These muffins are delicious! Moist and full of apple and cinnamon flavor.
Apple muffins (adapted from Sassymama)
- 100 grams all-purpose flour
- 100 grams spelt flour
- 50 grams old fashioned rolled oats
- 3 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 45 grams brown sugar
- 1/2 tsp salt
- 2 organic apples (I used Pink Lady), cored and sliced
- 125 grams greek yogurt
- 125 grams milk
- 1 egg
- 50 ml olive oil
- 30 grams maple syrup
- 1 granny smith apple, peeled and chopped to cubes
- 75 grams sultanas
- Coarse sugar for sprinkling
- Preheat oven to 190 C. Prepare about 10-12 muffin cases.
- Whisk all the dry ingredients in a medium bowl until well combined.
- Place all the wet ingredients in a blender and pulse a few times until smooth.
- Pour the wet ingredients all at once into the dry ingredients and mix until just combined.
- Add in granny smith apple and sultanas and fold in until combined.
- Spoon into prepared muffin cases. Sprinkle with coarse sugar.
- Bake for 20-25 minutes until golden brown or a skewer in the middle comes out clean.
I’m experimenting with different combinations of fruits and nuts to make delicious bread. This bread is soft, fragrant with a slight tangy sweetness from the mango and goji berries. I find the 3 rise method produces really fragrant bread. The downside is of course the time taken.
Goji walnut mango mini loaf
- 200 grams bread flour
- 50 grams mango
- 70 grams water
- 1 gram malt extract
- 3 grams yeast
- 1/4 tsp salt
- 40 grams sugar
- 20 grams olive oil
- 15 grams goji berries
- 15 grams walnuts, lightly toasted and crushed
- Blend mango with water to get a puree. Add in malt extract and blend well. After blending, top up with water to 120 grams if necessary.
- Mix bread flour, yeast, salt and sugar in a bowl. Add in mango puree and mix well.
- Knead until smooth. The dough will be slightly sticky.
- Cover with cling wrap and let the dough proof for an hour.
- Lightly punch down the dough. Add in olive oil, goji berries and walnut bits.
- Knead for 15-20 minutes until medium gluten development.
- Cover dough and proof for 30 minutes.
- Lightly punch down the dough. Knead for 2 minutes to remove gas. Shape into a ball and place in mini pullman tin.
- Proof for 30 minutes or until dough fills 80-90% of tin. Preheat oven to 190 C.
- Bake for 30 minutes or until bread internal temperature reaches 190 Fahrenheit.
- Remove from tin immediately and let cool completely on a rack.
With the leftover pandan juice, I made pandan cake. This is the 3rd or 4th time I’m making this cake. It is fragrant and soft. I made it into a 6 inch chiffon cake and a roll cake.
Pandan cake (adapted from WendyinKK)
- 5 egg whites (medium eggs)
- 70 grams caster sugar
- pinch of cream of tartar
- 5 egg yolks
- 80 grams caster sugar
- 150 grams cake flour
- 200 grams of coconut cream (Kara brand)
- 30 grams concentrated pandan juice
- 20 grams water
- large pinch of salt
- Prepare a 6 inch chiffon tin and line a 11 x 12 x 1 ” pan.
- Preheat oven to 180 C.
- Whisk egg whites with cream of tartar until foamy. Gradually add in sugar and whisk until stiff peaks stage.
- Whisk egg yolks with sugar until thick and pale.
- Add in coconut cream, pandan juice and water. Whisk well to combine.
- Add in cake flour and salt. Whisk well to combine.
- Add 1/4 of meringue to egg yolk mixture. Gently fold in using the whisk.
- Add the rest of the meringue in 3 parts. Gently fold in using a rubber spatula.
- Pour cake batter carefully into the prepared tin and pan. Rap sharply on counter top to get rid of large air bubbles.
- Bake 6 inch chiffon for 25 minutes and the 11 x 12 x 1″ for 12 minutes.
- For the chiffon tin, let it cool upside down on a rack. For the other, remove immediately from the pan, peel down the sides of the parchment paper and let cool for a minute. Turn over onto a clean piece of parchment paper and peel off the used parchment paper. Cover cake and let it cool completely before filling with whatever you like.
Not a very successful roll. I filled the pandan roll with whipped cream and leftover pumpkin jam.