Tag Archives: Muffin

Apple spice muffins

10 Mar

I woke at 6.30 this morning. The Captain was awake and had brought me a cup of Earl Grey. Generally on a Sunday I don’t drink Earl Grey at 6.30am, but the thought was kind.

It was a dull spring day, nothing special.

I didn’t drink the tea, but fell back into a deep sleep till after 9am, when the quality of the light in the room had changed dramatically – there was an inch of snow on the ground and it was still falling.

Spring flowers poking through the snow

Spring flowers poking through the snow

An hour later, after a breakfast of local bacon in a home-made roll, it had cleared up enough for me to venture outside. The plan today was to sort out the greenhouse – perfect snowy weather activity you’d think. Except that the trouble with clearing a greenhouse is that you need somewhere to clear it to, and that somewhere is down the bottom of the garden. And by this time it was blowing a blizzard again.

So, what’s a girl to do but revert to type, retreat indoors and bake?

We had some spare apples and I have some of the loveliest cinnamon ever, which I suspect won’t be so lovely for evermore. Apple spice muffins were the answer.

Apple spice muffins

Prepare muffin tins and preheat oven to 400F / 375C / GM6.

  • 2oz porridge oats
  • 7oz plain flour
  • 3tsp baking powder
  • a pinch of salt
  • 1.5 tsp cinnamon
  • a shake each of ground cloves and ground ginger
  • 3oz caster sugar
  • 1 egg
  • a large apple, peeled, cored and chopped finely
  • 6fl oz milk
  • 2fl oz veg oil

And for the topping

  • 3TBsp soft brown sugar
  • 2oz walnuts, chopped
  1. Mix the topping ingredients together and put to one side
  2. Mix together the porridge oats, flour, baking powder, spices and salt
  3. In another bowl whisk  together the egg, milk and oil and then add the chopped apple
  4. Pour all the wet mixture into the dry and stir it till it’s all just combined
  5. Spoon into the prepared muffin tin (that probably means muffin cases in a muffin tin).
  6. Sprinkle a spoonful of topping on each muffin.
  7. Bake for about 20-25 minutes, until the tops are light brown and the muffins spring back when you gently press them.
  8. Cool for a wee minute, then EAT.
Dry ingredients in a bowl

Dry ingredients in a bowl

Add an egg, without the feather

Add an egg, without the feather

Remember to sprinkle the scrumbly topping on your muffins

Remember to sprinkle the scrumbly topping on your muffins

They're ready when they are golden brown - so about 1 minute before these ones came out slightly burnt!

They’re ready when they are golden brown – so about 1 minute before these ones came out slightly burnt!

Christmas muffins (The Cranberry Years)

2 Dec

I love Christmas food.

Cranberry clementine muffins

Cranberry clementine muffins

Well, I love my sort of Christmas food – which is almost anything apart from traditional Christmas cake. I love warm and mellow Christmas spices; chestnuts thrown into all manner of leftover dishes just because you have them; turkey; glazed ham; mulled wine; spiced cider; and cranberries. I really love baking with fresh cranberries.

And I know it’s only just December, but I was in the wonderful Whole Foods Market in Giffnock again this weekend and they had ENORMOUS fresh juicy cranberries. I had to have them.

And I had to make muffins with them. I combined them with clementine zest and orange juice, for flavour. And a muffin batter which included extra bran and porridge oats to make them pretend they are somewhere further along that health spectrum than you might imagine. But then lots of melted butter to make sure they are still tastiness itself.

And now you can make them too. If you start now, they’ll be ready within an hour. Unless you have to go out and pick your own cranberries.

Cranberry & clementine muffins

Preheat oven to 375F / 200C / GM5-6. Prepare muffin tins, lining them with muffin cases. Makes about 12 regular muffins . 

  • 8oz plain flour
  • 1oz bran
  • 1oz porridge oats
  • 3 tsp baking powder
  • a pinch of salt
  • 3oz dark brown or muscovado sugar
  • 1 large egg
  • 6oz fresh cranberries (you could use blueberries, or other berries of your choice)
  • grated zest of 5 clementines
  • 7fl oz clementine or orange juice
  • 3oz melted butter (or 3fl oz veg oil)
  1. Mix together in a large bowl: flour, bran, porridge oats, baking powder and salt
  2. In a separate bowl beat together: sugar, egg, zest, juice and melted butter
  3. Pour liquid ingredients into the dry ones and stir until just combined, adding the berries towards the end. The batter can have lumps but there should be no pockets of dry flour
  4. Spoon into muffin cases (about 3/4 full should work, and produce nice full muffins)
  5. Bake for 20-25 minutes until tops are golden brown and the muffins spring back when you poke them gently

 

 

Gin and tonic muffins

12 May

It was bound to happen one day.

