It has already been four years since I launchd Cabinet of Cookery, coinciding the first few posts with beautiful baking and delicious dishes celebrating Mother’s Day. Since then I’ve created, cooked, tested, tasted and served up a mountain of meals for family, friends and special occasions. Over 350 posts later, I’m still happily writing and sharing my cooking experiences with YOU! Including this recipe for Mother’s Day Muffins – make some for afternoon tea today or for whenever you want to treat your mum and loved ones to a bit of baking bliss that can be on the table within 30 minutes from the time your turn on the oven.
In the midst of all my cooking and writing, I added to my brood with another baby. Hence the reason why my posts were usually published late at night and moved from being daily to whenever I could dash into the study. My youngest is now preschooler and is just as enthusiastic and appreciative of the home cooking from my kitchen, as his older five siblings. In fact everyone pitched in this morning to whip up a feast for our family Mother’s Day breakfast, made even more special by having my mother here. We live on opposite sides of Australia, so this is the first time in 22 years that I’ve celebrated this occasion with my mother at the same table.
This evening I’m going to make spaghetti vongole for dinner which I know my mother will adore. Since she has spent years fussing over us whilst we were growing up (and still does given the chance), I’d like to spoil her with a full flavoured, lovingly prepared meal.
Home cooking really can be manageable and a delight. It’s easy to initially feel overwhelmed by the prospect of cooking and baking, especially if this is not your forte. That’s why I started writing this food blog – to encourage people to pick up a whisk, a wooden spoon, a mixing bowl, grab a chopping board and great ingredients and have a go in the kitchen. Best of all, you and your loved ones will get to eat and enjoy what you have dished up. Be brave, find a recipe, gather the ingredients and get ready to fall in love with good food!
Mother’s Day Muffins
These muffins are so terrifically tasty and high in fibre that you could really make them at any time and are especially good as part of a breakfast spread or as lunch box fillers.
1 large mashed banana
2 apples grated (skin removed)
100ml extra virgin olive oil
4 tablespoons ricotta
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup raw caster sugar
1/4 cup dark brown sugar
1/4 cup desiccated coconut
1/3 cup rolled oats
2 cups self raising flour
1 x punnet of fresh raspberries
Preheat the oven to 180 degrees on a fan-forced setting. Line your muffin trays with paper muffin cases.
Using a fork or hand whisk, beat together the wet ingredients (banana, apple, eggs, oil, buttermilk, ricotta, vanilla) until well combined.
Add all of the dry ingredients and stir through GENTLY until just combined. This will result in full, soft muffins. I use a spatula or wooden spoon to do this.
Divide the mixture up evenly into the muffin cases. Press the raspberries into the top of each muffin. About a good heaped tablespoon in each case. Bake for 20 minutes until golden.
Dust with a little icing sugar before serving. Lovely eaten warm, split and spread with a little butter.