Banana Macadamia Nut Muffins | How to be Awesome on $20 a Day

Banana Macadamia Nut Muffins

Banana Macadamia Nut Muffins | How to be Awesome on $20 a Day

These muffins represent my complete and utter failure to change. One of my goals for this year was to eat more fruits and vegetables. One of each every day. I lasted about two weeks, then the vegetables faded away.

I made an effort to carry on with fruits for a while, trying new things, most of them disgusting. But now I’ve basically given up choking down melons and force feeding myself half a banana while trying not to retch. You’re probably saying, don’t be so dramatic. It’s just a fruit. Fruits are delicious, you say. Just try them.

I’ve tried. You might as well be feeding me bugs. Drinking my fruits and vegetables is about the best I can do. Although even that is sometimes a miss. I tried a Waste Not orange, beetroot, and apple juice the other day, and it tasted exactly like dirt. Not only did they use the ugly fruits and vegetables, but it tasted like they didn’t bother to wash them first. Look, I’m just gonna be dead soon. I have t learn to accept it.

Banana Macadamia Nut Muffins | How to be Awesome on $20 a Day

These Banana Macadamia Nut Muffins are the answer to those languishing bananas you bought when you thought you were going to thought you were going to be healthy but ended up eating pizza instead. They’re easy to make, and they have legit banana flavor, along with some crunch from buttery macadamia nuts.

By the way, to make oat flour, I just whizzed up some porridge oats in the food processor until they were relatively fine. It saved me having to run to the store.

Banana Macadamia Nut Muffins | How to be Awesome on $20 a Day

I am who I am, and I’m not ready to change. At least something delicious could come from my failures. I hope you enjoy them.

Banana Macadamia nut muffins

Yield

12 Muffins

Prep time

20 minutes

Cooking time

30 minutes

Difficulty

Easy

ingredients

  • 12 ounces (about 3) overripe bananas
  • 210 grams sugar
  • 220 grams plain flour
  • 35 grams oat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 113 grams unsalted butter, melted and cooled
  • 2 eggs
  • 1 teaspoon almond extract
  • 1 cup chopped macadamia nuts

instructions

  • Preheat your oven to 350F (175C) and line your muffin tin with paper cups if its prone to sticking.
  • Add your bananas and sugar to a mixing bowl, and mash them together with a potato masher or a fork until smooth.
  • Add the flour, oat flour, baking soda, and salt to a large mixing bowl, and whisk gently to combine.
  • In another bowl or a measuring jug, whisk together the melted butter, eggs, and almond extract. Once that’s well combined, add it to the banana mixture and whisk all that together.
  • Now add your wet ingredients to your dry ingredients and gently mix it all together with a rubber spatula until just mixed. Finally, fold in your chopped nuts.
  • Divide your batter between your twelve muffin cups, and bake for about 30 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
  • Remove the muffins to a wire right right away to cool a bit. Serve warm.

Recipe from I’m Just Here for More Food by Alton Brown

34 Awesome Thanksgiving Recipes

34 Awesome Thanksgiving Recipes

34 Awesome Thanksgiving Recipes

Thanksgiving always sneaks up on me here in Scotland because I’m basically the only person I know who even cares about its existence. It’s my favorite because the food is the star, and I don’t have to worry about finding the perfect gift or looking a certain way. I just have to put a beautiful meal on the table for people I love, and even though it can get stressful, it’s also so much fun.

I may be a failed blogger and a million years behind the times, but just in case I’m not alone in not yet planning my Thanksgiving menu, here are the 34 absolutely awesome recipes I’m going to choose from for my dinner next Saturday. Enjoy your days off, American friends. I’ll be at work remembering how thankful I am to have a job that allows me to pay for imported cans of pumpkin puree.

Cranberry Mule | How to be Awesome on $20 a Day

Drinks

Cran-Orange-Apple Juice – for anyone who doesn’t want alcohol, or as a mixer for anyone who does.

