Apple Spice Muffins with Streusel Topping. Can you ever have too many muffin recipes? I think not!
Especially when you are talking about deliciously tender muffins. Chock full of apples and spice and topped with a yummy streusel topping!
This recipe I am sharing with you today has been adapted from a Robin Hood Flour baking book entitled, quite simply, Baking.
Robin Hood is the flour I grew up with and the flour that I used all of my married life until I moved over to the UK.
I have always trusted their recipes implicitly, which is why when I was looking for a good basic baking book to buy when I recently moved back to Canada, I chose to buy one of theirs.
I have been collecting their recipes for years and years. In the old days, a few times a year, they always had a baking booklet inserted into many of the major Canadian magazines, especially near the holidays.
I had a whole collection of them and was sad to have had to leave them behind in the UK. I am sure I will be able to find them someplace. Recipes which are that good surely have a place in most kitchens.
I even had my mother's old Robin Hood Christmas Baking leaflet. I am so hoping that I have it in one of my boxes. Oh great Cosmos, please pretty please with sugar on it!!
In any case I do have a copy of it in my Google Documents as I had scanned and uploaded it as a Christmas Gift to all my readers a few years back. You can access that here if you wish to.
I have a great love for all things Vintage. Vintage kitchenaelia, vintage linens, etc. I have always said I was born too late.
But then in the next breath I have to say I am glad that I was born when I was because if I had been born too much earlier, I probably wouldn't still be here! I am not quite ready to go just yet!!
That is why I am working hard embroidering cotton tea towels for my kitchen to be, knitting/crocheting dish clothes, etc. I know they will bring me joy for many years to come.
I love things like this plate which the muffins are sitting on, which Dan calls the man-plate. A heavy stoneware oval plate my sister picked up at a yard sale once upon a time.
And this very pretty little tea cup from my mother's collection of tea cups, that are now my tea cups. I admired and wished for these cups all the days of my childhood.
This is an especially pretty pattern, hand painted with pink and mauve blossoms, edged with green and gold.
Made in England, the pattern must be called Roslyn. At least that is what is stamped on the bottom. There is only one of them.
I wish I knew its history. Was it a gift to my mother when she got married? Probably because it looks really old. In those days people often gifted others with pieces from their own collections when someone got married.
And here is a closer look at the tea-towel embroidery work. It is from an Aunt Martha Transfer pattern. I have done a lot of those through the years as gifts for other people. Now I will have some for myself.
I thought the apple butter one was a very apt one to use as a prop for my Apple Spice Muffins. I hope you will agree. It is also one my favorite ones from the ones I have embroidered so far! But back to the muffins.
These muffins are begun in a way which is somewhat unusual for a muffin. The dry ingredients are measured into a bowl and then the butter is rubbed into them.
A portion of this is set aside to use for the topping. They are very wholesome using almost as much old fashioned oats as flour.
I love using oats in baked goods. They always give what you are baking a nice, nutty wholesome flavor and texture.
There is no oil in this recipe, just butter. And there is no need to melt it either . . . just rub it in.
Once you've done that and reserved some of the mixture for the topping it follows the rules of pretty much any muffin. Whisk together the wet ingredients and add all at once to the dry.
It has ever been so. Do be careful not to overmix your wet and dry ingredients. A gentle hand is needed. It is most acceptable for muffin batter to be lumpy and to even contain a few dry streaks, "few" being the key word here.
Peeled, cored and grated apple form a part of the wet ingredients in this recipe. As the muffins cook the apples release moisture and flavor into the muffin.
Do be sure you pick apples that have plenty of tart juicy flavors. I would recommend Granny Smith and that is what I used.
You will need about 2 medium apples, grated. Cinnamon and nutmeg also add to the flavor.
I always like to grate my own nutmeg. That way I can know it is as fresh as fresh can be! Old nutmeg can taste musty and unappealing, but freshly grated nutmeg? Well that's a different kettle of fish and tastes a-maz-ing!
Once you have the simple batter mixed together you spoon it into prepared muffin cups. I lined mine with paper liners, but if you butter your muffin cups really well, they shouldn't stick.
As you can see, these muffins turned out perfectly. (I'd expect nothing less from Robin Hood.) Slightly domed with just the right amount of holes and tunnels throughout the interior.
Not too sweet, but only slightly so, with the flavor of the spices and the apple shining through. Perfect to enjoy with a morning or mid-morning, or even mid-afternoon hot cuppa!
