It’s been a crazy few months in this house recently but we’ve said goodbye to a cast from a fractured leg and hopefully won’t be saying hello to any colds or flus now that winter is here.
I’ve been baking and making some new recipes recently so I thought I’d share a few this week. I’m also going to start bulk cooking meals again so I’ll be sharing some of my budget ones that freeze well and don’t cost a heap to make!
I bought a big bag of oranges recently for a birthday party and thought Id get creative with ways to use then. We’ve still got a large family of easter bunny’s hiding in the bottom of our fridge so I thought Id try incorporate the 2 ingredients… And here are the “Jaffa Muffins”. They’re refinded sugar free apart from in the chocolate but you could always swap the easter bunny chocolate to one you prefer ie dark. They’re also great for lunch boxes!
• 1.5c self raising flour • 1 egg • 1/4c coconut sugar • 1/4c melted butter (can switch to oil if wanting dairy free) • 1/4c finely chopped chocolate • zest & juice of 1 Orange • 1 tsp vanilla essence • 1/3c milk of choice •
Combine all ingredients in a bowl, spoon in to muffin cases and bake at 180* for 12-15 mins
It’s no secret to those who know me I LOVE baking! Cooking I can be hit & miss according to hubby, but baking is definitley my thing (ok well also according to the husband – apart from sponge cake… I don’t know how but every sponge cake I try to make is a serious fail haha).
Anyway back on track, I love baking! And these muffins are some of my fav! They’re so easy to make and taste great! They’re also perfect for kids to get involved in and they’re perfect to use up leftover fruit that the kids half eat lol.
All you need is the 75c homebrand cake mixes from Coles & Woolies etc and a few standard ingredients already in most households.
Make up the cake mix as per the instructions (it says to use 2 eggs but I find making them for muffins I only need to use the 1). Then add in any variety of ingredients you like!
Some popular ones here are:
• Banana/cinnamon – add 1 teaspoon cinnamon powder & 1-2 soft mashed bananas to the mix
• Apple/cinnamon – as above however with 1-2 grated or diced apples
If you’re anything like me you collect food magazines… A LOT!
the only problem is that I flip through them once when I get home, put them in the bookshelf and don’t read them again.
I’m in a crazy clean out kinda mood lately (I thought this nesting feeling was ment to end 5.5 months ago when I had bub #3?!? Haha). And I’ve been undecided what to do with these magazines.
So this afternoon I’ve sat down and flipped through them all, taken pictures of the recipes I WILL cook and I’ve uploaded them to my relevant pinterest boards (if you don’t know me, I’m pinterest CRAZYYY!). I didn’t want to just cut them out and make up another recipe book that I’ll probably not use for ages either.
This way im still decluttering and minimalising things, getting to keep the recipes I will use without taking up more space and recycling as well.
Another good idea for magazines like this would be to donate them to your local daycare, kindy, school or doctors surgery. These places are always after things like this so they’re not just being wasted.
i looooooove baking! The only problem with baking & being a SAHM is the eating of the baking… Often! Lol.
So I try to make healthier alternatives of my Favourites.
For days I’ve been craving a lemon & sourcream cake but didn’t have any lemons. I do however have some fresh limes I was given last week to use up. I’ve also got some sour cream which we used for beef stroganoff & tacos for dinner this week but I didn’t want to waste the rest of the tub so it was perfect to use in this recipe.
💚lime & coconut sour cream muffins💚
1/2 tub light sour cream (150 grams)
50gms melted unsalted butter
1 teaspoon grated lime plus a good squeeze of fresh lime juice
1 tablespoon desicated coconut
1/4 cup honey
1.5 cups wholemeal self raising flour (if you don’t have wholemeal use 1 cup of normal SR flour and blitz up 1/2 cup rolled oats to use as well)
Add all ingredients in a mixing bowl and beat for 1 minute with beaters.
Bake at 160* for 12-15 minutes
Makes 12 at 127 calories
💚sour cream & honey frosting💚
1/4 tub (75 grams) sour cream
2 tablespoons honey
mix together and dollop on top of cakes once fully cooled
29 calories per dollop
💚could also be made as a cake but I would use 1 extra egg
Such a yummy little treat for only 156 calories!!! Plus they’re budget friendly as most of these ingredients are in the fridge or pantry. And they’re a great way to use up leftover sour cream which we never seem to go through.