Sauerkraut Einkorn Chocolate Cake

Thursday, March 23, 2017

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Tender, moist chocolate cake made with wholegrain einkorn flour, wine fermented sauerkraut with a milk chocolate glaze and red peppercorns. Do rinse the sauerkraut in cold water to tame the salty and overly sour flavour. And finely chopping it up before adding to the batter so that they won't clump together in a tangle. You can serve the cake unglazed or simply dusted with icing sugar.

Sauerkraut Einkorn Chocolate Cake

inspired by Eat Smarter
BatterGlaze, optional
  • 250 g Einkorn flour
  • 120 g Dutch-processed cocoa powder
  • 15 g Baking powder
  • Pinch of salt 125 g Butter, softened
  • 150 g Erythritol sweetener
  • 20 g Coconut sugar
  • 3 Large eggs, room-temperature
  • 1 tsp Vanilla powder
  • 300 ml Aroy-D coconut milk 17% fat
  • 200 g Wine fermented sauerkraut, rinsed, drained and finely chopped
  • 250 g Milk chocolate, chopped
  • 1 tsp Coconut oil
  • 1 tbsp Red peppercorns
  1. Preheat the oven to 160C/320F. Line a 24cmx12cm loaf pan with parchment paper and set aside.
  2. Whisk together the einkorn flour, cocoa powder, baking powder and salt in a bowl. In a large mixing bowl, cream the butter, erythritol sweetener and coconut sugar with a hand-held mixer until light and fluffy. Add in eggs, one at a time, and vanilla powder. Beat well.
  3. Reduce mixer speed to low and slowly add in about half of the flour mixture. Beat until just incorporated, then beat in coconut milk and the remaining flour mixture. Beat well until you have a smooth and thick batter. Now fold in the finely chopped wine fermented sauerkraut.
  4. Scrape the batter into the prepared loaf pan. Bake in the middle of preheated oven for an hour or until a skewer inserted into the centre comes out clean.
  5. Place the chopped milk chocolate and coconut oil in a heavy saucepan over very low heat, stirring constantly till the chocolate begins to melt. Immediately remove the pan from the heat and stir the chocolate until it is smooth. Spread the smooth chocolate over cake. Top with red peppercorns. Allow the chocolate to set. Slice and serve.

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Baked Beef Empanadas

Thursday, March 16, 2017

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These empanadas have a hearty beef and lentil filling encased in crisp pastry crust flavoured with smoked paprika that I have adapted from Savoring Time in the Kitchen. Thanks, Susan!
Empanadas are popular throughout South America and traditionally these little meat pies are fried, but I prefer to make them slightly healthy by baking them. Serve these as appetizers at parties or as a simple lunch or dinner.

Minced Beef FillingPastry Dough
  • 1 tbsp Butter
  • 1 Onion, diced
  • 1 clove Garlic, minced
  • 350 g Minced beef
  • 1 tsp Smoked paprika powder
  • 1 tsp Ground cumin
  • 1/2 tsp Chilli flakes
  • 150 g Puree tomato
  • 150 g Cooked lentil leftover
  • 2 tbsp Sultanas
  • A handful of green olives, pitted and chopped
  • Salt and pepper to taste
  • 260 g Spelt bread flour
  • 1 tsp Smoked paprika
  • 1 tsp Sea salt
  • 110 g Butter
  • 1 Large egg, beaten
  • 80 ml Ice water
  1. For the filling: Heat butter in a large frying pan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until onion softens. Increase heat to high. Add minced beef and cook, stirring to break up any lumps, for 3 minutes or until browned. Stir in the paprika, cumin and chilli. Cook until aromatic. Add tomato puree, lentils and sultanas. Simmer until sauce thickens, about 6 minutes. Stir in chopped olives and season to taste. Cool completely.
  2. For the empanada dough: Combine the spelt flour, smoked paprika, and sea salt in a large bowl. Cut in the butter and rub until the mixture resembles coarse cornmeal. In a separate bowl, whisk the beaten egg, (reserving 1 tablespoon for brushing) and ice water together. Add the egg mixture to the flour mixture to bring it together, then wrap in clingfilm and pop in the fridge for 1 hour.
  3. Preheat oven to 200C/400F. Line a large oven sheet with baking paper.
  4. On a floured table top, roll out the dough to 1/4 inch thick. Then, cut fourteen 8cm rounds, using a pastry ring mould. Drop 1 tablespoon of beef mixture in the center of each round. Fold in half to enclose the filling, pinching the edges to seal. Crimp the edges using your fingers or the tines of a fork.
  5. Place empanadas on the prepared tray. Brush with the reserved egg and bake for about 20 minutes or until golden and crisp. Serve warm.

