:: Order in the Kitchen: Parchment Wrappers ::

DIY Country Style Parchment Paper Wrappers

:: Megann's Kitchen :: 

:: DIY parchment paper wrappers by megann's kitchen ::

There is something about having a stash of your own home-made wrappers in the pantry that adds to the country style of your baking. Our grandmothers would have used parchment liners like these if they had no "bought" ones in the pantry, however they have now become a trend. These delightful DIY parchment paper wrappers have become so popular the world over, that they now can be bought pre-made & packaged. You will see them everywhere - from patisseries & cafes to a home kitchen like mine. I adore these wrappers as they add a visual homely, warm touch to each muffin.
They are oh-so easy to make, so next time you are feeling crafty, grab a roll of baking paper, ruler, stanley knife, cups & get making!

Equipment:
1 x 30 cm (12 inches) wide roll baking/parchment paper
1 x metal ruler
1 x stanley knife, craft scalpel or scissors
2 x cups (I use my toddler's plastic Tupperware bell tumblers)
1 x muffin tin

:: 15cm squares of parchment paper ::

Step #1
:: The first thing to do is cut your paper into 15cm (6 inch) squares. Once you have your desired number of papers, place carefully in a pile.
 

:: pull down, pleating at the sides ::

Step #2
:: Turn your cup upside down & place a sheet of parchment paper over the top. Making sure the sheet is centred, pull down firmly, pleating at the sides & smooth.

:: re-enforce for sharp pleats ::

:: slowly separate your cups ::

 Step #3
:: Re-enforce the pleats by placing a second cup over the top. Carefully separate the cups to reveal your wrapper.

:: double check your sizing & if correct, make up reserves ::

Step #4
:: Double check the first wrapper that you make by placing into your muffin tin. Does it fit in beautifully? Repeat Step #2 and Step #3 with remaining sheets!

:: making enough for my next batch of muffins ::

Kitchen Notes:
:: The cups used can be any cup that measures 5cm or 2" at the base & fits into your desired muffin tin.
:: Whist watching TV at night, I like to make up a large quantity for my next couple of batches of muffins so they are pre-prepared & ready to go.
:: The parchment papers can be bought pre-cut from industrial stores or online, however I have only found them in packs of 1000.
:: This could be a great project for kids to help with. As they tuck into their next batch of Blueberry Muffins or Apple & Pear Crumble Muffins, they will know that they helped contribute!

:: blueberry muffins ::

:: blueberry muffins :: 



:: apple & pear crumble muffins ::



Source: Follow on to Martha Stewart's Website for some good ideas.
Pre-Made Wrappers: Donna Hay Packaged Parchment Papers, follow on to the general store to purchase. 
Tupperware Bell Tumblers: Sourced through my local Tupperware representative.

:: Crumbly Tops ::

Apple & Pear Crumble Muffins

:: Megann’s Kitchen ::

:: beautiful apple & pear crumble muffins ::

I have to say, these muffins are fantastic! Inspired by Bill Granger, they are quite delicious & I often make them for a healthier morning tea option. They don’t really taste like you are eating something that has wholemeal flour or oats in it, they are just plain yummy! Also great for breakfast on the go, when all of society is looking for a fast & healthier option these days, why not make these muffins instead?

Apple & Pear Muffin Mixture

1 cup plain flour
½ cup wholemeal plain flour
3 tsp baking powder
2 tsp ground cinnamon
1 cup of oats
½ cup brown sugar
2 large eggs
1 cup plain yoghurt
½ cup grapeseed oil (or other light flavoured oil)
1 pear, peeled & diced
2 granny smith apples, grated

Crumble Topping

¼ cup brown sugar
¼ cup oats
2 tsp flour
½ tsp cinnamon

:: the healthy dry mixture ::

:: Preheat oven to 180°C (350°F). Prepare your muffin tins with muffin wrappers or by greasing them. Sift both flours, cinnamon and baking powder into a large bowl and add the oats & brown sugar. Mix to combine. In another bowl, add the yoghurt, eggs, & oil & whisk until smooth. Add to the flour mixture & stir until it is just combined. Fold through the pears & apple until just combined. 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 like to line mine with crisp, white liners. Mix the ingredients for the crumble topping together in a small bowl & sprinkle over the top of your muffin mixture.

Bake for 14 minutes or until cake tested with a skewer and golden on top.

:: yoghurt mixture ::

Serve
:: The best way to serve your muffins is fresh out of the oven, after about 10-15 minutes of cooling, with a generous slathering of real butter that melts as you bite into it.

