Apple Crumble Muffins {recipe}

Whenever someone says they don't know how to bake or they aren't good at baking I always try to encourage them to start with muffins. You cannot go wrong with muffins and if you comment and say yes you can I fucked some up one time. I will stand corrected, but I assure you that they are pretty easy and straight forward.

In the past 9 months or so I have become somewhat of a bookstagrammer. What is a bookstagrammer? Well, it's a made up word that smooshes book and instagrammer together and indicates people who share pictures of books and talk only of books.

And it is through this lovely amazing community that I have met some fun people a couple in person. One lovely person (find her here) and I did a book swap and along with the book she sent me a recipe for these Apple Crumble Muffins.

So, I just had to try them out! I am glad I did, they turned out great and the bonus was that my flat smelt like apples and cinnamon.

Apple Crumble Muffins: 

Crumble -

150g plain flour
150g light brown sugar
2 tbsp caster sugar
1 1/2 tsp cinnamon
85g salted butter, melted*

Whisk the dry ingredients together before mixing in the melted butter, use a fork or a whisk to sort of mash it together until it resembles crumbs. As seen in the pictures. *I didn't have salted butter so I added a pinch of salt.

Apple Muffins -

100ml veggie oil
85g light brown sugar
50g caster sugar
130ml buttermilk
2 eggs
1 1/2 tsp vanilla extract
300g self raising flour
1/2 tsp salt
approx. 2 apples, peeled and chopped

Pre-heat the oven to 190C or 170Cfan and line your muffin tin with paper liners.
Whisk the oil, brown sugar, caster sugar, and buttermilk together until just combined.
Add eggs one at a time and whisk until just combined. Stir through the vanilla extract.
Gradually add the flour to the mixture and mix until just combined, you don't want to over mix. Fold in the apples.
Divide the batter between the paper cases, about 3/4 full. Then generously add the crumble topping to each muffin press down lightly, otherwise while baking it can just fall off.
Bake for 20-25 minutes depending on your oven, I know I have a tricky spot in one corner of my oven so after 10 minutes I rotate my muffin tin.

While you are waiting for them to bake, take my advice and clean up so you don't have to deal with that shit later and get your coffee and book ready!

Banana, Pecan & Chocolate Muffins {Soulful Baker by Julie Jones}

Muffins don't really get enough credit in the baking world. They are versatile and can carry pretty much any flavor combination you throw at it.

I have made many of banana muffins in my days, but I never added pecans and chocolate to them, nor have I ever drizzled them with maple syrup....

There were so many recipes in Soulful Baker that I want to try out, but with the kids back to school and a million other life things taking priority I stuck to a simple yet delicious bake!

Banana, Pecan & Chocolate Muffins

80g unsalted butter
300g self-rising flour
1/2 tsp baking powder
100g golden caster sugar
220ml whole milk
1 medium egg
1 tbsp maple syrup, extra to drizzle
50g dark or milk chocolate, chopped or chips
50g pecans, toasted and chopped
100g mushed bananas

Preheat the oven 180C/200C. Line a muffin tin with 8 muffin liners.
Melt the butter in a pan and leave to cool. Place pecans in the oven to toast them, keep an eye as nuts are easy to burn, if you haven't already. Sieve together the flour and baking powder, then re-sift into the bowl of a free-standing mixer. Add the sugar.
In a separate jug/bowl whisk the milk and egg together, then pour onto the flour and sugar mixture. Mix on a medium speed until just combined. Add the cooled melted butter and maple syrup, chopped chocolate, pecans, and the mashed banana. Give it a quick mix until it's just combined.
Bake for about 30 minutes in the pre-heated oven. Use the skewer test to check if they are done and leave to cool a few minutes before eating and drizzle the maple syrup over the top!

Muffins turned out perfectly and were delicious with just the right amount of dark chocolate and pecans. If this recipe isn't enough to convince you to give Soulful Baker a look go check out my review here!

