Carrot Cake Muffins, they’re very nearly healthy!

Posted by Lipglossiping On June - 28 - 2011

I made these because Leila refuses all vegetables… I don’t see them as a viable, long-term way of increasing her veg count… I just get sick pleasures from knowing that she’s eating quarter of a carrot per muffin.  And loving it.

Because I *was* trying to make them a little healthier… my recipe goes something like this (sorry it’s in cups but I wouldn’t be without my trusty measuring cups nowadays – I hate weighing things!):

1 cup sultanas (they stay juicier than raisins)
2 cups plain flour (if you want to be healthier, substitute 1 cup for wholewheat)
1 1/2 tsp baking powder
1 tsp bicarbonate of soda
tiny pinch of salt
2 tsps ground cinnamon
1 tsp mixed spice
4 eggs
1/4 cup vegetable oil
3/4 cup apple sauce (the normal kind you get in a jar for pork roasts!)
3/4 cup brown sugar (next time I’m gonna try Agave Nectar)
3 cups shredded carrots (about 6 medium whole carrots)

1.  Preheat oven to 170 degrees celsius and line a tin with paper muffin liners.

2.  In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon.

3.  In a separate bowl, combine the eggs, oil and brown sugar; beat well.  Combine both wet and dry mixtures and mix briefly just to combine, don’t overmix.

4.  Fold in the carrots (I had previously pulverised them in the food processor) and sultanas before spooning the mixture into the muffin cases.

5.  Bake in a preheated oven for 20 to 30 minutes.

You can ice/frost them if you want but this will obviously KILL the healthy stance!  They’re not the sweetest treat but they’re filling and taste pretty much like carrot cake without the frosting.  Leila eats one along with her yoghurt in the morning.

Once cooled, I pop them in a tupperware box and store in the freezer.  To defrost, I just take one out and zap it in the microwave for 30 seconds.  Perfect!  These would be great to take out of the freezer and pop in your work lunchbox too… defrosted by lunchtime and not horribly unhealthy – whoop!


I may not be the best pastry chef in the world…

Posted by Lipglossiping On April - 28 - 2011

…but damn I can make a decent Hob Nob.

And now that I’ve blown my own trumpet so voraciously, it’s time to admit that these aren’t made from any recipe plucked from my brain.

These are what are known as Twinks Hob Nobs.  Twinks is a poster on MoneySavingExpert who one day, innocently unleashed her Hob Nob recipe on the world.  You can read her post and the resulting thread here.

The absolute trick to these is to not overcook them.  Take them out from the oven when they’re *just* golden and looking barely cooked.  They’ll be soft but will harden as they cool.  I usually half the original recipe and get around 15 chunky biscuits.  I turn into a total Gannet around these biccies so halving the quantity saves me from myself (sometimes).

4oz Self Raising Flour (113g)
4oz Sugar (113g)
4oz Porridge Oats (113g)
4oz Margarine/Butter (113g)
1/2 tbsp Golden Syrup
1/2 tbsp Hot Water
1/4 tsp Bicarbonate of Soda

Mix the flour, oats and sugar together in a bowl.  Melt the marg/butter, syrup and water in a pan.  Stir in the bicarbonate of soda and add it to dry mix.

Mix well and mould/press into smallish balls (ping pong size!) which you then put on a greased tray and flatten slightly with a fork.  Put in the oven at 170 degrees C for 12/13 mins… and leave to cool on the tray.  The aim is to get them golden in the oven and not brown.

Do give them a go if you get a minute, they taste 100x better than shop bought Hob Nobs, there’s barely any washing up and they’re done and dusted in under 30 minutes!

Back to the makeup tomorrow!  What have you been cooking up this week?

Misc. Ramblings…

Posted by Lipglossiping On July - 27 - 2009

Apologies for this post, it’s random, pic heavy and barely touches on makeup at all *shock horror*

I’m sharing this pseudo-post ‘cos I still can’t be arsed to formulate a proper review on ANYTHING.  My recent hauls are scattered around the house and I’m too lazy to get off my fat bum and round them up for a group photo and I keep forgetting to write down what I used when I do a FOTD which makes it about as useful as a chocolate teapot to anyone but me.

Without further ado…

Look!  Gratuitous pics of my baby girl!

leailajeansblog

leilasmilesblog

She’s 10 weeks old now and learnt how to grasp and hold onto things this weekend – Einstein I’m telling ya.  Still not giggling though.  I suspect she thinks her parents aren’t very funny, well not ha-ha funny anyway…

Ooh, I’ve also turned into Fanny Cradock and can’t stop baking – maybe it’s a long repressed maternal thing.   Here’s my latest success:

appleloafblog

Apple and Cinnamon Cake (with a little bit of ginger thrown in aswell!) – I’m planning on doing a Banana and Baileys one tomorrow (a chopped up Mars bar might fall in to the mixture too!).

What else have I been up to?  A random makeup tidbit, I wore a red lipstick today for the first time ever, well… not the first time ever, but the first time I’ve ever worn it outside the house.

redlipsblog

Revlon’s new Colorstay liquid last forever thingamibob in Top Tomato (incase you’re interested) which may be a bit warm for my skintone.

That’s all folks, hope you’re still awake and indeed haven’t died of boredom after reading the post of random capriciousness*

‘Till next time xxxx

*attn. grammar police – Do those two words make sense together? I just wanted an excuse to say ‘capricious’ really…

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