I was going to give these muffins a ridiculously long winded name, as Glazed Apple Muffins doesn’t really cut it. Containing a multitude of random ingredients (my attempt at balancing the bad with good) these muffins are, shall we say, interesting? With not one particular overriding flavour, they are a very satisfying snack that remain moist for days when stored in an airtight container, which is just as well because I aim to spread out my muffin intake.
I haven’t really been in the mood for baking recently, preferring to make raw desserts – cashew cream is my new favourite thing! I’m also planning to make some cashew cheese this weekend, as I’ve put it off for way too long. It’s been practically six months since I attended my raw cooking class at Saf and every week I’ve vowed to make some. Procrastination is my middle name.
In other news, my Sister’s new single is now available to download and it’s doing pretty well in the itune charts, even reaching no.9 in New Zealand and no.11 here in the UK I believe. Not bad for a first timer, eh?
If you’d like to hear it yourself, it’s available to download here, costing the princely sum of 89p – c’mon, dig deep and help to get the kid further up the charts;)
Being nearer to my Sister is one of the best things about moving back to London. We might not even see each other that frequently but just knowing she’s a short journey away will make the move so much easier. The loneliness I’ve felt at times here in Cornwall has been quite excruciating and even though my instinct is to put a brave face on it, I was beginning to seriously feel the effects of an almost non existent social life.
Cornwall is wonderful in so many ways and we still want to settle here when we’re older but right now I still need access to everything the city has to offer – career, opportunities, friends and a thriving nightlife. Oh, and food, don’t forget the food!
In the meantime and until my mouth gets to the Capital, I shall make do with my homebaked treats, including weird yet tasty concoctions such as these…..
glazed apple muffins
3/4 cup gluten free flour
1/2 cup wholemeal porridge oats
1/4 cup unrefined golden granulated sugar (fairtrade)
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp pink Himalayan salt
1 pckt pukka clean greens powder
1/2 tsp matcha
1/4 tsp maca
1 chopped apple
1/4 cup sunflower oil
1/2 cup pourable coconut milk
1 tsp cider vinegar
1 tsp vanilla extract
1/2 tsp almond extract
Pre-heat the oven to 175 degrees celsius/350 fahrenheit.
Place the flour, oats, baking powder, bicarb, sugar, salt, clean greens powder, matcha and maca in a large bowl. Gently incorporate using a spatula.
In a separate bowl combine the coconut milk, oil, vinegar and whisk. Set aside and allow to curdle.
Peel and chop the apple into small pieces.
Make a well in the centre of the dry ingredients and gradually pour in the liquid using a spatula to fold. When all the liquid has been added, fold in the chopped apple and the extracts. Ensure not to overwork the mixture.
Prepare a muffin tin by lining it with 6-8 (depending on their size) silicon muffin cases. Divide the mixture amongst the cases, filling them about two thirds.
Bake in centre of the oven for 20-25 minutes – dependent on you oven. Insert a skewer into the middle of one of the muffins and if it comes out clean they are ready. Allow to cool slightly before transferring them to a cooling rack. Make sure they are completely cool before glazing them.
1/2 cup unrefined powdered sugar
1 tbsp coconut milk
Mix together using a spoon ensuring it is completely smooth before gently and evenly pouring over each muffin. Allow the glaze to set before eating – about 20-30 minutes.