ST201904

Cake in the House

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CAKE

IN THE

HOUSE

RYE, BUCKWHEAT & FRUIT

BREAKFAST MUFFINS

Makes 9

70g walnut halves or pieces (optional)

140g unsweetened almond milk

1 tsp cider vinegar

100g Doves Farm Organic Stoneground

Wholemeal Rye Flour

55g Doves Farm Stoneground

Wholemeal Buckwheat Flour

1½ tsp mixed spices of your choice (such

as 1 tsp ground cinnamon and ¼ tsp each

of ground nutmeg and allspice)

1¾ tsp baking powder

½ tsp bicarbonate of soda

1 firm conference pear

1 cox apple

125g rapadura or light soft brown sugar

30ml rapeseed oil

1 large egg

Zest of 1 orange

1 Preheat oven to 200C/Fan 180C/Gas 6 and

line a muffin tin with 9 paper cases. If using,

toast the walnuts on a baking sheet for

5–6 mins until lightly browned. Cool, then

roughly chop.

2 Mix together the almond milk and vinegar

and allow to sour for 5 mins.

3 In a separate bowl, sift together the flours,

spices and raising agents. Grate the pear

It ’s f ine to eat cake for breakfast

when it ’s as nutritious as these f r uit y

muffins. Using fibre-rich ancient

grain f lours such as buckwheat and

rye will keep hunger pangs at bay

well past elevenses

coarsely, then weigh out 75g. Roughly

chop the apple and weigh out 110g.

4 In a large bowl, whisk the sugar, oil, egg

and a pinch of salt into the soured milk.

Top with the orange zest, pear, apple and

walnuts, if using. Add the sifted flours and

gently fold them into the mix. Be careful

not to overmix everything.

5 Fill the muffin cases evenly and bake for

25 mins, by which time they should be

risen and a deep brown colour. Cool on

a wire rack until cold. Store in an airtight

container for up to 24 hours.

Cook’s note: If you’d like to increase the

sweetness, top with a little extra demerara

sugar before baking. It gives the muffins

a lovely crunch, too.

Recipe from Nourish Cakes by Marianne Stewart

(Quadrille). Photography: Catherine Frawley.

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