Apple Speculoo/Biscoff Muffins

Firstly, if you haven't ever had speculoo spread, please try to get yourself some as t's really so yummy! Belgian Speculoo is a kind of caramelised, spiced biscuit. The spread has the consistency of peanut butter but instead of using peanuts, these biscuits are used instead! How great does that sound?! Another one of those spread where eating out of the jar is the best way of enjoying it! haha 

There is however one mighty big problem of getting my hands on some. The biscuits are easily available here in the UK but the spread hasn't made their way here yet. I've no idea why but the closest place to get it would be from France, Belgium or Holland. It's also available as Biscoff spread or cookie butter in the US, so I'll definitely buy myself a whole load when I next visit these countries.

 

Anyway, because I had limited supply of this delicious spread, i only made 6 of these very gorgeous crispy on the top, moist on the insides muffins. The addition of the spread gave the top this almost biscuity and crumbly texture. So this is a muffin, biscuit, crumble all rolled into one and makes for a great breakfast treat in the morning!

Ingredients(Adapted from the girl who ate everything)

1 cup plain flour

1/2 cup light brown sugar

1/3 cup + 2 tablespoon light olive oil

1/2 teaspoon bicarbonate of soda

1/2 teaspoon baking powder

100g speculoo spread

1egg

1 big apple or 2 small ones (diced)

Method

1) Preheat oven to 180deg C/350 deg F. Line a 6 hole muffin tin with paper cases.

2) Sieve flour, baking powder and bicarb of soda into a bowl

3) In another bowl, cream sugar, 1/3 cup of olive oil and egg. Add Speculoo spread and mix until smooth. 

4) Add dry ingredients and mix until combined. Add this point, add more olive oil if the mixture is too dry. Note: The batter will be pretty thick.

5) Add apples and stir through.

6) Spoon into paper cases and bake for around 20 mins until a skewer comes out clean.

Wholemeal blueberry & banana muffins

Cupcakes...Muffins.....what's the difference? I've asked this question and some say that they are the same, same say they are not. So who's correct?

Are cupcakes usually lighter in texture, topped with frostings, look very pretty and tastes so good??

Are muffins usually heavier in texture, looks rustic, is more of a breakfast food and also tastes good?

What do you think??

This is my first time making muffins with wholemeal flour and was very pleased with the texture as it's very moist so this is definitely a healthy, yummy muffin that's filled with goodness!!

Recipe from Gordon Ramsay's Healthy Appetite

Ingredients (Makes 12)

2 very ripe bananas

300g wholemeal flour

1.5 tsp baking powder

1 tsp bicarbonate of soda

pinch of fine sea salt

100g light brown sugar

284 carton of buttermilk

(I used soy milk and lemon juice to replace this. Mix 1 cup(250ml) of soy milk with 1 tbsp of while vinegar or lemon juice and let it sit for 10 mins. This method can be used with cow's milk too if you can't find buttermilk)

1 large egg, lightly beaten

75g light olive oil

200g blueberries

1 tbsp demerara sugar

Method

Heat the oven to 180 deg C. Line a 12 hole muffin tin with muffin cases. 

Peel the bananas and mash in a bowl.

Mix the flour, baking powder, bicarbonate of soda, salt and brown sugar together in a large mixing bowl.

Make a well in the centre and add the soy milk. egg, olive oil and bananas.

Quickly fold the ingredients together until just incorporated, taking care not to overmix.

Tip in the blueberries and give the batter one or two stirs.

Spoon the batter into the muffin cases and sprinkle with demerara sugar. The cases will be quite full.

Bake in the oven for 20 to 25 mins until well risen and golden brown on top. A skewer inserted into the centre of the muffin emerges clean.

Leave to cool in the tin for a couple of minutes, then transfer to a wire rack to cool completely.

Chai Spiced Banana Oat Muffin

We've been having proper Chai every weekend when we are home and by proper, I mean making it using Chai spices rather than using a Chai teabag. Here's my Chai Recipe if you are interested. Since we don't have the luxury of having a stove at work, making chai using a teabag would suffice during the week. 


This weekend, we made it again but I also felt like having some banana oat muffins so I thought why not combine the flavours of chai into the muffin and the outcome was just splendid! The Chai spiced muffin went well with a cup of freshly brewed chai and we loved it! However, I'm not too sure if it's to everyone's liking as it might just cause a chai overdose of sorts! 


I adapted this recipe from Gordon Ramsay Healthy Appetite, one that I use all the time as it always results in moist muffins. 


Makes 12 muffins.


Ingredients
100g Oats
200g plain flour
1.5 tsp baking powder
1 tsp bicarbonate of soda
1/4 tsp salt
100g light brown sugar
4 large ripe bananas
1 large egg
60g light olive oil
1 tsp cinnamon
1 tsp cardamom
1 tsp all spice
1 tsp ground ginger


Method
Heat oven to 180 deg C/Gas4.
Line a 12 hole muffin tin with paper cases.
In a large bowl, combine oats, flour, baking powder, bicarbonate of soda, salt, sugar and spices.
Mix well and make a well in the centre.
Mash bananas in another bowl.
Stir in beaten egg and light olive oil.
Add to dry mixture and fold through until combined. Don't overmix.
Spoon into paper cases and bake for 20-25 mins until brown and a skewer inserted in the middle comes out clean.