Wholemeal apple and cinnamon muffins

School’s back today. We’re on the homestretch to Christmas people. We’re in for a scorching couple of days which somehow seems appropriate.

But let’s take a moment to talk about lunchboxes. There are parts of the world where you don’t need to pack your kids a lunch. CAN YOU IMAGINE!? I hate it with the heat of a thousand suns.

The worst part is trying to not become pray to food brand marketing but once you say no to the snack packs, back off to the muesli bars and no way jose to anything with sugar you’re basically sending your kids to school with twigs and bark.

I know more virtuous people than I who make up batches of things on the weekend, freeze them then pop them in lunchboxes but whenever I’ve done that the kids never eat it. WHAT IS WITH THAT?

Anyway, I made this Smitten Kitchen recipe the other day and three of the four of them ate them. Into high rotation they go!

Go well my friends, Term 4 awaits!

Wholemeal apple and cinnamon muffins.
Wholemeal apple and cinnamon muffins.
Wholemeal apple and cinnamon muffins
 
Fantastic muffins full of apple and cinnamon
Author:
Serves: 12
Ingredients
  • 1 cup wholemeal flour
  • 1 cup plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp ground cinnamon
  • 115g butter
  • ½ cup caster sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 cup buttermilk
  • 2 granny smith apples, peeled, cored and diced
  • ¼ cup brown sugar - extra, for topping
Instructions
  1. Preheat oven to 220C and line a 12 cup muffin tray
  2. Mix all the dry ingredients together
  3. Cream the butter and the sugar
  4. Add the egg
  5. Add the buttermilk - it will probably curdle so don't fret
  6. Fold in the dry ingredients and then the apple until it's all just combined (it's a chunky batter)
  7. Put big heaping spoonfuls into the twelve muffin cups
  8. Sprinkle the extra brown sugar over the top
  9. Bake for 10 minutes then turn the heat down to 200C for a further 10 minutes
  10. Cool in the tin for 5 minutes or so and then turn out onto a cooling rack.
The inner workings. They have wholemeal flour in them, they're practically a health food.
The inner workings. They have wholemeal flour in them, they’re practically a health food.

Ode to Nigella 14 – heaven and earth mash

Seriously, I think the name of this dish is even OTT for Nigella. The nutmeg was also a really good idea and lifted the dish to a new level. With the zest I just put bit shaved bits of zest in and pulled them out when I was mashing the rest, the recipe was a bit unclear if that was right or if it was meant to be finely grated. I didn’t have time to dwell on it. In fact, I’d probably add another apple. The amount of butter and cream is just ridiculous and yes, it did taste lovely, but I’m not one for saturated fat just for the sake of saturated fat. Would I make this again? Most definitely. But I would at least halve the amount of butter and cream. At least.

Heaven and earth mash

  • 2.5kg floury potatoes
  • 3 eating apples (Nigella used Pink Ladies, I used Granny Smiths)
  • zest of 1 lemon
  • 150g butter
  • 175ml double cream
  • 1tsp freshly grated nutmeg
  1. Peel and halve (or quarter if they’re really large) potatoes and cook in salted boiling water for 30 minutes.
  2. Add the peeled, cored and quartered apples and lemon ride and cook for another 20 minutes or until soft.
  3. Drain and put through a ricer or mash back into the hot pan in which you have let the butter melt with the cream while you are draining the apples and potatoes.
  4. Add the nutmeg and season with some salt
  5. Beat everything together and serve.

In the recipe Nigella talks about the two critical components to good mash – one is to puree them and the second is to aerate them. So, even though it’s all been mashed, you have to give it a good beating with a wooden spoon before serving.

She talks about how never ever make mash in a processor as it does something to the potato starch that means you end up with glue. I went through a phase of making mash in the processor because I liked that claggy glue silken smooth mash that you got, so there you go. Take from that what you will.

This serves 10 – and I’d believe it.