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Taste and haste – apple oat muffins

September 21, 2009

I am a big fan of Donna Hay. Which is why I was truly elated when I received her Fruit book from my good friend Gina as part of a 21st present. So many helpful hints, definitions for the amateur cook, recipes using the proper measurements…all illustrated with a photography style to envy. However, before I wax lyrical about the loveliness of simple setups and beautiful colour combinations, I shall share the first recipe I tried from the book. As a poor student, I had to improvise a little with the recipe, but even so, I ended up with beautiful muffins, moist and flavoursome, despite the minimal effort required.

appleoatmuffins-1

As breakfast muffins, these really hit the spot, and I like to think a little healthy with the fruit and the oats. You can easily use a little wholemeal flour (I’ve tried half and half) and you can’t taste the difference really, so if you’re not normally a wholemeal fan, give it a try. The more whole grain goodness you get in there the longer they’ll last you through the day! Which is always nice when you’re at Uni and you realise you have a negative balance on your card. Gah.

Breakfast muffins

makes 12 (I usually divide the recipe by 3 and make 4 but you can freeze them)

3/4c (185ml) oil
1 1/3 c caster sugar (for a milder sweetness)
1/2 c milk or yogurt
3 eggs
3 c flour, sifted
2 tsp baking powder
1/3 c rolled oats, plus some for sprinkling
1 1/2 tsp cinnamon
1 apple, grated
optional: 1 banana, mashed, 250g strawberries, chopped
1 Tbs raw sugar (for sprinkling)

Preheat oven to 180C (350F). Whisk together the oil, caster sugar, milk and eggs until everything is fully incorporated (preferably in a medium large bowl). Sift together the flour, baking powder, oats and cinnamon. Mix in the fruit to the flour mixture. Pour in the liquid mixture, until just incorporated – do not over mix. Spoon into lightly greased muffin tins or ramekins, and sprinkle with some of the rolled oats and raw sugar. Bake 25 minutes in centre of oven or until a skewer inserted comes out clean. Let cool in the tin for about 10 minutes before serving.

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