Vegan Chocolate Muffins

vegan chocolate muffins

‘I use linseed as an egg replacement for these very chocolaty and moist muffins.  If you are looking for a diabetic friendly alternative use stevia instead of sugar. What I like about these muffins is that they really rise’

For the muffins you will need:

250g self raising flour [for a gluten free recipe use gluten free self raising flour]
1 teaspoon bicarbonate of soda
75g cocoa powder
a pinch of coffee powder
a pinch of cinnamon
a pinch of salt
250g soft brown sugar
300ml hot water [not boiling]
3 tablespoons linseed
1 tablespoon vinegar
50g coconut oil
30g coconut pulp

Preheat oven to 160C.
Prepare a muffin tin by lining it with muffin cases. [Optional: On tv, I sprayed the muffin cases with Butter Flavour Fry Light Cooking Spray which is vegan for those who miss a buttery taste!]
Sieve twice the self raising flour, bicarbonate, cinnamon.
Add the salt and mix.
Place the water, linseed, coconut pulp, coconut oil, vinegar, brown sugar and coffee in a liquidizer and turn on until the linseeds are broken up and the mixture appears consistent.
Use a large metal spoon to fold in the liquid ingredients into the dry ingredients.
Use a spoon to fill the muffin cases and place in the oven to bake for 20 to 25 minutes.
Allow to cool and top with the icing or serve as they are.

vegan chocolate muffins 3.jpg During the tv programme today I used a bar of lactose free milk chocolate but if you want vegan icing use dark chocolate.

For the icing [optional], you will need:
75ml water
50g coconut pulp
50g soft brown sugar
a pinch of coffee powder
a pinch of cinnamon powder
a pinch of salt
2 tablespoons cocoa powder
150g chocolate

12 fresh cherries [optional]
Cocoa Nibs to sprinkle on top [optional]

Place all the ingredients in a saucepan on low heat. As soon as it start to boil, remove from the heat. Keep stirring until you have a smooth, glossy consistency. Allow the muffins to cool completely before pouring the icing on top of them.
Sprinkle some cocoa nibs and decorate with a fresh cherry.
Chocolate vegan muffins.jpg

Trade Enquiries:
Cocoa nibs, cocoa powder, spices, brown sugar, linseed, bicarbonate of soda, self raising flour by Good Earth
Valor Chocolates, Govinda Stevia, Govinda Coconut Oil, Govinda Coconut Pulp by J Calleja
Fry Light Cooking Spray Butter Flavour by Rimus Trading
Fresh Fruit by Big Fres Mosta

Photography by CJ Baldacchino during a live tv show.

Quick Coconut and Lemon Muffins [diabetic friendly, gluten free, lactose free, no added refined sugar

COCONUT MUFFINS 1

Quick healthier coconut muffins, photography CJ Baldacchino during a live tv show

‘these muffins have a deep and  intense coconut flavour from coconut oil, coconut paste, shredded coconut and coconut flour.  They are gluten free and perfect for lunch boxes or a healthy snack to take to work and eat at your desk.  The taste of these muffins improves the next day’

You will need:

50ml coconut oil
50g coconut paste
4 eggs
100g self raising flour [I used gluten free flour on tv but you can use regular self raising flour]
1/2 teaspoon baking powder
100g coconut
50g coconut flour
vanilla
a pinch of salt
4 tablespoons lemon juice
1 teaspoon grated lemon zest
2 tablespoons honey
1 tablespoon stevia or 2 pellets stevia

COCONUT MUFFINS 1A

Preheat the oven to 190C.

Sieve the self raising flour, baking powder and coconut flour twice into a mixing bowl.  Add all the other ingredients and combine them with an electric mixer for one minute and not any more.  This is quite a thick batter.  Use two spoons to place the batter in the muffin cases.  Bake for 25 minutes.  Allow to cool before serving.  These muffins taste better the day after they are made.  They remain moist and dense, very much like coconut macaroons.