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Buckwheat Fig Cookies with Chocolate#Vegan#Gluten-free#Grain-free#Dairy-free#Sugar-free

Thursday, March 09, 2017

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These cookies feature pseudo-cereal super-seed buckwheat, dried figs and vegan chocolate chips. They are gluten-free, grain-free, refined-sugar free, dairy-free and vegan. The buckwheat flour adds a hint of nuttiness, and it makes these cookies crisp on the outside, soft and chewy on the inside. You can use oat flour instead of buckwheat, and dates instead of figs.

  • 15 Whole dried figs
  • 130 ml Coconut milk 17% fat (I used Aroy-D)
  • 120 g Buckwheat flour
  • 1 tbsp Potato starch
  • 3/4 tsp Baking powder
  • 1/3 tsp Cardamom powder
  • 60 g Vegan chocolate chips
  1. Soak the dried figs in coconut milk for 30 minutes, then blend them into a thick paste.
  2. Whisk together the buckwheat flour, potato starch, baking powder and cardamom powder in a mixing bowl. Stir in fig paste until combined. Now fold in chocolate chips.
  3. Preheat the oven to 190C/375F. Divide the dough into 21 portions and shape each into a ball. Place them on the parchment lined baking trays. Gently flatten each dough ball into a cookie. Bake in the middle of hot oven for about 15 minutes until nicely golden brown.

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Vegan White Chocolate Aroniaberry Bars with Raw Cacao Nibs

Thursday, March 02, 2017

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Delicious homemade dessert bars packed with nuts, figs, and creamy vegan white chocolate, delicately flavoured with aroniaberry powder. These nobake bars are a perfect sweet treat if you have an allergy, as they are gluten free, dairy free and vegan.

CrustFilling
  • 6 Dried figs, chopped
  • 100 g Walnuts, toasted
  • 50 g Almonds, toasted
  • 1 tbsp Coconut oil
  • 1/3 tsp Sea salt
  • 200 g Vegan white chocolate, chopped
  • 2 tbsp Coconut Oil
  • 50 ml Coconut milk 17% fat (I used Aroy-D), room temperature
  • 1 tsp Aronia berry powder
  • 1/2 tbsp Raw cacao nibs
  • 1 tsp Pistachio nuts, chopped
  1. Line a standard sized loaf pan with a plastic wrap. Place chopped dried figs, nuts, coconut oil and salt in a food processor and blend until the mixture comes together and is sticky.
  2. Press crust mixture firmly and evenly into the prepared pan to create an even layer. Place in the freezer to firm up.
  3. Place the vegan white chocolate, coconut oil, coconut milk and aronia berry powder in the top of your double boiler. Set aside.
  4. Fill the bottom half of a double boiler with about 1 inch of water. Heat the water over medium-high heat until it begins to boil. Reduce the heat to low. Now set the top of the double boiler with the white chocolate atop the boiling water.
  5. Stir gently until the chocolate is melted and mixture is smooth. Pour the mixture on top of the frozen crust and return to the freezer until set. Sprinkle the top with cacao nibs and pistachios. Slice and enjoy! Store the rest in the fridge.

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Vegan Multi Seed Crackers

Thursday, February 23, 2017

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These 100% seed crackers, adapted from taste, are gluten-free, grain-free, nut-free, paleo and vegan. The recipe features a variety of seeds, and is full of fiber, omega-3 fatty acids and minerals. Enjoy them with avocado, hummus or cheese.

  • 180 g Sunflower seed kernels
  • 70 g Flaxseed
  • 70 g Red quinoa
  • 50 g Chia seeds
  • 1/2 tsp Garlic salt
  • 1/2 tsp Chilli salt
  • 1/2 tsp Dried thyme
  • 360 ml Warm water
    li>Place all the ingredients in a bowl. Set aside, stirring occasionally, for 20 minutes or until water has absorbed.
  1. Preheat the oven to 140C/280F fan-forced. Line 2 baking trays with non-stick baking paper.
  2. Press the seed mixture firmly, in a thin layer, onto each prepared tray, ensuring there are no gaps. Bake for 1 hour or until golden and crisp.
  3. Allow crackers to cool completely, then break into large pieces. Enjoy them with your favourite dips!

