My kids are all about the muff at the moment, if it’s shaped like a mini cake and in a cute paper case they can’t get them in their eager little faces fast enough. I’m actually okay with this because they make a handy little portable snack and I have a few sneaky deceptively clean recipes on rotation so I can force healthfulness upon the unsuspecting suckers.
But recently there was an emergency, we had no mini-faux cakes and no stray fruit hanging around to make a new batch, so I had to get creative or risk a mutiny at my failure to provide muffs on demand. A desperate scrabble through the cupboard produced a tin of peaches so I figured it was worth a punt to save my ear (and leg) being chewed off. And hey presto, in half an hour I’d produced at these tasty little buggers that were quickly set upon by two sets of little grabby hands and mouths.
Ordinary I’d think the speed at which they were demolished would make them a winner, but I have to admit that I used the old chocolate chip trick to swing the small people vote, and to be honest they’d probably eat a petrified dog turd if it had chocolate chips scattered through it, so I had to get a second opinion from the hubster who has (somewhat) more discerning taste. He knocked back three in quick succession declaring them ‘light, fluffy and just like cake’ between mouthfuls so I’ll take that as a positive review. After they’d passed muster with that lot I figured they must be fit for consumption and tried them myself, and I don’t want to sound like too much of a wanker here but fuck they’re good – not even a hint of dog turd!
I made these with spelt flour because it was what I had on hand but you can sub in buckwheat flour if you want a gluten free alternative, I’ve found both behave like plain old flour in baking to produce an equally light and fluffy result. You can also replace the peaches with any other mix of pureed fruit or veg so chances are you’ll always have something lurking to knock a batch together with.
Get this stuff
1 C tinned peaches, blitzed into a puree (make sure you use the type in juice not syrup to avoid a sugar overload). Or sub in a mix of fruit and veg of your choice, some of my usuals are zucchini, banana, apple, pear, carrot, pumpkin or orange.
1 tsp vanilla
1/4 C coconut oil
2 Tbl rice malt syrup or sweetener of your choice
1 C spelt or buckwheat flour
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
Optional extras: 1/2 C chocolate chips or chopped dried fruit or nuts
Do this with it
Preheat oven to 180 degrees fan bake.
Line muffin tins with cup cake cases or grease and line with baking paper.
Combine the dry ingredients in a large bowl. Whiz the fruit with all the wet ingredients then pour into dry and mix well to create a thick batter.
Pour into prepared muffin tins and bake for 20-25 minutes until a skewer stabbed in comes out clean.
Makes approx 22 kid sized mini muffs.