Monday, October 18, 2010

Carrot & Poppy Seed Muffins

Carrots are on special at The Fresh Ingredient from 20-23 October, so thought I would share this recipe.
The recipe was originally given to me by a friend (can't remember who or when), I have amended for my own taste & now don't have the original recipe.
Makes 12 mini muffins & 6 regular muffins, perfect for toddlers & lunch boxes.

150g organic self-raising flour, sifted
165g brown sugar
1 tsp Herbies ground cassia bark (or ground cinnamon)
2 free-range eggs, lightly beaten
80ml extra virgin olive oil
4 medium carrots peeled & finely grated
1 1/2 tbs poppy seeds

Preheat oven to 180°C. Place cases in a 12 hole mini muffin pan and a 6 hole regular muffin pan. Combine the self-raising flour, brown sugar and cassia in a bowl.
Combine the eggs and olive oil. Stir wet ingredients through the dry ingredients until combined. Add carrot & poppy seeds to the mix and stir until well combined.
Divide the mixture among the muffin pans. Bake for 25-30 minutes or until a skewer comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool.
These keep for 2-3 days in a sealed container, but can be wrapped & frozen individually & placed in lunch box - they'll defrost by lunchtime.

Sunday, October 10, 2010

Lemon Ricotta Pudding

Local lemons are cheap & plentiful at the moment, and the evenings are still cool enough to enjoy baking & eating this simple, but delicious dessert.

From The Fresh Ingredient

200g Perfect Italiano Original Ricotta
2 lemons, rind finely grated, juiced
2 free-range eggs
1 tablespoon honey
2 tablespoons pistachios, roughly chopped
From the pantry
1/2 cup caster sugar
1 cup self-raising flour, sifted

Preheat oven to 190°C. Grease a 3-cup capacity ovenproof dish.
Place ricotta, lemon rind, 1/4 cup lemon juice, eggs and 1/3 cup sugar in a bowl. Using a balloon whisk, whisk until smooth. Using a wooden spoon, stir in flour. Mix well to combine. Spoon batter into prepared dish. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean.
Preheat grill on medium. Sprinkle remaining 1 tablespoon sugar over surface of pudding. Place under grill and cook for 1 minute or until golden. Drizzle with honey, sprinkle with pistachios and serve with good quality ice-cream.
I suggest Bravo Gelato Pistachio, or Maggie Beer Lemon Curd (both available from The Fresh Ingredient)