Blueberry and Polenta Muffins

Treat yourself to some delicious and easy to bake Blueberry and Polenta muffins this weekend. You will be so pleased you did. Blueberries are the perfect fruit to add to a muffin batter because of their colour, flavour and size, and even though blueberries aren't grown around here in North Queensland, except for a few native bushes that people might grow, I used frozen ones, and they worked perfectly.

In My Kitchen, March 2025

 

Hello, welcome to In My Kitchen from HRK, which is about my cooking and kitchen antics based on what is fresh and in season, what is available and healthy if possible, and always delicious. I am excited it's the beginning of Autumn, bringing cooler temperatures to the tropics and the promise of more beautiful fresh produce. It's almost soup weather.

Apple Cinnamon Muffins, delicious and comforting

  

When I baked this brilliant batch of Apple Cinnamon Muffins, it was the perfect homecoming gift after 3 months away, to myself and Mr. HRK. Baking to me says welcome home. I gave some away to visiting friends and neighbours, because this recipe makes a dozen, and they were all gone in two days. So delicious!

Light and Fluffy Weekend Cheese Muffins with Roasted Capsicum, Basil and Baby Capers

Homemade Savoury Muffins are at their best eaten on the weekend for an easy relaxing lunch. Are you feeling a bit peckish? As with most muffins the basic ingredients of flour, salt, cheese, oil or butter, eggs, and buttermilk, cream or sour cream need to be used with these, but then after that they are one of the most versatile baked goods on the planet. I made these this morning rather impulsively after I had baked a cake, using up bits and pieces left in the refrigerator.

Raspberry, Oat and Cinnamon Muffins

 

This recipe starts out as a healthy and simple muffin mix, and transforms into something delicious with the addition of Raspberries and rolled oats, or Blueberries and oats, or dried Fig and cinnamon, or whatever you have on hand, or whatever floats your boat at the time really. 

Homely and Healthy Honey and Banana Muffins

Healthy Muffins for Sunday morning tea with a friend, what could be nicer. It's no secret that we have a backyard beehive and with that comes a stock of our own delicious honey, and I am always looking for ways to use it in my cooking. 

BLUEBERRY, WILD OATS & BANANA MUFFINS

Dear friends, beware, these are super healthy, in fact there is no sugar to be found in them, except of course in the fresh blueberries and bananas, oh and a little in the yoghurt. These are probably the kind of muffins you would find on the menu in a Healthy cafe in trendy Byron Bay (New South Wales) or Cairns (Queensland) but there they would be served with a drizzle of maple syrup or exotic homemade ice cream beside them.

Bake delicious Muffins with in season Nectarines

Nectarine Muffins served Upside Down

Muffins are such a delicious way to enjoy  the bountiful supply of seasonal stonefruits which are available right now. Nectarines must be the perfect fruit for upside down cakes as the colours transform beautifully into a decorative topping. Be as creative as you wish with how your nectarine slices are arranged.  I just wanted to get these little gems made in a hurry and into the oven, it was a busy day, so I didn't spend that much time on slicing the nectarines for photographic appeal.  The next time I bake them I will be more particular with presentation. They still tasted delicious. Thanks to our friend Paul for this recipe which he told me originally came from Germany. Paul  often calls in for a weekly cup of tea and a chat, and when he has arrived with these muffins I have been so appreciative. So of course I had to make them.

It's been a busy week in retireeland. We are planning a holiday, the Australian Open tennis matches with the young Aussies playing have been terrific to watch, and the Man of the House has been rebuilding the ramp at the back of our house. Conscious of the hot conditions, I have been the water girl as well, very appropriate I think as we are now in the Age of Aquarius, my star sign, and symbolised by the Water Bearer. I'm a little bit interested in star signs, and where people fit into the scheme of things in that regard. To my way of thinking some of my friends, including the Man of the House, are very typical in a lovely way of their Star Sign's personality traits. And when you can remember your friend's star signs, it can also act as a trigger to remembering their birthdays, which is very important.  How about you my friends, do you know your Friend's star signs, and do you sometimes think that they display characteristics typical of their star sign? Anyway, time to carry some more cold water out to my man who is doing a great job on the new ramp, and loves  a project.