Banana and Walnut Muffins

No one ever eats a whole bunch of bananas. That's why I generally only buy 3 at a time, one for me and one each for my little people. I could continue down the path of going on about how these muffins are a great way to use up old bananas, but to be honest I bought discounted already brown bananas just so I could make these muffins! 

Actually I had a bag of walnuts in my cupboard - so this time it wasn't the bananas at all! Except for the muffins. The muffins are about the bananas. 

Banana and Walnut Muffins

3-4 ripe bananas, smashed

75g melted butter

190g sugar

1 egg, beaten

1 tsp vanilla

1 tsp baking powder

pinch of salt

200g flour

100g walnuts, chopped up

Heat the oven 180C. Mix the smashed bananas and butter together. Mix in sugar, egg and vanilla. Sprinkle in baking powder and salt and mix. Slowly add flour, blending after each addition. Fold in the walnuts and scoop the batter into the muffin pan, lined. Bake 18-25 minutes. 

These muffins are super easy to make! They actually don't take all that long in the oven and can easily be made upon waking up on one lazy weekend morning! 

Chocolate Truffle Muffins - To Heal Broken Things

Update time. A week ago I missed the last step at the bottom of our stairs which I have done before and been fine. This time I feel straight down and made a noise that at the time I thought came from somewhere or someone else! Turns out I rolled my foot in such a way it swelled up and turned my toes purple. Yay!

Been hobbling around for about a week now and it’s slowly getting better. I am still working and chasing after my girls, but resting it as much as possible! It’s not like me to take things easy. It was all my sisters fault anyhow. Both of them were talking about their injuries and after chiding them for not being more careful I went and hurt myself. Typical!

So, to cheer myself up I made these chocolate truffle muffins. I mean how better to heal your foot by standing on it baking? Lucky for me muffins are super easy and quick and a great place to start baking. Forget cupcakes/fairy cakes when baking with kids get them to make muffins! In fact it’s a great idea for when hobbling about on a strained (possibly broken) foot.

Chocolate Truffle Muffins

200g dark chocolate
200g unsalted butter
200g self-rising flour
1/4 teaspoon baking powder
2 tablespoons Food Thoughts cocoa powder
150g caster sugar
150ml milk
3 eggs
chocolate caramel bar (Mars) 4 snack size or 1 large, cut into 12 pieces

Heat the oven to 180C and line a muffin tin. Melt the dark chocolate and butter together in a small saucepan. Stir until melted and take off the heat. 
In a large bowl dry whisk the flour, baking powder, cocoa powder, and sugar together. In a measuring jug gently beat the eggs in with the milk using a fork until just combined. Pour into the dry ingredients along with the cooled chocolate mixture and stir until just combined. Using a medium ice-cream scoop, scoop the batter into the lined muffin tin. Place a piece of chocolate bar in each one and gently press down with a spoon or something until submerged. Just don’t push too hard or it will sink to the bottom. Bake for 18-20 minutes. Leave to cool slightly before eating so you don’t burn yourself on the melted chocolate middle.

notes: Food Thoughts sent me a sample of their finest organic 100% cocoa to try. Cocoa powder is something I always keep on hand in my baking cupboard as a baking staple! All opinions are my own, no other payment was received please see my contact/policy page for more information. Recipe inspired by Felicity Barnum-Bobb’s 100 Magnificent Muffins & Scones.

Orange & Raspberry Muffins: Inspiration

When one ventures into a creative field, occupation, career, hobby or whatever you want to call it inspiration is pretty crucial to success. If creativity is forced it’s hardly ever good, sometimes it’s good if you know what inspires you. Some people have a “muse” that brings endless inspiration and others, like myself, have it smack them in the face from unexpected places.

Perhaps this wasn’t as unexpected as I perceived it to be at the time, however at the time it was a bit like a light bulb moment. First I should explain about this stuff called “squash” or “cordial” depending on what part of the UK you are from. Growing up in America the only thing I can compare it to is possibly Kool-Aid and that’s a bit of a stretch. Squash is a concentrated flavored liquid that is diluted by water.