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Coconut Flour Carrot Muffins with Raisins#Dairy Free#Gluten Free

Thursday, February 16, 2017

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A simple carrot muffin recipe using organic coconut flour. These muffins are grain free, naturally gluten free, dairy free, and paleo friendly. If you have a nut allergy, just leave out the walnuts.
With all the healthy ingredients like coconut flour, coconut milk (I used Aroy-D with 17% fat) shredded carrots, maple syrup and walnuts, these make a great breakfast muffin or after school snack.

  • 60 g Coconut flour
  • 1 tsp Vanilla powder
  • 3/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 tsp Cinnamon powder
  • 1/2 tsp Ginger powder
  • Pinch of sea salt
  • 120 ml Coconut milk 17% fat (I used Aroy-D)
  • 3 Eggs, large
  • 100 g Maple syrup
  • 150 g Carrot, finely grated
  • 60 g Raisins
  • Walnut halves
  1. Preheat the oven to 180C/350F. Grease 4 jumbo or 8 regular muffin cups.
  2. Whisk together the coconut flour, vanilla powder, baking powder, baking soda, spices and pinch of sea salt in a bowl.
  3. Blend together the coconut milk, eggs, and maple syrup until smooth. Add the dried mixture into the coconut milk mixture and stir until just combined. Stir in grated carrots and raisins.
  4. Spoon the batter into the prepared muffin cups and top with walnut halves. Bake 30 minutes for the jumbo size and 20 minutes for the regular.


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Pardina Lentil Salad with Purple Potato and Snow Peas

Thursday, February 09, 2017


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The Pardina lentil, also known as 'Spanish Brown', has a distinctive nutty flavor, and it holds its shape well after being cooked, making it perfect for salads.
Easy to prepare, delicious, and hearty, this salad is substantial enough to work as a complete meal, but also great as a healthy side dish with some chicken or seafood.

  • 350 g Purple potatoes, cut into cubes
  • 150 g Dried pardina lentils
  • 2-3 Kale leaves, finely chopped
  • 200 g Snow peas, trimmed and sliced
  • 1 Red onion, peeled and sliced
  • 1 clove Garlic, minced
  • 150 g Cherry tomatoes, halved
  • 4 tbsp Olive oil
  • 3 tbsp Apple cider vinegar
  • Salt and pepper
  1. Preheat the oven to 200C/400F. Place diced purple potato cubes in a baking tray. Toss with 1 tablespoon of olive oil and season with salt and pepper. Roast for 30 minutes until tender.
  2. Bring 500-ml water to boil in a saucepan. Add in pardina lentils. Return to boil, reduce heat and simmer until tender, approximately 20 minutes. Drain.
  3. Add in roasted purple potatoes, chopped kale, snow peas, onion, garlic and cherry tomatoes. Drizzle with the rest of the olive oil and apple cider vinegar. Toss and season to taste. Enjoy it right away!

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Walnut Pear Spelt Cake

Thursday, February 02, 2017

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Pears and walnuts make a winning combination in this tender and moist spelt cake, based on this recipe. It is a perfect companion to a hot cup of freshly brewed tea on a chilly afternoon and guaranteed to become a favorite!

  • 4 Pears
  • 2 tbsp Freshly squeezed lemon juice
  • 125 g Butter, softened
  • 100 g Raw sugar
  • 3 Eggs
  • 175 g Refined spelt flour
  • 75 g Walnuts, ground
  • 1 tsp Baking powder
  • 1/2 tsp Cardamom powder
  • 1/2 tsp Cinnamon powder
  • 60 ml Coconut milk
  • 75 g Sultanas
  • 1 tbsp Maple syrup or honey
  1. Peel and cut pears into quarters. Remove the cores and thinly slice one pear. Dice the rest of pears. Place sliced and diced pears in a bowl and toss with lemon juice.
  2. Preheat oven to 180C/350F. Grease and flour a standard loaf pan. Using an electric mixer, beat butter and sugar until creamy and the sugar is dissolved. Add eggs, 1 at a time, beating after each addition. Whisk together the spelt flour, ground walnuts, baking powder and spices. Add half of flour mixture into the creamed mixture, fold to combine. Add in coconut milk, then rest of flour mixture. Fold until combined. Now fold in diced pears and sultanas.
  3. Spoon into the pan and smooth the surface. Arrange the sliced pears in the center of the cake and gently press into the mixture. Bake for 60 - 70 minutes or until a skewer inserted into the centre comes out clean.
  4. Remove the cake from the oven and brush with the maple syrup or honey. Cool the cake in the pan for 15 minutes before turning out onto a wire rack to cool completely. Dust with a little icing sugar if desired.

