Tag Archives: muffin

Salmon, coconut and dill muffins


I know, I know. These aren’t exactly beautiful muffins, but I can promise they are tasty!

We are still staying at Shake’s parents’ house and I am trying to keep food shopping to a minimum – ha!

Whilst clearing out the cupboard I found a tin of salmon (MSC, hooray) and decided to bake some baby-friendly muffins. There was some coconut milk lurking in the fridge from our morning smoothies and I thought these would make a nice combination.

I am regretting leaving my lovely Persian dill in France, but what we had here was just fine. Fresh would be better, no doubt.

Salmon, coconut and dill muffins

Makes approximately 12 small muffins


2 cups self-raising flour
2 teaspoons dill
Black pepper, optional
1 egg
1 cup coconut milk
80g melted butter
1 tablespoon plain yoghurt
1 tin salmon (213g)

Preheat oven to 170degC

Melt butter and leave to cool slightly

In a large bowl, combine the flour and dill, season with black pepper as desired

In another bowl or jug, beat the egg with the coconut milk and yoghurt. Add the melted butter and beat again until just combined

Pour the liquid ingredients into the flour mixture and stir thoroughly. Add more yoghurt or milk if mixture seems too dry

Add the tinned salmon and stir through until evenly distributed

Spoon into muffin trays and bake for approximately 15 – 20 minutes. An inserted skewer or knife should come out clean

Best eaten warm or at least on the day made

C recommends them topped with cream cheese :)




Carrot and pistachio muffins

Carrot and pistachio muffins

I had some pistachios leftover from Shake’s birthday layer cake and a few carrots from our vegetable box that were turning a little squishy, so the most obvious thing to do (for me) was bake something :)

Baby boy is a lot more settled during the day so I was able to spare an hour or so creating these muffins, which is lovely!

Carrot and pistachio muffins

Approximately 12


150ml vegetable oil
150g caster sugar
3 eggs
170g self-raising flour
1 teaspoon ground ginger
1 teaspoon cinnamon
50g sultanas
2 handfulls of shelled pistachios, smashed a little – reserve some for the tops
200g grated peeled and grated carrots


Preheat oven to 180 degrees Celsius/Gas mark 4

Mix the sugar, oil and eggs together in a large bowl

Combine the flour, ginger and cinnamon in a separate bowl (I used the scales!) and stir until spices are distributed evenly.

Add the flour mixture, the sultanas and the pistachios (reserving about half for the tops, if you like) to the large bowl of sugar/eggs/oil and stir well.

Lastly, stir the grated carrots in until just combined.

Spoon the mixture into prepared cases/muffin trays and bake for 20-25 minutes, or until browned and a skewer comes out clean after being inserted.

I’d like to adapt my recipes to use less refined sugar, meaning I’d rather use natural sweeteners like agave syrup or honey. If you have any suggestions, do leave a comment!