It’s alright. I don’t personally rate squash as anything special. It is a suitable alternative to carbonated fizzy drinks and can be a change from water if needed. Anyway after trying a new flavor of orange and raspberry I had the light bulb moment! One word came to mind “muffins!” Orange and raspberry muffins to be exact.

Muffins are one of the easiest things to bake. It’s mostly a case of mixing dry ingredients in one bowl and the liquid ones in another before mixing together. No complicated instructions here! These turned out better then I expected and I already have added raspberries to my shopping list so I can make them again!!

It’s one thing to be inspired by something, but when it’s made into something all your own it’s even better!!

Orange & Raspberry Muffins

125g fresh raspberries
icing sugar, to coat raspberries
250g plain flour
2 teaspoons baking powder
150g golden caster sugar
1 orange, zest & juice
1 large egg
250ml milk
50g unsalted butter, melted

Heat the oven to 200C and line a muffin tin. Coat the raspberries in a dash of icing sugar (you don’t need much to cover them.) Zest the orange, cut it in half and juice only half the orange.
Whisk the flour, baking powder, and sugar together before folding in the zest and raspberries.
Mix the egg, milk, melted butter, and the orange juice.
Make a well in the dry ingredients and pour in the egg/milk/butter/juice mixture. Stir until just combined. Using a medium ice cream scoop, scoop the batter into the muffin cases.
Bake in the preheated oven for 15-20 minutes… it’s easy to know when they are done by the amazing smell that will fill the kitchen. Leave to cool slightly before sampling and finishing them off!

Tip: mix the dry ingredients the night before and then when you get up in the morning heat the oven add the wet ingredients and bake for a great breakfast treat!

Other Fruity Muffins: 

blueberry crumble muffins

blueberry muffins

strawberry & cream muffins

apple & cinnamon crumble muffins

notes: inspired by a recipe from 100 Magnificent Muffins & Scones by Felicity Barnum-Bob

White Chocolate Chip Fruity Brioche Muffins

Perhaps I should call them Bruffins or something? Start a new mash-up trend! Mash-up’s are fun, but what makes a mash-up? This is brioche made in a muffin tin and therefore looks like a muffin. It also has common muffin ingredients like the chocolate chips and dried fruit. Works for me as a mash-up, however, I will still call it a Chocolate Chip Fruity Brioche Muffin. No, bruffins here! Or worse Muioche’s … not even sure how one would pronounce that.

Also I am sure somewhere out there in the foodie world someone else has made brioche in their muffin pan/tin way before me. In this world of food it’s hard to be completely original.

Inspiration comes from everywhere. A recipe I found in a magazine a couple years ago inspired these brioche muffins. As I become a more confident baker I am able to change and adapt recipes to suit my tastes and needs.

 It was this recipe clipping and my recent baking day with my friend Jen, fellow baker and blogger, that encouraged me to make these deliciously light, chocolaty, and fruity brioche muffins!

They were loved and enjoyed by everyone who tried one, which was me, my daughters, me, one of the neighbors, and me again…. Sweetbreads are dangerous in this house!

To bring the danger to yours here’s how I made them. I used a stand mixer, but you don’t need one.

White Chocolate Chip Fruity Brioche Muffins

100g mixed dried fruit; cranberries, cherries, blueberries, strawberries

1-2 tsp vodka (or juice)