Best served warm, but they can be frozen for future use. Simply thaw them out for about 30 seconds on high in the microwave. Split and spread with cold butter. Yummity yummity yum yum yum!!
Apple Spice Muffins
Yield: 12
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
These crumble topped oat and apple filled spicy muffins are wonderfully moist and delicious. You can replace the apple with an equivalent amount of grated zucchini (courgette) if you wish.
Ingredients
- 2 cups (280g) plain all purpose flour
- 1 cup (90g) old fashioned oats
- 3/4 cup (150g) soft light brown sugar, packed
- 1 TBS baking powder
- 1/2 tsp salt
- 1/2 cup (120g) butter
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large free range eggs
- 1 cup (240ml) milk
- 1 cup (about 2 medium) grated apple, peeled and cored
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Line a 12-cup muffin tin with paper liners. Alternately butter really well. Set aside.
- Whisk together the flour, oats, brown sugar, baking powder, cinnamon, nutmeg and salt in a mixing bowl. Cut in the butter using a pastry blender or two round bladed knives until the mixture resembles coarse crumbs. Remove and reserve 1/2 cup (75g) for the topping.
- Whisk together the eggs, milk and grated apple. Add to the dry ingredients all at once. Stir to combine, just until moistened. Divide the batter between the muffin cups. Sprinkle the reserved topping over top of each muffin, patting down gently.
- Bake in the preheated oven for 20 to 25 minutes until the tops spring back when lightly touched.
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Farmhouse White Bread. I do so love white bread. Getting older means that I eat whole wheat bread most of the time, but every once in a while I like to indulge myself in a nice loaf of white bread.
Especially Amish farmhouse white bread. What is it about Amish food that gets all of our tastebuds tingling? I think its because we all know that they are a simple folk that make simple food, that is always delicious.
And our hearts long for simplicity. Am I right or not?
Chocolate Chip Snack Cake. This is a lovely 8 X 8 cake that your family is going to fall in love with. The original recipe comes from an old friend of mine called Leona. I have known Leona for many, many years.
I met her the night before my middle son was born and he turns 40 this year, so that is how long Leona and I have been friends. A long, long time. I am so grateful that 40 years later we can still call ourselves friends.
I have to say that every single recipe that Leona shared with me became one of my tried and trues. She was and is an excellent cook, even at the ripe old age of 82!
The only thing I have changed with this through the years is to use butter instead of shortening, and to add a chocolate icing instead of the original vanilla butter cream. It really is a lovely cake. Nice and moist (dare I say) and yes, incredibly delicious.
When it comes to chocolate chip cake, this tasty cake sets the standard for everything else. Trust me on this!
As I said, the original recipe used a vanilla butter cream icing on top. It was really very good. I found that my family always enjoyed it more with a chocolate butter cream frosting, however and that is how we still enjoy it.
And its a no faff kind of a frosting as well. As simple as sifting some cocoa powder into a bowl, adding some butter and vanilla, a bit of milk, and beating it all together.
There is no messing about with melting chocolate or anything like that. Just measure, beat and spread. As they say easy peasy lemon squeezy.
A simple icing as befits a simple cake. Dessert doesn't have to be complicated to be good! That's my motto and I stand by it.
The cake itself mixes all together in one bowl. First you beat some butter and brown sugar together until light and fluffy. I like my butter to be at room temperature.
Actually I like all of my cake ingredients to be at room temperature. If your eggs are cold from the refrigerator, just fill a bowl with hot water from your sink. (Not boiling)
Add the cold eggs to the water and then leave them for a few minutes. Easy peasy, room temperature eggs.
Once you have that done, you beat the eggs in, one at a time. This helps to prevent the butter mixture from splitting and curdling.
If your mixture curdles, simply stir in a spoonful of the flour. It works a charm to bring it all back together. Just like magic.
I like to whisk all the dry ingredients together separately. Just to make sure that the baking powder and soda are mixed properly into the flour. Its a simple thing to do, and it can make a huge difference in your end result.
This is a really moist cake, due to the fact that it uses sour cream in the batter. This gets added alternately with the dry ingredients. You could also use yogurt if you don't have any sour cream, plain, not flavored.
Once you have done that all you have to do is to add the chocolate chips and chopped nuts. I know you will get tired of hearing me say this, but I always toast my nuts first.
