Tag Archives: low-GI muffins

Peach muffins and broken bone competitions

peachmuffins2

Since the beginning of the summer holidays, Léo has been sporting a hefty plaster cast on his broken left arm (his third to date). Unfortunate at the best of times, but even more uncomfortable and itchy when temperatures are in the high 30s. We went to the pharmacy to pick up his painkillers and someone in the queue (there are always woe-laden queues in French pharmacies) – very helpfully I thought – started to list all the things he wouldn’t be able to do this summer: tennis, beach, pool, riding, rafting, mountain biking, skateboarding, windsurfing… As Léo’s face started to drop, I decided to whisk him away before she could delight us any further. We went for a drink in a café to boost our spirits, where the owner immediately started to regale us with in-depth tales of her multiple fractures, insisting on how lucky Léo was not to have broken his leg. We downed our drinks before her competitiveness got the better of her and she felt compelled to produce any further anecdotes to ‘out fracture’ him. I was very tempted to stop at the pharmacy on the way home for a heavy-duty anti-depressant for both of us, but decided against it in case we bumped into anyone else wanting to contribute to the list of Things We Won’t Be Able To Do This Summer.

Pharmacy

The powdered hazelnut in these muffins is rich in the bone-building – or rebuilding as the case may be – minerals calcium, magnesium and potassium.

Ingredients (makes 12)

100ml olive oil

100g cane sugar

2 organic eggs

150g spelt flour

1 teaspoon baking powder

100g ground hazelnuts

Pinch of salt

1 teaspoon garam masala

50ml yogurt (or milk)

2 peaches, peeled, and cut into rough cubes

Preheat the oven to 180°C. Place the olive oil and sugar in a mixing bowl and beat until pale. Add a spoonful of flour, beat again, then add the eggs, beating further until the mixture is light and fluffy, adding a little more flour to prevent curdling if necessary. Gently fold in the rest of the flour, baking powder, ground hazelnuts, seasoning and yoghurt and combine. Lastly, gently fold in the peaches. Spoon the mixture into muffin trays and bake for 25 minutes.

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Savoury chickpea muffins and cold, white stuff

chickpeahalloumi

Everything was all white this morning (my punishment for making silly puns is that I now have the Bill Withers song ‘Lovely Day’ stuck on repeat in my head: ‘Then I look at you, And the world’s all white with me, Just one look at you, And I know it’s gonna be a lovely day…’).

Snow in this area is rare, which means that when it does happen, everything grinds to a halt; Hugo being a case in point. He dipped one paw into the cold, white stuff, looked around quizzically, sighed heavily and turned back into the house. Java and Léo, on the other hand, were absolutely delighted. Snow is a precious commodity. So much so that I now have a freezer full of ready-to-throw snowballs, which is, I assume, the ammunition equivalent of microwave meals. I wouldn’t be at all surprised if he didn’t try to take them to school in a cooler box.

Like Hugo, the migratory cranes in the cornfield to the back of the house looked very cheesed-off. I think they were probably lamenting their choice of winter destination: ‘That’s the last time we’re coming here – what a rip-off! We flew 5,000 kilometres for a bit of sun and this is what we end up with. We could have stayed at home if we’d wanted snow!’. Maybe Hugo will migrate south next winter in case the nasty, white stuff strikes again.

javasnow2 copy

javasnow copy

Chickpeas (or garbanzos) have a very low-GI and are a rich source of fibre, making them ideal for digestive disorders and weight loss. They are also rich in protein (in the form of amino acids), minerals (especially manganese, selenium and iron), vitamin K, folates and antioxidants (saponins).

Ingredients (makes 12)

200g spelt flour

Sea salt and freshly-ground black pepper

1 teaspoon cumin seeds

1 teaspoon chilli powder

½ teaspoon bicarbonate of soda

400g chickpeas, pre-cooked and mashed

2 eggs, beaten

100ml olive oil

75g cheddar cheese, grated (any hard cheese will do)

1 onion, chopped

½ red pepper, chopped

Preheat the oven to 180°C. Combine the flour, seasoning, spices and bicarbonate of soda in a large bowl. In a second bowl, combine the chickpeas, eggs and oil, mixing well. Add the dry ingredients to the wet ingredients, folding together well. Lastly incorporate the grated cheese, onion and red pepper. Transfer the mixture to muffin tins or moulds (I use silicon moulds) and bake for 20-25 minutes or until a fork comes out clean. Delicious served hot or cold.