Carrot Muffins with Apricot and Almond

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No cupcake wrappers in the house so no cupcakes today, just muffins instead! Carrot cake is delicious… everyone who doesn’t like it probably just hasn’t tried a good one yet….. 😉

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My dad grew this rose in his glorious garden haha so I had to take a picture!

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(There are a few more of his flowers on my insta)

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Carrot Muffins with Apricot and Almond
Ingredients:
Muffins:
2 eggs
1/2 cup oil
3/4 cup brown sugar
1/3 cup sour cream
1 cup flour
1 tsp baking soda
1 tsp cinnamon
3/4 cup grated carrots
Topping:
3 apricots (quite ripe)
Flaked almonds
Icing:
30g butter
3/4 cup icing sugar
A little hot water

Instructions:

Preheat the oven to 170 degrees Celsius. Grease a 12 hole muffin pan.

Whisk the eggs, oil, sugar and sour cream. Fold in the flour, baking soda and cinnamon. Fold in the carrots until just combined. Divide between the muffin holes (I only got 10 from mine). Bake for 20 minutes until the top springs back when pressed lightly.

Cool for a few mins then remove from the tin and cool completely. While they are cooling (or cooking, you can do this earlier), chop up the apricots and microwave for one minute on high, stir and then repeat. Cool completely then chill.

Soften the butter for the icing then mix in half the icing sugar and beat very well by hand. Add a few drops of water and add the rest of the icing sugar. Beat until thick and fluffy. Spread on top of the muffins then dollop on some apricot compote. Sprinkle the almonds on top. Chill until 5 mins before serving.

Makes 10 and they are just as delicious even three days later if kept chilled!

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Carrot Cake Muffins with Lemon Cream Cheese Frosting

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Nyahhh! This is a bit of a rushed post…. I just realised it’s been a whole week. So here, quite fittingling, are some muffins that I made in a rush too, at work. This is what happens when the cabinet is almost empty and it’s a public holiday. Customers.

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Excuse the awful photos. Hopefully they convince you that these muffins are delicious 🙂

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Carrot Cake Muffins with Lemon Cream Cheese Frosting
Ingredients:
Muffins:
250g grated carrots
2 eggs
1/2 cup sugar
1/2 cup oil
1 cup flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
Icing:
30g butter
1/2 cup icing sugar
3 Tbsp cream cheese
1 tsp lemon zest
1 tsp lemon juice
To decorate:
Dried apricots, chopped
Toasted coconut threads
Currants/dried cranberries
Flaked almonds

Instructions:
Preheat the oven to 180 degrees Celsius. Grease 6 holes of a muffin tray.

Beat the eggs, sugar and oil until combined. Sift together the flour, baking powder, cinnamon and ginger and fold into the egg mixture, followed by the carrots. When JUST combined, spoon into the muffin holes and bake for 20 minutes, until a skewer comes out clean when inserted. Cool in the trays for 20 minutes and then unmold and cool completely.

Beat together the butter and icing sugar until pale and creamy, followed by the cream cheese, lemon juice and lemon zest. Spread on top of the cupcakes and decorate with the nuts, coconut and fruits.

Makes 6

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Lemon, Olive Oil and Blueberry Muffins

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Let’s just ignore how inconsistent my oven is for a moment, and enjoy the idea of fresh muffins! For breakfast is the best.

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These ones have a crunchy topping and lots of blueberries to contrast the tangy lemon. This recipe is pretty much an adaptation of this one here. Olive oil adds a bit of richness to the flavour this time.

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These are what I would call proper muffins; I can get quite passionate about the differences about cupcakes and muffins. Bakeries are fooling you. But I won’t get into that today. Happy Friday, and I hope you have a weekend full of relaxation and maybe even a fresh batch of muffins!

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Lemon, Olive Oil and Blueberry Muffins
Ingredients:
Muffins:
3 cups flour
3 tsp baking powder
1/2 cup any sugar
1 tsp lemon zest
1 egg
2/3 cup olive oil
1 cup fresh or frozen blueberries
1 cup-ish milk
Topping:
1/4 cup raw sugar
1 tsp lemon zest

Instructions:
Preheat the oven to 180 degrees Celsius and grease a 12-hole muffin tray.

In a large bowl, combine the flour, baking powder, sugar and lemon zest. Make a well in the centre, crack in the egg and pour in the olive oil. Whisk the two together, then add half the milk. Start to gently fold the mixture. Add the blueberries and some more milk, as needed for the mixture to be wet but not runny. Keep gently folding until just combined. If there are a few lumps, it’s okay! {Trust me, my mum has told me time and time again that it’s fine, and she created this recipe from scratch and even made a recipe book purely devoted to muffins. She’s cute}. Spoon evenly into the muffin holes.

Mix the raw sugar and lemon zest and sprinkle on top of the muffins. Bake for 15 minutes, until a skewer comes out clean when inserted. Cool slightly, then unmold and eat warm! Or cold. But the best is warm.

Makes 12, and they are not quite as good but still delicious the next day.

