Healthy breakfast muffins

Healthy banana and gingerbread breakfast muffins (dairy-free)

I have what is close to a slightly unhealthy obsession with reading food blogs and researching recipes. I suppose it is because I am often reluctant to stick rigidly to a recipe, whether it be that I don’t have the ingredients for it, such as Xanthan Gum or Apple Butter (The UK lacks apple butter, and it costs an absolute bomb online, so the idea still of butter from apples mystifies me), or the combinations are boring or samey. I must have read through about 50 ‘revolutionary’ choc chip cookie and brownie recipes, but I’m afraid none of them really stood out to me. My motto? If it ain’t broke, don’t fix it. Therefore, there is very little that will persuade me to abandon from my staple brownie recipe, no matter how fudgy they are claimed to be!

Mixing up a recipe has to be one of the most fun parts of baking for me. For example, why not mix up an ordinary millionaire’s shortbread by adding some crushed cardamom, or lemon and rosemary (a genuinely nice combo if done right, I promise) to the shortbread, a few granules of sea salt to add some zing to the caramel, or transform the whole recipe into something new, like banoffee or even S’More millionaire’s shortbread! (You can tell I just came up with that idea as I was writing this, that’s how much I think about these things.) You can totally judge me for mixing up a timeless classic, but sometimes I just need to break free from the cliches of baking.

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