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Cheese and bacon muffins

A delicious savoury muffin that’s great for when the grandkids are around or an on-the-go snack. Makes: 12 Ingredients: <ul> <li>2 egg</li> <li>250g self-raising flour</li> <li>1 cup grated cheddar cheese</li> <li>3 rashers bacon, cooked and finely diced</li> <li>1 cup milk</li> <li>½ teaspoon salt</li> <li>½ teaspoon pepper</li> </ul> Method: 1. Preheat oven to 200°C. Grease muffin tray and set aside. 2. Combine flour, cheese, bacon, salt and pepper in bowl. 3. In separate bowl, whisk eggs and add milk. 4. Make a well in the dry ingredient and gradually add egg mixture. Gently mix until just combined. 5. Spoon mixture into muffin tray. Bake for 15 to 20 minutes or until tops are golden. Images: Shutterstock

Food & Wine

Carrot cake muffins

Who doesn’t love carrot cake? Now you can make personal-sized one that make great on-the-go treats. Makes: 12 Ingredients: <ul> <li>200g self-raising flour</li> <li>1 teaspoon bicarb soda</li> <li>2 cups grated carrot</li> <li>1 cup brown sugar</li> <li>1 tablespoon caster sugar</li> <li>2 eggs</li> <li>1 teaspoon cinnamon</li> <li>1 teaspoon mixed spice </li> <li>100ml vegetable oil</li> </ul> Cream cheese icing <ul> <li>100g butter, softened</li> <li>200g cream cheese, softened</li> <li>100g icing sugar, sifted</li> </ul> Method: 1. Preheat oven to 180°C. Line a 12-hole muffin pan. 2. Combine flour, caster sugar, brown sugar, bicarb soda, carrot, mixed spice and cinnamon in a bowl. In a jug, whisk eggs and oil together and stir into dry ingredients. Mix until just combined. Divide mixture between cases and bake for 20 to 25 minutes or until golden and firm. Let cool. 3. Meanwhile, to make the icing, use an electric mixer to beat butter until softened. Add in cream cheese, icing and sugar. Beat until light and fluffy. Using a palette knife to swirl icing on top of cakes. Serve. Image: Getty

Food & Wine

From a series of recipes by Xali: Easy Cheesey Egg muffins

Xali is Australia’s first training, dietary and wellness program to cater to women going through biological changes with a focus on perimenopause and menopause. Created by Northern Rivers resident Naz de Bono, Xali is a daily personalised program that provides workouts, recipes, education and support to women based on the 4 pillars of Move, Eat, Learn & Connect. Xali’s in-house Clinical Nutritionist, Samantha Gowling has shared some recipes to fight the winter blues that are available through the Xali platform. Easy Cheesy Egg Muffins Prepare these muffins ahead of time and enjoy a quick and easy breakfast for the week! Eggs are rich in iron and Vitamin D, are a great source of protein and have been linked to reducing cholesterol levels during menopause. Serves: 4 Prep: 20 mins Cook: 20 mins Ingredients: For the basil pesto Basil, fresh - 2/3 cup Pine nuts - 1/3 cup Garlic clove minced x 2 Olive oil - 1 1/3 tbsp Parmesan cheese grated - 1/3 cup Lemon juice of - 2/3 whole Salt - 1/8 tsp Cracked black pepper - 1/8 tsp For the muffins Spinach, frozen thawed - 166 2/3 gm Eggs - 4 whole Olives pitted, chopped - 1/3 cup Sundried tomatoes diced - 1/8 cup Thyme, fresh, sprigs leaves only - 1 1/3 whole Salt - 1/8 tsp Cracked black pepper - 1/8 tsp Goat cheese crumbled - 1/8 cup Pesto see recipe - 1/8 cup Thyme, fresh leaves to serve - 1/8 tsp Method: For the muffins 1. Preheat the oven to 170°C. Set frozen spinach aside to defrost about 1-2 hours before. 2. Grease a 12 hole muffin pan with oil or butter or you can use cupcake patty pans to line the muffin pan if you have them. 3. Squeeze out excess moisture from the spinach and set aside. 4. In a food processor, add eggs, olives, sun dried tomatoes, thyme, salt and pepper and blitz for a few seconds to combine. 5. Divide the drained spinach and goat cheese, evenly in the prepared muffin pan and pour in the egg mixture. Top with a small dollop of pesto. 6. Bake in the oven for 20 minutes or until cooked through. Remove from the oven and serve or let them cool completely before storing in the refrigerator for up to 3 days. For the basil pesto 7. In a food processor or blender combine basil with pine nuts and garlic. 8. Add lemon juice and then the oil slowly and process into a paste. 9. Season with salt and pepper to taste. 10. Store in the fridge in an airtight container for up to 7 days.

