Muffins.

19 Oct

Hello, world,

I made muffins over the weekend. We had family coming to visit, and I wanted some ‘finger food’ to go with the coffee and tea and chatting. I chose apple muffins (front) because beautiful apples are everywhere to be had at the moment, and carrot hazelnut muffins (back) because I had a craving for them.
So here we go.

Carrot muffins (makes 12):

3.5 ounces carrots, finely grated (roughly half a cup)
4 ounces soft butter (roughly 9 tbsps.)
1/3 cup sugar
vanilla to taste
2 eggs
2 tsps. baking powder
1/3 cup ground hazelnuts
1/3 cup flour

In a bowl, combine butter, eggs, sugar, and vanilla. Beat until the sugar has dissolved and you have a fluffy cream. In a sencond bowl, mix flour, nuts, and baking powder. Fold the dry mixture into the wet, adding the carrots.
Distribute evenly into your cupcake pan and bake for about 20 mins. at 400°F. Let cool before serving.

Apple muffins (makes 12):

1 cup flour
3 tsps. baking powder
1/2 cup sugar
vanilla to taste
2 eggs
2 apples, roughly grated
1/2 cup milk
1/4 cup vegetable oil

In a bowl, mix flour, baking powder, sugar, and vanilla. In a second bowl, whisk eggs, milk, and oil. Combine both mixtures, add the apples, and mix thoroughly.
Distribute evenly into your cupcake pan and bake for about 20 mins. at 400°F. Let cool before serving.

There! Obviously these are nothing special, and next time I’ll hopefully have the energy to make some cream cheese frosting to go with the carrot muffins, and add some cinnamon to the apple muffin batter, but on the whole, I was happy with these muffins. So was the family. Good times.

xoxo, F.

Advertisements
%d bloggers like this: