With apples so plentiful at the moment these muffin cakes are a delicious way of using them up.. The recipe makes 12-14, but can easily be doubled for more.
Delicious on their own or with a spoon of vanilla ice cream.
I recommend that you use muffin case inside a muffin tin as the mixture with spread the cases.
INGREDIENTS
• 1 1/2 cups all-purpose flour
• 1/4 cup white sugar
• ½ cup light brown sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon pumpkin spice
• 1/3 cup vegetable oil
• 2 eggs
• 1/2 cup milk
• 2 apples - peeled, cored and chopped
• 1/2 cup dried cranberries
• 1/2 cup light brown sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon
1. Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and cinnamon and pumpkin spice. Mix in oil, eggs and milk. Fold in apples and cranberries. Spoon batter into prepared muffin cups, filling to the top of the cup.
3. In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Rub together with fingertips and sprinkle over unbaked muffins.
4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.
Enjoy!
I was watching Ina Garten, Barefoot Contessa, the other morning ( I have to admit that the food network is normally on at some point during the day), when she gave me a great idea for that eveings dessert. It is autumn and we should be celebrating the fall fruits and she made a delicious looking pear and apple crisp. Ok, I can do something like that, I'll just have a look what looks good in the supermarket and take it from there. I couldn't find any nice pears, so I bought a tin, and used Gala apples as I had some in the fridge. Five for dinner needed a 10" pie dish, and there was one portion left...it's delicious and so easy it crazy..Enjoy!
Ingredients
for the filling
- 1 tin of pear halves, drained and each halve cut in 6ths ( I had 6 halves in my tin)
- 3 apples, peeled and cut in the same size chunks as the pears
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1 teaspoon cinnamon
- 1/2 cup all purpose flour
- 1/4 cup sugar
for the topping
- 1 cup of old fashioned rolled oats
- 1 cup of all purpose flour
- 1 stick of butter melted (1/4 lb)
- 1 teaspoon of cinnamon
- 1/2 cup caster sugar
- 1/2 cup dark brown sugar
- Heat overn to 400F
- Combine all the filling ingredients in a bowl and put into a pie dish.
- Combine all the topping ingredients in a bowl and then sprinkle over the filling
- Cook in the oven for approximately 30 minutes, you are looking for a crispy light brown topping
serve with some vanilla ice cream