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Chocolate Spice Muffins

Just a quick wee recipe as we approach the big day on the 25th! Whether Christmas is your favourite time of the year or you are completely opposed to it, we all get involved in it one way or another. Sometimes not voluntarily, but hey, I’m here to share recipes, not to debate characteristics of society. So! My brother made amazing muffins the other day, so I asked him the recipe and tampered with it a bit. These were the photos I took before they were gobbled up!
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Why put all the white chocolate on top, you say. Well, have you ever wondered why white chocolate tastes so good after it has been in the oven? Because; the white chocolate caramelises. I didn’t know this until I tried it myself, but putting white chocolate in a saucepan on the fire. The result was heaven, so it looks like I will have to post a tutorial for that sometime!
But I digress again. These muffins are gloriously simple to whip up and make up in taste what they lack in glamour. Don’t be afraid of the spices, please. They give a warmer taste to the occasionally harsh dark chocolate and add a gentle depth. Plus, they remind me of Christmas time, so it’s perfect! If you don’t have white chocolate or dark, use whatever you like, or omit the chocolate on top. Have a play.
These muffins weren’t exactly crumbly but instead they fell apart they were so moist and delicious. Don’t make the same mistake I did of baking them in specially shaped silicon molds! Stick to muffin pans and you shall be rewarded. They are just as good hot or cold and they last well; bonus!

Chocolate Spice Muffins
Ingredients:
100g butter, softened
2 eggs
300g flour
3 tsp baking powder
2 tsp cinnamon
1 tsp ginger
125g brown sugar
30g cocoa
220ml milk
120g dark chocolate, chopped
55g white chocolate, chopped

Instructions:
Preheat the oven to 180 degrees Celsius. Grease a 12 hole muffin tin.
Mix together the butter, eggs, flour, baking powder, cinnamon, ginger, brown sugar and cocoa until combined, then add the milk a bit at a time and mix well. Mix in the dark chocolate.
Spoon evenly into the muffin holes and sprinkle the white chocolate on top. Bake for about 20 minutes, until a skewer comes out clean when inserted. Cool slightly in the tin before serving.
Makes 12.

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Thank you dear brother, for yet again making my life even more amazing.
Sami xx

Cinnamon Apples Muffins

Just a quick post this morning to make sure that I get to 100 posts in 100 days, am currently in a production of Guys and Dolls for school at the moment and I have little times for post and internet 😦 . Opening night was last night!

Here’s a recipe from a while ago. Super easy, one bowl and even though they are muffins they make great breakfast fare!cinnamon apple muffins(Small photo, why?!)

3 cups flour

3 tsp baking powder

2 tsp ground cinnamon

¾ cup sugar

75g butter

1 egg, beaten

1 cup milk

1/4 an apple, thinly sliced

2 Tbsp sugar

 

Preheat the oven to at 200°C. Grease a 12 hole muffin tin.

Melt butter. Sift flour, baking powder and cinnamon into a bowl. Add sugar and mix. Make a well in the center of the dry mix. Add the butter and egg. Fold in slightly. Add the milk  and keep folding until just combined. DO NOT over mix. Spoon into a 12 hole muffin tray. Press 2 slices of apple into each muffin and sprinkle with sugar.  Bake for 25 minutes. Feel free to eat straight out of the oven, but be careful not to burn yourself!

Muffins are best eaten the day they are made, but last for 2 days if stored in an airtight container.

Makes 12

Have a good week everyone!

Blueberry Muffins and a Catch Up

My mother is my kitchen inspiration. Upon hearing about my blogisphere adventure, she challenged me to post 100 recipes in 100 days. I couldn’t refuse the challenge. I am, however, already a little behind! I meant to post yesterday, but as we all know it does, life got in the way. I work at a Subway Restaurant, so I spent the day doing my 9am till 3pm shift, and then proceeded to have my angle of a best friend did my hair and make up for a Formal in the evening 🙂 For those of you who do not know what a Formal is, it’s the equivalent of a Prom or school Dance.

But I digress! Anyhow, I shall share with you one of the fundamental recipes of our kitchen; Blueberry muffins. My mother’s own concoction, they make one of the best breakfasts in the world and only require one bowl. Plus, blueberries are a superfood; add a pinch of cinnamon and I think you can safely say these muffins are doing you a double-superfood favour.Image

 

Blueberry Muffins

Ingredients:
3 cups flour
3 tsp baking powder
3/4 cup sugar
Pinch salt
1 egg
100g melted butter (or 1/3 cup vegetable oil)
3/4 cup (or more) any milk
1 cup fresh or frozen blueberries

Instructions:
Preheat the oven to 180 degrees Celsius (non fan forced) and grease a 12 hole muffin pan.
Sift the dry ingredients together and mix in the sugar. Make a well in the centre. Pour in the butter (or oil) and egg, mix the two slightly together and then pour in the milk. GENTLY (we don’t want tough muffins) fold the ingredients together and when almost combined, add the blueberries. You may have to add a it more milk, it should be a cake batter like consistency. Mix again until just combined.
Spoon evenly into the muffin pan and bake for about 15 minutes, until golden and a skewer comes out clean when inserted.
Cool slightly and enjoy warm, with butter!

Makes 12. Best eaten on the day they are made.
Note: you can use any other berries you like! Maybe even chopped chocolate too, or a bit of mashed banana. This is a great  basic recipe to play with!

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