Tag Archives: apple

Wicked Easy Fruit Muffins

11 Nov

Friday night used to be about heading out after working and having (at least one too many) drinks with friends, getting home sleepy and happy and then sleeping til 10am the next day. Now Friday night is about getting foodNURDling fed and to bed, making something for myself and, if I’m not too gassed, making muffins for our Saturday morning breakfast at 8am.  I’ve made a number of variations on the maple oatmeal muffins and wanted to test out something a little different…also, I was out of oatmeal. I did, however, have fruit and sour cream. I can make something of this, I figured! Since I had already planned to make cinnamon apple oatmeal in the slow cooker, I tossed blueberries into the muffin batter and the results were delish. You could use any fruit your little muffin-baking heart desires: apple, peach, raspberry, strawberry, etc. The results are fluffy and springy muffins on the inside with crisp tops that will be snarfled up by everyone who gets their paws on them.

Makes 12

Ingredients

2 c all-purpose flour
3 ts baking powder
1/2 ts baking soda
1/2 ts salt
1 ts cinnamon
1 c sugar
2 eggs
1 c sour cream
1/4 c butter, melted
1 c fruit (berries, peeled & chopped apples/peaches, etc.)

Directions

1. Preheat the oven to 400F and line your muffin tins with cups or butter.
2. In a large bowl, combine the dry ingredients (flour – cinnamon). In a smaller bowl, combine the wet ingredients (sugar – butter).
3. Make a well in the centre of the dry ingredients and pour in the contents of the second bowl. You may find that the batter is a bit dry. If so, feel free to add a little milk or more sour cream. When everything is almost combined, add in your fruit and finish.
4. Spoon out the batter into the muffin tins and bake for 20 minutes.
5. Allow to cool 10 minutes and then dig in!

Photo: The aforementioned blueberry muffins. I may just have to have one before bed...

Slow-Cooked Apple Cinnamon Oatmeal

30 Apr

Of my non-essential kitchen tools, my slow cooker is the one I use the most. (Maybe I should take it off the non-essential list.)  I love it because it can be used to make so many dishes from breakfast right through to dessert. Currently, it’s mostly being used for overnight oatmeal. I’ve tried out a few variations but my favourite is a version of apple cinnamon oatmeal that smells incredible in the morning when you get up. I am in no way a morning person so anything I can do to make those groggy moments a little easier is good for me. Just throw the ingredients in the night before et voilà: healthy, filling, warm breakfast that requires little more than scooping it into a bowl….although you can’t go wrong adding a little bit of quality maple syrup to your oatmeal in the morning. Just sayin’.

I make a double batch so we have enough for several meals. I highly recommend doing this. It’ll keep in the fridge for a few days and you can always freeze it. (If you do decide to make the larger batch, I recommend adding a little bit more than double the cinnamon.) The recipe below is based on one over at The Yummy Life.

Ingredients

3 apples, peeled & cubed
1.5c milk
1.5c water
1c uncooked steel cut oats
2 tb brown sugar or maple syrup
2 tb butter, cut into small pieces
1 ts cinnamon
1 tb ground flax seed, optional
1/2 ts salt

Directions

1. Coat the inside of your slow cooker with cooking spray. DO NOT SKIP THIS STEP, FOR THE LOVE OF ALL THAT IS GOOD. You will need a drill to remove the cooked on oats if you don’t coat the slow cooker.  Trust me.
2. Add in all the ingredients and stir.
3. Set the slow cooker to to low and cook for 7-8 hours. (If doubling, give it an extra hour.)
4. In the morning, inhale the goodness that awaits you. Scoop some into a bowl, add a little milk, and you’re good to go. You could opt to add more maple syrup, brown sugar, walnuts, raisins or anything else your little heart desires.

Apple Walnut Muffins

9 Dec

So I’m home and I have some time to kill before the arrival of the foodNURDling. How am I spending that time (aside from lounging on the couch)? Baking! Figuring it might be a good idea to stock up on some easy, quick snacks that can be stored in the freezer, I decided to make a couple of different kinds of muffins: apple walnut and banana chocolate. I considered making double batches, but there’s only so much room in the freezer and I should probably save some room for actual food…

Note, you could substitute walnuts for pecans, or use a combination of both.

Makes 12 – 15.

Ingredients

1 1/2 c all-purpose flour
2 ts baking powder
1 ts baking soda
1/4 ts salt
1 1/2 ts cinnamon
2 eggs
3/4 c sugar
1 1/2 c apples, peeled and finely chopped or grated (I used Granny Smith apples)
6 tb butter, melted
1/2 c walnuts, chopped

Directions

1. Preheat your oven to 400F. Line a muffin tin with cups or use cooking spray so the batter does not stick.
2. Whisk together the flour, baking powder and soda, salt and cinnamon.
3. In a separate, large bowl, whisk the eggs and sugar. Stir in the apples and any accumulated juices. Let the wet mixture stand for 10 minutes.
4. To the wet mixture, add the melted butter and walnuts.
5. Add the dry mixture to the wet  and fold until just combined. DO NOT OVERMIX.
6. Spoon the batter into the cups and bake 14 – 16 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Let the muffins cool for a couple of minutes before you remove them from the pan.

Apple Walnut Muffins

Cinnamon Apple Streusel Muffins

2 Jan

I love baking muffins. They’re hard to mess up (unless you’re Lucy Liu in Charlie’s Angels and making “Chinese Fighting Muffins”) and you can make a zillion different kinds.  The first time I made these fantastic muffins, it was for the Hot Biscuit’s annual birthday brunch a couple of years ago. I brought two batches over to her place and they were a big hit – so much so that few were left for the birthday girl herself to have later! I have been making them ever since and I have to fight the temptation to eat them all myself.

I have tinkered with the streusel topping ratios just a bit from the original, which can be found in the Bite Me cookbook. They suggest 1/4 cup of melted butter, but I tend to use a little bit more. I find the streusel can bit a bit dry and not form the crumbly texture desired with the 1/4 cup. I would suggest starting with 1/4 c ready to go but have a bit more on hand in case you need it.

Makes 12.

Ingredients

Batter

2 1/2 c all-purpose flour
1 ts baking soda
1/2 ts kosher salt
1/2 ts cinnamon
2 c peeled, diced Granny Smith apples
1 1/2 c brown sugar
1 c buttermilk
1/2 c vegetable oil
1 egg
1 ts vanilla

Topping

1/2 c brown sugar
1/2 c  all-purpose flour
1/4 ts cinnamon
1/4 c melted butter (plus a little extra, if needed)

Directions

1. Preheat your oven to 350F. Coat a muffin tin with cooking spray and then dust flour over the cups. Shake off any extra flour.
2. In a large bowl, combine the flour, baking soda, salt, cinnamon and apples. Toss gently.
3. In a medium bowl, whisk together the brown sugar, buttermilk, vegetable oil, egg and vanilla together.  Gently stir into the dry mix.
4. Spoon the batter into the muffin tin, diving equally.
5. Mix together the brown sugar, flour and cinnamon in a small bowl. Add the melted butter and stir with a fork until the mixture resembles coarse crumbs. Sprinkle on top of the muffin batter.
6. Bake for 23-25 minutes. (To test if they are ready, insert a toothpick or knife into the muffin. If it comes out clean, you’re good to go.)
7. Remove from the oven and let cool for 10 minutes before transferring to a wire rack. Or to your mouth.

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