I repeat myself for the benefit of those who are coming here for the first time. I always, always toast my nuts first. And this isn't just for baking either. Toasted nuts just taste . . . nuttier!
I do them a whole bag at a time. Simply spread them out on a rimmed baking sheet. Pop into a hot oven, about 375*F/190*C and toast them for about 5 to 8 minutes. You will know when they are done because they will smell nutty.
Let them cool before using. I store them in a zip lock baggie in the freezer. I can then just take out as many or as few as I need. Toasted nuts are great in any kind of baked good or even in salads.
They are even great to snack on. I love snacking on nuts. They are filled with fiber and vitamins and are quite good for you eaten in moderation.
As you can see the chocolate chips and nuts don't sink to the bottom in this cake, but stay evenly distributed throughout that moist, beautifully crumbed cake.
I baked this cake today in my 8-inch square Laurel pink anchor hocking baking dish. I love these dishes. I have bought a couple of them for my hope chest for when I move into my own place. I bought mine at The Hudson's Bay online store.
They had a good sale on and I purchased this, two pie dishes and a loaf pan. They are so very pretty, and I dare say they will come in very useful!!
I baked this cake for my father. He comes here to my sister's home every day for his supper. He really looks forward to having something a tiny bit sweet at the end of his meal. His eyes light right up when you ask him if he wants something.
Being able to spend time with him is the silver lining in all of this horrible business I have been through during these past six months. I never thought I would be able to see him again, and just think, now I am baking cakes for him!
There is always a bright side to everything! Bake the cake for your family. I am positive they will enjoy it. Its been pleasing mine for 40 years!
Chocolate Chip Snack Cake
Yield: Makes 1 8-inch square cake
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
A simple and delicious cake that is easy to make and delicious!
Ingredients
For the cake:
- 1 1/2 cups (210g) plain all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup (120g) butter, softened
- 1 cup (200g) soft light brown sugar, packed
- 2 large free range eggs
- 1 tsp vanilla extract
- 1/2 cup (60g) sour cream
- 1/2 cup (80g) semi sweet chocolate chips
- 1/2 cup (60g) chopped toasted walnuts
For the frosting:
- 3 TBS butter, softened
- 1 1/3 cups (about 170g) sifted icing sugar
- 2 heaped TBS sifted cocoa powder
- 1/2 tsp vanilla extract
- milk (about 3 TBS)
Instructions
- Preheat the oven to 350*F/189*C/ gas mark 4. Butter an 8 inch square baking dish/pan, and dust lightly with flour, shaking out any excess. Set aside.
- Cream the butter and brown sugar together until light. Beat in the eggs, one at a time. Stir in the vanilla.
- Whisk together the flour, baking powder, soda, salt and cinnamon. Add to the creamed mixture, alternating with the sour cream, until just combined. Stir in the chocolate chips and nuts.
- Spread the batter in the prepared baking dish/pan.
- Bake for 30 to 35 minutes until risen, golden brown and a toothpick inserted in the center comes out clean.
- Set pan on a wire rack to cool completely.
- To make the frosting, whisk together all of the ingredients until light and fluffy, adding only enough milk to give you the perfect consistency for spreading. Spread over the top of the cooled cake evenly.
- Cut into squares to serve.
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I thought it would be fun today to do a round-up of some of my favorite pasta dishes that I have cooked here in The English Kitchen. There is a bit of something here for everyone.
Skillet dishes, oven bakes, all-in-ones, sauces, and salads. Pasta is one of my favorite things to cook and to eat. Its a great way to satisfy those carb cravings we all have from time to time!
There is something here from the very basic traditional pasta dishes to new pasta recipes with modern twists. I can guarantee that these are all delicious recipes which are very easy to make and which use simple every day ingredients.
Scroll down to the end to see my hints and tips for cooking pasta perfectly every time!
PASTA E PISELLI
Simple ingredients put together in a simple way. Pasta, peas, water and cheese. It doesn't get any simpler or easier than this. You wouldn't think that simple things like this could come together in such a delicious way, but like magic, they do! I love this.
MARTHA STEWARTS ONE PAN PASTA
One thing I love about this tasty pasta dish is that everything cooks in one pan, even the pasta (linguini) . . . you just add the dry pasta and other ingredients, including water, and it cooks all-together in the pan.
No fuss, no muss . . . no faffing about with having to drain this or that . . . the water, tomatoes, etc. condense along with the starch from the cooking pasta to create a delicious sauce.