Cranberry Mule

Cranberry Margarita

Apple Margarita

Orange & Amaretto Cider

Poinsettia Champagne Cocktail

Pumpkin Spice White Russians

Apple Brandy Punch

Spiced Sparkling Cider Cocktail

Garlic & Thyme Baked Camembert | How To Be Awesome on $20 a Day

To Get Things Started

Garlic & Thyme Baked Camembert

Cranberry Brie Bites

Apple Butter & Sharp Cheddar Grilled Cheese – cut into cute little triangles for snacking

Cranberry Shoyu Sausages

Holiday Brie

Brined & Roasted Turkey Breast with Herb Gravy | How to be Awesome on $20 a Day

The Main Event

Red Currant Glazed Ham – because there’s no law saying you have to serve a big turkey

Brined & Roasted Turkey Breast with Herb Gravy – for a traditional meal for a small crowd

Cranberry Glazed Turkey Meatloaf – our family tradition

Rosemary Potato Rolls from Awesome on 20

Sides (obviously the best part)

Sweet Potato Rolls

Ridiculously Awesome Mashed Potatoes

Homemade Cranberry Sauce

Roasted Sweet Potatoes with Spicy Maple Butter

Rosemary Potato Rolls

Sweet Potato Gratin

Pure Pumpkin Cheesecake | How to be Awesome on $20 a Day

Desserts

Homemade Vanilla Ice Cream – to go with all your pie

Spice Cupcakes with Maple Frosting

Maple Cheesecake

Pure Pumpkin Cheesecake – this one tastes most like traditional pumpkin pie

Baked Sweet Potato Brulee – simplest “dessert” of all time

Mini Pumpkin Cheesecakes

Pumpkin Cake

No-Bake Double-Layer Pumpkin Pie

Pumpkin Spice Brownies

Pumpkin Spice Gooey Butter Cakes

Caramel Pumpkin Cheesecake

Pumpkin Cream Cheese Muffins | How to be Awesome on $20 a Day

Breakfast (for your overnight guests)

Pumpkin Pancakes

Pumpkin Cream Cheese Muffins

Pumpkin Scones

Orange Chocolate Chunk Muffins | How to be Awesome on $20 a Day

Orange Chocolate Chunk Muffins

Orange Chocolate Chunk Muffins | How to be Awesome on $20 a Day

It’s midweek and my brain is fried. I should be coming up with clever words, but yet again, I’m empty. 

Orange Chocolate Chunk Muffins | How to be Awesome on $20 a Day

I made you Orange Chocolate Chunk Muffins, and they’re awesome. I made these the first time without the chocolate, and they were perfectly fine. The chocolate is what makes these muffins really sing. 

These muffins have a slightly crunchy outer crust and are lighter than air on the inside, just like muffins are meant to be. They’re also perfectly portable if you need to take your breakfast on the road. Pair them with tea or coffee, and you’re winning.

Orange Chocolate Chunk Muffins | How to be Awesome on $20 a Day

Muffins are good. Chocolate is great. Life is weird. Get into it.

Orange Chocolate Chunk Muffins
Serves 12
Orange Chocolate Chunk Muffins are totally awesome.
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 75 grams unsalted butter, melted
  2. 250 grams self-rising flour
  3. 25 grams ground almonds
  4. 1/2 teaspoon baking soda
  5. 1 teaspoon baking powder
  6. 75 grams sugar
  7. zest of 1 orange
  8. 100 ml orange juice
  9. 100 ml whole milk
  10. 1 egg
  11. 1/2 cup dark chocolate chunks
Instructions
  1. Preheat your oven to 200C (400F) and line your muffin pan with 12 muffin papers.
  2. Melt your butter first thing and allow it to cool a bit while you get on with the rest of your batter.
  3. In a mixing bowl, add flour, ground almonds, baking soda, baking powder, sugar, and orange zest. Whisk carefully to combine.
  4. In another container, such as a large measuring cup, add orange juice, milk, egg, and melted butter. Whisk to combine.
  5. Add your wet ingredients to your mixing bowl, and fold together with a rubber spatula quickly and gently until just combined. Add in the chocolate chunks and fold to combine.
  6. Scoop your batter into your waiting muffin cups. Bake for about 20 minutes or a toothpick comes out clean.
  7. Cool slightly on a wire rack, and eat warm.
Adapted from Nigella Bites by Nigella Lawson
How to be Awesome on $20 a day http://awesomeon20.com/

Welsh Rarebit Muffins | How to be Awesome on $20 a Day

Welsh Rarebit Muffins

Welsh Rarebit Muffins | How to be Awesome on $20 a Day

The weather in Glasgow this week has been positively horrid. Snow, rain, freezing temperature, high winds… It’s no bomb cyclone, but it’s definitely not inviting us to enjoy the great outdoors. And what do we do when we’re stuck inside? Well, I guess some people play video games, but the cool kids bake.