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Spelt Emmer Twisted Bread with Almond Butter

Thursday, January 26, 2017

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The homemade almond butter between layers of soft dough makes this sweet yeast bread absolutely irresistible and perfect for breakfast or brunch. It is so easy to make and versatile-feel free to use any nut butter, chocolate spread or pesto for a savoury version.

  • 350 g Spelt bread flour
  • 100 g Emmer wholemeal flour
  • 20 g Coconut sugar
  • 25 g Fresh yeast
  • 180 ml Coconut drink ( I used Alpro)
  • 30 g Coconut oil
  • 2 Small eggs, beaten
  • 320 g Homemade almond butter
  1. Combine spelt bread flour, wholemeal emmer flour and coconut sugar in the bowl of your mixer. Make a well in the center.
  2. Heat the coconut drink until warm and add in coconut oil. Stir until melted and combined. Dissolve the fresh yeast in the coconut drink.
  3. Add yeast mixture and eggs, reserving 1 tablespoon to brush, to the well of the flour mixture. Mix on low speed until combined. Increase the speed and knead until elastic and soft, about 7 minutes. Put the kneaded dough in a lightly oiled bowl and cover with plastic film or a clean tea towel and let rise until doubled in size, anywhere from 1 to 2 hours.
  4. Punch down the dough and divide into 8 portions and shape each into a ball. Roll each dough out to a 15-cm disc. Spread 40 grams of nut butter over the dough, leaving a 1-cm border. Roll up and press edge to seal. Using a sharp knife, cut roll in half lengthwise. With the cut sides facing up, press together one end of each half, one over the other, and continue until you have ‘braided’ the entire roll.
  5. Place it on a baking sheet lined with parchment paper. Repeat with the rest of the dough balls. Cover with a tea towel and let rise a second time for approximately about 45 minutes.
  6. Preheat the oven 190C/375F. Brush the Bake the braided bread in the hot oven for about 25-30 minutes until golden brown. Rotate the tray halfway through cooking time, if needed, to ensure even baking.

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Emmer Breakfast Cookies

Thursday, January 19, 2017

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These deliciously 'clean' breakfast cookies are wholesome make-ahead treats packed with oats, hazelnuts, emmer flour, flaxseed, almond butter, chocolate chips and lightly sweetened with maple syrup. Emmer flour can be substituted with oat flour or gluten-free flour mix to make this recipe gluten-free. Pour a glass of coconut milk, or brew a pot of steaming hot tea and enjoy!

  • 100 g Hazelnut meal
  • 50 g Flaxseed meal
  • 150 g Rolled oats
  • 35 g Emmer flour
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tsp Cinnamon powder
  • 160 g Almond butter
  • 30 ml Flaxseed oil
  • 80 g Maple syrup
  • 1 Large ripe banana, mashed
  • 1 Large egg
  • 1 tsp Vanilla extract
  • 50 g Raisins
  • 60 g Dark chocolate chips
  1. Preheat oven to 190C/375F. Line baking sheets with parchment paper. Mix the hazelnut meal, flaxseed meal, rolled oats, emmer flour, baking soda, salt, and cinnamon until thoroughly combined.
  2. Combine the almond butter, flaxseed oil, maple syrup, mashed banana, egg, and vanilla extract in a blender and process a few seconds until well blended.
  3. Transfer the almond butter mixture to a large bowl and fold in the raisins and chocolate chips. Mix the oat nut mixture into the almond butter mixture. The dough will be thick.
  4. Scoop up heaping teaspoons of dough and form into balls. Place the dough balls onto the prepared baking sheets, about 2 inches apart.
  5. Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.

