Apple Crumble Muffins

July 29, 2012

Country towns are fascinating places to visit. Yes, really. It’s hard to explain the attraction or why you would recommend a place if there are no specific landmarks to visit. But sometimes the charm is just in sitting back, going with the flow and letting the spirit of a place come to you. Last weekend a bunch of us ventured around Warburton, Victoria, 80 km East of Melbourne. It’s a prominent wine region first of all, but there were a few other things going on, like this:

So this is Boinga Bob’s mysterious temple, which I understand to be a mission to “make known the unknown” and to try to understand life’s purpose. It boldly juts out through the surrounding bushland and makes you stop dead in your tracks pondering what on earth you’ve gazed upon. If you’re interested in the man behind it all there’s a YouTube interview with Bob.

Sunshine, fresh air, peace and calm. At Bulong Estate.

Inviting Cellar Door, at Wild Cattle Creek.

Op-shopping. I adore old jugs and bottles.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

After all that greenery and fresh air I was craving something earthy, fresh and rustic. With a bowl of red and green apples amassing from nutritional neglect, I put them to use in muffin form. You’ll be pleased to know there’s no butter whipping and hardcore mixing involved, just an easy stir-and-bake. There’s a crispy crumble layer on the top for extra crunch factor. These muffins are super-springy, fluffy, light and fragrant.

Brace yourself for the warm apple, toasted coconut, caramelised sugar and cinnamon smell that will fill your kitchen. Lucky for you, they taste fantastic warm from the oven with a dash of butter so you don’t need to wait.

APPLE CRUMBLE MUFFIN RECIPE

Apple Crumble Muffins
Recipe Type: Baking
Author: The Cake Mistress
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 12
Easy recipe for apple crumble muffins. Brace yourself for the warm apple, toasted coconut, caramelised sugar and cinnamon smell that will fill your kitchen.
Ingredients
  • DRY INGREDIENTS
  • 220g SR FLour, sifted
  • 115g Caster Sugar
  • 1 teaspoon Cinnamon
  • WET INGREDIENTS
  • 60g Vegetable oil
  • 190g Milk
  • 1 egg, beaten
  • 1 teaspoon Vanilla Extract
  • 120g peeled & grated Granny Smith apple
  • 100g peeled and roughly chopped Granny smith apple
  • CRUMBLE MIX
  • 70g Plain Flour
  • 50g Brown Sugar
  • 40g Rolled Oats
  • 30g Coconut
  • 60g Butter, Melted
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
Instructions
  1. Make the crumble mix by stirring the flour, brown sugar, oats, cinnamon and nutmeg together until combined. Stir through the melted butter until all the ingredients are coated. Set aside.
  2. Preheat oven 180 degrees Celsius (160 fan-forced, 350F). Grease a 12-hole cupcake tin or line with patty cases. Mix sifted flour, sugar and cinnamon together in a large bowl and make a well in middle. In a separate jug mix vegetable oil, milk, egg, vanilla and apples. Pour wet mix into the dry and stir until JUST combined. Don’t over mix or you’ll get rubbery muffins. Fill each muffin hole brimming to the top with mixture (approx 1 generously heaped tablespoon).
  3. Add at least one heaped tablespoon of crumble mix to the top of each muffin, as the tops will rise and spread as they bake, and not all of the crumble will stick to the muffins.
  4. Bake for approximately 20 minutes, or until lightly browned. Allow to cool in pan for 5 minutes, before removing upright onto a wire rack. Eat warm with butter, or cold.
  5. Makes 12 standard cupcake sized Muffins (non Texas-sized).

{ 7 comments }

Ermagherd, cookies.

Let’s be honest, it’s never really about the cookie but what can be stuffed inside of it. Cookie dough is a fabulous vehicle for our vices, my favourite being chocolate chips. Sure, it’s a dodgy thing to grab a generous handful of choc chips from the pantry and consume them slammer-style, but embedded into dough? It’s a-ok!

Cookies were the best surprise in the school lunchbox, and cornflake cookies were a staple for Aussie kids. Most mornings involved stumbling out of bed to a heaped bowl of cornflakes drenched in milk, racing to finish them before they went nasty and soggy, then the great reward of slurping up sweet sweet cereal-milk. So this recipe is another walk down memory lane for me, with the flavours transporting me to another carefree time – at least for a mouthful’s duration.

The original recipe came out of 100 Delicious Biscuits and Slices but i’ve made my own mods to it, namely adding chocolate because everything is better with chocolate. Luckily this recipe makes 24 because a good half dozen will be consumed before you know it.

The other great thing about cookies is how easy they are to quite literally throw together in around 10 minutes. And in another 10 minutes you’re smelling caramelised sugar and warm cornflakes emanating from your kitchen. Warning: you might need to hide them from yourself!

Cornflake Cookies with Choc-chips & Sultanas

Makes approx 24 cookies. Recipe inspired by “Cornflake Cookies” from 100 Delicious Biscuits and Slices

Ingredients:
120 g Unsalted Butter, softened to room temperature
115 g Caster Sugar
1 teaspoon Vanilla Extract
1 Large Egg
150 g Sultanas
75 g Dark Choc Bits
145 g Self Raising Flour
50 g Cornflakes, roughly hand-crushed
1 pinch salt

Directions:

Preheat oven to 180 degrees Celsius (160 fan-forced; 350 F). Line two large baking trays with baking paper.

Beat softened butter, sugar and vanilla until pale and fluffy.  Add egg; beat well. Using a wooden spoon, fold in the sultanas, choc bits, flour, cornflakes and salt. Hand-roll generously heaped teaspoonfuls of dough and place 3-4 cm apart on the tray to allow for spreading. Bake for 12 – 16 minutes (shorter time will give you a chewier cookie, so bake longer if you want some crunch) or until lightly golden to light brown in colour. Remove from oven and let them cool on the trays for 5 minutes, before moving onto a wire rack to cool completely.

Store at room temperature in an airtight container.

Cornflake Cookies With Choc-chips and Sultanas
Print
Recipe type: Baking
Author: The Cake Mistress
Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Serves: 24
Easy Cornflake Cookie recipe studded with chocolate chips and sultanas
Ingredients
  • 120 g Unsalted Butter, softened to room temperature
  • 115 g Caster Sugar
  • 1 teaspoon Vanilla Extract
  • 1 Large Egg
  • 150 g Sultanas
  • 75 g Dark Choc Bits
  • 145 g Self Raising Flour
  • 50 g Cornflakes, roughly hand-crushed
  • 1 pinch salt
Directions
  1. Preheat oven to 180 degrees Celsius (160 fan-forced; 350 F). Line two large baking trays with baking paper.
  2. Beat softened butter, sugar and vanilla until pale and fluffy. Add egg; beat well.
  3. Using a wooden spoon, fold in the sultanas, choc bits, flour, cornflakes and salt.
  4. Hand-roll generously heaped teaspoonfuls of dough and place 3-4 cm apart on the tray to allow for spreading.
  5. Bake for 12 – 16 minutes (shorter time will give you a chewier cookie, so bake longer if you want some crunch) or until lightly golden to light brown in colour.
  6. Remove from oven and let them cool on the trays for 5 minutes, before moving onto a wire rack to cool completely.
  7. Store at room temperature in an airtight container.

{ 11 comments }

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