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 9 – Lemon Raspberry Muffins

You know the whole cupcake phenomenon? I don’t really get it. I’m not a big fan of the little cake – the cupcake, the muffin, the the… friand. They just don’t really do it for me. If I’m eating cake I want a decent slice of it. A slab preferably. But then I see their value in being a self-contained unit – you get cake, you get icing, you get it all in a nice little package. Just like these.

Lemon-Raspberry Muffins

  • 60g butter
  • 200g plain flour
  • 2tsp baking powder
  • 1/2tsp bi-carb
  • 150g caster sugar
  • 1/4tsp salt
  • juice and finely grated zest of 1 lemon
  • approximately 120ml milk
  • 1 large egg
  • 150g raspberries
  1. Preheat the oven to 200C
  2. Melt the butter and set aside to cool
  3. Combine all the dry ingredients and lemon zest in a bowl
  4. Squeeze the lemon juice into a measuring jug then add enough of the milk to make up 200ml (it will curdle, which is fine)
  5. Add the egg and butter to the milk mixture
  6. Fold into the dry ingredients until just mixed
  7. Fold in raspberries
  8. Spoon into muffin tin and bake for 25 minutes
  9. Cool in tin for a few minutes then on a wire rack
  10. Makes 12 small muffins.