One of the cool things about my new(ish) job is that I get to ring up various cafes and restaurants on behalf of readers and request recipes. It might sound easy but it actually requires all the skills I’ve built up over a decade to convince some of these chefs to part with their recipes. Some of them are such hard work that sometimes I think it would be easier to go back to doing death knocks or interviewing media-trained celebs.
Anyway, this recipe is from Baobab, a cafe just down the road from our house. It’s a very laidback spot and the couple who run it are amazing. One day we’re going to manage to go there on a Friday night and have tapas, but in the meantime the Small Girl and I occasionally treat ourselves and stop there for one of these muffins when we’re out running errands or going to the library.
Baobab’s Vegan Muffins
You don’t have to be a vegan to enjoy (or make) these hearty muffins. In fact, you might be just someone who wants to make some muffins for Saturday morning breakfast and realises they don’t have any eggs. Rachel, the chef at Baobab, makes these in six muffin tins but I find them too hard to get out of the tin that way and divide the mixture into eight. I also use spelt flour and add some orange zest. They’re pretty irresistable straight out of the oven (“Mummy, muffins!”) but they also freeze well for weekday lunches.
1 1/2 cups plain flour (or spelt flour)
1 cup rolled oats
1/2 cup brown sugar
1/2 cup coconut
2tsp baking powder
1tsp baking soda
pinch of salt
1/4 cup vegetable oil
1 1/4 cups soy milk (or milk of your choice)
grated zest of an orange
1 ripe banana, mashed
Fruit – about a cup of sliced stonefruit, berries, or whatever else takes your fancy
Preheat oven to 175C and grease and flour eight medium-sized muffin tins.
Sift flour, baking powder, baking soda and cinnamon into a large bowl. Add rolled oats, brown sugar and coconut and stir well. In a separate bowl, mix the mashed banana, oil, milk, vanilla and orange zest. Add the wet mixture to the dry ingredients and fold together gently until just combined. Spoon the mixture into the muffin cups until they are about half-full. Place some of your chosen fruit on top, then top with the rest of the muffin batter (the cups will be very full). Garnish the top of the muffins with the remaining fruit. Bake for 20-25 minutes, until a skewer comes out clean when you plunge it into a muffin. Cool for five minutes, then gently turn out of the tin and leave to cool on a rack.
Do you have an end of the week baking treat? Add it in here to spread the sweetness of Fridays…