This morning it was my turn to bring morning tea to the office. Bringing food to the office a relatively new thing for me, because a few years ago when I started working with Darren we would occasionally meet at a cafe to discuss our production schedule. These days, the team has grown so much that we have even started an official morning tea roster for our weekly meetings at a home office!
Now trust me, I don’t always go to such lengths as this (last time I was so rushed that I took along some of the kid’s biscuits from the pantry) but as I experimented with the recipe for these muffins at home last week, I had to make them again today. We are being mindful about what we eat at the moment to help with my son’s asthma and allergies so I have used mostly organic products.
1 cup of organic SR flour
1/3 cup of organic dessicated coconut
Pinch of baking powder
Pinch of salt
Finely grated rind of one medium size lemon from my father -in-law’s garden
1/2 cup caster sugar (you could substitute with a less refined sugar or rice malt syrup)
1/2 cup natural sheep milk yoghurt (but you could use A2 or regular yoghurt)
1/2 cup extra light olive oil
1/2 teaspoon organic vanilla essence
Syrup: juice of one lemon, 1 dessertspoon dark brown sugar, 1 teaspoon fermented butter
Combine dry ingredients and lemon rind
Add egg, yoghurt, oil and vanilla and gently fold until blended, careful not to overmix. If you find it looks a little too firm, add a splash of A2 milk.
Carefully spoon into a lightly greased muffin tray. I used a Tupperware muffin tin which fits 7 muffins
Bake in preheated 150 degree celcius fan forced oven for approximately 20 minutes
Cool for a few minutes while you melt the ingredients for the syrup over a low heat.
If you like baking, you might also like these super easy lemonade scones which I took along to the meeting too. Hmm, maybe I should have taken along some veggies and nuts to balance things out a bit. Oops!
Here is my recipe for banana muffins