I have a bottle of Caorunn Gin on the counter in my kitchen. And it was inevitable that one day while I was baking, the urge would become too great and I would end up with gin and tonic flavoured baked goods. Yesterday was that day.

But first of all let me tell you a wee bit about Caorunn Gin. It’s Scottish, and it’s delicious. That’s almost all you need to know, but not quite. It’s a small batch gin, and infused with the most deliciously delicate array of botanicals: rowanberry, heather, bog myrtle, dandelion and coul blush apple. And you drink it with a slice of apple, not lime or cucumber or even lemon. And preferably Fentiman’s tonic. It’s my gin of choice these days, although I’m sure I could be persuaded to drink almost any other brand if necessary.

But back to the baking.

I’d decided on muffins. And then I had narrowed it down to lemon muffins. With poppy seeds. Well, I thought I’d narrowed it down to that, but clearly I hadn’t… my baking muse was still playing with me.

As I grated the lemon zest into the mix it dawned on me that gin and tonic was what these wee muffins really needed (I had already decided they were going to be mini muffins). And so the gin and tonic muffin was born. I really do fear that this could start a whole load of crazy cocktail themed baking. Ah well…

Gin and Tonic Muffins

Prepare muffin tins (I used teeny weeny ones, and regular ones, and this batter made 24 wee ones plus 6 regular) and preheat oven to 375-400F / 190-200C / Gas 5-6

  • 9oz plain flour
  • 3 tsp baking powder
  • a pinch of Maldon sea salt
  • 3oz caster sugar
  • 2-3 TBsp poppy seeds
  • 1 egg
  • 1tsp grated lemon zest
  • 3 fl oz sunflower oil
  • 4 fl oz cloudy apple juice
  • 4 fl oz gin and tonic (mostly tonic, but a good slug of gin)
  1. Sift the flour, baking powder, salt and sugar into a large bowl. 
  2. Stir in the poppy seeds
  3. In a separate bowl, beat the egg
  4. Add in the lemon zest, oil, apple juice and gin and tonic, and beat together
  5. Pour the wet mix into the dry stuff and mix all together – you don’t want to beat it, but just bring it together, making sure there are no pockets of flour
  6. Spoon into tins and bake for 20 – 25 mins (slightly less for the mini ones)
These would work well with a wee cream cheese icing (with some gin and tonic in it) or with an icing glaze, made with icing sugar and apple juice and a hint of gin. They seemed to rise more than usual almost like a souffle which I think must be down to the fizzy tonic.
And if you’re not using Caorunn, you might want to use a different fruit juice, such as orange or perhaps grapefruit. Mind you, the grapefruit might do weird things to the raising agent? I’ve not tried it, so don’t blame me if it goes wrong!

5-a-day muffin style

24 Apr

Muffins are one of the easiest things to bake. Once you have a recipe, it is easily adaptable – just make sure you have roughly the same proportion of dry goods to liquid and you’ll be fine.

I don’t always manage to get my 5-a-day of fruit and veg and I know I’m not alone. So, these muffins will help you on your way. OK, they might not get you that far along the way, but they are healthier than chocolate muffin.

Tropical muffins

  • 9oz plain flour
  • 1oz porridge oats
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • pinch of salt
  • 1 egg
  • 4oz soft brown sugar
  • 3fl oz vegetable oil
  • 6fl oz milk
  • 8fl oz tinned crushed pineapple (without too much of the juice)
  • 2fl oz pineapple juice (some of that juice squeezed from the pineapple in the tin)
  • 50g creamed coconut (I use one of the Patak’s sachets)
  • desiccated coconut for topping

Makes 12 standard muffins.

Prepare muffin tins. Preheat oven to 375F / 190C / GM 5.

  1. In a large bowl, sift together the flour, baking powder, bicarb of soda and salt. Stir in the porridge oats. This will be the bowl everything ends up in, so make sure it’s big enough
  2. In another bowl beat the egg and stir in the sugar, oil, milk, pineapple and juice
  3. If the creamed coconut is solid, warm it up to loosen it enough to pour, and add to the eggy mix bowl
  4. Pour all of the wet mixture into the dry and stir lightly just to combine. You don’t want any dry flour left in the mixture, but really it hardly needs stirring at all or the muffins will end up more solid than you’d like.
  5. Fill muffin cups about 3/4 full.
  6. Sprinkle generously with desiccated coconut.
  7. Bake for about 20 minutes or until tops are lightly browned and spring back gently

I suspect you could substitute some of the milk in this recipe for malibu to make a proper grown up cocktail muffin. I think I may have to do a series of cocktail home-baked goods.

