Back when I used to work in an office (remember that time?) we had a Starbucks open just thirty seconds from the front door and, I must admit, initially the novelty factor was such that I was in there most mornings. And what better way to start the day with a milky coffee big enough to bath a kitten in, and a nice chunk of cake. For, let us be clear, we all know that the word muffin (in the non-English sense) is just a sneaky way to legitimise cake for breakfast.
I eventually managed to (more or less) ditch the Starbucks habit (although consumption used to creep up again around this time of year when the gingerbread lattes hit the store. I love a gingerbread latte, sickly as it is, and I love the announcement that the red cups are coming because - Christmas. But we won't go there yet).
To return to the original thought - I eventually stopped the daily detour. And one of the things that helped break the habit is that they stopped doing two of the best muffins - apple and cinnamon and, for high days and holidays, "breakfast" muffins. I have only a limited idea what was in these latter but they were good - fruity and spicy with a sprinkle of seeds on top to indicate virtue.
I don't think these are quite the same, but they come pretty close. I don't generally eat breakfast much now - most of the time we do intermittent fasting to only eat between the hours of 12 and 8. (And yes, I realise that the first meal of the day is breakfast whatever time you choose to consume it, but I mean to say that I don't often eat breakfast type foods at noon.) However, a nice muffin is perfect with a cup of tea mid afternoon to get you through a sugar slump. This makes six decent sized muffins, but there is no reason why you could not miniaturise them if you felt so inclined. They contain some fruit and veg not to mention are partially made with wholemeal flour, so you can almost convince yourself that they're a health food - again, if you feel so inclined.
Ingredients
70g wholemeal flour
90g plain flour
1.5 tsp baking powder
Pinch of salt
1.5 tsp ground cinnamon
Tsp mixed spice
50g soft brown sugar
Eating apple, peeled, cored and chopped into small chunks
Carrot, peeled and coarsely grated
50g chopped dates
150ml milk (I always use skimmed which works fine)
1 egg
55g butter
3 tsp demerara sugar
3 tsp pumpkin seeds (or similar)
Makes 6 muffins
Preheat your oven to 200 (180) fan and prep a tray - I use a silicon muffin tray which I brush very lightly with vegetable oil, but you could use a metal tray with paper liners,
Combine all the dried ingredients (flours, baking powder, spices, sugar) in a large bowl. Add in the apple, carrot and dates and mix well so they are thoroughly coated.
In a small jug or similar, melt the butter (I do this in the microwave for ease). Whisk in the milk (which will immediately cool the butter) and then the egg. Pour this into the dried ingredients and stir to combine.
Seasoned bakers will know - you want the ingredients to be only just mixed - don't overwork. I tend to use a spatula to fold the wet ingredients in, rather than stirring with a spoon, and I find this helps. Fold through four or five times until you can't see much by way of dried flour anymore.
Put the mixture in the cases (it will fit although they will be full) and sprinkle over the demerara sugar and the seeds. Bake in the oven for around 35 minutes until a skewer comes out clean (it may take slightly longer - my oven is a beast).
Serve for breakfast, lunch, dinner or snacks. Cake is good at all times of the day.
No comments:
Post a Comment