Food & Wine

Muffin Break’s new menu item brings back childhood memories

Muffin Break is bringing back childhood memories with its exciting new menu item. The Fairy Bread Duffin is a delicious snack covered in sprinkles and perfectly accompanied with your morning coffee. The Duffin is baked fresh in-store daily and is a decadent mouth-watering fusion between a doughnut and muffin. Multiple layers of crispy, buttery pastry and filled with créme patisserie, with 100’s and 1000’s sprinkled on top and a swirl of Cream Cheese Icing you’d be silly to not indulge in this snack. “The newest Duffin, the Fairy Bread Duffin, is the fourth addition to Muffin Break’s luxurious Fancy Collection – indulgence, partnered with a moment of joy!” their website reads. Available for a limited time only, the Fairy Bread Duffin and a coffee will only cost you $9.50. However, if you’re looking to just purchase the Duffin, you can get a pack of four or six for just $1.50 extra. Muffin Break did warn its customers that the Duffin “may be dangerously addictive”. The Duffin is now available at all Muffin Break stores across Australia. Image: Muffin Break

Food & Wine

Woolies apologises after shocking find in muffin pack

Image: Shutterstock A loyal Woolworths customer was shocked when he found a live cockroach crawling inside a packet of unopened muffins. The mini chocolate chip muffins were purchased from the bakery section of his local Woolies in Spearwood, Perth. The disgusted customer took to Facebook to share disturbing images of the unwanted guest residing in his muffin packet. <img style="width: 500px; height:281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7844043/new-project-3.jpg" alt="" data-udi="umb://media/eeb3295ebfaf4665bc6a02ddb964f83e" /> Image: Facebook “The fresh food people can’t get any fresher than a live cockroach crawling all over the unopened packet of mini-muffins that were bought yesterday at Spearwood,” wrote the surprised shopper. Woolworths responded to this post, extending apologies and assuring customers they would raise the issue with their product quality team. “We’re sorry to hear you’ve found a live cockroach crawling over the mini muffins you purchased yesterday at our Spearwood store,” wrote a Woolies representative on Facebook. “We can imagine the concern this would cause as you’ve mentioned the package was unopened, in the meantime we’d like to let you know that you’re more than welcome to return this product, its packaging or your receipt to your local Woolworths store to receive a full refund or replacement,” they added. “No way it came from my bakery,” came the online claim from the Woolies bakery manager when the concerned customer showed up for a refund. "The muffins arrive frozen and it would’ve been impossible for the cockroach to survive." “Made to feel like I put it in there,” wrote the disappointed shopper in response. “Think I’ll be going somewhere different to shop.” Fellow customers were quick to see the humour in the cockroach catastrophe, with some light-hearted comments posted on Facebook. “The good ole place a roach in the bag trick to become Facebook Famous,” wrote one commentator. A Woolworths spokesperson told Yahoo News Australia that the supermarket takes food safety very seriously. “We’re aware of the customer's report and are looking into it with our supply partner to understand how this could have happened,” they said in a statement. “We are sorry to hear about this customer’s experience and have offered a full refund”, the spokesperson added.