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.

Muffin Options
:: I have sometimes substituted the natural yoghurt with sour cream or vanilla yoghurt, or half-half when I haven’t had the complete ingredients in my fridge.
:: You can also put ¼ cup chopped pecan nuts through the apple crumble mixture if you like a nutty flavour, yum!
:: For x-large muffins, bake 180°C (350°F) for 20-25 minutes.

:: stir until just combined ::

:: golden brown & out of the oven ::

:: as always, I love mine with lots of salted butter ::

Healthy Oats
:: The health benefits of oats are undeniable. It is a significant source of fibre in your daily diet & can help with blood pressure, weight control, blood sugar levels and over a long time it has also been proven to reduce the risk of cancer. For further reading follow on to eatmoreoats.com

Source: Bill Granger’s Holiday - You can purchase this book by following the links provided

Donna Hay General Store: DonnaHay Parchment Cupcake Papers- Small
You can purchase these by following the links provided
Order in the Kitchen: Parchment Paper Wrappers

:: Muffin, Muffin who’s got the Muffin ::

Blueberry Muffins

:: Megann’s Kitchen ::

:: blueberry muffins freshly baked and cooling :: 

I must say I have been spoilt with my exposure to blueberries. We owned a blueberry farm when I was growing up and so I was able to eat them handfuls at a time, at any time I wanted. During the summer months I was able to pick these beautiful blue beads from the bush at will and in winter our freezer was always stocked with at least 3 20kg boxes of them. Remember how Bubba on Forest Gump from the shrimp boat and he had everything shrimp? That was our family and blueberries & I looovvved them. I can’t stand the fact that I have to pay for a teeny tiny little punnet now. Sacrilege.

My love for blueberry muffins started as soon as we harvested our first crop and my mother would whip up a batch of traditional American blueberry muffins on the weekends. I remember eating them warm, with the berries still molten hot, & a generous slathering of butter, which was a must when it came to our household. The joy these muffins would bring to a small young child.... ooh, heaven!

This particular recipe comes from Donna Hay, but I will continue to post my favourite blueberry recipes, particularly in summer, & when I get permission from my mother! If you have a favourite, let me know!

2 cups of plain flour

2 tsp baking powder

¾ cup caster sugar

1 cup of sour light cream

2 large eggs

1 teaspoon finely grated lemon rind

1/3 cup vegetable oil

1 ½ cups fresh or frozen blueberries

pinch of sea salt, optional

:: Preheat oven to 180°C. Prepare your muffin tins with baking paper or by greasing them. Sift the flour and baking powder into a bowl and add the caster sugar. In another slightly larger bowl, add the sour cream, eggs, lemon rind & oil & whisk until smooth. 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, white liners. Bake for 14 minutes or until cake tested with a skewer and golden on top.

:: just combine & spoon into prepared tins ::

:: add fresh or frozen blueberries to your mixture ::

:: With any leftover batter that doesn’t fit into the prepared tins I tend to make mini muffins for my toddler, which are a hit. His favourite word at the moment is “cake, cake, caaaaaaaaake”, & the smile that comes across his face when I hand him one of these treats is priceless. These also freeze well for snacks on the run. 

:: toddler sized blueberry muffins- great for snacks ::

Serve: The best way to serve your muffins is fresh out of the oven, after about 15 mins of cooling, with a generous slathering of real, salted butter that melts as you bite into it.

Kitchen Notes: I have sometimes substituted the sour cream with natural yoghurt, or half-half when I haven’t had the complete ingredients in my fridge.

:: 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.

Blueberries: It seems blueberries have every health benefit you could want in a tiny fruit. They are an antioxidant powerhouse, are cardio protective, help protect against macular degeneration and help with vision in general, you have a better learning capacity and lower stress levels while eating blueberries and are less likely to develop various cancers. Blueberries are high in vitamin C, manganese, dietary fibre & Vitamin E.

It is noted due to oxalates in blueberries that if you have untreated gallbladder or kidney problems, they are best avoided in large quantities.

Source: Blueberry Information: World Healthiest Foods Web Site

:: a well used recipe from modern classics 2 ::

Source: Donna Hay Modern Classics: Book 2 at a discount price, delivered free (save 32%)

Donna Hay General Store: Purchase Donna Hay Parchment Cupcake Papers- Small
Order in the Kitchen: make your own Parchment Paper Wrappers