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Poppy Kefir Spelt Muffins with Erythritol and Coconut Sugar

Thursday, January 12, 2017

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The flavours of almond milk, coconut, raisin and poppy seed pair nicely in these jumbo spelt muffins, that are sweetened with erythritol and coconut sugar. Feel free to substitute spelt flour with the regular wheat flour.
Erythritol is a sugar substitute that looks and tastes like sugar, yet has almost no calories. It is available in both granulated and powdered forms. It is approximately 70% as sweet as sucrose and is safe for people with diabetes.

Poppy Coconut FillingBatter
  • 350 ml Almond milk
  • 30 g Coconut sugar
  • 70 g Erythritol
  • 2 tsp Grated lemon zest
  • 1/2 tsp Cinnamon powder
  • 30 g Coconut oil
  • 200 g Poppy seeds, ground
  • 50 g Desiccated coconut flakes
  • 150 g Raisins
  • 200 g Spelt pastry flour
  • 80 g Wholegrain spelt flour
  • 1 1/2 tsp Baking soda
  • 50 g Coconut sugar
  • 50 g Erythritol
  • 1/3 tsp Salt
  • 50 g Olive oil
  • 2 Small eggs
  • 220 ml Kefir
  1. Place almond milk, coconut sugar, erythritol, lemon zest, cinnamon, coconut oil, ground poppy seeds, coconut flakes in a saucepan. Bring it to a simmer. Cover and set aside for 30 minutes. Stir in raisins. Preheat the oven to 190C/375F.
  2. Whisk together flours, baking soda, coconut sugar, erythritol and salt in a mixing bowl. In another bowl, whisk together olive oil, eggs and kefir until well combined.
  3. Make a well in the flour mixture and pour in the egg mixture. Mix until just incorporated. Divide half of the batter into 6 jumbo muffin cups or 10 regular ones. Fill each muffin with 1 tablespoon of poppy mixture. Save the rest of the filling for other recipes. Now cover them with the rest of batter.
  4. Bake the muffins in the middle of the hot oven for 30 minutes if using the jumbo muffin pan, and 20 minutes for a regular one, until nicely golden brown.

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Marinated Red Cabbage Slaw with Pine Nuts and Leek

Thursday, January 05, 2017

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A light, crunchy and refreshing coleslaw made with red cabbage, leek, cranberries and pine nuts, tossed with a simple yet great Balsamic vinaigrette. It is a perfect accompaniment to almost any hearty meat dish.

Marinated Red Cabbage Slaw with Pine Nuts and Leek

adapted from Taste
  • 1/2 Small red cabbage, thinly sliced
  • 1 Red onion, thinly sliced
  • 2 tbsp Pomegranate seeds
  • 1 Small leek, chopped
  • 80 g Dried cranberries
  • 1 tbsp Coconut sugar
  • 60 ml Balsamic vinegar
  • 60 ml Extra virgin olive oil
  • 40 g Pine nuts, toasted
  1. Combine cabbage, onion, pomegranate seeds, leek, cranberries, coconut sugar, balsamic vinegar and olive oil in a bowl. Cover and chill for 3 hours or overnight to marinate.
  2. When ready to serve, add in toasted pine nuts. Season and toss to combine.

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Gingerbread Spelt Scones

Thursday, December 29, 2016

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These tender, moist spelt scones are richly flavoured with warming winter spices, coconut sugar and molasses. They are delicious warm out of the oven and super quick to prepare and ready in less than 30 minutes. Perfect for snacking, afternoon tea and breakfast.

Gingerbread Spelt Scones

adapted from taste of home
  • 200 g Spelt bread flour
  • 50 g Wholegrain spelt flour
  • 2 tbsp Coconut sugar
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Ground ginger
  • 1/2 tsp Ground cinnamon
  • 1/3 tsp Salt
  • 50 g Chilled cubed butter
  • 100 g Molasses
  • 50 ml Buttermilk
  • 1 Small egg, separated
  • Coarse sugar for sprinkling
  1. Preheat oven to 200C/400F. In a large bowl, whisk the flours, coconut sugar, baking soda, baking powder, spices and salt together. Cut in butter until mixture resembles coarse crumbs.
  2. In another bowl, whisk molasses, buttermilk and egg yolk until blended. Stir into crumb mixture just until moistened.
  3. Turn onto a lightly floured surface and knead gently 6-8 times. Pat into an 8-in. circle. Cut into 8 wedges. Place wedges 1 in. apart on a baking paper lined baking tray.
  4. In a small bowl, beat egg white until frothy and brush over scones. Sprinkle with sugar. Bake 12-15 minutes or until golden brown.