Food & Wine

4 Ingredients: Mandarin Friands

<div class="article-body"> Delicious, delectable and, best of all, gluten-free! Serve these as an afternoon treat with tea or coffee. Ingredients <ul> <li>2 large mandarins, peeled and seeded</li> <li>1½ cups almond meal</li> <li>3 eggs, separated</li> <li>2½ tablespoons agave nectar or honey</li> </ul> Directions <ol> <li>Preheat the oven to 180°C.</li> <li>In a food processor, combine the mandarins, almond meal, egg yolks, and agave and blend for 10 seconds.</li> <li>Whisk the egg whites in a clean, dry bowl until soft peaks form, about 4 minutes.</li> <li>Gently fold the mandarin mix into the egg whites.</li> <li>Divide among 12 nonstick muffin or friand moulds and bake for 20 minutes.</li> </ol> Tips You can substitute mandarins for oranges or limes. </div> <div class="social-media-column"> <div class="addthis_sharing_toolbox" data-url="https://www.wyza.com.au/recipes/4-ingredients-mandarin-friands.aspx" data-title="4 Ingredients: Mandarin Friands | WYZA" data-description="Delicious, delectable and, best of all, gluten-free! - wyza.com.au"> <div id="atstbx3" class="at-share-tbx-element addthis-smartlayers addthis-animated at4-show" aria-labelledby="at-2e9aab9d-f88e-402e-95ba-e9f92ee30897">Featured in <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2F4-ingredients-gluten-free-lactose-free-kim-mccosker%2Fprod9780980629460.html" target="_blank">4 Ingredients: Gluten Free, Lactose Free</a> By Kim McCosker, RRP $19.95.</div> <div class="at-share-tbx-element addthis-smartlayers addthis-animated at4-show" aria-labelledby="at-2e9aab9d-f88e-402e-95ba-e9f92ee30897"> Republished with permission of <a href="https://www.wyza.com.au/recipes/4-ingredients-mandarin-friands.aspx">Wyza.com.au</a>. </div> </div> </div>

Food & Wine

Muffin Break manager admits to retrieving expired food out of a garbage bin

A Brisbane Muffin Break manager has admitted to taking expired ham out of a garbage bin after employees claimed she warned them against wasting expensive food products. The Westfield Chermside Muffin Break store manager has found herself at the centre of the growing scandal after a staff member revealed her text message to the media. The message, which was sent to the workers, read: “We have so many conversations about these expired products … the price of shaved ham are $10.25 ... I took them out from the bin still trying to use it, but should I always doing this? is it right thing to do? Of coarse [sic] not! “There are lots of stuff has been wasted like this way, However this shop really can’t afford this waste anymore.” In the same text message, the store manager also suggested that employees who failed to comply to her rules would be given fewer work hours. “I have received few good resumes ... if new girls are doing better than you, they are going to take over your shifts,” the message read. “It felt so unfair to us all,” an employee told the <a rel="noopener" href="https://www.couriermail.com.au/news/queensland/muffin-break-manager-pulls-outofdate-meat-from-bin-to-serve-to-customers/news-story/7b421b2f4dd6fbfb362cc48dca0ce6ab" target="_blank">Courier Mail</a>. “People tend to follow [the manager]’s order quite intensely because she’s very bossy and everything has to happen as she says. “I don’t want anyone to lose their job, but I’d rather someone lose their job and customers be safe than a customer gets ill.” The manager told <a rel="noopener" href="https://www.9news.com.au/national/brisbane-news-muffin-break-expired-ham-staff-text-messages/889ce08f-dcda-4af0-b3ff-8afdf8c00b39" target="_blank">9News</a> that she never intended to serve the disposed ham to customers. “Because I need to take a picture. That’s the reason,” she said. <blockquote class="twitter-tweet" data-lang="en"> Muffin Break is in damage control, after a manager at the Westfield Chermside store reprimanded workers because she had to retrieve ham passed its best-before date, from the bin. <a href="https://twitter.com/RMorrison9?ref_src=twsrc%5Etfw">@RMorrison9</a> <a href="https://twitter.com/hashtag/9News?src=hash&ref_src=twsrc%5Etfw">#9News</a> <a href="https://t.co/KIOsR4On4Z">pic.twitter.com/KIOsR4On4Z</a> — Nine News Queensland (@9NewsQueensland) <a href="https://twitter.com/9NewsQueensland/status/1115533982005846016?ref_src=twsrc%5Etfw">April 9, 2019</a></blockquote> A spokesperson for Muffin Break’s parent company FoodCo said an investigation had been launched into the Chermside store case. “Muffin Break is committed to the highest standards of food safety and workplace health and safety, and we do not condone these alleged practices. “We are still investigating the matter, however our initial findings indicate that the ham was not used in any products for sale. We will continue our investigations and take appropriate actions based on the final findings.” In February, the food franchise company also drew strong criticisms after its general manager complained that young people were no longer willing to work for free to gain experience. “There’s just nobody walking in my door asking for an internship, work experience or unpaid work, nobody,” Natalie Brennan told <a rel="noopener" href="https://www.news.com.au/finance/work/careers/world-reacts-to-claims-made-by-muffin-break-general-manager-about-gen-ys-inflated-view/news-story/1a434cd546e890a6d6248528f0ef7017" target="_blank">news.com.au</a>. “I’m generalising, but it definitely feels like this generation of 20-somethings has to be rewarded even if it’s the most mundane, boring thing, they want to be rewarded for doing their job constantly.” Brennan issued an apology for her statement following a widespread backlash around the world. “The recent article does not reflect my values or those of Foodco,” she said in <a rel="noopener" href="https://www.facebook.com/MuffinBreak/posts/2308315932533211" target="_blank">a statement</a>. “I don’t expect anyone to work unpaid and Foodco Group policy is, and has always been, that all employees including interns – employed either directly or through our brands – are paid according to relevant awards. “The unpaid work I referred to was supervised programs run through schools, TAFEs or universities, which provide valuable gained experience to people before they enter the workforce full-time. I want to apologise for any misunderstanding or upset caused by my comments.”

