Wheat germ Apple Spice Muffins


These apple muffins are packed full of healthiness and goodness. I adapted these from the wheat germ banana muffins, and I think the are amazing. I have started having muffins for a great healthy breakfast on the go.

Ingredients

  • 1 1/2 cups plain flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons ground Cinnamon
  • 1/8 teaspoon All Spice
  • 1/8 teaspoon ground Nutmeg
  • 1 1/2 cups wheat germ
  • 1 cups dark brown sugar
  • 2 large Bramley/Cooking apples
  • 1/2 cup milk
  • 2 large eggs
  • 1/2 cup plain unsweetened yoghurt
  • 1/3 cup of oil
  • 1 teaspoon vanilla extract

Method

Preheat oven to 400°F / 180°C / 150°C Fan assisted ovens (rather err on the side of slightly cooler, they burn easily). Line 12 muffin cups with muffin papers. You may want to spray non stick spray on the inside of the muffin papers to stop them sticking .

Chop one of the apples into small chunks. These will go straight into the mixture and need to be small enough to cook through in the muffins. Core and peel the other apple and blend it into a purée in a blender.

Sift the flour into medium bowl. Mix in wheat germ. Combine sugar, puréed apple, milk, eggs, yoghurt and vanilla extract in large bowl and whisk to blend. Mix in dry ingredients. Finally add the chunks of apples to the mixture and spoon into the muffin tins.

Bake muffins until tops are golden brown and tester inserted into center comes out clean, about 20-25 minutes.

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Rhubarb Cupcakes

We have a giant rhubarb in our garden, and as part of my mission to try everything I decided to try making rhubarb cupcakes. I have never tried rhubarb before, and everything is better in cupcakes. Since making this, I love rhubarb. For anyone who has never tried rhubarb, its like a cross between grapefruit, strawberries and raspberries, kind of. Just try making these little loves and you’ll see. The recipe is from Sugar and Spice and all things Iced, which is probably the best blog name ever. 

Rhubarb Puree

  • About 4 cups of fresh or frozen rhubarb

Thaw rhubarb if necessary. Blend rhubarb in blender or food processor adding water if necessary. You should have about 2 cups of puree. Then simmer the rhubarb puree over low heat until it is reduced by half. It should make about 1 cup. You will use half in the cupcake batter and half in the frosting. (Just a hint, don’t lick the spoon when making the rhubarb puree, it’ll blow your head off)

Rhubarb Cupcakes

Makes 12 cupcakes

  •  1/2 cup rhubarb puree (directions follow)
  • 1 1/2 cup all purpose flour
  • 1 tsp baking powder
  • pinch salt
  • 1/4 cup milk
  • 1 tsp vanilla
  • 1/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs

Preheat oven to 350ºF/175ºF/150ºC Fan assisted. Prepare cupcake pan with liners.

Mix together the flour, baking powder, and salt and set aside. In a separate bowl combine the butter and sugar and beat until light and fluffy. Add eggs, milk, vanilla, and rhubarb puree and mix. Then add the dry ingredients to the wet ingredients and mix until combined. Pour into cupcake liners and bake for 20-25 minutes (until a toothpick comes out clean). Cool on a wire rack. Frost when completely cool.

Rhubarb Frosting

I made only half of the frosting below and it was enough to cover all the cupcakes. And I have to admit I cheated slightly with the frosting, I added a teeny bit of red food colouring to get them properly pink.

  • 1/2 cup butter softened
  • 1/2 cup cooked rhubarb puree, cooled (directions follow)
  • 5-6 cups powdered sugar
  • 1/2 tsp vanilla

Beat together butter, rhubarb puree, and vanilla. Gradually add the powdered sugar until it reaches your desired consistency. Then frost the cooled cupcakes.

Wheat Germ and Banana Muffins (a healthy version of banana muffins)

I have always been a fan of bran muffins, and after a hunt through many different shops I found out that you can’t get plain bran, and that wheat germ is a much healthier option. It’s rich in vitamin E and lots of other healthy bits, and it’s high in fibre. That combined with banana muffins and it’s amazing. The original recipe is from epicurious, but I made some liberal changes that make them a tiny bit healthier and they are super yummy.

Ingredients

  • 1 1/2 cups plain flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup wheat germ
  • 3/4 cups dark brown sugar
  • 1 1/2 cups mashed ripe bananas (about 3)
  • 1/2 cup milk
  • 2 large eggs
  • 1/2 cup plain unsweetened yoghurt or 1/3 cup of oil
  • 1 teaspoon vanilla extract

Method

Preheat oven to 400°F / 180°C / 150°C Fan assisted ovens (rather err on the side of slightly cooler, they burn easily). Line 12 muffin cups with muffin papers, if you use yoghurt instead of oil, you will need to spray non stick spray on the inside of the muffin papers to stop them sticking (The original recipe said 16, but I like big muffins).

Sift the flour into medium bowl. Mix in wheat germ. Combine sugar, bananas, milk, eggs, yoghurt and vanilla extract in large bowl and whisk to blend. Mix in dry ingredients.

Spoon batter into prepared muffin cups, dividing equally. The mixture is quite runny, but you can fill the muffin cups past 3/4 full and they aren’t likely to overflow.

Bake muffins until tops are golden brown and tester inserted into center comes out clean, about 20-25 minutes.

Apple, Carrot and Walnut Muffins

 

If you were wondering where I’ve been, we moved house. I’m in the new house and the world is a wonderful place. The house is just perfect and we’ve been settling in well, except for the usual moving in issues (like figuring out how to stop the oven from burning everything). We’ve been gardening and started our very own vegetable patch with all our favourites, which includes carrots. With this in mind, I was looking for a simple yummy recipe for carrot muffins. This recipe is a bit fiddly, it seems really easy but it is super easy to mess up, I’ve tried this a few times before getting to the exact formula that works for me. It’s based on the recipe from Food.com with a few tweaks to make it work for me.

I apologise for the bad quality photo, I still need to unpack my camera and accessories.

Ingredients:

  • 3 cups self raising flour
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/8 teaspoon allspice
  • 1/8 teaspoon nutmeg
  • 2 eggs
  • 1/2 cup oil
  • 1 cup carrot, grated (about 4-5 medium carrots) If you are using a blender you just need to chop these into chunks that your blender can handle
  • 1 cup apple, peeled and grated (this is about 2 medium sized apples worth)  If you are using a blender, the apples just need to be peeled and cored
  • 1 cup walnuts, chopped

Directions:

  • Preheat oven to 400°F/200°C (around 180°C for fan assisted ovens).
  • I used my blender and blended the chopped carrots, apple pieces, spices, salt, sugar oil and eggs and blended until smooth.
  • I then mix it into a bowl with the remaining ingredients. If the mixture is dry grate in some extra carrot. This also gives the muffins a great chunky texture
  • Pour batter into greased or paper-lined muffin cups.
  • Bake for 20 to 25 minutes.
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