Donal Skehan's Apple & Cinnamon Muffins
Published 01/11/2015 | 02:30
This has to be the ultimate autumnal muffin: Soft apple in a light and fluffy batter lightly spiced with cinnamon and then finished off with a buttery crumble topping. You won't be able to resist!
Makes 12 muffins
YOU WILL NEED
75ml of olive oil
200ml of buttermilk
Zest of 1 lemon
2 large free range eggs
150g of caster sugar
250g of self-raising flour
1 tsp of cinnamon
250g of peeled and diced cooking apple (Approx 1 large cooking apple)
For the crumble topping:
50g of vanilla sugar (or substitute with caster sugar)
50g of plain flour
50g of butter
Preheat the oven to 190˚C. Line a muffin/cupcake tray with paper cases. Measure the oil and buttermilk in a Pyrex jug and then stir through the lemon zest and set aside.
Using a hand blender with a food processor attachment, blitz the ingredients for the crumble topping until you get left with rough crumbs. You can also do this by hand in a bowl using your fingertips to combine the ingredients together. Set the crumble topping aside.
In a standalone mixer, beat the eggs with the sugar until light and fluffy. Add in the oil, buttermilk and lemon zest and whisk until combined. Gently fold in the flour and cinnamon until just combined. Fold through ¬ of the diced apple until combined. Be sure not to over mix the batter.
Spoon the mixture into the paper cases, top with the remaining apple and about a teaspoonful of the crumble topping. Place in the oven on the middle wrack to cook for 20 minutes until brown on top. Remove from the oven and place on a wire wrack to cool.
My new cookbook FRESH hits the shelves of bookshops across Ireland and the UK this month. With healthy eating becoming increasingly popular it’s so important to not lose touch with delicious food, and my aim with this book was to create a collection of recipes that delivered on the flavour front but just so happened to be really good for you. The book is filled with over 100 easy recipes to make you feel energised and to give you great options for lighter, quick meals for active lifestyles. The book accompanies my new RTÉ series Cook, Eat, Burn which starts at the end of November, and to celebrate the release I will be doing book signings across the country.
SEE: donalskehan.com for more details
Roasted Pumpkin Seeds
With all the pumpkin carving going on don’t miss out on pumpkin seeds. Rather than tossing them straight in the brown bin, roasting the pumpkin seeds makes a delicious little snack and a welcome break from all of the other sugary treats on offer. Cut off the tops of two large pumpkins and scoop out the seeds. Wash and separate the seeds from the pumpkin pulp and pat dry with kitchen paper. Scatter on a baking tray and cover with 4 tablespoons of melted butter and a generous pinch of salt and black pepper. If you want a bit of spice try sprinkling some dried chilli flakes or paprika over the top too. Toast for 20 mins at 190˚C or until golden brown. Makes enough for four hungry trick or treaters!
Taste of home
Trish Deseine left Ireland for France 25 years ago. Her new book, Home, is a tribute to her Irish childhood and the visits back over the years. She revisits classic recipes and introduces us to new ideas using traditional Irish methods and ingredients. Definitely one for the Christmas list.