Ingredients:

3 or 4 nectarines cut into slices
2 eggs
2 cups S.R. flour
3/4 cup of plain yoghurt
3/4 cup of white sugar
1 teaspoon of mixed spice
1/4 cup of sunflower type oil
1 teaspoon vanilla essence
Butter
Brown sugar

Makes 12.

Let's cook:

Prepare the 2x6 hole muffin trays.

Place a dob of butter (1 tsp.) into each muffin hole, and place into the oven to melt when you turn it on to preheat. Remove the trays from the oven and add one teaspoon of brown sugar to each muffin hole on top of the melted butter.

Place the nectarine segments upside down in the muffin holes (pretty side up and flesh on the bottom.) Combine wet ingredients in a medium bowl i.e. beaten eggs, yoghurt, oil, and vanilla essence.

• Sift S.R. flour with mixed spice, and combine with sugar, in a mixing bowl.
• Gently mix wet ingredients into dry ingredients to form a batter. 
• Spoon a tablespoon of the batter into each muffin hole over the fruit. Top up each muffin batter if there is some left in the bowl.

Bake for 15 minutes at 200 deg. C.

Enjoy with some fresh yoghurt and a nice cuppa.

Warmest wishes

Pauline

Summer Basil Pesto from home grown Basil in the Tropics

It's the season to be jolly and also the season to grow Basil and make Pesto before the serious and fun Christmas cooking starts. It is difficult in the tropical heat to grow much else, except perhaps other sun loving Mediterranean type herbs, chillies, small tomatoes and eggplant.

Blueberry and Polenta Muffins and life in the slow lane that they call retirement

Retirement and a satisfying life in the slow lane

As I sit here typing on my computer, it is occurring to me how many other things I have on the go at the same time, and that my brain is processing in the background. Whilst I suppose that my main focus is typing up this recipe and thinking about how delicious these muffins are and when I can justify having another one, I am thinking about the sour dough bread I need to start preparing which I always try to bake on Mondays.

Vegetable cheesy muffins

I rarely buy muffins when I am out having coffee with Mr. HRK or friends as they are too large and tasteless and not very healthy. This recipe makes 12 of what I would call normal sized muffins and if I am really hungry, I just have two of them.

Damper Scones

A Devonshire tea, with tea, scones, jam and cream,  is a must when spending time with family and friends. This is my no fail damper style scone recipe.

Pesto, Pine Nut and Parmesan Muffins

It's Muffin Monday and muffins are on the menu for breakfast, savoury Pesto Pine Nut and Parmesan Muffins that is. These also suit the perfect brunch  for friends who might just pop in. They are  delicious served with a selection of relishes and chutneys.

This recipe serves 12.

Ingredients:

• Oil or butter for greasing or use nice paper muffin cases in a muffin tin
• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/8 teaspoon salt
• freshly ground black pepper
• 3/4 cup freshly grated parmesan cheese (no shortcuts here)
• 1/2 cup (80g pkt) pine nuts
• 2 large eggs
• 1 cup buttermilk
• 6 tablespoons sunflower oil or melted butter cooled(can use canola and pine nut oil)
• 2-3 tablespoons pesto

Topping:

• 4 tablespoons freshly grated parmesan cheese
• 1/4 cup pine nuts

INSTRUCTIONS:

1. Preheat the oven to 180C. Grease a 12 cup muffin pan or line it with muffin paper liners. To make the topping mix together parmesan and pine nuts and set aside.
2. To make muffins: Sift together flour, baking powder, salt and pepper to taste in a large bowl. Stir in the grated parmesan cheese and pine nuts.
3. Lightly beat the eggs in a larger bowl, then beat in the buttermilk and oil. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Add the pesto and stir gently until just combined. Do not overmix.
4. Spoon the mixture into the prepared muffin pan. Scatter the topping over the muffins. Bake in a preheated oven for about 20 minutes until well risen, golden brown and firm to touch.
5. Let the muffins cool in the pan for 5 minutes then serve warm.

Happy cooking

Best wishes,

Pauline