Money & Banking

Fruity vegetable muffins

Not only do grated vegetables and dried fruit add food value and flavour to these muffins, but they also make them deliciously moist. Unlike many muffins, these are not too sweet, so they are as good in a packed lunch or as a snack, as they are for breakfast or a teatime treat. Makes: 12 muffins Ingredients: <ul> <li>125g self-raising flour</li> <li>125g self-raising wholemeal flour</li> <li>2 teaspoons ground cinnamon</li> <li>¾ cup (170g) caster sugar</li> <li>½ cup (60g) dried mixed fruit or raisins</li> <li>¾ cup (115g) finely grated carrot</li> <li>1 cup (135g) finely grated zucchini</li> <li>½ cup (125ml) sunflower oil</li> <li>3 eggs</li> </ul> Method: <ol> <li>Preheat the oven to 180°C.</li> <li>Grease a 12-cup deep muffin tin or line the cups with paper muffin cases; the cups should be about 3-3.5cm deep.</li> <li>Sift both types of flour, the cinnamon and sugar into a mixing bowl, adding any bran left in the sieve.</li> <li>Stir in the dried mixed fruit or raisins and make a well in the middle.</li> <li>In another bowl, beat the carrot, zucchini, oil and eggs together.</li> <li>Pour this mixture into the well in the dry ingredients and stir until almost blended, but with a small amount of dry flour still visible in places.</li> <li>Divide the mixture among the cups, filling them about two-thirds full.</li> <li>Bake for 20-25 minutes or until the muffins are well risen, peaked in the centre and springy to the touch.</li> <li>Transfer the muffins to a wire rack to cool.</li> <li>Serve the muffins warm or at room temperature.</li> <li>They are best eaten on the day they are made, but they can be stored in an airtight container for up to 2 days.</li> <li>Alternatively, freeze them for up to 3 months.</li> </ol> This article first appeared in <a href="http://www.readersdigest.com.au/recipes/fruity-vegetable-muffins">Reader’s Digest</a>. For more of what you love from the world’s best-loved magazine, here’s our best subscription <a href="http://readersdigest.innovations.com.au/c/readersdigestsubscribe?utm_source=readersdigest&utm_campaign=RDSUB&utm_medium=display&keycode=WRA85S">offer</a>. <img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" />

Food & Wine

Vegan banana, chocolate chip and oat muffins

Midnight Espresso cafe in Wellington's Cuba St is known for its decadent vegan cakes and muffins, a fact that has not been missed on local Emma Bond. "All of their vegan desserts are pretty amazing, but I'd love the recipe for its banana, chocolate chip and oat muffins to try at home," Bond said. We contacted the cafe and it happily supplied the recipe. Makes: 12 Ingredients: <ul> <li>3 cups oats</li> <li>1 cup of chocolate chips, use vegan chocolate if desired</li> <li>1 tablespoon cinnamon</li> <li>1 teaspoon salt</li> <li>1 tablespoon baking powder</li> <li>2 tablespoons olive oil</li> <li>3 cups almond or soy milk</li> <li>3 ripe bananas, mashed</li> <li>1 tablespoon vanilla essence</li> <li>4 tablespoons linseed</li> <li>250ml cold water </li> </ul> Method: 1. Preheat oven to 180 degrees Celsius and line 12 muffins tins. In a blender blend linseed and water and set aside. In a large bowl combine oats, cinnamon, salt, chocolate chips and baking powder. 2. In a separate bowl add olive oil and bananas and combine, then whisk in milk, vanilla and linseed mixture. Add wet mix to dry and combine. 3, Spoon into muffin tins and bake for 25 minutes. Muffins will not rise much. Midnight Espresso, 178 Cuba St, Wellington. Open Monday to Friday 7.30am to 3pm and Saturday and Sunday 8am to 3.30pm. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Stuff.co.nz.

