This morning I managed to get up before everyone else, so I decided to make something a bit special for breakfast. I found this recipe here, and tweaked it to make it healthier and Thermomix friendly. This is what I came up with. It's almost dairy free - there's 1 tablespoon of butter in the caramel topping - but you could use coconut cream instead to make it completely dairy free. I didn't have any coconut cream left, so I just used butter. It only uses 1/2 a cup of flour - I used spelt flour, but I'm sure it would work fine with plain gluten free flour or almond flour as well.
Here's a time-saving tip: when you're making cakes or muffins that have chopped nuts in them, don't bother chopping the nuts first, just add the whole nuts with all the other ingredients and chop and stir all at once on speed 4-5 for a few seconds. If you have a look at the original recipe, you'll notice I cut the steps down from 5 steps to 1 step for the muffin mixture. Yep, I like 1-step recipes. Well, okay, the caramel topping is another step or two, but it's easy as. And really delicious, so don't leave it off!
I'm really happy with the way these muffins turned out using macadamia oil instead of butter - the texture is perfect. For those of you wanting to convert your own muffin recipes for the Thermomix, just remember you have to be really careful not to overmix, or you'll have heavy, dense muffins. Notice that I only mix these for a few seconds, scrape down the bowl, and gently mix for another few seconds - that's it! Don't beat all the air out of them. You could use this basic mixture for all sorts of muffins - blueberry-pecan is next on the list for me I think!
Makes 12 large muffins.
Preheat oven to 180C. Generously butter (or oil) a 12-cup muffin pan (or madeleine tin).
1. Chop pecans on speed 4 for a couple of seconds, just until roughly chopped:
- 70g raw pecans
Remove to a bowl.
2. Melt in Thermomix at 100C for 2 minutes at speed 1, or until just melted and combined:
- 3 Tbspns Rapadura
- 2 Tbspns honey
- 1 Tbspn butter or coconut cream
3. Spoon 1 Tablespoon of caramel mixture into each muffin cup.
Add a sprinkling of chopped pecans, and set aside.
No need to wash out Thermomix bowl.
4. Add all remaining ingredients to Thermomix bowl and mix on speed 4 for 6 seconds; scrape down sides of bowl and mix for another 5 seconds on speed 3 to combine.
- 130g raw pecans
- 110g macadamia oil
- 80g Rapadura
- 80g spelt flour (or gluten free or almond flour)
- 3 large eggs (55-60g each)
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp sea salt
5. Divide mixture evenly between muffin cups. Bake for about 20 minutes at 180C, or until skewer poked into centre of muffins comes out clean.
Enjoy! I'm off to sneak the last one now that the kids have gone to bed...
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