Skip to main content

Apple & Yoghurt muffins {Recipe}

From time to time I lose track of what's in the fruit bowl or vegetable crisper. Oranges go soft, beans sweat and grow fuzzy.... I feel guilty when I tos them into the compost.

This morning I spied four forlorn apples languishing at the bottom of the bowl. Determined not to relegate them to the worms, I decided to turn them into muffins.

There are a thousand or more muffin recipes out there and for me I prefer ones that use oil instead of butter. A dry muffin is a sad affair so you want to add moistness. In this case, yoghurt comes to the rescue.

I also like my fruit to be soft in the muffin once its cooked so I actually pre-cook it in the microwave first. Just peel, dice, pop into a microwave safe container and cover with a lid or a folded piece of paper towel. Cook on high for 3-4 minutes until tender. You'll be amazed how much apple-ier they taste than had you used raw apple pieces.

You could substitute the apple for chopped up plums or pears.

RECIPE: Apple and Yoghurt Muffins
Adapted from Plum & Yoghurt Muffin recipe by Allan Campion and Michelle Curtis

125ml sunflower oil (you could use vegetable or ricebran oil instead)
1/2 cup plain yoghurt (I use Greek yoghurt)
2 eggs, lightly beaten
1 cup caster sugar
2 cups wholemeal self raising flour
2 large or 4 small apples - peeled, cored, diced and cooked as described above in microwave

  1. Preheat oven to 180C and line muffin trays with paper cases - I made 16 muffins
  2. Mix together the sugar and flour in a large bowl and then toss through the apple pieces to coat.
  3. In a seperate bowl or jug, whisk together the eggs, oil and yoghurt/
  4. Add wet ingredients to dry and mix together until just combined.
  5. Divide amongst muffin cases - filling 3/4 full.
  6. Bake approximately 20 mins or until cooked through when tested.
  7. Allow to sit in pan for five minutes before transferring to a cooling rack.
  8. Once cool, store in an airtight container for 2-3 days or wrap individually in small freezer bags and freeze for up to 3 months.


Popular posts from this blog

My sister's wedding cake: Kransekake {Recipe}

It seemed like a good idea at the time. Drive to Byron Bay for my sister's wedding so we could transport the wedding cake I'd made her. A six day break where we spent four days in the car. Insane right?

Did I mention I made a wedding cake?

Not your quintessential tiered, fondant creation mind you.  In a nod to our Norwegian heritage, my sister asked me to make a traditional wedding cake called kransekake.

If you haven’t seen one before, kransekake isn’t actually a cake; it’s a tower of eighteen sweet almond macaroon rings – think baked marzipan – ‘glued’ together with royal icing. 

Instead of cutting the cake, the bride and groom lift the top ring.  The number of rings that stay attached to the top ring is supposed to signify how many children the happy couple will be blessed with. 
The rings are then broken up into pieces (starting from the bottom) and served with coffee. 

The dough is a cinch to make but its the baking that brings many a cook unstuck, or should I stay stuck.…

Norwegian Apple Cake {Recipe}

If you’ve been following my blog you’d know that earlier this week I celebrated Norway’s Constitution Day – hip hip hurrah! 

The Norwegian Kitchen is a collection of traditional and new recipes from each region of Norway, presented by the Association of Norwegian Chefs. 

Choosing just one cake recipe was hard but I decided to recreate a popular cake from my own childhood – apple cake.

When I made the cake I thought three apples was a bit excessive and only used two. Once baked I regretted my decision – whilst still di-licious, the extra apple in the centre of the cake as well as on top would have provided a greater apple flavour and a moister cake. Definitely use two green cooking apples – in Australia we would use Granny Smiths.

I made the cake the day of our afternoon tea so it was still slightly warm when served. The leftover cake was popped into an airtight container and consumed over a week. Kept in the fridge it stays quite fresh. To bring out the aromas, gently reheat a cake …

Spread the love - Lemon Butter {Recipe}

You could be forgiven for thinking that there is a strong lemon theme happening on the blog lately. And you'd be right. 

When you have unlimited access to a ridiculously abundant lemon tree - you don't cook with oranges.
Luckily we're all lemon fans here. 
Can I just say categorically that I love lemon butter. It's tart, it's sweet and it makes the most decadent white bread sandwich. 

It's perfect on scones and pikelets; is a divine filling for cakes and sandwiched biscuits; and unbeatable eaten straight from the spoon.
It's also pretty easy to make provided you're not in a hurry. If you rush it..... well, you're going to end up with lemony scrambled eggs.
Trust me. I've been there. 

I got asked what the difference was between lemon butter and lemon curd. I couldn't find an answer online but according to my CWA Judging notes, lemon curd/cheese is made with milk and cream whereas lemon butter is not.

A good lemon butter should:

have a fresh, delicate …