Mollycoddle Monday

Today was literally the most relaxing day, our flatmates moved out yesterday while I was at work and Matthew kindly rearranged everything last night, so I was able to potter about the house enjoying the silence and clarity of it all. I’m not sure how long it will last, so I’m savouring it.

I decided to make blueberry muffins as I recently made a blueberry loaf and needed a small change, but we had blueberries that needed using up. I got the recipe from the Homestyle Cookies, Muffins and Cakes recipe book by Murdoch Books, I got this book for Christmas and I am quite the fan (thats not saying much as I just love recipe books in general). I also took the time to stew some apples as we weren’t eating them fast enough either, and they were a tad past their use by, but they were in perfect condition for stewed apples. I love stewed apples for breakfast with yoghurt or an alternative to desert, I crave that sweetness after dinner but I want to be staying away from ice-cream, perfect thing to do right, not too bad for you either.

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These both turned out pretty good, and I can’t wait for Matthew to try the muffins. I picked up these quilted jars at palmers, I had seen them online, and I am totally in love.

I tweaked the blueberry muffin recipe just a little, but heres the version I used.

Blueberry Muffins:

3 cups wholemeal flour

1 TBSP baking powder

2 eggs, lightly beaten

125g unsalted, melted butter

1 cup almond milk

185g fresh blueberries

1 tsp cinnamon

Preheat oven to 210 degrees and grease or line a 12 hole muffin tray. Place flour and baking powder in a mixer bowl, then add sugar and cinnamon and fold in. In a separate mixing bowl mix almond milk, egg and butter and then make a well in the dry ingredients and pour whole amount in. Fold together so just combined, then stir in blueberries by hand gently.

Divide mixture between cake tins and bake in oven for 20 minutes or until golden brown on top and a knife comes out clean.

STEWED APPLES:

6 red apples

1 heaped TBSP honey

1 TBSP brown sugar

1 tsp cinnamon

1/2 tsp mixed spice

1 cup boiling water

Peel and slice apples then heat a pot on high, place apple in pot and sprinkle cinnamon and mixed spice on top. Add sugar, honey and then pour boiling water over. Stir well and then cover, stirring occasionally for 20 minutes or until apple is well cooked but still maintains shape. Jar or bottle these while hot with juices and let sit until cooled, then refrigerate for up to two weeks.

I really enjoyed making these and I hope you do too! XXX Ambermarie.

  • Mmm these muffins looks great, I love that you added cinnamon! And I like the stewed apples!

    • Thank you! I literally put cinnamon in anything I can.

  • Yummy!! I also LOVE your muffin liners!!! Where did you get those from?

    • I got my muffin liners from Stevens, they have such a cute range.

  • yum! I’m so going to try the muffins! xx

  • Do it! There are really quite nice.