Monday, March 5, 2012

Spiced apple muffins

I realised at about 7pm that I was meant to bring something to school tomorrow for morning tea... We spent the day out, checking out Sculptures by the Sea at Cottesloe, wandering Fremantle buying books, and then having tapas at Duende for dinner. I really couldn't be bothered, but I had pretty much everything I needed to bake, and it was better than leaving the house again to buy something. And really, homemade is so much better... I know there will be a spread of last minute shop bought cakes, party pies and chips/dip. I'm totally ok with the party pies though.

I had a quick look through my cookbooks and found a Bill Granger recipe for crunchy topped pear muffins which looked easy and I had all the ingredients. Cept for the pears, cinnamon, pecans and yoghurt.... Its ok, I subbed apples, allspice, slivered almonds and milk. They turned out pretty great! They're the kinda bake that tastes a lot better the next day, as I ate one when it was still pretty hot and I wasn't impressed. An hour later, I ate the other half of it, and it was much better! Hot tip - bake these the day before you need them!

The recipe stated that it made 6 muffins. 6? That's not many... so I doubled the recipe. It made 12 muffins and a cake. I think Bill was using a mega muffin tin! Its OK though because now we have muffins that can be chucked in the freezer ready to be eaten whenever we need em, and I'll take the cake to work! Bonus!

The following recipe is my adaption of Bills recipe, from Holiday.

Crunchy topped spiced apple muffins
Makes 12 cupcake sized muffins

1.5 cup plain flour
3 tsp bicarb
2 tsp allspice
1 cup rolled oats
3/4 cup brown sugar
2 eggs
1 cup skim milk
1/2 cup canola oil (or any flavourless oil)
2 apples, peeled and diced into 1cm pieces

brown sugar
slivered almonds (I didn't measure them I just poured until it looked right!)

Preheat oven to 180C and line/grease your muffin tin.

1) Add flour, oats, bicarb, allspice, and half the sugar into a bowl and combine.
2) Add the eggs, milk and oil into another bowl and mix thoroughly.
3) Combine the wet and dry ingredients, being careful not to overmix.
4) Fold in the apples gently.
5) Spoon them into the muffin tray, filling them pretty close to the top.
6) Combine the topping ingredients and put a heaped tsp on each muffin.

Pre bake

7) Cook in the oven for 20-25 minutes, or until a skewer comes out clean.

Post bake
I doubled this recipe, and ended up having enough for a small cake - this took about 30 minutes and turned out looking gorgeous! I prefer it to the muffins! The muffins didn't rise as much as I thought they would, but they are still light. 

Will I make these again? Yes. But with cinnamon instead, and a little more sugar in the batter, it'll make a world of difference!
Were they easy to make? Yes.
Should you make them? Yes!


  1. Ok I'll give it a go ;-)

  2. Yay! Its pretty yummy... I have the cake at school today and I've already heard people ooo-ing and aah-ing!

  3. Sometimes, things made impromptu turns out great !!