Tag Archives: strawberries

Strawberry & Macadamia Nut Muffins

Tonight, I converted a healthy punnet of fresh strawberries into scrumptious Strawberry and Macadamia Muffins with dubious nutritional worth.

Not so long ago, I could well have called these “Healthy” without a second thought. No guilt whatsoever… just like banana cake.

However, thanks to the wowsers, “healthy” has now been redefined. No matter how well you disguise it, anything with refined sugar is now evil! This means, of course, that even though my muffins are overflowing with fresh strawberries and macadamia nuts, they’re now “from the wrong side of the tracks”.

Just like me!

I’m usually not just adding evil sugar to my recipes, but also that evil of evils…chocolate!

Indeed, I was sorely tempted to add white or dark chocolate chips to these muffins but resisted.I wanted the strawberries to be the hero. I didn’t want to sacrifice their flavour to the chocolate and see how the muffins went without it.

We didn’t miss the chocolate. We ate our muffins hot straight out of the oven. With their lush strawberry flavour and macadamia nut crunch, they were scrumptious.

These muffins would make a delicious treat with a refreshing cup of tea, with enough goodness to escape being what I’d call an “indulgence” and you don’t have to feel too guilty after all.

strawberries

 

After all, strawberries are packed full of goodness. They’re an excellent source of antioxidant-promoting vitamin C and manganese. They are also a very good source of dietary fiber, iodine, and folate. Plus, strawberries are a good source of copper, potassium, biotin, phosphorus, magnesium, vitamin B6, and omega-3 fatty acids.

All that goodness tells me, it’s time to go and grab seconds before I miss out!

DSC_1630

Strawberries, Macadamias and Sugar…Yum!

Strawberry & Macadamia Nut Muffins

Ingredients

  • 180 ml (3/4 cup) milk
  • 80 grams butter, melted (1/3 cup or 5 1/3 Tbsp.)
  • 1 large egg
  • 475 grams sifted flour (2 cups)
  • 160 grams caster sugar (2/3 cup)
  • 2 teas baking powder
  • Pinch salt
  • 1 punnet fresh strawberries
  • 120 grams chopped macadamia nuts
  • Extra castor sugar & chopped macadamia nuts for topping.

Directions

  1. Preheat oven to 180 °C (400°F)
  2. Grease the bottoms only of 12 standard-size muffin cups, or line with paper wrappers; set aside.
  3. Finely chop all but 3 of the strawberries and put aside.
  4. Finely chop roasted Macadamia nuts.
  5. Melt butter in the microwave on high for around a minute.
  6. In a large bowl, beat together the milk, melted butter, and egg.
  7. Stir in the flour, sugar, baking powder, and salt just until combined; do not overmix.
  8. Gently fold in the strawberries and macadamia nuts.
  9. Hull and slice through strawberries and place a slice on top of each muffin.
  10. Roughly chop Macadamia nuts and sprinkle around the slice of strawberry.
  11. Sprinkle the top of each muffin finely with castor sugar.
  12. Spoon batter into the prepared tins; sprinkle with sugar, if desired.
  13. Bake for 20-22 minutes, or until golden and puffed.
  14. Immediately invert onto wire racks.
  15. Serve warm or cool.

Enjoy with Love!

xx Rowena

Recycling the School Jam Sandwich

Despite the stories of starving children in Africa and “waste not, want not”, our kids stubbornly refuse to eat their school lunches.After even more full lunchboxes arrived home, this time with sandwiches made using my own homemade strawberry jam which was just  oozing with lusciously plump delectable fruit, I became desperate. I could not… I would not… throw them out.

Somehow, they had to be eaten!

I'm getting sick of the sight of these full lunchboxes arriving home again completely untouched. What is it going to take to get my children to eat?

I’m getting sick of the sight of these full lunchboxes arriving home again completely untouched. What is it going to take to get my children to eat?

You see, I hate waste…particularly food waste.

For awhile there, I dutifully fed their sandwiches to the dog and I swear he could pick a lunchbox from space. Code-named “Garbage Guts”, he simply doesn’t stop eating.

Walking with the dog

Out trying to walk off more than a few kilos worth of school lunches. Bilbo alias Garbage Guts just can’t say “no”.

But there’s waste and then there’s waistline. Unfortunately for the dog, avoiding waste on my part meant he packed on the kilos. After getting slammed by the vet, there were no more sandwiches for the dog.

Yet, I still hated the thought of throwing out perfectly good sandwiches spread with lashings of my home-made strawberry jam so I decided to take up Bob the Builder’s environmental challenge to “reduce, reuse, recycle” and came up with this little invention:

Jam Sandwich Bread & Butter Pudding

Ingredients

6 eggs

4 tablespoons castor sugar

2 teas vanilla essence

1140 ml (2 pints) full cream milk

Cinnamon

125g or ½ cup blueberries or sultanas

4 jam sandwiches, crusts removed

Spreadable butter

Directions

  1. Pour milk into a large mixing bowl and heat in the microwave for 1-2 minutes.
  2. Meanwhile, using a medium-sized bowl, crack in the eggs. Add sugar and vanilla essence. Beat together lightly with a fork or hand-beaters.
  3. Add the egg mix to warmed milk gradually and stir to combine evenly.
  4. Pour into a shallow, ovenproof dish.
  5. Sprinkle blueberries or sultanas evenly over the surface.
  6. Turn oven onto 180° C and grease a shallow, ovenproof dish.
  7. Now to prepare the sandwiches. Using a bread knife, cut the crusts off the sandwiches. Pull the sandwiches apart. They need to have plenty of jam and I prefer my homemade version which contains large, juicy pieces of fruit so you might want to add some extra butter and jam.
  8. Crusts
    Crusts
  9. Arrange the pieces of bread over the top of the custard and they’ll float across the top like boats.
  10. Add a few bits of butter on top of the bread if desired.
  11. Sprinkle with cinnamon.
  12. Carefully place the dish inside a baking tin with enough water to reach halfway up the sides of the dish. This is called a water bath. See note below.
  13. Bake in a moderate oven at 180° C (160° C fan-forced) for 30 minutes, then reduce the heat to moderately slow oven to around 160° C (140° C fan-forced) and bake for a further 20-30 minutes or until set. My oven timer broke sometime ago so cooking times are an approximate science for me.
  14. Serves 8.
The pudding baking in the oven.

The pudding baking in the oven.

Obviously, while this approach worked well with jam sandwiches and could be adapted to include the honey sandwich, obviously it really isn’t an option for your leftover Vegemite or peanut butter sandwiches. Yet, where there’s a will, there’s a way. It looks like I’ve just set myself my next food challenge.

Enjoy!

Xx Rowena

Note: Why do you bake custard in a water bath?

Baking your custard pudding in a water bath is your best insurance against curdled custard. You see, although you set the oven temperature to 180° C ,the egg proteins which thicken the custard, set below 212°F.This means that unless these egg proteins are protected from the high heat of the oven, they’ll overcook and tighten or shrink, causing your custard to crack or separate into curdled egg and liquid. A water bath insulates custards from the direct heat of the oven because the water can’t exceed 212°F, unlike the air in a 350°F oven. Without a water bath, the outside of your dessert would also overcook before the centre is done. Moreover, in a water bath, you have more time to bake your custard to the perfect degree of doneness.