Easy Pineapple Coconut & Blueberry Muffins - dairy free | Thermomix recipe

Sometimes I scribble notes down while I am making up recipes on the spot with what I have on hand...and I have to say these were so easy and such a success I have to share them!

AND they are dairy free....so a good option for some people

Easy Pineapple Coconut & Blueberry Muffins ~ dairy free               by Nat's Thermomixen in the Kitchen

INGREDIENTS 1 tin (440g) pineapple pieces or crushed, drain liquid 100g extra virgin coconut oil 150g raw sugar or rapadura 2 eggs 230g plain flour 5g (1Tb) baking powder handful of blueberries, optional

PREPARATION INSTRUCTIONS Weigh coconut oil directly into TM bowl, if solidified, melt on 50c for 2 mins, speed 3  Add sugar, eggs and mix on speed 4 for 5 seconds Add pineapple, mix on speed 3 for 3 seconds Add flour and baking powder, mix on reverse speed 4 for 4 seconds (don't over mix or you will not have light and fluffy muffins) Half fill muffin papers with mixture Add 2-3 blueberries to the top of each muffin if you'd like to Bake in moderate (180c) oven for approx 20 mins Allow to cool in tray for 5 minutes with oven door open to reduce chance of them sinking in the centre

Lemony Lemon Brownies | Thermomix Recipes

© Nat's Thermomixen in the Kitchen (This is my personal recipe. I am happy for you to pin it, use it, print it, share it...but please give credit and link to my page. Many thanks! Hope you like it)

Ok so I know they aren't really BROWNies....being that they are yellow in colour, but they have the same fudgey-brownie-ish goodness going on. At least we think they do! You try and and judge for yourself.

Ingredients
1 lemon, juice and peel rind off with a potato peeler
150g raw sugar
100g diced softened butter
50g cream cheese (or sour cream)
2 eggs
150g bakers (or plain) flour
1 ts baking powder
pinch of sea salt
brownie tin or roughly 15cm tin

Method
Preheat oven to 180c
Put sugar and lemon peel in TM bowl and blitz for 10 seconds, speed 9. Scrape down
Insert butterfly
Add softened butter (make sure butter is soft or it may damage your butterfly) and cream cheese, and whip on speed 4 for 2 minutes or until creamy
Remove butterfly and lick clean
Add 2 eggs, pinch of salt and juice of the lemon and mix on speed 6 for 6 seconds
Scrape down, add flour and baking powder and mix on speed 4 for 3 seconds* or until just combined. 
Pour mixture into a lined brownie or similar tin and bake for 20-25 minutes until set in the centre and edges are just starting to turn golden.

TIPS: 
Don't be tempted to over mix as doing so releases the glutens in the flour and will make tough brownies. It is ok to see a little white flour around the sides, you can incorporate that into the mixture as you scrape it out into your tin.
Brownie will look quite pale when cooked. You can dust it with some icing sugar if you like.


Let me know if you make it, drop me a line on my Facebook page (I don't check comments on my blog very often)

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