Yesterday I started my day by baking muffins to take to a friend's place. When I had planned to bake Spiced Apple Crumb Muffins I had been excited that I had all the ingredients to bake from a Gwyneth Paltrow cookbook from the library. I hadn't counted on Sylvia wanting to play at 5.30am that morning and my friend's little girl being too sick for us to visit. Serendipitously, I had another friend who appreciated the muffins. All was not lost.
Previously on Green Gourmet Giraffe:
One year ago: Topsy Turvy Dinner: savoury chocolate muffins and cauliflower rice - and a cat fight
Two years ago: PPN Holiday cooking - Nut Roast and Pasta Napoletana
Three years ago: Autumn Apple Cake
Four years ago: PPN Mee Goreng
Five years ago: A Nutroast Tribute
Six years ago: A Long-winded Nut Roast Post
Apple and walnut crumble muffins
Adapted from Gwyneth Paltrow's Notes from My Kitchen Table (online here)
Makes 12 muffins
6 tbsp white flour
1/4 cup rolled oats
1/4 cup brown sugar
2 tbsp wheat germ
1/2 tsp cinnamon
3 tbsp rice bran oil
1 tbsp soy milk
1 tbsp cornflour
2 small apples peeled and finely chopped (mine weighed 260g)
125ml rice bran oil (or another neutral oil)
150ml maple syrup
150ml soy milk
250g white plain flour
2 1/4 tsp baking powder
2 tsp cinnamon (I used 1 tsp)
1/2 tsp bicarbonate of soda
1/4 tsp allspice
1/4 tsp salt
60g toasted walnuts (I forgot to toast) finely chopped
Preheat oven to 180 C (or 350 F). Line a 12 hole muffin tin with muffin papers or grease.
Prepare topping by mixing all the ingredients in a small bowl. Set aside.
Toss chopped apples with cornflour in a small bowl and set aside.
Whisk together oil, maple syrup and milk in a medium to large mixing bowl. Add remaining ingredients except walnuts. Mix until combined. Fold in apples and walnuts.
Spoon into muffin tin. Sprinkle with all of the crumble topping mixture. Bake for 25 to 30 minutes (I did 30 minutes). Cool on a wire rack.
On the Stereo:
Late Night Tales: Nouvelle Vague: Various Artists