Going, going…almost gone


As promised, I taste tested my Autumn Muffins to see how this new mixture fared the day after baking. You see, muffins are best eaten on day one. They are not like a butter based cake with a higher fat content and smooth consistency that allows it to keep for 3 or 4 days (provided little hands don’t delve into the cake tin sooner!).

The verdict? I must make these again and again and… Yum! My new muffin recipe is a success! Still soft and textured, with lots of fragrant apple-vanilla flavours. The addition of rolled oats has helped retain moisture while also bulking up the fibre content and reducing my guilt factor at eating more than one.

When you have a chance, try out my recipe and send me your feedback.

Autumn Muffins (makes 16 ample sized muffins)

Ingredients


2 large eggs, preferably organic or at least free range for better flavour and colour
100 mls olive oil
1 tub sour light cream
1 teaspoon vanilla essence
1 large grated apple or 2 small (I used a Pink Lady because that was in the fruit bowl)
3/4 cup caster sugar
1/2 cup traditional rolled oats
125 grams Cadbury white chocolate chips or melts
2 cups self raising flour

1) Preheat your oven to 180 degrees, fan-forced option.2) Add all the WET ingredients into a bowl and mix thoroughly with a fork. 
3) Add all the DRY ingredients to the same bowl and mix only until combined. Don’t overmix or your muffins will be rock hard and only suitable for bribing the dog to return the stolen sock from the laundry. 
4) Spoon heaped tablespoonfuls into muffin cases placed into muffin tins.
5) Bake for 15 – 18 minutes until golden brown (cooking time can vary slightly between ovens)
Delicious eaten warm, at room temperature or in school lunchboxes the next day.