Food & Wine

Apricot and turmeric muffins

These muffins are lovely and moist and will stay this way for days. Since they aren't overly sweet or buttery, you could even eat these wee cakes for breakfast. The earthy aroma of turmeric gives a delicate flavour and colour to add depth to these gently sweetened muffins. Makes: 8 muffins Ingredients: <ul> <li>250g ground almonds</li> <li>Generous pinch salt</li> <li>½ tsp baking soda</li> <li>2 tsp ground dried turmeric</li> <li>2 organic eggs</li> <li>60g unsalted butter, melted</li> <li>¼ cup runny honey</li> <li>6 ripe apricots, halved and stones removed</li> <li>Drizzle of runny honey to top with</li> </ul> Method: <ol> <li>Preheat the oven to 170C fan bake. Line a 12-hole muffin tray with paper cupcake cases.</li> <li>In a large bowl, combine all of the dry ingredients. Gradually mix in the eggs, melted butter (once cool) and honey, being careful not to over mix.</li> <li>Evenly divide the batter between the cupcake cases. Place an apricot half into each one and press in lightly, but not so much that the apricots are covered by batter.</li> <li>Bake for approximately 25 minutes or until golden in colour and springy to the touch. Transfer the muffins to a cooling rack and allow them to cool completely.</li> <li>Serve warm with a drizzle of honey.</li> <li>Store in an airtight container in a cool place for up to 3 days.</li> </ol> Written by Jordan Rondel. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Emma Boyd/Stuff.

Food & Wine

Gluten-free mandarin almond muffins

The muffins are made using almond meal and cornflower because many people are choosing to go gluten-free for lifestyle choices or they have celiac disease. Mix all the liquids together first and lightly fold in the almond meal and cornflour. Muffins should never be over-mixed. You can top yours with Malibu chocolate ganache and candied orange. To make the latter, she has cut extremely thin slices of citrus fruit, dipped these in caster sugar, placed them on an oven tray and baked them at 150 degrees Celsius for 20 to 25 minutes. "The sugar caramelises around it. You want to get the slices as thin as you can otherwise they will leak too much juice." Makes: 6 Ingredients: <ul> <li>5 eggs</li> <li>250g caster sugar</li> <li>250g ground almonds 250g</li> <li>15g cornflour</li> <li>5g baking powder</li> <li>350g mandarins boiled and blitzed</li> </ul> For the Malibu chocolate ganache <ul> <li>500g dark chocolate</li> <li>250ml cream</li> <li>20ml Malibu (optional)</li> </ul> Method: 1. Place mandarins in a pot with water and cover with a lid and bring to the boil. Simmer for 1 to 1.5 hours until soft and cooked. 2. Allow to cool. Remove pith and blitz in a food processor. 3. Lightly whisk eggs with the sugar. 4. Sieve ground almonds, corn flour, and baking powder and add to the eggs. 5. Mix in with the blitzed mandarins and pour into prepared tins. 6. Bake at 160 degrees Celsius for 30 to 50 minutes, take out, cool on a baking rack, top with chocolate ganache and candied orange. For the Malibu chocolate ganache 1. Chop chocolate into small pieces. 2. Pour cream into a heavy bottom pot and bring to a boil 3. Once the cream comes to a boil, put the chocolate into the cream and allow to sit for a minute. 4. Stir until chocolate is completely dissolved and the ganache is smooth. 5. Cool ganache completely before using. Written by Virginia Winder. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Apple cinnamon muffins

