A few of my favourite things….
Let freezing cold temps be a thing of the past and my days be filled with sun, sand and sea.
Saw this movie today. You know sometimes they say “laugh out loud funny” while it applies here. Cheesy hollywood ending aside, a very watchable movie. Not something you can say very often these days.
Manage to stick to this detox diet for a whooping 21 days. Quite an accomplishment for me. Suddenly I felt light again and less reliant on caffiene and sugar to lift my moods. It’s brought about a lot of change on how I see food and it’s influence over me.
I’ve always had a bit of a thing for polka dots and no one does them better than my friend Sarah Hardaker. Dressed up as bags and cushions, they make the perfect gift or indulgence for yourself.
It’s February half-term. No early mornings, no schedule, no school uniforms to wash or pack lunches to make. No grumpy kids! What’s not to love?
Season 5 is back next month. About bloody time.
Oat Bran & Raisin Muffins
This blog post was inspired by the very lovely A Pretty Life in the Suburbs. Jo-Anna produces a regular post called “What I love Today” as well as blogging about recipes and crafts. When I first checked out her home page I stumbled across these but for some reason decided to make these:
Although served warm these muffins were not dry and heavy like a lot of bran/whole-wheat baking goods. They were soft and crumbly with just a little bit of crunch from the pumpkin seeds sprinkled on top. Coupled with a fruit smoothie they make a great start to your day or with a cup of tea the perfect afternoon pick-me-up.
1.5 cups bran (I used oat bran)
1.5 cups buttermilk
.5 cup oil (I used rapeseed)
.5 cup of white sugar*
.5 cup of brown sugar*
.5 teaspoon vanilla
1.5 teaspoon baking soda
1 teaspoon salt
.5 cup of raisins
1.5 cups of plain or wholewheat flour (I used wholewheat)
1.5 teaspoon baking powder
1-2 tablespoons of pumpkin seeds
* I wanted to slightly reduce the calorie intake on these so I used a quarter cup of splenda instead of white sugar. Also I have been using coconut palm sugar instead of brown sugar. Apparently it has a lower GI level (although this is being hotly debated on the Internet!).
Preheat oven to 350. Line muffin tin with 12 cases.
In a medium-sized bowl combine the buttermilk and bran and let it sit for 10 mins.
In a separate bowl beat together the eggs, oil and sugars. Then add the vanilla, baking soda, salt and raisins.
Add the bran mixture and combine.
In another bowl combine flour and baking powder. Add this to the muffin mixture and gently combine just until mixed.
Pour the mixture in the muffin cases. Sprinkle 4-5 pumpkin seeds on top.
Bake for 20-25 minutes. Leave to cool once done.
I am a member of the Secret Recipe Club. Look at the blog hop below to see all the other entries for this month!