Apple and blueberry muffins

Maybe it’s because The Great British Bake off is back on the TV or maybe because I’m getting my baking mojo back, whatever the reason I am rediscovering why I enjoyed baking. I am not making as detailed cakes as I once used but opting for quick bakes that can easily fit into my daily routine and still taste good; muffins, biscuits even bread that doesn’t take a great length of time. You’ll have noticed that I occasionally dabble in eggless baking, the texture and taste is different to that of an egg based cake but only those who are cake connoisseurs or are told about the lack of egg would most likely notice the difference. 

Tuesday night I had Bake Off on in the background but not sure if other avid fans of this television show feel the same but this series isn’t holding my interest. I was on in the background while I busied myself experimenting with a new recipe I had found for blueberry and apple muffins through Google from netmums.comApple Blueberry muffin batter_WebThe mixture looked ok, I don’t think I over mixed the batter and it definitely looked lumpy as the recipe said it should. Where I fell down was the timing, every oven is different but I think I just have a special one that either wants to cook food too quickly or wants to take its time, in this case it was the latter. The recipe said the muffins should take about 10-12 minutes to cook on gas mark 6, mine took about 16-18 minutes. I was concerned about overbaking them as they started to brown but when poked with a skewer there was still a bit of wet mixture attached.

Apple blueberry muffin_WebThe end result was better than I expected, I did think they felt a bit soft but were cooked but that can happen with additional liquid from fruit but they were holding their shape and not falling apart when they were removed from their cupcake cases. As always I have willing guinea pigs who give honest reviews, my work colleagues;

  • the blueberries gave a jammy texture
  • it was light with a nice texture
  • they were a bit soggy probably caused by the apple but tasted nice!  

Here is the Netmums recipe if you want to try it out.

Ingredients

  • 256g plain flour
  • 2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 220g soft light brown sugar
  • 1 apple (large)
  • 150g raspberries
  • 2 eggs
  • 120ml milk
  • 50g unsalted butter, melted

Method

  • Pre-heat the oven to 200’C/400’F/Gas mark 6
  • Line a muffin tin with muffin cases
  • In a large bowl mix all the dry ingredients together
  • Beat the milk and egg together lightly, add the melted butter and then add the apples and raspberries
  • Mix gently into the dried ingredients until just combined (the mixture will look lumpy, but that’s okay!)
  • Spoon the mixture into the muffin cases
  • Bake for 10-12 minutes or until golden, well risen and firm to touch
  • Remove from the oven and cool in the tray for 5 minutes, then remove from the tray and leave to thoroughly cool on a wire rack

 

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Do you know the muffin woman?

Weekends go so quickly, one minute it’s Saturday next thing you know you’re getting ready to go to work that’s including the day off I had Friday! The day off was to go see a friend who had her first child in November, I had already sent presents for the new born but didn’t want to go empty handed so of course I baked something. I would have made a candle but my I’m not confident in my candle making skills just yet.

Crumble topped raspberry muffin

cupcakes_muffinsLooking through my cookbooks; Cupcakes & Muffins,  I found a crumble topped raspberry muffin recipe that I hadn’t made before. I thought it would be nice to try something new, the crumble topping isn’t difficult to make but I know from making apple crumbles that the topping can sometimes be a bit too sweet. These turned out better than I expected. as you can see from the picture I put a bit too much mixture in a few of the cases resulting in some of the muffins spreading and trying to escape the tray!20170120_092256

Below is the recipe if you want to make these soft delicious muffins. Experiment with different berries, I haven’t tried it myself yet but fruit flavoured yogurt could work.

Ingredients
Makes 12 Muffins

6 tbsp sunflower oil or 85g / 3 oz butter, melted and cooled, plus extra for greasing.

280g / 10 oz plain flour

1 tbsp. baking powder

1/2 tsp bicarbonate soda

pinch of salt

115g / 4 oz caster sugar

2 eggs (I had large eggs so used them)

250 ml / 9 fl oz natural yogurt

1 tsp vanilla extract

150g / 5 1/2 oz frozen raspberries

Crumble Topping

50g / 1 1/4 oz plain flower

35 g / 1 1/4 oz butter, cut into pieces

2 tbsp. caster sugar

Method

Preheat the oven to 200 C / 400 F/ Gas Mark 6. Grease a 12 hole muffin tin. (I used muffin cases)

For the crumble topping, place the flower into a bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and set aside.

To make the muffins, sift the flour, baking powder, bicarbonate of soda and salt into a large bowl. Stir in the sugar.

Place the eggs in a large jug or bowl and beat lightly, then beat in the yogurt, oil and vanilla extract.

Make a well in the centre of the dry ingredients, pour in the beaten liquid ingredients and add the raspberries.

Stir gently until just combined, don’t over mix. Spoon the mixture into the muffin tin. Scatter the crumble topping over each muffin and then press down lightly.

Bake in the reheated oven for 20 minutes, or until well risen, golden brown and firm to the touch.

leave to cool in the tin for five minutes then serve warm or transfer to a wire rack to cool completely.

20170121_160748Chocolate chip muffins

I was on a bit of a baking roll also making a few chocolate chip muffins. I have a go to fool proof chocolate chip muffin recipe courtesy of Allrecipes.co.uk that always comes out soft and perfect each time, even when a few chocolate chip get a bit burnt on top!

If you can’t be bothered to click on the link, below is the recipe.

Ingredients
Makes 12 Muffins

250g plain flour

200g caster sugar

125g chocolate chips

45g cocoa powder

1 teaspoon bicarbonate of soda

1 teaspoon vanilla extract

1 egg

235ml plain yogurt

120ml milk

120ml vegetable oil

40g chocolate chips

Method

Preheat oven to 200 C/ Gas 6. Line a muffin tray with paper cases.

Combine flour, caster sugar, 125g chocolate chips, cocoa powder and bicarbonate of soda in a large bowl.

Whisk egg, yogurt, milk and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until mixture is just blended.

Fill paper muffin cases 3/4 full and sprinkle with remaining chocolate chips. (Sometimes I sprinkle the chocolate chips on top, sometimes I add them all in with the flour)

Bake in preheated oven until a skewer inserted into the centre comes out clean, about 20 minutes.

Cool in the tray for 10 minutes before removing to cool completely on a wire cooling rack.