 

Quick Chocolate Muffins with no refined sugar and no added fats

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Quick Chocolate Muffins with no added sugar and no added fats.  Photography CJ Baldacchino during a live tv show

‘quick and easy chocolate muffins sweetened with dates.  They contain no added fats and are moist and delicious’

You will need:

250g dates
200ml warm water
250g self raising flour
1/2 teaspoon baking powder
1 tablespoon vinegar
4 eggs
a pinch of cinnamon
a pinch of coffee powder
a pinch of salt
vanilla
4 tablespoons chocolate powder
3 tablespoons cocoa nibs [optional]

Soak the dates in the warm water. Prepare a muffin tin with paper cases.
Use a hand blender to bind the dates with the water until they form a smooth paste.
Sieve the self raising flour,chocolate powder and baking powder twice. Add the vanilla, salt, cinnamon and coffee powder. Mix the ingredients together until the mixture is consistent. Beat the eggs and add them to the blended dates. Add the vinegar and mix well to get a consistent mixture. Add the liquid ingredients to the flour mixture and use a large metal spoon to fold in without over mixing. If you are using the cocoa nibs add them. Pour the batter into the Pour the batter into the muffin cases and bake for 25 minutes.
Allow to cool slightly before taking the muffins out of the tin.

I topped my muffins with a mix of fresh berries.

I use ingredients by Good Earth

Very easy sweet potato and kale muffins

Sweet potato and kale muffins goodfoodeveryday

Good Food Everyday as seen on tv.  Easy Sweet Potato and Kale Muffins with photography by George Aquilina during a live show.

‘A recipe that could not be easier and never fails.  The kale leaves were roasted with some olive oil, sea salt and sesame seeds and added to the muffin mix just before baking’

This recipe makes 12 regular size muffins or 6 giant muffins.

You will need:400g self raising flour (you can also use gluten free flour)

100g teff flour
1/4 teaspoon baking powder
4 eggs
250g mascarpone
1 tablespoon apple organic vinegar
1 medium sweet potato, peeled and grated
1 teaspoon smoked paprika
1/4 teaspoon sea salt
1 tablespoon dukkah
4 kale leaves, chopped and roasted with some olive oil and sesame seeds

Preheat oven to 180C.

Wash and peel the sweet potato.  Grate it coarsely.

Sieve the self raising flour, the teff flour and the baking powder.  Add the smoked paprika, dukkah and sea salt.  Add the grated sweet potato and mix gently so that the flour coats all the pieces.

In a separate bowl mix the mascarpone, apple organic vinegar and eggs by using a hand blender.

Prepare the muffin tray with muffin cases.

Mix the liquid ingredients into the dry ingredients.  Check to see if you have a dropping consistency.  If necessary, add some water [a few spoonfuls at a time] until you have a dropping consistency.

Cut up the roasted kale leaves by pulling the pieces apart with your hands.  Add to the mixture and keep some for sprinkling on top.

Pour the batter into the muffin cases.  Sprinkle the rest of the kale leaves on top of the muffins.  Bake for 20 minutes for the regular muffins and 30 minutes for the giant ones.

Tip: Serve as they are or with a touch of butter.  Serve with a soup to make it a full meal and they are also great to accompany a salad

My self raising flour is by St Georges Brand, teff flour by Peak’s Free From, mascarpone by Zappala, spices by Schwartz, organic apple vinegar by Fiorentini, sweet potato, kale and vegetables by Big Fresh and Farmers Markets, muffin cases and muffin tray by Tescoma

Vegan Zucchini and Pecan Muffins with Aquafaba

vegan zucchini pecan muffins aqua faba

Vegan Savory Muffins with zucchini and pecans using aquafaba [Photo Illumina Media]   The muffins in this photo were prepared and baked for a live audience on tv

‘Aqua faba is amazing as those of you who use it know.  We made vegan zucchini muffins on tv this week and in this recipe I use aqua faba as an egg substitute.  The muffins can be served with soups, instead of bread and great for work lunches, picnics or kids’ lunch boxes.’