If you’re new to baking or nervous about your skill level, muffins are the perfect place to start. Other than a muffin pan, duh, you don’t need any fancy equipment, just a mixing bowl, large measuring cup, and a spoon. I actually use a whisk and a rubber spatula, but a spoon would do nearly as well. And the finished product is absolutely delicious. 

Welsh Rarebit Muffins | How to be Awesome on $20 a Day

These Welsh Rarebit Muffins are cheesy and oh so savoury. I’m guessing this is what all those food nerds refer to as umami. That savoury intensity in these muffins comes from a generous dose of Worcestershire sauce. You don’t need to know how to pronounce it to love it. It provides a hit of savoury oomph to any recipe. In these muffins, it’s a major player, along with the sharpest cheddar cheese you can get your hands on.

These muffins are great on their own, but I think they could also add significantly to your enjoyment of a hearty stew. It’s still not considered polite in most places to lick your bowl, and that’s where a Welsh Rarebit Muffin suddenly becomes dinner’s best friend. 

Welsh Rarebit Muffins | How to be Awesome on $20 a Day

Don’t go out there, kids. It’s not pleasant. Stay inside and bake Welsh Rarebit Muffins. It’s gonna be awesome.

Welsh Rarebit Muffins
Serves 12
Welsh-Rarebit Muffins are a cheesy, savoury delight.
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 1-1/2 cup self-rising flour
  2. 1/3 cup whole wheat pastry flour
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1 teaspoon salt
  6. 1 teaspoon mustard powder
  7. 1/2 cup grated sharp cheddar cheese, plus extra for the top of each muffin
  8. 6 tablespoons vegetable oil
  9. 1/2 cup plus two tablespoons greek yogurt
  10. 1/2 cup whole milk
  11. 1 egg
  12. 2 tablespoons Worcestershire sauce
Instructions
  1. Preheat your oven to 400F (200C) and line your muffin pan with twelve muffin papers.
  2. In a large mixing bowl, add your two types of flour, baking soda, baking powder, salt, mustard powder, and cheese. Whisk gently to combine.
  3. In another container, such as a large measuring cup, add your vegetable oil, greek yogurt, milk, egg, and Worcestershire sauce. Whisk to thoroughly combine.
  4. Ditch your whisk and switch over to a rubber spatula. Add your wet ingredients to the mixing bowl, and quickly but gently combine until everything is just moistened. Don't panic over a few lumps and try not to stir for more than 15 seconds.
  5. Divide your muffin batter into your 12 muffin cups as evenly as possible. I use a medium sized scoop fr this. Bake your muffins for 18-20 minutes or until lightly browned. Then take your muffin pan out of the oven, carefully add a final sprinkling of grated cheese to the top of each muffin, and put them back in the oven for another 3-5 minutes.
  6. Allow the muffins to cool for a couple of minutes, then turn them out onto a wire rack. Best eaten warm.
Adapted from Nigella Bites by Nigella Lawson
How to be Awesome on $20 a day http://awesomeon20.com/

Pumpkin Cream Cheese Muffins | How to be Awesome on $20 a Day

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins | How to be Awesome on $20 a Day

I like pumpkin, and I don’t care who knows it. If that makes me basic, I’m totally fine with that. The last thing I want to be is a Kardashian. Too much makeup, who knows how much plastic surgery, and endless self-worship? Is that what we’re considering interesting these days? Sign me up for not that. 

