I started a new playgroup today: Lavendilly Sunshine Playgroup. It is a bit ironic that it has been raining pretty much non-stop for three weeks, half of my suburb disappears underwater at least once a day – and I am starting an outdoor playgroup called Sunshine. Well – let’s get wet 🙂
In celebration of the rain and the exciting challenges it brings we started our playgroup year playing in ankle deep water and eating Rainberry Muffins. As it happens this morning the sun did come out, and believe it or not I got sunburned!
The recipe is one I have adapted from Jude Blereau’s Carrot, Banana and Coconut Muffin recipe found in her fantastic cookbook Wholefood for Children (except I left out some ingredients and used blueberries instead and then called them rainberries!) This book is brilliant and filled with wonderful recipes that make the most of the nutritious elements each food has to offer and presents it in simple, attractive and delicious meals for children. You can follow her blog at Whole Food Cooking for more recipes.
Rainberry Muffins turned out moist and tangy. Not sweet at all, but that is because I left out the sugar entirely and counted on the bananas and the blueberries to provide the sweetness.
( sugar and wheat free – can be made with gluten-free flour too)
130g (1 cup) white spelt flour
165g (1 cup) wholemeal spelt flour
2.5 tsp baking powder
1.5 tsp ground cinnamon
60g walnuts, roughly ground
30g pumpkin seeds, roughly ground
2 bananas, mashed
90g melted and cooled butter / oil
125 ml (1/2 cup) coconut milk
125g (1/2 cup) yogurt or kefir milk (I used kefir)
1 tsp vanilla
2 cups blueberries
Preheat the oven to 180C. Place the flours, baking powder, cinnamon, nuts and seeds into a bowl and whisk thoroughly to distribute evenly. Add the banana and sultanas and gently mix again.
Place the butter, egg, coconut milk, yogurt/kefir and vanilla in a bowl and beat until just combined. Add to the dry ingredients, then mix in the blueberries, taking care to not overwork the mixture, Allow to stand 1 – 2 minutes to absorb some of the moisture.
Spoon into prepared muffin tins and bake for 30 – 35 minutes for medium sized muffins and 15 – 20 minutes for mini muffins. Cool for 5 minutes in the tins then turn out and cool on wire racks.