A Manhattan tray bake might be my next challenge.

Beetroot cheesy muffins

2 Feb

I owe some colleagues some home baking. I’d promised one muffins and another doesn’t eat sugar, so it was clearly time to make another batch of  savoury muffins.  It would have been the Parmesan and Courgette Muffins again, if Tesco’s had any courgettes. But at 7pm I wasn’t about to go traipsing round town hunting down a courgette, so beetroots became a worthy substitute.

Now, if only I’d consulted with the facebook fairies before  I went shopping – the recipe could have been enhanced with feta cheese, goats’ milk, smoked salmon and creme fraiche. But there’s always next time.

Pink savoury mufflets

Savoury beetroot mufflets (a mufflet being a mini muffin)

8oz plain flour

1tsp baking powder

4 small beetroot, cooked and coarsely grated

2oz parmesan, finely grated

2oz mature cheddar, finely grated

200ml milk

about 1/3 tub of plain yoghurt

1 egg, beaten

75ml olive oil

about 3 -4 fresh sage leaves, finely chopped

Line a muffin pan with paper muffin cases.

  1. Mix together flour and baking powder in a big bowl (everything else will be poured in here eventually)
  2. Add beetroot and cheese and mix – try to get rid of the claggy lumps of beetroot
  3. In a separate bowl, mix the oil, milk, yoghurt and egg together. Add the herbs
  4. Pour the wet ingredients into the dry, and mix quickly together. Don’t over-mix, just bring everything together so the pink colour suffuses the whole mixture and it has no lumps of flour. The mixture needs to be quite soft and wet, but not runny
  5. Spoon a large soup spoonful of mixture into each muffin case
  6. Bake for 20 minutes (or until golden) in a medium hot oven (Gas Mark 5)

OK – they are out of the oven now. They are more like mufflets than muffins, slightly on the wee size, and not quite enough oomph in the flavour. So this is what I would do differently next time:

  1. Use baking powder that wasn’t past its best
  2. Use the correct size tin for the muffin cases
  3. Swap the milk and yoghurt for goats milk and yoghurt (thanks cousin!)
  4. Add some salt and pepper
  5. Use more sage or some nutmeg, or possibly orange zest, or dill, that would work
  6. Add some finely chopped scallions
  7. Cut some of the milk by volume, as the mixture was a bit too sloppy

Go on, have a go yourself – they are too easy.

And yes, they would be just delicious with a dollop of creme fraiche and some smoked salmon on top. Thanks Barry Bryson.

Parmesan and courgette herby muffins

2 Jul

I had to see the doctor yesterday morning.  At 10.30am.  But Id had to get up at 8am to phone the doctor, well to press the redial button many many many times before getting through to a receptionist who quite bluntly told me there were ‘no appointments today’.

I was ready for this.  My friend Jane had informed me that the way to see a doctor when faced with this sort of obstacle is to say, calmly, “It’s really important that I see a doctor today.”

Anyway, to cut a long story short, I eventually got an appointment for 10.30am.  Which gave me 2 hours to finish getting ready, bring my washing in from the line, have a quick tidy up and clean the bathroom, and make muffins.  Because of course that’s what everyone does when faced with some unexpected extra time at home.

Isn’t it?

I found the basic recipe here http://www.bbc.co.uk/food/recipes/gruyere_and_courgette_61507 and set to adapting it:

Parmesan and courgette herby muffins

8oz plain flour

1tsp baking powder

1 decent sized courgette, coarsely grated

3-4 oz parmesan, finely grated

200ml milk, and more if necessary

1 egg, beaten

75ml olive oil

a handful of chopped fresh herbs (marjoram, chives and parsley)

Line a muffin pan with muffin cases.  I ended up using 24 fairy cake cases in a regular sized muffin tin, to make nice small muffins.

  1. Mix together flour and baking powder
  2. Add courgette and cheese and mix
  3. In a separate bowl, mix the oil, milk and egg together. Add the herbs
  4. Pour the wet ingredients into the dry, and mix quickly together. Don’t over-mix, just bring everything together so it has no lumps of flour. The mixture needs to be quite soft and wet, but not runny
  5. Spoon a large soup spoonful of mixture into each muffin case
  6. Bake for 20 minutes (or until golden) in a medium hot oven (Gas Mark 5)

The muffins were cooled for a wee while on a cooling rack, and then bundled up in a clean tea towel, tied with a piece of string and taken to work to share with my colleagues. The verdict seemed positive!

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