Imagine a donut… dusted in sugary cinnamon… but without the hole. Haha! Add the hint of sweet apple and you have our apple cinnamon muffins. A huge hit with the kids who love the sugary topping and the sweetness of the apple throughout too. At less than $3.50 a batch to make they won’t break the bank either. Makes: 20 Ingredients: <ul> <li>2 1/2 cups self-raising flour</li> <li>1/2 teaspoon salt</li> <li>1 teaspoon ground cinnamon</li> <li>2/3 cup caster sugar</li> <li>2 eggs</li> <li>1 cup milk</li> <li>50g soft butter</li> <li>2 cups peeled and finely diced red apple</li> </ul> Method: <ol> <li>Combine all the ingredients (except the coating) in a large mixing bowl and mix well. Spoon into silicone cupcake cases, or a muffin tray that will fit in your slow cooker.</li> <li>Sit cases directly in the slow cooker bowl if it is non-ceramic.</li> <li>If it is ceramic place them on a rack over about 1cm water.</li> <li>Cover, putting a tea towel (dish towel) under the lid, and cook on high for 40 minutes, or until a skewer inserted into the centre of a muffin comes out clean.</li> <li>Transfer cases or tray to a wire rack until just cool enough to handle.</li> <li>Remove muffins from the cases.</li> </ol> <img width="138" height="211" src="https://oversixtydev.blob.core.windows.net/media/37185/slow-cooker_138x211.jpg" alt="Slow Cooker" style="float: right;"/> Written by Paulene Christie,slow-cooking internet sensation and busy working mum with a passion for sharing new and exciting recipes for the slow cooker. This recipe appears as part Slow Cooker Central Super Savers, a collection of budget-friendly recipes for all occasions published by ABC Books.

Food & Wine

Double chocolate, banana and almond muffins

The perfect afternoon treat packed with the nutritional value of bananas and complimented with the indulgent taste of milk chocolate. Makes: 16 Ingredients: <ul> <li>4 bananas, mashed</li> <li>200 gm or 1 cup caster sugar</li> <li>150 ml or ⅔ cup oil</li> <li>2 eggs</li> <li>1 teaspoon vanilla essence</li> <li>240 gm or 1 ½ cups plain flour</li> <li>2 teaspoons baking soda</li> <li>50 gm or ½ cup good quality dark cocoa</li> <li>100 gm good quality milk chocolate, chopped into chunks</li> <li>100 gm flaked almonds</li> </ul> Method: 1. Pre-heat the oven to 180°C. Prepare a muffin tray with 12 or 16 muffin papers. 2. Sift the flour, baking soda and cocoa together. 3. Mix the bananas, caster sugar, oil and eggs in a large bowl until well combined. 4. Add the rest of the ingredients (flour, cocoa, baking powder, chocolate and 50 gm of the almonds) and stir until just incorporated, without over mixing. 5. Fill the muffin papers to just over ¾ full and sprinkle with the remaining almonds. 6. Bake for approximately 20-25 minutes or till cooked in the middle when tested with a knife. Recipe courtesy of <a href="https://australianbananas.com.au/" target="_blank">Australian Bananas</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Papaya and coconut muffins

These flavoursome papaya and coconut will make the perfect snack at any time of the day. Serves: 12 Ingredients: <ul> <li>2 cups wholemeal self-raising flour</li> <li>½ cup shredded coconut, plus extra to top muffins</li> <li>1 cup papaya, peeled, deseeded and mashed</li> <li>¼ cup papaya, peeled, deseeded and finely diced (for decoration)</li> <li>1 large egg, whisked</li> <li>2 tbsp butter</li> <li>½ cup honey</li> </ul> Method: 1. Pre-heat oven to 180ºC. 2. Over a low heat, heat butter on stove until melted. Allow to cool. 3. Combine flour and coconut in a large bowl and mix. 4. In a separate bowl, combine mashed papaya, egg, melted butter, honey and mix well. Add papaya mixture to flour and coconut bowl and mix well. 5. Place muffin cases into a standard muffin tin and spoon a heaped tablespoon of mixture into each one. 6. Bake for 20 minutes or until a skewer inserted into the middle comes out clean. 7. Cool for 10 minutes before removing from the muffin tin. 8. Top with extra shredded coconut and finely diced papaya. Recipe courtesy of <a href="http://australianpapaya.com.au/" target="_blank">Australian Papaya</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Gluten-free muffins