500g ‘00’ flour, sifted

100g golden caster sugar

2 x7g sachets fast action yeast

pinch of salt

200ml milk, gently warmed

3 large eggs

1 tsp vanilla extract

150g unsalted butter, very soft and cubed

100g white chocolate chips

100g white chocolate, melted

Soak the dried fruit in vodka or juice and set aside. Sift the flour directly in the stand mixer bowl or in a large bowl and add the sugar, yeast, and a pinch of salt. Be sure to put the salt and yeast on separate sides of the bowl. Salt can kill the yeast.
In a jug combine the milk, which should be warm to the touch you don’t want it too hot as it too could kill the yeast, too cold and it won’t work either, gently whisk in the eggs and vanilla extract. Attach the dough hook and start mixing on low. Slowly add the liquid mixture. Use a wooden spoon to first bring the mixture together before kneading by hand. Mix in the mixer for 10 minutes, knead for about 10 minutes give or take a few minutes. It should be soft and stringy.
While the mixer is still running or while you’re kneading slowly add the butter cube by cube. Make sure each cube is completely incorporated before adding the next. The dough should look glossy. Place in a lightly greased bowl, cover with a clean damp towel and leave to rise for one hour or until doubled in size.

Lightly grease each muffin indent with butter. Once the dough has risen gently knock it back, still in the bowl, by pressing your fist into it. Dust the counter top with a little bit of flour before turning out the dough onto the surface and give it another knock or two before folding in the dried fruit and chocolate chips.
Divide the dough into 12 pieces and using your fingertips fold each dough piece into a little ball before dropping into the prepared muffin tin/pan indents. Cover again with a clean damp towel, I used shot glasses to prop up the towel so it wasn't resting directly on the pan. Leave for an hour a little more or less until the dough has doubled in size.

Heats the oven to 190C, once heated bake the brioche muffins for 20-25 minutes until toasty brown on the top. They should feel slightly hollow when tapped.

Melt the white chocolate in your preferred melting method, either in a heatproof bowl over simmering water or in the microwave, be sure to check in 5 or 10 second intervals. Gently spoon the melted chocolate over the cooled brioche muffins.

notes: this recipe is adapted from Jamie Magazine issue 44 December 2013. 

These Brioche Muffins have been entered in these challenges:

Bready Steady Go – hosted by Jen's Food with Utterly Scrummy 

Recipe Clippings – with Farmersgirl Kitchen

ABC Bakes – hosted by Caroline Makes with the more than occasional baker (brought to us by the letter 'B'. B is for Brioche) 

Love Your Freezer Part 1: Fruit {smoothies & muffins}

This post is the first in two posts where I will be sharing the love for my freezer. Starting with fruit! As a baker fruit is a pretty obvious thing to keep in my fridge, because frozen fruits make great crumbles, cobblers, and pies! 

Frozen fruit (and vegetables) are almost better then fresh. The fruit is frozen almost immediately after it’s picked and by doing that seals in the freshness. An added bonus with frozen fruit is that 9 times out of 10 there is no need to defrost before using them, so it's as simple as throwing them into whatever it is that is being baked and/or cooked!

The most obvious way to use frozen fruit is in smoothies! Smoothies are the best way to make the most out of any frozen fruit. Since the fruit is frozen ice isn't necessary to add ice, which just ends up watering it down. Sainsbury’s have a strawberry banana smoothie pack that make smoothie making a breeze. My two girls love it when I whip this up for them!

Strawberry Banana Smoothies:

½ pkg (eyeball it) of Sainsbury’s Strawberry Banana Smoothie frozen pack

300ml vanilla yogurt

300ml apple juice

Blend all the ingredients together. Adjust the yogurt or apple juice according to constancy.

Any frozen fruit makes a good smoothie, I found the trick is using juice to add flavor and texture. It helps keep the smoothie from being too thick. Apple juice pairs well with strawberries, but play around to find your favorite combination. Also if you juice your own fruit it is even better for you, no hidden sugars.

The one frozen fruit I constantly have to restock is blueberries. That is because they are the best fruit/berry to use in pancakes, smoothies, and muffins. This is my fail safe recipe for Blueberry Muffins; the only thing I did different this time was sprinkle some vanilla sugar on top. It gave these muffins a darker colored top, but it was worth it. 

Feel free to substitute with frozen raspberries, blackberries, cranberries or even cherries in place of the blueberries!

I am always looking for ways to make the best out of my freezer! What tips and tricks do you use? 

