Soz, been busy!

Facetune_14-10-2018-17-37-27I haven’t written a blog for so long that WordPress made me log in! Jaysus! Anyway, soz, I’ve been busy! I have been thinking of writing again lately though so I suppose I had better get to it.

I was reading something the other day that said using lots of exclamation marks is like laughing at your own jokes. Guilty!!!!! I laugh at my own jokes constantly, and I also do that thing where I spread out a word with extra letters. Like lolllllllling! I know! I’m hilarious!

Well I suppose I should kick this blog off with something fairly interesting…

Breakfast muffins. With turmeric!

I know! Now, I’m not really a fan of a muffin. When I moved to NZ I discovered that they make savoury muffins. Muffins with savoury items in like cheese and bacon. I was bloody astounded and ranted on about this for ages. I was all like… how awful, how horrifying, ANIMALS!!!! But y’know, those kiwis are fond of them. One of the delights introduced to me in NZ was bagels with cream cheese and jam. I didn’t even freak out about that and possibly ate my bodyweight in them while I lived there. It was also a bloody cheap breakfast which was useful at the time.

Did you recently have your hard rubbish collection? I furnished my whole house in NZ from hard rubbish collection. I even picked up a very nice Japanese table. We recently had the hard rubbish collection but didn’t have too much to put out. The stuff we did put out was not useful, or beautiful. I felt slightly embarrassed every time someone drove past and slowed down and speeded off again. It was like they were shouting out of their window “Poor bloody effort”! The doc commented exactly that when we saw a house with just an old toaster outside. Lonesome.

Is anyone getting lots of phone calls from overseas places recently? Those scammy ones. In the last half an hour the doc has had 2 phone calls from Estonia and Latvia. ‘The Baltic are calling me” she says.

But anyway… the muffins! These are from my fave Green Kitchen Stories. I cook so many of their recipes and it’s worth looking them up on instagram @gkstories

Turmeric & Blueberry Breakfast Muffins with a Granola Topping
Makes 12 large or 15 smaller

This makes a rather large batch for our small family, so we usually freeze half of them.

Dry ingredients
100 g / 1 cup walnuts
85 g /1 cup rolled oats, use gluten free if intolerant
90 g / 2/3 cup buckwheat flour + 2 tbsp arrowroot (or potato starch)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp turmeric (use a little less if you are not used to the flavor)
1 tsp freshly ground cardamom
½ tsp sea salt
a pinch black pepper

Wet ingredients
160 ml / 2/3 cup buttermilk or plant yogurt
80 ml / 1/3 cup olive oil or butter
2 ripe bananas, mashed
5 fresh dates, mashed
3 large eggs (or 3 tbsp chia seeds mixed with 9 tbsp water)

A large handful blueberries, frozen or fresh

Granola topping
1/3 cup rolled oats
2 tbsp olive oil/coconut oil
1 tbsp runny honey

Preheat the oven to 400°F / 200°C. Line a muffin pan with paper liners or grease the pan with oil or butter. Add walnuts and rolled oats to a food processor or blender (or mortle) and mix quickly into a coarse flour. Transfer to a large mixing bowl together with the rest of the dry ingredients. Add buttermilk, oil, bananas and dates to the food processor or blender and mix until smooth, then transfer to the mixing bowl with the dry ingredients. Crack the eggs in a separate bowl and beat them for about a minute before adding them as well. Use a spatula to carefully fold everything until combined. Divide the batter into the muffin tins, drop a bunch of blueberries on top of each muffin and gently push them down a bit. Mix together the granola crumble in a small bowl and add it on top of the muffins. Bake for about 18-20 minutes. Best enjoyed still warm from the oven. 

Get your laughing gear around some of those then.


Edie xoxoxox

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