Rainy Day Muffins

An overcast day sent me switching on the oven and baking a batch of muffins. The ingredient list reads long however do not let that stop you, short on prep and full of flavour.  An orangey zest that will certainly bring on the sunshine.  

Rainy Day Muffins

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MAKES 12 MUFFINS

1/3 cup cornmeal

1/3 cup soy flour

1 cup whole wheat flour

1/2 cup wheat germ

1 cup (100 grams) finely ground almonds
1/3 cup brown sugar, packed

3/4 teaspoon sea salt
1 teaspoon baking soda

Grated peel from 1 large orange

1/2 cup cranberries

1/2 cup diced dried apricots

2 large eggs, beaten

1 cup plain low fat Icelandic yoghurt  

1 teaspoon vanilla extract

1/3 cup vegetable oil

Preheat oven to 350ºF. 

Grease or paper-line a muffin tin, set aside.

In a large bowl mix all the dry ingredients and dried fruit together. In another bowl, combine and mix the wet ingredients together. Stir the wet ingredients into dry ingredients just until moistened. Batter should be thick and lumpy. Fill the prepared muffin tin about 2/3 full. Bake for about 25 minutes or until golden.  

Notes: The batter will be really thick so do not worry. For more fibre, substitute the 1/2 cup wheat germ for 1/3 cup wheat bran.

Hope everyone is having a great week so far. - JD 

Rhubarb and Mixed Berry Crumble

Over the weekend this became a joint effort. Not that it takes two people to make a rainy day dessert. More like my fiancé went out to the garden to collect some rhubarb, came up with the idea for a dessert and I felt compelled to get my hands in there while things were coming together in the kitchen. Honestly I don't need an excuse to take over the helm in the kitchen... I just get in there! This was the best comfort food on a rainy day. The sharp tart taste was balance by the sweetness of the mixed berries and crumble. Super easy and so delicious. Enjoy! - JW   

Rhubarb and Mixed Berry Crumble

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4-5 cups of rhubarb stalks 

2-3 cups mixed berries

1 cup caster sugar

1/2 cup brown sugar

4 oz (125g) of butter

3/4 cup of white flour 

Pre heat the over to 200ºC / 400ºF.

Wash and cut up the rhubarb stalks into 2cm / 1 inch pieces. Making sure all the leafy parts are cut of - they are poisonous.

Melt the butter and add both of the sugars and flour. Mix well to create a crumbly mixture.

Put the rhubarb and mixed berries into a lovely oven proof dish. Cover with the crumble mixture. Bake for about 35-40 minutes or until crumble is browned and crisp. 

Let cool for a bit before serving. May be served with ice cream or whip cream. 

Note: You could cut down the caster sugar a bit if you find it too sweet however that would elevate the tartness.