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.