Sunday, 18 September 2011

:: It's all in a Muffin ::

Meg’s Blueberry & Apple Muffins
:: Megann’s Kitchen ::

:: freshly baked meg's blueberry & apple muffins ::


STANDING THE HEAT:  Megann Evans enjoy her chosen task. - Picture by Max Mason-HubersWhat a whirlwind of a week! I started back at work and I received my very first, & honoured, press mention in the Good Taste section of the Newcastle Herald in Anita Beaumont's article about local food bloggers. Congratulations to another blogger, Siobhan, who was also featured & a veteran of 5 years, showing us how it's done! The article also included a recipe of mine, my Blueberry & Apple Muffins, of which I happened to have made when they came around to interview me...  & after the GT exclusive I am now sharing them with you!

When I was whipping up a batch my quick & easy blueberry muffins every week, I was starting to think how I could make them that little bit healthier for my toddler, as blueberries & “b-apples” seemed to be his fruit of choice. This is typical of my son, blueberries were out of season & the price point was at a premium but lucky I was still able to buy frozen ones at the supermarket, which he also loves on his teething gums.
Substituting in one cup of wholemeal flour gives the muffins a beautiful country texture without them becoming too crumbly. The grapeseed oil is high in anti-oxidants (just as much as green tea) & plus adding an apple for some extra sweetness & moisture. Make no mistake; these are the new favourite muffin in our household & so simple to prepare!
1 cup of plain flour
1 cup of wholemeal flour
2 tsp baking powder
¾ cup caster sugar
1 cup of sour light cream
2 large eggs
1 large granny smith apple, grated
1 teaspoon finely grated lemon rind
1/3 cup grapeseed (or other light flavoured) oil
1 ½ cups fresh or frozen blueberries
pinch of sea salt, optional

:: Preheat oven to 180°C (350°F). Prepare your muffin tins with baking paper or by greasing them. Sift the plain flour, add wholemeal flour & baking powder into a bowl & then add the caster sugar. In another slightly larger bowl, add the sour cream, eggs, grated apple, lemon rind & oil & whisk until creamy. Add the flour mixture to the cream mixture until it is just combined. Add blueberries & stir through once as you don’t want to change the colour of the mixture. Use two tablespoons (one to pick up your mixture and one to neatly push it off your spoon) to place the mixture into your prepared non-stick muffin trays. I sometimes like to line mine with crisp, home-made white liners or other quirky muffin liners. Bake for 15-18 minutes or until cake tested with a skewer and beautifully golden on top.

:: Makes 18 average sized muffins


:: I scoop mine in with a x-small ice-cream scoop for consistant sized muffins ::

Kitchen Notes
:: Always remember for a soft, moist muffin that rises to their full potential, stir the ingredients until it is just combined. Overworking your mixture activates the gluten, making it tough and dry.
:: I have sometimes substituted the sour cream with natural yoghurt, or half-half when I haven’t had the complete ingredients in my fridge.
:: I also love to use freshly milled bio-dynamic unbleached plain flour. Due to the natural processes of this flour, use the full 2 cups of this flour in your recipe, no wholemeal needed.
:: I sometimes prepare 12 average sized patty tins & with the leftover batter I tend to make mini muffins for my toddlers, which are a hit. These also freeze well for snacks on the run. 
Top Tip: My son loves eating frozen muffins straight out of the freezer when he is teething. So soothing & cold!
:: freshly baked blueberry & apply muffins cooling by the window... perfection ::
Serve: The best way to serve your muffins is fresh out of the oven, after about 10-15 mins of cooling, with a generous slathering of real, salted butter that melts as you bite into it.



:: grapeseed oil; a natural source of goodness ::

Grapeseed Oil: Along with other heart-healthy oils such as Olive Oil & located in your supermarket & health food stores, Grapeseed Oil is starting to make a splash into pantries accross the world. Grapeseed Oil is a fantastic base for making cakes, such as carrot cake & muffins, instead of using traditional butter.  The health benefits outway other light flavoured oils by far, being high in antioxidants, omega-6 (good cholesterol), vitamin E & it also assists with athritis aches, improvement of circulation & general skin health. Grapeseed Oil has also been known to have cancer protection properties because of the high quantities of antioxidents & the fatty acids have also been known to assist with diabetic symptoms.
Grapeseed Oil has a moderately high smoke point of 216°C & has a clean light taste, ideal for cooking on the stovetop & baking.
So, the question is now, why wouldn't you cook with it?


Source: Adapted from my original Blueberry Muffin Recipe
Order in the Kitchen: make your own Parchment Paper Wrappers
Featured Muffin Liners: by Fox Run Craftsmen Australia, purchased at the Essential Ingredient



I would also love to see your Megann's Kitchen Creations/photos of recipes that you have made on Megann’s Kitchen Facebook!


4 comments:

  1. This looks like a gorgeous recipe. I can't wait to try it.

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  2. Why thank you! Oh, and you must try it. It is a fantastic muffin to whip up at any time and a guaranteed favourite.

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  3. Great post. I was wondering if you would like to put up a link to this apple recipe in my Food on Friday Series.

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  4. I would be honoured Carole! It is such a fantastic recipe that I am happy to share - just give Megann's Kitchen props for the recipe creation! That is all I ask. Enjoy - and let me know when you make them!

    ReplyDelete

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