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Einkorn Almond Linzer Cookies

Wednesday, December 21, 2016

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These jam-filled Linzer cookies satisfy the sweet craving and just happen to be healthy because of the use of wholegrain einkorn flour and stevia-sweetened jam. The Linzer cookie, originated in the city of Linz, is based on the Linzertorte, one of the most famous and beloved holiday classics in Austria.

Einkorn Almond Linzer Cookies

adapted from Küchen Götter
  • 150 g Blanched almonds, ground
  • 150 g Einkorn berries, milled into flour
  • 1/2 tsp Cinnamon powder
  • 1/2 tsp Clove powder
  • Pinch of salt
  • 150 g Butter, softened
  • 50 g Powdered sugar
  • 1 Egg, medium
  • 1/2 tsp Vanilla powder
  • Stevia sweetened strawberry jam for filling
  • Powdered sugar for dusting
  1. Whisk together the ground almonds, einkorn flour, cinnamon, clove and salt in a bowl.
  2. Beat butter and powdered sugar until light and fluffy, about 3 minutes. Beat in the vanilla powder and egg. Finally beat in flour mixture on low speed until the dough starts to come together. Place onto a work surface lightly dusted with flour and shape into a flat disk. Wrap in a plastic and chill for 2 hours.
  3. Line two baking sheets with parchment paper. Roll the dough between 2 sheets of baking paper to 3-mm thick and cut out cookies with a 5-cm heart-shaped cutter. Place them on the prepared baking sheets. Use a smaller round cookie cutter to cut out the centers of half of the cookies on the baking sheet. Reroll any scraps and cut out the remaining cookies. You will have 70 cookies. Chill for 15 minutes.
  4. Preheat the oven to 150C/300F. Bake cookies, one sheet at time, until edges are golden, 10 minutes. Let cookies cool on sheet 2 minutes. Transfer cookies to a rack to cool completely. Spread jam on the flat side of each solid cookie. Dust the top of the cut-out cookies with powdered sugar and press the flat sides together.

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Wishing you and your family all the warmth this Holiday Season has to offer. Have a very merry Christmas and a New Year filled with peace, love and happiness!


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Vegan, Gluten Free, Sugar Free Saffron and Barberry Muffins

Wednesday, December 14, 2016

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These gluten-free seedy muffins make a great breakfast or snack, are actually perfect for any time of day. We even enjoyed it as dinner with a large plate of salad. You can of course bake these healthy treats without saffron, but a little saffron goes a long way. Barberries add tanginess, fruity aroma to these muffins and pair so well with saffron and clove. Dried cranberries or cherries would make a good substitute.

Vegan, Gluten Free, Sugar Free Saffron and Barberry Muffins

adapted from SBS
  • 50 g Pepitas
  • 50 g Flax seeds
  • 50 g Sunflower seeds
  • 50 g Whole almonds
  • 30 g Chia seeds
  • 150 g Rolled oats
  • 3 tbsp Psyllium husk
  • 40 g Dried barberries
  • 0.3 g Saffron powder
  • 1/2 tsp Ground cloves
  • Pinch of sea salt
  • 50 g Coconut oil, melted
  • 1 tbsp Maple syrup
  • 375 ml Water
  1. Place all the dry ingredients in a large mixing bowl. Mix well with a spoon.
  2. Add in melted coconut oil, maple syrup and water and stir with a spoon until well combined.
  3. Grease a 6-cup maxi muffin pan with a little melted coconut oil. Divide the mixture and flatten the surface with the back of a spoon. Leave it on the counter for at least 2-3 hours or overnight in the fridge, covered tightly with a plastic film.
  4. Preheat the oven to 160C/320F. Bake the muffins in the middle of hot oven for 30 minutes until lightly golden. Remove and turn out onto an oven rack and bake for a further 15-25 minutes until crisp on the bottom. Cool slightly and serve.

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Angie's Recipes - Taste of Home
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