Second post of the year! It’s not that I went nuts baking over the last few days, I just haven’t had the time to post what I’ve been baking over the last few months. I made these muffins a couple of weeks ago because I was trying to clear my pantry. I had this can of sliced pineapples that was sitting in the pantry for months and I didn’t know what to do with it. Finally I thought – I can use them in baking! Like most of my baking, these muffins are very easy to make and perfect for morning tea. Ingredients for the muffins (makes 16) 1 can sliced pineapples (in juice 432g) 1 large carrot grated (90g) 220g gluten free flour 1 tsp bicarbonate soda 1 tsp cinnamon powder Zest 1 orange 1 tsp vanilla essence 2 eggs 120ml vegetable oil 100ml soy milk + 1 tbsp vinegar (or 120ml buttermilk) 100g caster sugar 16 pieces of walnut DirectionsPreparation time: 20minBaking time: 20-25min or when the skewer comes out clean Preheat the …

Gluten-free flour and almond meal are so expensive that I’ve decided to take a break from gluten-free baking. I was shopping at Coles when I saw that Granny Smiths Apples were on special this week. Since I’ve always had carrots in the fridge, I’ve decided to make apple carrot muffins topped with homemade granola. It’s really easy to make your own granola that I’m considering doing that in the future. To make these muffins, it is best to use muffin wraps instead of muffin casings so that the granola does not fall all over the oven – makes cleaning an extra chore (trust me, I’ve made that mistake). I loved the taste of the muffins. It’s light and fluffy – the perfect type of afternoon tea. Ingredients for the muffin (makes 16 muffins) 330g self-raising flour 120g caster sugar 120ml olive oil 180ml buttermilk 1 tsp cinnamon powder 1 tsp vanilla essence 2 eggs 2 Granny Smith apples peeled and grated 1 large carrot grated Ingredients for the granola 2 cups oats 1/2 cup desiccated …