I haven’t felt so well the last couple of days, I don’t know why but my belly had been playing up each time I have eaten. I’d get a fast heart rate and a real sick feeling that I’d have to go lie down for a few minutes. I’ve recently had some gall bladder issues so maybe it is connected with that, who knows.
As a result I haven’t really been anywhere since Wednesday except for running to a local garage. Other half had also given me the opportunity to go out and see a band play in a local bar but I declined him also. So now, I cannot complain about not going out because I turned him down ha ha.
This being a Saturday we would usually find some chore or other to do or somewhere to go. The weekend needs to be different from the week in my opinion. My weekdays are all about home making, home educating the children and also my part time job. Today we decided to get some chores done in the main bathroom, other half got stuck in and took the curtains down and emptied the cupboards. I saw he was coping on his own so I left him to get on with it. After all he was doing a wonderful job, why interfere 😆.
I got busy in other parts of the house, the kitchen and dining room, laundry and baking.
I baked bread – are you surprised? This is a lovely soft white loaf, we had it with dinner tonight.
When I was sorting through the cupboards I found an old cookbook that I hadn’t really picked up for years. It had an interesting muffin recipe in it that caught my eye due to the absence of sugar, they used syrup instead. I thought I’d give it a whirl.
I’m not sure my muffins look quite like the ones photographed in the book but they were definitely edible. I made a couple of adjustments to the recipe, I addd three tablespoons of syrup instead of the recipes suggestion of two. I also swapped the quantities of wholemeal and plain flour simply based on what I had in my cupboard (I was almost out of wholemeal), the original recipe had 180g wholemeal and 125g of white.
The muffins cooked just fine in the time stated, the family sampled them and thought they tasted great. The muffins would be perfect for a grab and go breakfast, or maybe you could split them in half and butter them.
Muesli Breakfast Muffins
125g (4.6oz) Muesli (I use no nuts muesli)
355ml (12oz) milk
70ml (2oz) Oil (the recipe asked for peanut oil but we are a nut free zone)
1 teaspoon vanilla extract
3 tablespoons golden syrup
125g (4.5oz) wholemeal flour
2 teaspoons baking powder
180g plain flour
2 teaspoon mixed spice or 1 teaspoon ginger & 1 cinnamon
Plus some extra muesli for sprinkling on the top.
Preheat the oven to 180C/355F.
Pour the muesli into a large bowl and pour on some of the milk. Leave the muesli to soak for a few minutes while you get the other ingredients ready.
After the ten minutes mix in the syrup, oil, vanilla essence and the rest of the milk.
Then mix in the flours, baking powder and mixed spice.
Stir until the mixture is just combined.
Spoon the mixture into the muffin cases.
Sprinkle a little additional muesli over the top of the muffins.
Bake the muffins for 15 to 20 minutes.
Check for readiness by inserting a cocktail stick, if it comes out clean they are done.
Allow to cool fully on a wire rack.