Category Archives: breakfast

Apple Crumble Muffins

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The morning after a kid’s birthday party can be rough.  Especially a party with 11 girls, and especially when 3 extras are still with you in the morning.   After a very late night of movies and giggling, the little bunnies were up and about by 6am.  The little darlings.  So I hauled my sorry backside out of bed and after being roped into phase 2 of the endless craft project – creating a puppet show, and the theatre to show it in – it was time to think about breakfast.

Surprisingly tough call coming up with a food option to please them all.  After considerable negotiation we settled on muffins. But what kind?  Chocolate? No (wow!). Blueberry? Ick, says another. Orange poppyseed? Ewww, she says next. Aha! Raspberry and white chocolate?  Yes, yes, yes… and a NO. Man alive!

Finally we settled on Apple Crumble muffins to please one, and raspberry white chocolate because that was still such a good idea.  These are the best apple muffins I have ever had.  Big juicy mouthfuls of apple, sweet cinnamony crunch top.   Yum.

AppleCrumbleMuffins_readytoeat

Recipe

  • 3 lg apples
  • 1 T butter
  • 3 T dark brown sugar
  • 2 c flour (wholemeal or plain will work)
  • 2 t baking powder
  • 1 t ground cinnamon
  • 1/2 t nutmeg, preferably freshly ground
  • 1/4 t ground cloves
  • 3/4 c buttermilk
  • 1 egg
  • 90 g butter, melted

Topping

  • 1/2 c plain flour
  • 1/2 t baking powder
  • 4 T butter
  • 1/4 c dark brown sugar, packed
  • 3/4 t cinnamon

Line a 12 hole large capacity muffin pan with muffin cases.

Make topping first.  Combine all ingredients and mix using a fork or pastry cutter until mixture well combined and starting to clump together.  Place in freezer until ready to use.

Preheat oven to 180C.

Peel and core apples, and cut into small pieces.  Melt 1 T butter in pan and add the apple.  Once the apple is well coated, add the brown sugar and cook until apples have browned and mixture has thickened.

AppleCrumbleMuffins_applesbrowning

Sift all dry ingredients into a large bowl.  In a smaller bowl, whisk milk, egg and melted butter together.  Add to dry ingredients and mix with metal spoon until just combined. Do not overmix!

Add half of the apple mixture and fold in very gently.  Divide batter into the muffin pans.  Divide the remaining apples onto the muffin batter. Remove topping from freezer and crumble over the top of the muffins.

AppleCrumbleMuffins_readytobake

Bake for 25-30 minutes or until skewer inserted into the middle comes out clean. Leave in pan for at least 5 minutes to cool before taking muffins out.

AppleCrumbleMuffins

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Blueberry Smoothie

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The holiday season is still in full swing, but now that Christmas is over we can start to cut back on some of the excess.   A good way to start is to begin the day with a berry smoothie.  They taste so good it’s kind of amazing that they are healthy!

blueberry smoothie ingredients

Recipe

  • 1 c blueberries (or raspberries – fresh or frozen)
  • 1 banana
  • 1 c Greek style yoghurt
  • 1/2 t cinnamon
  • 1 c milk – or enough to create the right consistency

Toss it all in a blender – whiz it up, serve and enjoy!  A filling and delicious breakfast that will keep you going for hours!

blueberry_smoothies

Buttermilk Pancakes

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My favourite breakfast as a child was ‘fat pancakes’.  I am pretty sure we called them that to differentiate them from crepes (‘flat pancakes’), not anything to do with our waistlines after scoffing too many of them drenched in maple syrup.  I have carried on the tradition and will often make fat pancakes for my kids.

Nowadays though, Sprog No.2 – my Budding Baking Bohemian –  is just as likely to be the one to make the pancakes.  She is only 7, and already she is passionate about cooking, and is surprisingly adept.  It is so cool to be able to share the kitchen with her.

Recipe

  • 2 eggs
  • 2 1/2 c buttermilk
  • 2 1/2 c plain flour
  • 1 t vanilla essence
  • 4 t baking powder
  • 4 T butter
  • 1 t sugar
  • 1 t soda
  • 1/2 t salt

Preheat griddle slowly while making the batter. (It will be hot enough when drops of water sprinkled onto it bounce around on the surface.)

Melt butter and set aside to cool. Lightly beat egg. Place dry ingredients in bowl and make a well. Add egg, milk, butter and vanilla. Mix until all ingredients well combined.

Very lightly butter the griddle. Using a large spoon, or a jug, pour batter onto the griddle leaving space between the pancakes.  Cook until pancakes have puffed and filled with air bubbles. Flip them over and cook until nicely browned.  Keep pancakes warm by placing in the oven, using kitchen towels between layers.

Serve hot with butter and maple syrup.