PASTA WITH CHICKEN BROTH, BUTTER & CHEESE
This brilliant pasta dish is a beautiful example of simple and uncomplicated foods. Food done well and put together in a most delicious way.
Stock and pasta are the basis of this very simple and yet delicious dish in which pasta is quite simply cooked in a quantity of stock . . . It doesn't get much easier than this.
BOW TIE PASTA WITH SPROUTS AND BACON
Pasta, sprouts and bacon are three of my absolute favourite things, so I just love this dish. Its a very simple recipe and goes together really quickly if you have all of your ingredients prepped and ready to go.
The sprouts get all caramelised on the edges, which I really love.
Crisp salty bacon and those nutty crispy-tender sprouts in a creamy sauce with plenty of cheese scattered over top! What's not to love about this!
SAUCY PASTA HOOPS
Did you used to like Spaghetti hoops when you were a child? It wasn't something we had very often but when we did it was a real favourite! A grown up version of a childhood favourite, all cooked in one pan.
Rich and cheesy and oh so easy to make! NO fuss, NO muss, and delicious to boot.
LEMON & GREEN OLIVE PASTA
If you are looking to try out a new pasta dish this week look no further. This one is a winning combination all round. Although the quantities are for only two people, you can very easily multiply them to feed more!
It always amazes me when a few simple ingredients come together in an unbelievably delicious way. If you love the flavours of lemon and good green olives you are going to adore this simple pasta dish. Incredibly tasty and very special.
CHEESY TUNA SKILLET PASTA
This is a fabulously tasty skillet meal. It goes together really quickly and is done in about 15 minutes time maximum. While it is cooking you can be putting together a nice salad to serve on the side. Easy peasy.
Its like your favourite Tuna Casserole, or Tuna Helper I guess. Cooked on top of the stove, all in one dish. Again, no fuss, no muss.
EASY OVEN BAKED PASTA
Pasta which has been baked in sauce is really very tasty . . . and all you have to do is just sit there and let the oven do all of the work. All you need is some salad and crusty bread on the side and Bob's your uncle!
Again, a simple dish to make using very simple ingredients. This is delicious.
ITALIAN WEDDING SOUP SUPPER DISH
Don't let the poor photograph put you off from eating this fabulously tasty pasta dish. It's got all the flavours of the traditional Italian Wedding Soup, but it's not soup . . . it's a hearty skillet supper, and it's delicious!
With tiny meatballs, orecchiette pasta, chicken, spinach, aromatics and cheese, this always goes down a real treat!
KITCHEN SINK PASTA
This simple pasta dish was created from all the bits and bobs that were lingering in the bottom of my vegetable bin. I actually won a prize for this recipe. A trip to Tuscany.
Its amazing what you can do with some spinach, a few TBS of sun-dried tomato pesto, a handful of button mushrooms, some leftover seasoned tinned chopped tomatoes and a rather tired looking banana shallot, oh, and some pasta of course!
CHICKEN & PASTA IN A GARLIC & CREAM SAUCE
A fabulous one pot dinner, with chicken, pasta and the most delicious sun dried tomato and garlic cheese sauce!
This is such a simple recipe. You simply saute some garlic and sun dried tomatoes in a bit of oil from the sun dried tomato jar.
CREAMY SWEETCORN MAC & CHEESE
This is such a simple recipe. You simply saute some garlic and sun dried tomatoes in a bit of oil from the sun dried tomato jar.
Some chicken, some cream, some cheese, herbs and seasoning and you have a sauce which is to absolutely die for!
SPAGHETTI FRANCISCO
A baked meal in one which is great for covered dish suppers and pot lucks. You can also divide it between two casserole dishes and freeze one for later.
The original recipe came from Sunset Magazine. I have been baking this old favourite for my family for many, many years, always to accolades.
TOMATO LASAGNA
Oh, I do love a good lasagna. Ofttimes we will stop ourselves from making it as it can be a somewhat complicated dish, but this simple lasagna can be whipped up any time and what I love most about it is the simplicity of flavors.
A simple tomato sauce, layered with béchamel and cheese . . . amongst sheets of pasta, and baked until golden. It is so good. And it is the simplicity of the flavors which make it even more delicious.
SPAGHETTI WITH QUICK BOLOGNESE SAUCE
This delicious sauce requires very little work and very few ingredients. Just some chopped onion, chopped carrot (both of which you can actually chop in a food chopper) . . . some crumbled Italian sausage meat . . . tomato paste and a bit of red wine.