Please leave a comment below! 

For my go to Pancake recipe follow the link here 

(substitute the chocolate chips for blueberries)

&

For my favorite blueberry smoothie follow the link here

&

For Gluten & Dairy Free Blueberry Muffins follow the link here

notes: In association with Sainsbury’s for their Love Your Freezer campaign! Check out there Live Well for Less free magazine usually available at the end of the tills for more freezer ideas and tips. Watch out for Part 2: Vegetables and Herbs coming soon!! 

Gluten & Dairy Free Blueberry Almond Crumble Muffins

When I was little I had a good dentist, who happened to live in our neighbor hood and on Halloween would give out toothbrushes and Trident sugar free gum. I didn’t realize how great he was until we moved states and I encountered a capable, but horrendous dentist.

Which is why I really appreciate our current dentist, he’s pretty cool and my girls love visiting him. They don’t see the dentist as something to fear and I thank him for that. I think it really does matter how you feel about going depending on who you’re going there to see.

If it were not for my friend who used to work with him, we’d still be with our old dentist who just wasn’t great with kids.

To make sure he knows he’s appreciated I occasionally bring him baked goods. The first time I brought a big plate of Rocky Road, however unbeknownst to me he cannot have gluten or dairy. So, he was unable to enjoy the Rocky Road due to all the chocolate and biscuits.

This time round, as our appointment was in the morning, I brought him these Blueberry Crumble Muffins. They were a bit heavier then regular muffins but they were good. The blueberry and almond flavors really go well together.

It will be six months before I get to ask him about them, but I really hope he’s enjoyed them. Wonder what I should bring him next?

The recipe was adapted from Ms Cupcake’s The Naughtiest Vegan Cakes in Town! It’s one of those books I highly recommend to any one who is after Vegan or dairy free cakes and bakes. Plus all of the recipes can be adapted like I did to this one to be gluten-free as well!

Blueberry Almond Crumble Muffins

crumble:

100g gluten free self-rising flour

50g demerara sugar

50g dairy-free margarine

Put all the ingredients into a bowl and mix together with your hands until it’s all crumbly.

blueberry almond muffin:

500g gluten free self-rising flour

60g ground almonds

1 tsp bicarbonate soda

1 tsp baking powder

250g golden caster sugar

500ml Oatly Oat Drink

320ml sunflower oil

2 tsp vanilla extract

½ tsp almond extract

100g whole blueberries

Heat the oven to 180C/350F and line a muffin tin with paper cases. I had enough batter for 18 muffins. In a big bowl mix the dry ingredients together. In another bowl mix the wet ingredients together. Then pour the wet mixture into the dry mixture and quickly fold together with a metal spoon until just combined. It will be a bit lumpy but that’s exactly how it should be, if it starts to fizz just bang the bowl on the counter a couple of times. Then fill the paper cases about ¾ full before dividing the blueberries between the cases and sprinkling with the crumble. Bake for 20-25 minutes. Cool in the tins for at least 10 minutes before placing on a cooling rack to finish cooling off. Then package up and give to really cool dentists who can’t have gluten or dairy.

notes: I used Dove’s Gluten-Free Self-Rising flour and Vitalite Dairy Free Margarine. I also used Oatly Oat Drink that was leftover from a previous post I did for them. Feel free to use a soya or rice milk. Be sure to check that your baking powder is gluten free. None of these brands are sponsoring this post, but thought I would mention it as I felt it would be helpful. All opinions are my own please see my contact/policy page for more information.

If you enjoyed this post here are a few others you might like:

My first attempt at Vegan Cupcakes

Vegan Chocolate Cupcakes with Peanut Butter Frosting 

Oatly Espresso Cupcakes

Oatly Chocolate Mini Donuts

Blueberry Muffins, perfect

“Perfect!” I say whenever something goes right and when it goes wrong; either with real sincerity and other times dripping with sarcasm.

It’s amazing how the tone in which we say something changes the meaning of the word.

