June 23, 2015 |
We do love a good morning muffin, but what we don’t like is over-sugary sticky muffins that does not make you feel as if your day got off to a very good start. No thank you.
So, we came up with the StudMuffin, where we added lovely blueberries and baked it with spelt flour and oats.
We’ve been baking this muffin in the café for years and finally have agreed to share our recipe. You’re welcome.
Makes 6-7 large tulip muffins or more if using normal muffin cases (around double)
The lovely Blueberry, Banana & Spelt Studmuffin
Author: Bronte Aurell
Recipe type: Cake
- 250g spelt flour
- 100g light brown sugar
- 75g porridge oats
- ½ tsp salt
- 1 tsp bicarbonate of soda
- 2 tsp baking powder
- 1 tsp vanilla sugar or extract
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- 2 eggs
- 200ml milk
- 75ml sunflower oil
- 2 tbsp apple sauce
- 2 tbsp maple syrup
- 1 ½ ripe banana
- 100g frozen blueberries.
- Ost flakes or
- Jordan’s Nut Crunch (if you want to make them extra indulgent).
- Turn you oven to 180C.
- Line your muffin tray with 6-7 tulip muffin cases or double of normal size muffin cases, if using those.
- Combine all dry ingredients in a bowl.
- Combine all wet ingredients in a different bowl, mix together with wet ingredients using a spoon (you do not have to beat the mixture, just fold well until everything is properly incorporated).
- Mash the banana into smaller pieces using your fingers (rough is good – it is nice to have banana pieces in the muffin). Spoon the mixture into the muffin cases (3/4 full only) and top with blueberries evenly (these will sink when baking). Top with your chosen topping.
- Bake until done – this depends on the size of your muffins, but around 20-25 minutes of the larger ones, a lot less for the smaller muffins. The muffins are done when a skewer comes out clean when poking it.
- Best enjoyed on day of making.
March 12, 2015 |
Ever thought about cooking your berries into your porridge? Some mornings, we just yearn for porridge with a difference. This porridge was one we tested last week and it may well make its way onto the menu in the future.
Change the toppings as you see fit – we love banana and blueberry, so we went for that, but you can do this with raspberry, too. As for the seed and nuts, hazelnuts go well – and we also made it with chia seeds, as some of us are really into chia and all the benefits that go with those.
It’s a super lovely porridge – do give it a try. We added a drizzle of honey, too.
By the way, if you happen to pass by the cafe for your morning porridge, we support a great charity called Magic Breakfast that provides breakfasts for young kids at schools in the UK. One in three children in the UK go to school hungry – and how can you learn on an empty tummy? So, Magic Breakfast go in and help out where the need is greatest. ScandiKitchen donates one whole breakfast for a child EVERY time you buy a porridge at our place. So, suddenly, your porridge is double good for you. And someone else, too.
Read more about our project here
Recipe: Blueberry porridge
Author: Bronte Aurell
Recipe type: Breakfast
- 125g pack of blueberries
- 1 cup oats
- 2 cups water
- Pinch of salt
- 1 banana
- remaining blueberries
- chopped almonds
- In a saucepan, add the oats, half of the blueberries and the water and salt. Bring to the boil and simmer for 4-5 minutes. Once the berries have cooked through, mash them gently with a fork to let the juice out to colour the porridge.
- Serve piping hot in a bowl, top with ½ banana per portion, the remaining blueberries as well as a small handful of chopped almonds and linseeds. We added a drizzle of honey, too.