Autumn is upon us. For people in the UK and the US, autumn/fall is a time of pumpkin spice lattes, falling into piles of leaves, preparing for Halloween and wearing scarves and jumpers. However, for everyone who lives in the land Down Under, it means humidity, the brown colour of dead leaves and being up-shit-creek if you left your umbrella at home. But that doesn’t mean we can’t celebrate the opening act for winter!
This is a special occasion for Pear and Ivy because this is our first ever recipe post! We’ve decided to kick things off with apple and cinnamon muffins, which are an autumnal classic (apparently) and really delicious.
After finding the original recipe on Taste.com, I decided to try making it with some modifications to the original recipe, especially the one about adding sultanas. As a personal rule, the only time I will eat anything with sultanas/raisins in it is raisin toast. Everything else containing sultanas is the work of the devil.
- 2 cups of self-raising flour
- A lot of cinnamon (adjust according to taste)
- 1 cup brown sugar
- 2 peeled and chopped apples (you can use Granny Smith, but I opted for Pink Lady)
- 125g melted butter
- 2 free range eggs (because you’re surely not a horrible person who uses caged eggs, right?)
- 3/4 cup of milk
Before you get started, you’ll want to preheat your oven to 180° Celsius and get your ingredients together. Arrange them on the table in an Instagram-worthy manner.
Add the flour, cinnamon and brown sugar together in a large mixing bowl, gently stirring it all together. In a separate bowl, mix the eggs, milk and butter together with a whisk (or your KitchenAid if you’re a rich wanker).
Tip the eggy mixture into the main bowl and gently combine everything, adding the apple pieces as you go. Once everything has combined into a nice, gloopy batter, I like to give it a quick taste test. I found that I needed to add more sugar and cinnamon, but feel free to adjust things according to your own tastes.
Divide the muffin batter up into muffin pans. This recipe makes enough batter for 10-12 muffins or one muffin the size of a small island. Bake for 20 minutes, or until golden brown-ish in colour. Eat the entire batch once it cools down. Leave no survivors.
The apple and cinnamon muffins turned out to be quite delicious. The apple pieces became very soft and sweet in the oven, and the muffins were delicate and fluffy. A batch of these would be a perfect addition to a picnic, tea party or even as a part of your lunchbox.
You might be wondering why we’ve deviated from our usual review/satire posts (or not). It’s because I’ve been thinking about posting recipes on Pear and Ivy for a little while now, and I felt that there was no better time than the present to try it out. Because if you don’t post occasional recipes, are you a proper food/lifestyle blog? So if anyone liked the post and would like to suggest a recipe/kitchen experiment for me to try, please let me know! Your feedback is always awesome!
Pear and Ivy xx