La vie est belle

I baked these apple muffins yesterday and took some pictures this morning (natural light is the best). These muffins are a winner and I will definitely make them again. Will bake them slightly longer and reduce the sugar even further in my next attempt.

Can you see that big fat apple chunk :)

They are moist and light too. Thanks to the wheat germ, ground almond, apples and yoghurt mixture maybe?

Before

After

I made a mini muffin cake too :)

Recipe is at the end of this post.

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I packed my lunch to work today. It’s been a while since I did that! It was a chapati wrap with ham, lettuce, tomatoes and mustard sauce.

And for dinner I made  creamy ham and spinach pasta.

I love oregano and nutmeg spices in my creamy spinach! Gives it a nice flavour.

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Recipe for Super moist and light apple muffins

Ingredients (Makes 12 muffins)

• 1 cup (4 ounces) whole wheat flour — I used 1/2 cup wheat germ and 1/2 cup ground almond
• 1 cup (4 1/4 ounces) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon cinnamon
• 1/2 cup (1 stick, 4 ounces, 113 g) unsalted butter, at room temperature
• 1/2 cup granulated sugar — I used 1/4 cup
• 1/4 cup dark brown sugar, packed
• 1/4 cup dark brown sugar, packet (For the topping)
• 1 large egg, lightly beaten
• 1 cup buttermilk or yoghurt — I used fat free mango flavoured yoghurt as I didn’t have any other
• 2 large apples, peeled, cored, and coarsely chopped — I used fuji apples

Method

1. Preheat the oven to 450°F. Grease and flour 12 muffin cups and set aside.
2. Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside.
3. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the buttermilk or yoghurt very gently.  Stir in the dry ingredients and fold in the apple chunks.
4. Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

Tags: baking, dinner, muffins

This entry was posted on Thursday, February 25th, 2010 at 9:36 pm and is filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.