Friday, June 4, 2010

Apple and Oat Streusel Muffins

 Ack... my internet died yesterday so I couldn't post, but now it's all better.

After making chocolate chip muffins, my craving for muffins didn't ease. I craved (fantasized?) about apple muffins and remembered eating a delicious apple muffin somewhere which I cannot remember. I also imagined it topped with oats or a crunchy streusel. I couldn't find a recipe that was suitable, so I made do with an apple recipe topped with an oat streusel recipe. Let's see how that turned out...

The apple muffins are from Taste, and they received rave reviews. I didn't have Granny Smiths, so I used Red Delicious instead. People who are familiar with baking with apples know that Red Delicious is an eating apple, and should not be used in baking. Well I planned on reducing the sugar and liquid from the mix to make-up for it, only I forgot and the result was too sweet. I omitted the raisins as well, because I don't think my family likes raisins. The oat streusel is from a book called The Baker's Manual, but it seemed to have too much butter. I wanted whole oats to add interest to the top of the muffins, but I didn't have that either, nor brown sugar, so I had to make-do with crushed oats and white sugar.

I can say that these were nice, and they were, but so many things went wrong that I really don't see it as a success anymore. They tasted fine to me, but others said they were too sweet. The muffins were also too soft, due to the excess moisture in the apples. I can't believe I used up all the cinnamon powder in these, now I have to buy some more.

I trust that the original recipe for the apple muffins taste great, with the Granny Smith apples, but my ones didn't turn out so great. I am currently looking forward to making other recipes from Simply Heaven, such as pumpkin soup, so stay tuned. I'll give the original recipes for each, because I think my 'adapted' version is just too pitiful.


Obtained from Taste and The Baker's Manual

Makes 12


Melted butter or margarine (optional), for greasing
300g (2 cups) plain flour
1 tbs baking powder
2 tsp ground cinnamon
150g (3/4 cup, firmly packed) brown sugar
2 medium (about 375g) Granny Smith apples, cored, peeled, chopped
125g (3/4 cup) seedless raisins
125g butter or margarine, melted, cooled
2 eggs, lightly whisked
185mls (3/4 cup) milk

Oat Streusel (I halved this and still got some extra)

1 cup all-purpose flour
1 ⁄2 cup old-fashioned rolled oats
1 ⁄2 cup packed light brown sugar
1 ⁄8 teaspoon salt
1 ⁄2 teaspoon
1 ⁄2 cup unsalted butter, melted

Make Oat Streusel

1. In a medium bowl whisk the flour, oats, brown sugar, and salt together until well combined. Stir in the melted butter and mix well with your hands. The streusel mix should be crumbly but form clumps when squeezed.

Make Muffins

2. Preheat oven to 180°C. Grease or line muffin trays.

3. Sift the plain flour, baking powder and cinnamon together into a large bowl. Stir in the brown sugar, apples and raisins until well combined.

4. Whisk together the butter or margarine, eggs and milk until well combined.

5. Add the milk mixture to the flour mixture and stir with a large metal spoon until just combined. It is important that the ingredients are only just combined.

6. Spoon the mixture evenly into the muffin pans.

7. Bake the muffins in preheated oven for 20 minutes or until golden and cooked through.

8. When cooked, remove from oven and stand for 2-3 minutes before turning onto a wire rack. Serve warm or at room temperature.

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