The most scrumptious cafe style blueberry muffins

If you’re in Sydney and love treats, you will be quite familiar with Luxe bakery. They make the most amazing delicious muffins, croissants and cakes.They also make a blueberry muffin that I am obsessed with. Every once in a while I treat myself to their muffin and sit in the corner eating it, secretly hoping that no one will ask to share.

This is my take on trying to make something similar. I’ve added greek yoghurt for extra protein and moisture (no one likes a dry muffin), a shit-load of blueberries for their awesome anti-oxidants (plus they taste so good) and sweetened them with honey and apple instead of sugar (eww). Try this out. You will love it.

Ingredients (Makes 8 big muffins)

• 2 x cups rolled oats                                                                         
• 1 x cup wholemeal flour
• 1/4 cup ground flaxseed
• 1 x cup vanilla flavoured greek yoghurt
• 4 x eggs
• 60 ml coconut oil
• 2 x apples
• 1 x punnet of blueberries
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 3 tab honey
• 1 tsp vanilla extract

To prepare:

1. Preheat your oven to 160 C and prep your pan by spraying it with olive oil spray.
2. Mix oats into a large bowl with linseed,  yoghurt, oil, vanilla, baking powder, cinnamon, honey and eggs and allow to soak for 15 minutes. This will break down the oats and make them soft and fluffy.
3. Grate the whole apple over the bowl so that you capture the skin and juice.
4. Add the flour and mix through lightly to form your muffin batter.
5. Gently mix in 3/4 of the blueberries.
6. Spoon into your muffin tray. Sprinkle oats and blueberries over the top. Gently pushing the blueberries into the batter. Try not to bury them completely though.
7. Bake for 30-35 minutes. Test if they are ready by inserting a metal skewer. It should come out relatively clean.

Creamy bircher muesli

This muesli is inspired by a recent holiday in Hawaii. We stayed at the beautiful Moana surfrider and apart from amazing ocean front views and the most hospitable staff on the planet, the breakfast was delicious. Amongst the array of delicious fruits on offer, they had the creamiest bircher muesli I had ever tasted. Whereas bircher muesli is usually made by soaking rolled oats in apple or orange juice, I have tried to model their bircher to the best I can. It took a couple of tries, but I think I have something similar.

I love bircher muesli for its simplicity and decadence. Prep it the night before and then add your favourite toppings the next morning. I’ve kept it in my fridge for 3 days, but you will need to make sure it is sealed really well and you give it a good mix before serving.

If you would like to receive similar recipes in your inbox, be sure to add your email address to the follow link 🙂

Ingredients (makes enough for 3 servings)  

• 1 cup rolled oats
• 1 1/2 cups your choice of milk
• 1/2 cup fresh raspberries
• 3 tab honey
• 1 tsp vanilla
• 2 tab cacao nibs
• 2 tab chia seeds

To prepare:

1. Mash raspberries using a fork in a small air-proof container.
2. Add all of your ingredients to raspberries and ensure honey is mixed through evenly. Seal and soak overnight.
3. Garnish with your choice of topping the next day. I just add whatever fruit I have in the kitchen. 🙂

Healthy Poached Pears

These look spectacular! I love making them for so many reasons, first and fore-most I love pretty things and these look great, secondly they are so versatile. You can have them at breakfast with yoghurt and muesli (granola), serve them for desert with gelato and chocolate drizzle or on their own as a snack.. They store well. You can make them on weekends and store them in their juice for 4-5 days..

I used to always order these for desert at restaurants and one day thought, stuff it – I will try and make my own.. I honestly can not believe how easy it was.. I love this recipe because it is healthy and sugar-free, the cinnamon adds a delicious spice and the orange and lemon add a tangy kick.

Ingredients: (Makes 4 pears)                                                                                                                                                           

Served here with muesli and a dollop of greek yoghurt.

• 4 x pears (I use beurre posc, but I’d recommend whatever is in season.
• zest and juice of one lemon
• zest and juice of one orange
• 3 cinnamon sticks

To Prepare:

1. Place 750ml water, zest, juices, and cinnamon in a pan with lid. (Make sure your pan is deep enough for 4 pears standing up)
2. Bring to the boil while stirring slowly to combine.
3. Add pears to water and turn down to simmer.
4. Simmer with lid on for 2–25 minutes, cook until they become translucent.

Serve with your topping of choice.. I like mascarpone and chocolate if I am impressing people at dinner, or drizzled with a tiny bit of honey on greek yoghurt and muesli for breakfast.. I also make extra and then serve sliced on porridge for a quick during the week breakfast.