart sank - if I were blindfolded I wouldn't even guess these muffins had orange or passion fruit - only the lemon icing and poppy-base.

If you want to give these a go - because they do truly look gorgeous on the original post - I would decrease the poppyseeds to 1/4cup to let the fruits shine.

would I make it again: No.


recipe: Orange, passion fruit & poppyseed muffcakes

Blood orange olive oil cakes

I have been neglecting myself.

It's true, and it is something I regrettably do often. I spend so much time nurturing and caring for my husband and dog that I forget to do it for myself. The first signs are usually that I smile less, I tend to be sombre and cloudy as I make meals, do chores, work and give affection to my loved ones. Then I begin to lose that stockpile of happiness within and I find myself becoming easily irritated by those I dote on. And then lastly I have nightmares, most often about something dear to me being taken away, like a child. I interpret these as the separation of myself from my neglected spirit. If I don't feed my spirit I can feel it begin to fade away like a photograph left in the sun.

Therefore drastic measures took place today, me and my needs would come first, before my loved ones. I decided to spend the day doing whatever I know sustains my spirit so that I could shake up the grey cloud that hangs around me from overlooking myself.

First up, I decided to get something done that I have been meaning to for the last five months - getting my car washed. And let me tell you, when I saw that gleaming beauty, freed from weeks of dirt left by angry rain and detritus from wet shoes, I felt as if I had given myself a good rinse.

Next, I spent an hour or so reading through blogs that make me smile. It was an hour well spent.

Thirdly, I visited the library and brought back a treasure of books yearning to be read, pages reaching out to be touched and turned by new fingers. Reading is something that truly invigorates and nourishes my spirit. From the age of four when I had learned to read and write I spent every moment immersed in different worlds and other lives. My parents often forgot they even had a daughter as I was always in my room, reading, as silent as the air.

Fourth - after a quick roll around with my dog I turned on the oven, put on the apron and prepared to do some good old baking. I have been dying to make something with the remaining few blood oranges left, having waited til that last moment to turn them into something delectable. These little cakes sounded delicious and are perfect for sharing with others.

As I sliced the oranges, and felt their crimson juices trickle through my fingers I felt myself beginning to warm, as if sunlight had begun to pierce my overcast skies. With each twirl of the whisk and ladling of the batter, I became glad.

Only half the day has passed and I have already smiled my first smile in too long.


ease: 5/5.
prep time: 20mins to get into the oven.
cooking time: 20mins for 12 - this made 15. (20mins is all it took for mine to cook, which is 35mins less than the recipe states as it calls for the use of a loaf pan, rather than muffin tray, so keep an eye out.)
total: 1 hour for two batches.

taste: 4/5. The exterior of these golden muffins is gorgeously chewy with only a soft sweetness and perfume from the olive oil. Sunken in its depth are tiny gems of softened blood orange, now a soft amber in hue. They provide gentle bursts of lively citrus that mellows the lubricious cake. I did find my selfish hoping for more pockets of acidity though as they provide the best flavour.

• I cooked these in muffin tins for only 20mins - it made 15 muffins.
  

would I make it again: No - I want to try other blood orange recipes out there.

recipe: Blood orange olive oil cakes

Baklava muffins

Masterchef Australia began this week - and I must say it has been a long time since I looked forward to sitting down and watching a locally produced show on our free-to-air channels. Apart from the name it doesn't really share much of the structure of the UK version I am a fan of. Despite it's slightly more theatrical nature I am delighted to have a food show that showcases Australian produce and chefs.

There really is nothing quite like watching an hour of drool worthy food to get you out of hibernation and into an apron. Even my kitchen-shy husband felt inspired to cook, although that inspiration didn't manifest physically...


Expecting friends for an afternoon spent catching up, I wanted something sweet to eat with a pot of tea and good conversation. Oddly enough, although I have grown up with Greek food there just aren't many Greek sweets that I love. As I often find honey too sweet, I tend pass on desserts like baklava. My husband on the other hand absolutely loves it. I have avoided making it as I like to be able to devour everything I take the time to create. However, when I stumbled upon this recipe I immediately wanted to try it out and perhaps find a baklava inspired dish we will both love.


ease: 5/5.
prep time: 15mins.
cooking time: 15mins.
total: 30mins.

taste: 4.5/5. It is no surprise that hubby really loved these. I on the other hand, found the texture a little odd - very spongy, not muffin-like at all. The sweetness comes from the honey which helps to bring out the subtle cinnamon and walnuts - without the honey these would be lackluster. I also added 1/4tsp nutmeg to the muffin batter. Overall these are nice with only a little sweetness, although they are a little hard to eat as they stick to the papers.

would I make it again: Yes - might play around with the filling, and perhaps add a little more sugar to the batter.

recipe: Baklava Muffins

Spiced pear & walnut muffins

Laundries with outside access are lovely in warm weather as you can leave the door open and it's only a couple of steps to the clothesline.

Cold, damp weather on the other hand makes it an even larger chore. After my 4th trip outside my nose started to run and I felt a little chilled and miserable. I wanted something comforting to nibble on with a hot cup of tea. Muffins are perfect to nibble on, mix in a few warming spices and you've got the perfect hot tea accompaniment.


ease: 4.5/5.
prep time: 20mins.
cooking time: 25mins.
total: 45mins.

taste: 4/5. Really moist muffin with a crunchy sweet and salty topping. I would definitely add a little more cinnamon to the batter next time, as well as a little cardamom as the pear tends to mute the spices a little.

would I make it again: Yes.

recipe: http://dragonskitchen.blogspot.com/2009/01/spiced-pear-walnut-muffins.html