It was a perfect winter's day in Cape Town today. I had a lovely lazy Sunday brunch, overlooking Table Mountain at a friend's house. Apart from the croissants, cheese, preserves, hickory ham and muesli bread, we also enjoyed a glass of bubbly and a refreshing fruit juice concoction from my friend's juice extractor. I did not pay particular interest while she was making it - but I did see half a pineapple, some carrots and apples going into the noisy machine. She also mentioned later that she added a knob of ginger and a few fresh mint leaves.
Our discussion turned from toddler discipline to what we could do with all the pulp left over in the juice extractor, which, by the way, tasted really delicious, but did not look that appetizing.
So, we thought we would try a basic muffin recipe, and just add the pulp. Our first attempt turned out to be disastrous. Firstly, our conversion from Fahrenheit to Celsius was incorrect (maybe because of the bubbly) and we ended up baking the muffins at a far too low temperature. We increased the heat after 20 minutes and baked it another 20 minutes, by which time they looked like little round rusks.
We couldn't get them out of the paper cups, they were rock
hard on the outside, and extremely moist, looking almost raw on the inside - in short - unedible! They ended up in the bin. If I could say one good thing - the muffins had a lovely gingery aroma and that made us eager to give it another go.
I left just before sunset armed with some more fiber-stuff to try it again at home.
This time I followed a carrot muffin recipe from one of my favorite books - Die lekkerste lekker - by Kerneels Breytenbach and they turned out beautifully.
When making muffins - remember the golden rule - DO NOT OVER MIX - stop blending while the mixture still looks lumpy.
150g stone ground flour
1 cup digestive bran
Add 3 T soft brown sugar and
1/2 a cup of pulp (or one grated carrot)
4 T oil
1 egg
2 T honey
Our discussion turned from toddler discipline to what we could do with all the pulp left over in the juice extractor, which, by the way, tasted really delicious, but did not look that appetizing.So, we thought we would try a basic muffin recipe, and just add the pulp. Our first attempt turned out to be disastrous. Firstly, our conversion from Fahrenheit to Celsius was incorrect (maybe because of the bubbly) and we ended up baking the muffins at a far too low temperature. We increased the heat after 20 minutes and baked it another 20 minutes, by which time they looked like little round rusks.
We couldn't get them out of the paper cups, they were rock
hard on the outside, and extremely moist, looking almost raw on the inside - in short - unedible! They ended up in the bin. If I could say one good thing - the muffins had a lovely gingery aroma and that made us eager to give it another go. I left just before sunset armed with some more fiber-stuff to try it again at home.
This time I followed a carrot muffin recipe from one of my favorite books - Die lekkerste lekker - by Kerneels Breytenbach and they turned out beautifully.
When making muffins - remember the golden rule - DO NOT OVER MIX - stop blending while the mixture still looks lumpy.
Preheat the oven to 200 degrees. 
Sieve together:
Sieve together:
150g stone ground flour
1 cup digestive bran
pinch of salt
1 t bicarbAdd 3 T soft brown sugar and
1/2 a cup of pulp (or one grated carrot)
Blend:
1 cup plain low fat yogurt4 T oil
1 egg
2 T honey
Stir into the dry ingredients until just blended. Fill a greased muffin tray and bake for 15 - 20 minutes. Makes 12.
I'm sure you can leave out the oil to make it almost fat free.
Maybe not my best ever muffins, but my son will love it when he sees it in his lunch box tomorrow!
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