27 September 2010

Tecrin tries... Baking! Again.

My kitchen life has its ups and downs. After the summer, I decided once again that I had to start watching what I ate again and left the kitchen and the baking for what it was, bar some delicious bread to accompany fresh soup every now and then.

But now that the weather has turned to more autumny temeratures, the baking-bug has been itching again and I spent both last weekend and this weekend in the kitchen, baking omnomelicious muffins and cupcakes. And the best part? Boyfriend dearest, the person that is the most difficult audience for anything baked, wouldn't stop raving about my apple-raisin-cinnamon muffins. So here's the recipes, try both, weep, and be glad they came into your life. Oh, and for the love of anything baked: eat them warm. Please.


Apple-raisin-cinnamon muffins (makes approximately 9 muffins)

150 gr flour
1.5 tsp baking powder
pinch of salt
3 tsp cinnamon
40 gr sugar (I used normal, but you can use brown sugar too)
1 apple, peeled and diced into reasonably small bits ( I used a granny smith, like I do in all my apple pie/cake recipes, because they taste divine in pies and cakes and keep a bit of a bite, unlike some apples that just turn into mush when you heat them up)
1 large handful of raisins, washed and dried (really, I just winged it a bit. If your apple is big, use a little less, if your apple was small-ish, use a large handful. I think it's slightly more than a cup.)
125 ml milk
1 egg
4 tbsp butter, melted

For the topping:
1 tbsp melted butter
1 tsp cinnamon
1 tbsp sugar

Here we go!

Preheat the oven to 200 C. Either grease a muffin-tin or line it with paper liners.
Mix the flour, baking powder, salt and cinnamon in a mixing bowl. Stir in the sugar, apple and raisins.
In a different container, mix the egg, milk and butter.
Add the wet ingredients to the dry ingredients until they kind of come together. Don't overstir! Make sure the flour is mixed in properly, but don't make it one homogenous batter!

Pour the batter into the muffin-tin.
Mix one tablespoon of butter with 1 teaspoon cinnamon and two tablespoons of sugar and sprinkle the mixture over the top of the muffins.

Bake the muffins for 20 minutes until they are nice and golden on the top. Take the tin out of the oven and let cool until they are not so scaldingly hot you'll burn your tongue, then pop them out of the tin, and dig in!


Butterscotch-chocolate milk cupcakes (makes about 12 cupcakes) (pictured above)


3 eggs
4 tbsp chocolate milk
1.5 tsp vanilla extract
150 gr flour
1 tsp baking powder
pinch of salt
150 gr sugar
175 gr butter
75 gr butterscotch chocolate, cut up

Here we go!

Preheat the oven to 175 C. Grease a muffin/cupcake tin or line it with paper liners.
Mix the baking powder, salt, sugar and flour in a mixing bowl. In another bowl, mix the eggs, chocolate milk and vanilla extract until combined (it'll look disgusting, but it's for the greater good).
Add the butter and half of the egg mixture to the dry ingredients. Mix until combined. In phases, mix in the rest of the egg mixture until it is a nice, smooth batter. Stir in the chocolate bits until it's well combined and scoop into the tin.
Bake for 20-25 minutes or until the tops are nice and golden brown. Take the tin out of the oven, let cool until not scaldingly hot (you know, to save your tongue) and dig in!

You can save them in an airfree container. But really, you should just eat them all and not feel guilty for they are SO DAMNED GOOD!

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