You will need:

3 cups self raising flour
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
freshly ground pepper
3/4 cup aqua faba (the contents of a regular size can of chickpeas)
2 tablespoons olive oil
200 ml water (to be added a little at a time if needed)
200g zucchini, coarsely grated
1 onion, finely chopped
grated zest of 1/4 lemon
75 g pecan nuts
1 tablespoon apple organic vinegar
1/4 teaspoon dried mixed herbs
a pinch of smoked paprika

Preheat the oven to 150C.  Prepare a muffin tin with papercases.
In a large bowl sift the flour twice, add the bicarbonate of soda, the smoked paprika, the pecan nuts, the salt and pepper and dried mixed herbs.
Grate the zucchini coarsely and place them on a clean kitchen towel.  Wrap the towel round them and squeeze it to extract as much water as possible.
Saute the onion in a tablespoon of olive oil.
In a large bowl, mix the fresh herbs and the olive oil.  Add the grated zucchini, lemon zest and sauteed onion.
In a large glass bowl place the aquafaba and whisk for 12 to 15 minutes until it forms stiff peaks.
Add the flour mix to the zucchini and liquid ingredients.  Fold in with a large metal spoon.  Do not overmix.  Add the whisked aquafaba and fold in.  Now add enough water, a spoonful at a time until the mixture reaches a dropping consistency.
Spoon the mixture into the paper cases and bake in a very moderate oven for 45 minutes.  Test the muffins by piercing with a wooden skewer in the center and if it comes out clean and are a golden colour, the muffins are ready.
Serve warm or great for picnics and lunchboxes.

Tip: When using aquafaba, reduce the oven temperature to 140-150C for baking and 100C to make meringues

I use self raising flour by St Georges Brand, vegetables & fruit by Big Fresh, smoked paprika and dried mixed herbs by Schwartz, pecan nuts by Good Earth, canned chickpeas by Happy Chef, muffin cases and muffin tin by Tescoma.

Muffins with Noberasco’s dried Pithaya and Chia Seeds

pithaya muffins 3

Dragon Fruit [Pithaya] Muffins as seen on TV

Beautiful and healthy dried Dragon Fruit  packed with goodness is now  available locally and these super healthy muffins are a great addition to any lunch box or picnic.  See my #recipeoftheday in Times of Malta

Source: Pithaya and Chia Seed Muffins by Noberasco

When you place your Noberasco order online , take advantage of my 20% discount offer by adding the code 20%Lea at checkout !

Easy and healthier blueberry muffins

blueberry muffins 4

Gluten Free Blueberry Muffins using pumpkin flour, lactose free with no processed sugar

‘ These blueberry muffins are made with a mix of pumpkin and coconut flour and brushed with warm maple syrup.  They are also lactose free.  The pumpkin flour gives them an orangy colour and crumbly and light texture.  Do not overmix, that is the secret, just fold in using a large metal spoon until barely mixed and definitely no electric mixers.’


You will need:
200g pumpkin flour
100g coconut flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons bicarbonate of soda
1 teaspoon cornflour
a pinch of cinnamon
vanilla pod
a pinch of freshly grated nutmeg
a pinch of salt
equivalent of 100g stevia
4 eggs
2 tablespoons Olive Oil
50ml coconut milk
1 apple
1 tablespoon apple organic vinegar
300g blueberries

Preheat oven to 160C.
Sift the pumpkin flour, the cornflour, bicarbonate of soda and baking powder into a large bowl. Add the salt, vanilla, cinnamon, nutmeg, salt and stevia.  Mix well.

In a separate bowl, use a hand held blender to beat the eggs, olive oil, coconut milk, apple and apple organic vinegar.  Blend until the mixture is smooth.

Prepare a muffin tin with muffin cases.  Use a large metal spoon to quickly and gently fold in the liquids into the dry ingredients.  Do not overmix.  Then add half the blueberries.

Pour the batter into the muffin cases.  Do not fill it to the top to allow room to rise.  Put into a hot oven to bake immediately after topping each muffin with some more blackberries.

