Wednesday, August 11, 2010
POP IN FOR MUFFINS
I read recently that the price of poppy seeds has raised incredibly because of the war in Afghanistan - does that mean that the poppy seeds we eat come from the opium poppys????????
Well I can promise that these muffins had no unexpected effects on us (welcome or not!!!) .... but they did taste wonderful and light, not too sweet and just the right amount of fruit ... these are keepers.
Another appearance of veggies instead of fat, and yet again no compromise on flavour, thank you Ms Eastwood!
Peach and Poppy Seed Muffins
2 medium eggs
120g caster sugar
200g finely grated sweet potato
100g rice flour
100g ground almonds
1 tbsp poppy seeds
2 tsp baking powder
1/2 tsp bread (bicarbonate of) soda
1/4 tsp salt
3 small peaches cut into 1/2 cm cubes
Preheat oven to 180 C
Line muffin tray with 12 paper cases
Whisk the sugar and eggs for 5 minutes until really light and fluffy.
Stir in the sweet potato, flour, almonds, poppy seeds, baking powder, bread (bicarb) soda and salt, until just about incorporated.
Fold in the peach pieces - do not over mix.
Bake for 30 minutes.
Cool on a wire rack.