Cookbook Challenge: Week 40
Recipe: “Crunchy top” apple & pear muffins
From: Bill Granger’s Holiday
You know when you’ve been baking for a while, you start to get the jist of recipes. Most baked goods follow a similar method – for example, with many cakes you cream the butter and sugar first, and then add the dry and wet ingredients separately in a couple of batches. With muffins, you mix together the dry ingredients and then stir through the wet ingredients. After a while, once you’ve sussed out the necessary quantities of the different ingredients, you don’t really need to read the recipe.
Well, that’s my excuse for following this recipe. It’s apple week for the Cookbook Challenge, and I made “crunchy top” apple muffins. You might be wondering why they’re “crunchy top” muffins, and why they just look like normal muffins in the photo. It’s because I failed to read the recipe properly when baking them. Surprise!
The muffins are adapted from a Bill Granger recipe – his were plain pear muffins, but I made them apple and pear muffins. Plus his version only had one piddly pear in the mix, but if I’m having a fruit muffin I want FRUIT. So I threw in two apples and a pear (yep, I’m still working my way through my pears). Oh yeah, and I was supposed to set aside some of the sugar and sprinkle it on top of the muffin mixture with chopped pecans before baking – which would have given the muffins the crunchy top. I just threw everything in all together. Recipe reading fail. Whoops!
The muffins have a mixture of plain and wholemeal flours, plus rolled oats. Wholemeal flour + rolled oats + fruit = healthy. Right?? Healthy or not, they’re rather nice muffins. I loved the nuttiness from the oats, the cinnamon, and particularly all the chunks of fruit.
I think I’ll make them again. But whether I’ll read the recipe properly next time – that I can’t confirm!
Crunchy top apple and pear muffins
Adapted from Bill Granger’s Holiday
125g plain flour, sifted
60g wholemeal plain flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
100g rolled oats
140g brown sugar (set aside 1/4 cup of sugar)
250ml plain low-fat yoghurt
125ml vegetable oil
2 apples, peeled and diced
1 pear, peeled and diced
40g pecan nuts, finely chopped
Preheat the oven to 180°C. Line six 1 cup muffin holes with paper cases.
In a large bowl, stir the dry ingredients together – the flours, baking powder, cinnamon and oats. Stir in 1/2 cup of the sugar (and set the other 1/4 cup aside).
Whisk together the wet ingredients in a bowl – eggs, yoghurt and oil. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and mix together until just combined. Fold through the apples and pears.
Spoon in the prepared muffin cases.
Make a crumble topping by mixing together the pecans with the remaining sugar. Sprinkle over the muffin mixture and bake for about 20-25 minutes until golden brown.