Bake at 160C for 25 minutes.  Remove from oven and before they cool down brush lightly with some organic maple syrup.
blueberry muffins 3

Date and Ricotta Mini Muffins

‘I use ricotta instead of butter or oil to make these delicious date muffins. They are unbelievably quick to make and I use the rub in method. There is nothing more  welcoming that the smell of fresh baking.   These bakes are so delicious and these Juicy Jumbo dates from Tunisia are available locally from Deyma.  The way to store dates is in the freezer as they retain their moistness and don’t dry out.  You can keep them in the freezer for up to a year’

date muffins felix cesare
For the date and ricotta muffins you will need:
250g self raising flour
125g ricotta
1 tablespoon cornflour
1/2 teaspoon bicarbonate of soda
juice of half an orange or whole tangerine
150g dates
3 eggs
2 tablespoon stevia or 2 tablespoons honey or agave
the seeds of a a vanilla pod
grated zest of a tangerine or orange
a pinch of salt
a pinch of cinnamon

Line a muffin dish  with paper cases. I use small ones to make mini muffins.
Preheat the oven to 170C.

Sift the flour, baking powder and cornflour. Add the cinnamon, vanilla and grated citrus zest. Mix with a large metal spoon.

Add the chopped ricotta. Use your fingertips to rub the ricotta into the flour (rub in method, as you would butter)

Chop up the dates into small pieces. Add to the flour mixture and make sure that the date pieces are evenly covered in.

Beat the eggs with a fork Add the citrus juice. Pour into the flour mix and stir with a large metal spoon. Do not overmix and immediately pour the batter into papercases prepared in a muffin tin .

(I topped my mini muffins with a giant date, nearly as big as the mini muffin, for photography purposes but I suggest finishing them off with some chopped dates pre-baking.)

Bake in a preheated oven at 170C for 20 minutes.

My ingredients are available at GS Superstore Naxxar

Quick muffins with the kids

Making muffins with the kids #Malta

Making muffins with the kids #Malta

This week I made quick muffins with the kids during the show.

Baking with kids #Malta

Baking with kids #Malta

They specially loved decorating them and you can see the delight on their faces.

For the muffins you will need:

4 cups self raising flour
1 teaspoon bicarbonate of soda
juice and grated zest of half a lemon
1 cup coconut
4 tablespoons olive oil
4 eggs
4 tablespoons honey or stevia or 2 of each

Sieve the flour and mix all the dry ingredients together. In a separate container mix all the liquid ingredients together. Use a metal spoon to fold in the wet ingredients into the dry ones. Prepare muffin cases on a try. Spoon or pipe the batter into the cases. Bake in a pre heated oven at 170C for 20 minutes.

Out from the oven :)

Out from the oven 🙂

Allow the muffins to cool before decorating them.

To avoid more processed sugar in the form of sugar I brushed the muffins with warm honey

To avoid more processed sugar in the form of sugar I brushed the muffins with warm honey

To avoid processed sugar in the form of icing, I brushed the top of the muffins with warm honey and allowed the kids to decorate them to their liking.

Happily decorating and so colorful :)

Happily decorating and so colorful 🙂

For the recipe in Maltese, click here

Quick banana muffins and I speak with Dr Keith Ayoob

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Quick Banana Muffins 

The Mediterranean Diet is without doubt the most sustainable diet in the world right now. I spoke this week with Dr Keith Ayoob about the use of Stevia as a sweetener and the benefits of a Mediterranean Diet in relation to memory as well as general health.
Click here to listen to the podcast which is in English with a brief introduction in Maltese.

And for these delicious all-in-one banana muffins with stevia to replace sugar you will need:

2 ripe bananas
1 tablespoon lemon juice
Grated rind of 1/4 lemon
3 tablespoons stevia
1 tablespoon oats
100g coconut
3 eggs
200g self raising flour
125 ml yoghurt
1 teaspoon bicarbonate of soda
A few drops good vanilla essence
1/2 teaspoon nutmeg

Mash the banana and lemon juice, add the eggs and yoghurt and mix well. Add the vanilla, grated lemon rind and nutmeg. Then the Stevia and mix well. Sieve the self raising flour into a separate container. Add the oats, bicarbonate of soda and coconut. Prepare the muffin cases in a baking mould. Pour the batter and do not fill to the top as these muffins rise ! Mix the dry ingredients into the banana mix and gently fold in with a metal spoon. Do not over mix.. Pour the batter into the muffin cases and bake for 15 minutes in a preheated oven at 160C.

And for the recipe in Maltese click here

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I love the streets of Bormla where i base myself every Friday at Radio Kottoner 98 FM