My Carrot, Apple and Date Muffins were such a success (even to the anti-health-food people in my life), that I was curious to find whether an adapted version, with different flavours, might work.
With no dates to sweeten these cakes up, I relied on honey alone. But there was also the borrowed sweetness that the coconut and banana promised to offer. As for the Rooibos, that was more of an impulsive addition.
On Food Network, I observed Siba put a fellow chef to the test by incorporating three local ingredients into a single dish. Unsurprised but intrigued by the prospect of using a tea in food, I decided to test myself out with it, too.
Rooibos is the Afrikaans (and general term) used to refer to this kind of tea, which translates into Red Bush, in English. Being high in antioxidants, this drink, which is indigenous to South Africa, is hugely popular and an absolute pleasure to drink.
Lacking the strength of Ceylon tea, Rooibos does not pair too well with (and is therefore had without) milk. It has a subtle sweetness and is often used to make iced tea blends. This is the first time that I have included it in a cake, and I am pleased with the result. Although subtly present, the Rooibos can be detected in the aroma of the muffin, but is only slightly present in the taste.
The testers went out a few minutes ago and the reviews were quite good. Hooray for healthy tasty food!
1 1/2 cups nutty wheat flour
1 cup bran
1 cup ground almonds
1 cup desiccated coconut
1/2 cup oat powder
1 1/2 level tsp baking powder
1 level tsp bicarb
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp vanilla seeds (OR use essence)
4-5 tbs honey
3 bananas, mashed
1 banana, sliced (optional topping)
1 1/2 cups Rooibos, brewed well
1. Mix all dry ingredients together in a bowl.
2. In a separate bowl, add mashed bananas, egg, honey and rooibos tea and mix to combine.
3. Add wet to dry and mix.
4. Add spoonfuls to cupcake pan, filling to the brim.
5. Bake at 180C for 20 mins or until a toothpick inserted comes out clean.