Hey everyone, I hope you are all well and excited for this festive season.
Although it’s been a strange year, Christmas is something I always look forward to every year. I love the festive season, Christmas films, food, family, work celebrations and everything else. These muffins are not Christmas related but definitely seasonal. I had the idea of combining the 2 together and was so surprised to see many recipes online. The crumble is nice and crunchy and the cake is so soft and the apples add more sweetness.
Recipe: Apple Crumble Muffin (makes 7)
110g self raising flour
1/2 egg (save the rest in a container in the fridge)
80g caster sugar
1 apple grated, squeeze out the juice
35g plain flour
35g brown sugar
1/2 tsp cinnamon
Preheat the oven to gas mark 5 and place 7 muffin cases on a tray.
Place the self raising flour, oil, milk, egg, caster sugar and apple into a bowl and mix well. Evenly spoon into the cases.
Next use you fingers to rub in the flour, oats, sugar, butter and cinnamon. Add this crumble mix to the top of the muffin batter.
Bake in the oven for 20-25 minutes until the crumble is golden. The actual cake will look quite pale but it should be cooked.
For me, breakfast is the meal I tend to struggle with the most because when I eat in the morning, I want to feel full and ready to start the day without the need to snack before lunch. I do enjoy toast, cereal or a croissant on the odd occasion but sometimes it just feels a little repetitive. I’ve made a couple of breakfast muffins in the past which I have shared on my blog and it’s something I enjoy eating because they are often packed full of nutritious foods and can be so versatile.
Although there is sugar in the recipe, it also contains chia seeds and grated apple and carrots. The finish is quite a moist, soft cake which is nice and tasty even more hearty when warm. Click here for the original recipe.
Recipe: Carrot, apple and chia seed muffins (makes 4)
1/2 carrot, grated
1 apple, peeled and grated
1/2 tsp cinnamon
Zest 1 lemon
1 1/2 tbsp chia seeds
60g brown sugar
60g self-raising flour
1/4 tsp baking powder
1/4 tsp bicarbonate soda
Sprinkle of oats
Preheat the oven to gas mark 5 and line a tine with 4 muffin cases.
In a large bowl, mix the grated carrot, apple, cinnamon, lemon zest, chia seeds, sugar, oil and eggs. Leave for 5 minutes to allow the chia seeds to absorb some of liquid.
In the meantime mix the flour, baking powder and bicarbonate soda in a separate bowl.
Gently stir the flour mixture into the carrot mix until well combined.
Spoon evenly into the muffin cases, sprinkle with oats and bake in the oven for 20 minutes.
Leave to cool for at least 5 minutes before eating.
I’m posting a little late in the day but I felt like making something slightly indulgent but not too sweet and I decided on chocolate marble cupcakes. I love the combination of vanilla and chocolate together. These cupcakes are light, moist and they taste amazing. I even added a little chocolate icing on a few. Cupcakes are such a simple thing to bake and enjoyable for everyone.
Recipe: Chocolate Marble Cupcakes (makes 12)
125g caster sugar
125g self raising flour
1/2 tsp vanilla extract
1 tbsp cocoa powder
Preheat the oven to gar mark 5 and place 12 cupcake cakes on a tray.
Beat the butter and sugar together in a bowl until smooth.
Add the eggs one at a time mixing until well combined. Then sieve in the flour and mix.
Split the mixture, pouring 1/3 into a smaller bowl and mix in the cocoa powder.
To the larger bowl add the vanilla extract and mix well. Use a tablespoon to divide this mixture evenly between the cases.
Use a teaspoon to add the chocolate mixture to the centre of the cupcakes and use a cocktail stick too gently mix both mixtures. Do this until both mixture are used up.
Put the tray in the oven for 25 minutes until cooked right through.
Leave to cool before eating (or adding any toppings)
Hello everyone. Thanks for stopping by my blog, I hope you’ve had a great day. I have a really nice and easy cupcake recipe with a slight zingy lemon icing that makes these cupcakes extra tasty with each bite. Cupcakes can be pretty basic but if you have jam, lemons or oranges, it’s a whole new concept. Also, I’ve used muffin cases as there were no cupcake cases in the shop but they did rise well.
Lemon Iced Cupcakes (makes 12)
125g caster sugar
Zest of 1 lemon
150g self-raising flour
2 tbsp lemon juice
30g icing sugar
1 tbsp lemon juice
Preheat the oven to gas mark 5 and put 12 cupcake cases onto a tray.
Cream the butter and sugar together until soft then mix in the lemon zest and the eggs, one at a time.
Next, add the flour and combine then finally mix in the lemon juice.
Use a tablespoon to put the cupcake mixture into each case and bake in the oven for 25 minutes until lightly golden.
Whilst the cupcakes are baking, make the icing by mixing the icing sugar and 1 tbsp of lemon juice together.
Once the cupcakes are baked, take out and leave to cool completely before adding the icing, I used a spoon to drizzle it on in little specks.
Hello everyone, I hope your day has been well. Today’s recipe is something a little different and more on the healthy side. They are slightly dense but not sweet at all and the white chocolate chunks compliment this very well. They also look very pretty and would make for a perfect insta photo.
I will say that I thought of this idea before I actually checked the kitchen for ingredients and as you can see I didn’t have many raspberries left but there was just enough for the top. If you really like raspberries you could add some to the mixture for a more fruity flavour. I even think that these would be great for a healthy midday snack because they aren’t too sweet and are quite filling.
White chocolate & Raspberry Cupcakes (makes 6)
150g plain flour
1/2 tbsp baking powder
50g caster sugar
50g butter – melted
Handful of raspberries
30g white chocolate chunks
Preheat the oven to gas mark 6 and place 6 muffin cases on a baking tray.
Melt the butter and set aside. Put all of the dry ingredients into a bowl and mix.
Whisk the butter, egg and milk together, add to the flour mixture along with half of the white chocolate chunks and mix well.
Spoon the mixture evenly into the muffin cases and sprinkle the raspberries and white chocolate chips on top.
Bake in the oven for 30 minutes then leave to cool on a wire rack before eating.