I’ve always loved picking fruits and vegetables out the garden and it’s even more rewarding now I can get J involved. We planted an apple tree to mark his first birthday so it’s particularly exciting when we can pick some of them to eat.
I have also been given a bag full of cooking apples from my neighbour so it’s been apples all round this week! I have frozen some batches, made crumble and then decided to branch out into muffins.
Apple and cinnamon is such a classic combination and the addition of the brown sugar topping makes these a treat. Like most of the best ideas, this recipe developed from something not going to plan. I made the mixture and then realised I didn’t have any muffin cases so used ramekins instead! They would be great served with yoghurt and fruit for breakfast or for a pudding with cream. Alternatively you could just buy some muffin cases and make them the traditional way!
This was also my first foray into attempting to style my food and shoot it with my DSLR camera. I headed out to our back deck to make use of our wooden table and natural light and I’m pretty pleased with the results. What do you think? There’s still a lot to learn but I’m excited to focus a bit more on my photos.
Apple and Cinnamon Muffin Pots
Ingredients (makes 6)
275g wholemeal flour
100g caster sugar
1tbsp baking powder
60g apple sauce
300ml dairy free milk
75ml vegetable oil
1 large or 1 small apples
Cinnamon and brown sugar for topping
Sieve together dry ingredients. Add apple sauce and wet ingredients and mix until just combined.
Chop apple into small pieces and mix in.
Spoon into ramekins and sprinkle with brown sugar and cinnamon.
Bake at 180c for 25mins or until skewer come out clean.