Bake Off challenge number 19. This wasn’t really a challenge for us as we make muffins on a regular basis, but we thought we’d put an easier recipe in for a change. Apple and Oat Muffins are in “Great British Bake Off Everyday” cook book. We tweaked it to our tastes.
They make a crumble topping of 50g each porridge oats, sugar, plain flour, and butter. You mix the dry ingredients and then cut in the butter until you have crumbs. We already had a cinnamon crunch topping leftover from another muffin recipe so we used that.
Mix 250g/2 cups plain/all purpose flour with 25g/1/4 cup porridge oats(we used wheat germ) 175g sugar (we used 1/2 cup) 2 tsp baking powder and zest of a lemon. We didn’t add the lemon zest but we did add 1/2 tsp cinnamon. Hello, it’s apple muffins! Melt 150g/ 1/2 cup butter and let it cool. We used 1/3 cup of oil. Mix 2 eggs with 100ml milk and add to the flour with the melted butter. Stir until just mixed. Add a little water if it’s dry. Unfortunately, we had a cat emergency at this point.
Our fearless feline had gone head to head with a much bigger and nastier cat. By the time I had seen the moggy off, Becky had over beaten the batter, a little. Oh well. We added 1 1/2 chopped apples to the batter. Spoon the mixture into prepared muffin tin. The recipe suggests you press chopped pieces of 1 apple into the top of the batter once it is in the muffin tin and doesn’t add apple to the batter in the mixing bowl. Then add your oat or cinnamon topping. Bake at 190C/375F for 30-35 minutes! Don’t think so. Ours took 20 minutes.
Cool in the tin for 10 minutes before turning the muffins onto a wire rack to cool.
We freeze ours and Becky heats them for in the microwave 30 secs for breakfast. You can pop frozen muffins in your lunch bag. They will be defrosted by lunchtime and help keep the rest of lunch cool. Or you can have them warm out of the oven with a little butter.
Cheryl and Becky