sharing recipes from one generation to the next
My chief taster is a rev head, not a petrol reeking boy racer with greasy hands but the ardent admirer of expensive automotive engineering. Lucky for us his lanky frame doesn’t fold comfortably into the drivers seat of most of the cars he covets so our bank balance and marriage have stayed in tact. He’s driving to the national capital with some mates to drool over a lineup of expensive low slung Italian sports cars.
The credit card is staying at home safe and secure, although, I might just give it an airing myself.
I’ve made a batch of muffins for the boys to share while they’re on the road. Hopefully that will limit the quantity of greasy hot chips and chocolate bars bought at the fuel stops.
1/2 cup rolled oats
1 cup boiling water
1/4 cup molasses
2 eating apples, cored and grated
1 lemon, both juice and zest
2 cups spelt flour
1 tablespoon gluten free baking powder
1/2 cup fine oatmeal ( process oats until fine if hard to find)
1/4 cup psyllium husks
1/2 cup walnut meal
1/2 cup brown sugar
1/2 cup roughly chopped walnuts
1/2 cup sultanas
180 g butter, melted
Preheat the oven to 180C
Line muffin tins with paper cases
Pour the boiling water into a medium bowl. Sprinkle over the oats.
Add the molasses while the mixture is still hot and stir until the molasses is melted.
Add the grated apples, lemon zest and juice.
Lightly whisk in the eggs with a fork.
Into a large bowl, sift the flour and baking powder. Mix in the fine oatmeal, psyllium husks, walnut meal and sugar. Incorporate the sultanas and chopped walnuts.
Make a well in the centre of the dry ingredients, then pour in the wet ingredients, butter and milk. Mix to a soft batter.
Spoon the mixture into the lined muffin tins the bake until well risen and firm to the touch, 20-25 minutes.
Transfer to a cooling wire.
When cold store in an airtight container.
Makes 18 large muffins