If I were to say “blueberry muffins” with a disgusted voice you’d know that I don’t really like them.

And if I say “BLUEBERRY MUFFINS!” with real enthusiasm you’d then get the impression that I had an unstable obsession with them.

But if I say “Blueberry muffins, perfect” in a relaxed content way, you will then understand that blueberry muffins make me happy.

"Blueberry muffins, perfect" - Is exactly what I said as I burnt my fingers and tongue on a muffin fresh out of the oven. 

They were soft, fruity, and delicious. The sour cream really cuts the sweetness of the blueberry making it a perfect combination.

I think most people expect muffins to be bigger on top, but that's not always the case. If you want more of a muffin top you can fill them up a bit more, just don't over fill. 

They made an easy breakfast and a great afternoon treat. Served with coffee, of course! Now that’s perfect.

Blueberry Muffins:

200g plain flour

½ tsp bicarbonate of soda

2 tsp baking powder

100g golden caster sugar

pinch of salt

75g butter, melted

200ml sour cream

1 large egg

200g frozen blueberries

Pre-heat the oven to 200C. Line your muffin tin with paper cases. Combine the dry ingredients into a medium bowl by whisking them together. Mix the slightly cooled melted butter, sour cream, and egg together. It will curdle if the butter is too hot. Pour the wet mixture into the dry and mix until just combined. Fold in the blueberries I used my ice cream scoop to scoop the batter into the muffin cases, but if you don’t have one just spoon them into the cases. Bake for 15-20 minutes until a skewer comes out clean. They will have a slight tan color and should spring back when gently pressed. Enjoy with whipped cream, melted butter, or as is!

  

Question(s): What words do you use often with different meanings (please only indicate rude words)? Do you prefer fruity or decadent muffins? Please leave a comment below or let me know on Twitter or Facebook!

Happiness in the form of Udi's Gluten Free Food

Udi’s, a gluten-free brand launching here in the UK, has the simple goal of creating the best gluten-free foods on the planet!

From what I've tried I have to say I don’t doubt they will achieve that goal! Considering they have already conquered the USA. 

Their mission is to provide those who suffer with Coeliac diseases, gluten sensitivities, or those who just want to cut down on gluten in their diets for a healthier lifestyle tasty alternatives.

Alternatives that will bring smiles to their faces and happiness in their hearts.

There will be two kinds of reactions to that last sentence; those who understand completely and those who just don’t.

Good food of any kind warms the soul, am I right? And those who suffer from food sensitivities or allergies shouldn't have to miss out.

My friend’s boss is a Coeliac and he can’t have dairy. She asked me as a special surprise for his birthday to make him some cupcakes. I managed to whip some up and gave him “the best cupcakes he has ever had.” It also gave him something he usually had to miss out on, birthday (cup)cake!

What I did for my friend’s boss and what Udi’s is doing for others like him, who have problems with gluten, is the exact same thing. We're giving them a chance to enjoy food! The only difference is they are doing it on universal scale!

I was sent a hamper of the first products they are lunching here in the UK, they are already very successful across the pond in America. After trying out everything they sent I look forward to their success and range widening here in the UK.

My favorite was the Cinnamon Sugar Bagel Chips; they made a perfect morning snack. My two little ones ate up the Toaster Pastries, Chocolate Chip muffin, Toffee muffin, and bagels without noticing they were any different from their normal breakfast/snack foods. I tried all of them as well and was very pleased with them.

Check out this post to see how I used up the Ancient Grain Crisps. Which were both very good, if I do say so myself.

Look for them in a supermarket near you! Or you could always contact them on their website or any of their social media sites. I am sure they will be more then happy to help you locate their amazing products.

notes: I was sent a hamper to review, all opinions are my own, please see my contact/policy page above for more information. I am a complete sucker for good presentation and Udi’s has great presentation! Loved the box it was shipped in!

UPDATE FEBRUARY 2017 - Udi's no longer operate here in the UK!