If you know me, or have ever followed me on twitter (@matilda_makes), then you've probably realized I have an obsession with all things Gordon Ramsay. Hell's Kitchen, Master Chef and Kitchen Nightmares are all on on my must-watch list. He's mouthy, brilliant, Scottish (*swoon*) and extremely talented. The man has like twelve television shows, numerous published cookbooks and currently holds 14 Michelin stars. And this past January he was inducted into the culinary hall of fame.
I recently purchased one of his latest books Healthy Appetite, and was delighted to find an amazing, healthy version of a breakfast classic, blueberry muffins.
Ingredients:
2 large, very ripe bananas
scant 2 cups/ 300 ml whole wheat flour
1½ teaspoons/7 ml baking powder
1 teaspoon/5 ml baking soda
pinch of fine sea salt
½ cup/100 ml light brown sugar
scant 1¼/284 ml buttermilk
1 large egg, lightly beaten
⅓ cup/75 ml light olive oil (or melted butter, which I used)
7 ounces/200 g blueberries rinsed (I like to rinse with apple cider vinegar) and drained
1 tablespoon/15 ml raw brown sugar
Directions:
1. Heat the oven to 350°F (180°C). Line a 12 hole muffin pan with muffin cases. Peel the bananas and mash in a bowl using a fork.
2. Mix the flour, baking powder, baking soda, salt and brown sugar together in a large mixing bowl. Make a well in the center and add the buttermilk, egg, olive oil and bananas. Quickly fold the ingredients together until just incorporated, taking care not to over mix. Tip in the blueberries and give the batter one or two stirs.
*note: I added a teaspoon of vanilla extract and ½ teaspoon of cinnamon to my flour mixture. Just because it tastes yummy*
3. Spoon the batter into the muffin cases and sprinkle with the raw brown sugar. The cases will be quite full. Bake in the over for about 20 to 25 minutes until well risen and golden brown on top; a toothpick inserted into the center of the muffin should emerge clean.
Let cool in the pan for a couple of minutes, then transfer to a rack to cool completely.
These are delicious with a glass of milk and some fresh picked strawberries. I shared these with my best friend and he descried it as "an explosion of blueberry in your mouth". The best part about this recipe is that it's not only great tasting, but good for you! In my eyes Chef Ramsay can do no wrong. If you haven't already, pick up a copy of Gordon Ramsay's Healthy Appetite in bookstores now!
I recently purchased one of his latest books Healthy Appetite, and was delighted to find an amazing, healthy version of a breakfast classic, blueberry muffins.
Ingredients:
2 large, very ripe bananas
scant 2 cups/ 300 ml whole wheat flour
1½ teaspoons/7 ml baking powder
1 teaspoon/5 ml baking soda
pinch of fine sea salt
½ cup/100 ml light brown sugar
scant 1¼/284 ml buttermilk
1 large egg, lightly beaten
⅓ cup/75 ml light olive oil (or melted butter, which I used)
7 ounces/200 g blueberries rinsed (I like to rinse with apple cider vinegar) and drained
1 tablespoon/15 ml raw brown sugar
Directions:
1. Heat the oven to 350°F (180°C). Line a 12 hole muffin pan with muffin cases. Peel the bananas and mash in a bowl using a fork.
2. Mix the flour, baking powder, baking soda, salt and brown sugar together in a large mixing bowl. Make a well in the center and add the buttermilk, egg, olive oil and bananas. Quickly fold the ingredients together until just incorporated, taking care not to over mix. Tip in the blueberries and give the batter one or two stirs.
*note: I added a teaspoon of vanilla extract and ½ teaspoon of cinnamon to my flour mixture. Just because it tastes yummy*
3. Spoon the batter into the muffin cases and sprinkle with the raw brown sugar. The cases will be quite full. Bake in the over for about 20 to 25 minutes until well risen and golden brown on top; a toothpick inserted into the center of the muffin should emerge clean.
Let cool in the pan for a couple of minutes, then transfer to a rack to cool completely.
These are delicious with a glass of milk and some fresh picked strawberries. I shared these with my best friend and he descried it as "an explosion of blueberry in your mouth". The best part about this recipe is that it's not only great tasting, but good for you! In my eyes Chef Ramsay can do no wrong. If you haven't already, pick up a copy of Gordon Ramsay's Healthy Appetite in bookstores now!
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