You simmer this together for half an hour and add some herbs and some cream at the end. Beautiful with spaghetti, or any pasta really.
This is a delicious side dish that is great for bring to pot lucks and BB Q's. Everyone loves it.
Macaroni and cheese with the delicious addition of corn. Don't knock it until you try it.
Leftover roast chicken tossed together with buttery soft shredded Brussels sprouts, whole wheat spaghetti, garlic and cheese. Amazingly delicious!
I love recipes like this! A bit of this and that thrown together in a most delicious way.
GOURMET MAC & CHEESE
A truly creamy and rich version of macaroni and cheese with three delicious cheeses and a crunchy topping. What's not to love about this?
This is quite simply, my favourite version of mac & cheese.
CHEDDAR MACARONI SALAD
I have several different macaroni salads on here that I have posted and both are very good. My Creamy Macaroni Salad is quite delicious and combines a variety of elements of different salads I have tried through the years. The other one which I make, Basic Macaroni Salad is also very good!
This recipe for Cheddar Macaroni Salad Cheddar Macaroni Salad, was adapted from one of my oldest cookery books, The Better Homes and Gardens, New Cookbook, the 1982 Edition. This is one of my favourite books and one of the very first cookbooks I purchased. Sadly I have lost the book now, having had to leave it in the UK. Maybe one day I will come across another copy.
This recipe is actually one I adapted from one which I found in an old Weight Watchers cookbook. It is filled with colour, flavour, texture and taste!
I really enjoy these types of salads because they sit well, and taste even better the day after. With plenty of fresh vegetables . . . cauliflower, broccoli, cherry tomatoes and red onions . . . chopped fresh basil.
TURKEY, SOUR CHERRY & ALMOND PASTA SALAD
I use farfalle pasta for this, whole wheat if I can get it . . . its the perfect shape to use in a pasta salad. Nice and open, but with a few little pleats to hold in the dressing. And that dressing is delicious.
A homemade poppy seed dressing that is lovely and tangy from fresh lemon juice, with a bit of punch from Dijon mustard and sweetness from creamy honey.
There is nothing about this that I don't love.
HOW TO COOK PASTA PERFECTLY EVERY TIME:
Here are my hints and tips for cooking perfect pasta each when you cook it. Whether you are cooking it to serve as a base for a delicious sauce or to add to a fantabulous casserole, this information is sure to come in handy and insure pasta perfection each and every time.
1. No matter what you may read, don't put any oil in your water or on your pasta. Adding oil to the water or to your cooked pasta will cause your sauce to slip right off.
2. Use plenty of cold, fresh, heavily salted water, in a large pot. This ensures that once it comes to the boil you will have plenty of room for the noodles to move about freely, enabling it to cook properly and preventing it from sticking together. The basic rule of thumb is to use three liters (3 gallons) of water to every 250g of pasta (1pound).
3. Use plenty of salt. Your water needs to "taste like the sea" in order for the flavor to permeate the pasta. Three liters of water will require at least 1 TBS of fine sea salt.
4. Make sure your water has come to a rolling rapid boil before you add your pasta. Don't ever be tempted to add it before this happens. If you add your pasta too soon, it is likely to end up soggy and badly cooked.
5. Drop your pasta into the boiling water and then stir it immediately. This will prevent it from sticking together, or to the sides or bottoms of your saucepan.
6. Follow the package directions. All brands and varieties of pasta will have a recommended cook time printed on the packaging, both for regular or al dente (firm, but tender to the tooth, my preferred). Different types of pasta will take different cook times. One size does not fit all when it comes to pasta.
7. Save some of the cooking water. Just use a ladle and measure out some of it. This comes in handy when saucing up your pasta.
8. Always have your sauce ready before you begin to cook your pasta. Cooking the pasta should be the last thing you do.
9. Drain your pasta well, rinse and then drain again, using very hot water. Don't let it sit and get all dry. You should use it as soon as possible after this step.
10. Add your pasta to the sauce, not the other way around.
11. Add some pasta water to the sauce. Adding a touch of pasta water to your sauce when you add the pasta will help the sauce to stick better to the pasta. It also adds some richness and flavor as well as helping to bring a split sauce back together.
Following these hints and tips can bring perfect pasta within your reach every single time! Happy Cooking!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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