These muffins are really simple to make and you can easily whip up a batch on a lazy weekend morning. I sometimes prepare all the ingredients the night before and surprise my family on a weekday morning. You can use two eggs instead of the polenta and psyllium husks, but reduce the coconut milk by three tablespoons, and the dried fruit can be substituted with some chopped nuts. Leave the muffins in the tins for about 20 minutes before removing them so that they can become a little firmer. Like all fresh preservative-free, gluten-free baked goods, these muffins are best on the day they are made. Makes: about 12 muffins Ingredients: <ul> <li>Coconut oil</li> <li>1 cup almond or hazelnut meal</li> <li>1 cup Gluten-free Flour</li> <li>2 teaspoons gluten-free baking powder</li> <li>1 teaspoon ground cinnamon</li> <li>1 tablespoon polenta</li> <li>1 tablespoon psyllium husks</li> <li>½ cup coconut oil</li> <li>¼ cup pure maple syrup or coconut nectar</li> <li>1 teaspoon pure vanilla essence (vanilla extract)</li> <li>2 medium bananas</li> <li>1 cup coconut milk, at room temperature</li> </ul> Method: <ol> <li>Preheat the oven to 170°C</li> <li>Lightly oil a 12-hole muffin tray with coconut oil. In a large mixing bowl, mix the almond or hazelnut meal, flour, baking powder and cinnamon until thoroughly combined. In a separate bowl, add the polenta, psyllium husks, coconut oil, maple syrup, vanilla, bananas and coconut milk and mix until thoroughly combined.</li> <li>Pour the wet ingredients into the flour mixture, add any extra ingredients of your choice such as dried fruit or chopped nuts, and stir until well combined. The liquid should be well absorbed but don’t over-stir the mixture as it will get ‘gluggy’ because of the psyllium husks.</li> <li>Evenly distribute the mixture into the muffin holes filling them up to the rim and bake for about 18–20 minutes until the muffins are lightly golden.</li> </ol> <img width="180" height="222" src="https://oversixtydev.blob.core.windows.net/media/34408/feed-your-brain-cover_180x222.jpg" alt="Feed Your Brain Cover (2)" style="float: right;"/> Extracted from Feed Your Brain by Delia McCabe <a href="http://www.exislepublishing.com.au/Feed-Your-Brain.html">(Exisle 2016).</a> Photography by Vanessa Russell. Available from <a href="http://www.exislepublishing.com.au/">www.exislepublishing.com.au</a> and wherever great books are sold. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Savoury herb muffins

When you eat a gluten-free diet, it is not always pleasant to have to rely on rice or corn crackers or gluten-free bread. I love these savoury muffins with a piping hot bowl of soup, and they can be packed in a school lunch the next day. You can eat these muffins for breakfast. They are delicious with mashed avocados, macadamia nut butter or hummus. Makes: 12 medium muffins Ingredients: <ul> <li>1 cup gluten-free self-raising flour</li> <li>¾ cup almond flour</li> <li>¼ cup polenta</li> <li>1 tablespoon psyllium husks</li> <li>1 teaspoon gluten-free baking powder</li> <li>1 teaspoon dried Italian herbs</li> <li>2 tablespoons fresh herbs, chopped (try a combination of flat-leaf (Italian) parsley, oregano and basil)</li> <li>1 heaped cup grated carrot</li> <li>¼ cup grated onion</li> <li>11/8 cups rice milk or coconut milk, at room temperature</li> <li>½ cup coconut oil</li> </ul> Method: <ol> <li>Preheat the oven to 180°C.</li> <li>Grease each hole of a 12-hole muffin tin with a few drops of coconut oil.</li> <li>In a mixing bowl, combine the flours, polenta, psyllium husks, baking powder, herbs, carrot and onion. Add the milk and coconut oil and mix until well combined.</li> <li>Spoon the mixture into the muffin holes until three-quarters full and bake in the oven for 20–25 minutes. Enjoy.</li> </ol> Variation: Add ¼ cup finely chopped sun-dried tomatoes to the final mixture for added nutrients and flavour. Note: If the coconut oil is solid, simply melt it in a small saucepan over a low heat until it is liquid. <img width="156" height="192" src="https://oversixtydev.blob.core.windows.net/media/33870/feed-your-brain-cover_156x192.jpg" alt="Feed Your Brain Cover" style="float: right;"/> Extracted from Feed Your Brain by Delia McCabe <a href="http://www.exislepublishing.com.au/Feed-Your-Brain.html">(Exisle 2016).</a> Photography by Vanessa Russell. Available from <a href="http://www.exislepublishing.com.au/">www.exislepublishing.com.au</a> and wherever great books are sold. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/11/brown-butter-date-ginger-muffins/">Brown butter, date and ginger muffins</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/10/peach-and-weet-bix-muffins/">Peach and Weet-Bix muffins</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/10/orange-muffins/">Orange muffins</a>

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