muffins

Apple Cinnamon Biscoff Muffins

Posted by annauk1 on March 16, 2014

Posted in: Baking, Biscoff, muffins. Tagged: apples, Biscoff, biscuit spread, cinnamon, Lotus spread. 15 Comments

It’s been the most beautiful Spring day today, absolutely gorgeous. The sun has been shining, perfect for the first Greek BBQ of the season, at my parents’ house – and the men sat outside. In March.
In the UK.
Almost unheard of.
Lovely family days.

Have you seen the #100daysofhappiness hashtag popping up everywhere?
My #day2 is Biscoff biscuit spread and Biscoff (Lotus) biscuits. Preferably together! Yes they make me happy.
Little things please me 🙂
I know I’m last to catch up with these, but maybe that’s a good thing right?
I’m not to be trusted around them.
Not at all.
I’m pretty sure I could eat the whole jar straight off.

So, I needed something to take to my parents.
Light, not too sweet. That would appeal to everyone – age range 15-97. 🙂
Apple cinnamon Biscoff muffins were created.

It’s an easy peasy lemon squeezy kind of recipe, diced apple chunks, ground cinnamon and chopped walnuts in a part-wholegrain spelt, brown sugar and honey batter.
Topped with Lotus Biscoff biscuit spread and crumbled Biscoff biscuits, kinda like a streusel topping…
Divinely, rustically delicious. Comforting carbs. Gotta love ’em. 😀

Here we go:

Apple Cinnamon Biscoff Muffins
Makes 12.
Inspired by Nigella Lawson’s apple & cinnamon muffins in ‘Nigella Kitchen’

3 small eating apples, peeled, cored and chopped into small dice
125g plain flour
125g Wholemeal spelt flour
1tsp. ground cinnamon
1tsp. vanilla extract
125g light brown sugar
125 ml honey
60ml yoghurt
125ml vegetable oil
2 eggs
40g chopped walnuts.

For the topping:

About 10 Biscoff biscuits, whizzed up until fine crumbs
About half a (380g) jar of smooth Biscoff biscuit spread.

1. Mix all the ingredients up together for the muffins, making suet they’re well mixed, but not over mixed.

2. Fill 12 muffin cases 2/3 full.

3. Bake at 180 deg. C (fan oven) for about 20 minutes, but keep an eagle eye on them towards the end as they brown very easily (I almost burnt a few of mine!)

4. When they are cold, spread with a tbsp or so (however much you want really) of biscuit spread and top with the crumbs.

Now, doesn’t your kitchen smell all warm, homely, comforting and redolent with ground cinnamon and vanilla? Beautiful. 🙂

Nigella’s Apple & Cinnamon Muffins

Posted by annauk1 on June 20, 2012

Posted in: muffins, Nigella, Nigella Kitchen, Off the Shelf. 8 Comments

Who doesn’t love the classic combination of apple and cinnamon? Nothing brings these muffins quicker to mind than a couple of apples sitting languishing in the fruit bowl. Warming and homely, the entire kitchen smells divine! Rushing around today, on my morning off, I wanted to whip up a little something to treat my family and the staff who work for us in our business. What could be nicer? So, amidst thoughts rushing round my head, of new cameras (Canon or Nikon?) The Gym (Which class can I try next? Am I good enough to try advanced step?) they came into being.

Nigella’s Apple & Cinnamon Muffins
Adapted from ‘Kitchen’ by Nigella Lawson.

2 eating apples
250g plain flour
2 tsp. Baking powder
2 tsp. Ground Cinnamon
125g light brown sugar, plus 4 tsp. for sprinkling
125ml honey
60ml runny natural yoghurt
125ml flavourless vegetable oil
2 eggs
75g natural, unblanched almonds.

1. Preheat oven to 200deg.C. (180deg.C Fan oven)

2. Peel and core the apples and chop into small dice.

3. Measure flour, B.P and 1 tsp. of the cinnamon into a bowl.

4. Whisk together the brown sugar, honey, yoghurt, vegetable oil and eggs in another bowl or jug.

5. Chop almonds roughly and add half of them to the flour. Put the other half into a small bowl with the other tsp. of cinnamon and the 4 tsp. of brown sugar.

6. Fold the wet ingredients into the dry, add the chopped apples. Stir to combine, but don’t overmix.

7. Spoon mix into muffin papers, top with the nutty, cinnamony, sugary mix.

8. Bake for 20 mins.

9. Once they are golden brown and cooked through, let them stand out of the oven for 5 minutes, before transfering to a wire rack to cool.

10. Serve with a lovely big cuppa! No, not in that mug…..in that BIG one…..should last while you’re scoffing a muffin….or two.

King Arthur Flour Cinnamon puffs

Posted by annauk1 on November 23, 2011

Posted in: American cookbooks, American recipes, Cupcakes, muffins. 10 Comments

I love these. And I hadn’t made any for the longest time…..:-D

But, reader, it’s an irrefutable fact….

I cannot be trusted with 12 of them.

Not at all.

So, I halved the recipe. Clever, huh?

Now, 6, I can deal with.

I have a teensy weensy little problem with their name though. To me, they are not puffs.
No. Puffs conjure up airy fairy little morsels, but these are altogether sturdier – butter, cinnamon and sugar topped little cakes.
But, what’s in a name…don’t let that put you off! No….you will love them! 😀

Cinnamon Puffs

Adapted from the hefty tome that is the ‘King Arthur Flour Baker’s Companion’.

Makes 12 large muffins.

3 cups plain flour
1 cup sugar
2 and a half tsp. baking powder
1 and a quarter tsp ground nutmeg
3/4 tsp salt
2 lg eggs
1 and a quarter cups (10 0z) milk
75g butter

topping:
1/4 cup sugar
half tsp ground cinnamon
55g butter, melted.

Preheat oven to 350degF, Gas mark 4, or 160degC Fan oven.

1. In a mixing bowl, whisk together the flour, sugar, baking powder, nutmeg and salt. Make a well in the centre,

2. In a jug beat egg lightly, then add milk and melted butter. Add to well.

3. Stir until just mixed in (Batter may be lumpy)

4. Lightly grease muffin cups, or use paper liners (Or silicone as I did) Fill three-quarters full.

5. Bake for 20-25 mins.

6. For the topping, whilst muffins are baking, combine sugar and cinnamon in a small, shallow bowl until blended.

7. When muffins come out of the oven, let them cool enough so that you don’t burn your fingers as you pick them up, dip the tops well in the melted butter, then into the cinnamon sugar mixture.

8. Serve warm.