Just leave me alone with my pumpkin spice chai, my Isadora Duncan scarves and my Joni Mitchell albums and let me do my YouTube yoga in peace. I’ll be as basic as I want to be. Except now that I think about it, I might even be too weird to be basic. Can you still be basic if you’re jamming to the Flaming Lips on the subway on your way to theatre jazz class at the age of practically 40? I don’t know. Just give me a damn muffin.

Pumpkin Cream Cheese Muffins | How to be Awesome on $20 a Day

Guys, these Pumpkin Cream Cheese Muffins are ridiculous. They’re a triple threat. You’ve got your moist, sweet, and spicy pumpkin muffin action, then there’s the sweet and crunchy crumb topping, and hidden inside is a hit of creamy sweet cream cheese that just takes it right over the top. 

All this awesomeness means there are a few components to bring together which might make it seems a bit fiddly, but I assure you, it’s all quite simple. Maybe don’t attempt this before you’ve had your first cup of tea or coffee, but if you give yourself some time, you can definitely accomplish this. Also, don’t panic if some of your cream cheese erupts out while they’re in the oven. Everything’s gonna be fine.

Pumpkin Cream Cheese Muffins | How to be Awesome on $20 a Day

Look kids, just be whoever you are, and do whatever you want to do. And eat pumpkin cream cheese muffins whenever you can.

Pumpkin Cream Cheese Muffins
Serves 12
Pumpkin Cream Cheese Muffins are a totally awesome triple threat.
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Prep Time
30 min
Cook Time
25 min
Total Time
3 hr
Prep Time
30 min
Cook Time
25 min
Total Time
3 hr
For the filling
  1. 4 ounces cream cheese
  2. 1/2 cup powdered sugar
For the muffins
  1. 1/2 cups all-purpose flour
  2. 1 teaspoon ground cinnamon
  3. 1 teaspoon ground nutmeg
  4. 1 teaspoon ground cloves
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon baking soda
  7. 2 eggs
  8. 1 cup sugar
  9. 1 cup pumpkin puree
  10. 150 ml vegetable oil
For the topping
  1. 1/4 cup sugar
  2. 2-1/2 tablespoons flour
  3. 3/4 teaspoon ground cinnamon
  4. 2 tablespoons cold butter, in chunks
For the filling
  1. Mix together the cream cheese and powdered sugar in whatever way you want until smooth. I used an electric hand mixer to bring it together quickly.
  2. Pour your cream cheese mixture onto some plastic wrap and carefully mold it into a cylinder about an inch and a half in diameter. Carefully wrap up your cream cheese log in the plastic plus a layer of foil. Stash this in the freezer for about two hours.
For the muffins
  1. Preheat your oven to 350F (175C) and line your muffin cups with your favorite paper.
  2. In a mixing bowl, sift together flour, cinnamon, nutmeg, cloves, salt, and baking soda. Give it a whisk to combine.
  3. In a large mixing bowl, use an electric mixer to beat together the eggs, sugar, pumpkin and oil until fully combined. Turn your mixer down to low, and slowly add in the dry ingredients until just combined.
For the topping
  1. Combine all the topping ingredients in a bowl by squishing it all together with a pastry cutter, fork, or clean fingers. You want a rough, oatmeal like texture. Stash it in the fridge until you're ready for it.
  2. To assemble your muffins, start by adding about a tablespoon of muffin batter to the bottom of each muffin cup. Spread it a bit to make sure that the bottom of each cup is completely covered.
  3. Next, take your cream cheese log out of the freezer and cut it into 12 even discs. Place on cold cream cheese disc into each muffin cup.
  4. Evenly divide the remaining batter between the 12 cups. Try to completely cover the cream cheese if you can.
  5. Finally, evenly distribute your topping over each muffin. It might seem like too much topping. Trust me, it's not.
  6. Pop your muffins into the oven for about 25 minutes. Give them a little more time than you normally would because you've put something frozen in the center. It's tricky to test them because of the filling. Use your baking instincts. 25 minutes was perfect for me.
  7. Allow the muffins to cool a little bit longer than you might normally so that you don't burn your face off on molten cream cheese. Because of the pumpkin, these stay moist for days.
Adapted from Annie's Eats
Adapted from Annie's Eats
How to be Awesome on $20 a day http://awesomeon20.com/



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