Green Apple Muffins
I’m guessing that the Moose and the Horror are growing, all they seem to do is eat, sleep and hit each other with various objects, ranging from nerf bullets to a set of keys and, of course, a rubber chicken. I’m having difficulty keeping the pantry stocked, which means that it’s time to make some muffins.
In my wondrous collection of cookbooks is a comb bound number in faux handwriting font given to me by a friend who was very grateful for my Anzac biscuit recipe (see my collected works for the same recipe). It’s a whole lot of muffin recipes and they range, to use a phrase you’ll hear regularly from me, from the sublime to the ridiculous. They are all apparently family recipes, so my kids are devoutly thankful not to belong to the family that regularly gets served up Sandy’s Seafood Muffins. I have adapted Lorna’s Apple Muffins, because you know what I’m like, I can’t leave it alone.
Beat together one quarter of a cup of olive oil, one quarter of a cup of caster sugar, one half a cup of brown sugar and an egg. Mix in a teaspoon of vanilla essence, a teaspoon of cinnamon and half a teaspoon of mixed spice. Mix in a cup of plain flour, a teaspoon of baking powder, half a teaspoon of bicarb and a generous tablespoon of sour cream. I found this mix to be a bit dry today, so I added a couple of tablespoons of milk. Mix in two chopped green apples, skin on. Today I tried chopping the apples very finely to fool the Horror, who is my main Doesn’t Like Bits In It offender. I find that this makes eleven muffin cups if you’re going for ones that don’t overflow the paper case, and eight if you like them with a Muffin Top. You can mix these babies in the time between your hairdresser sticking a clip in your freshly dyed hair and calling you back to the sink. What do you mean you don’t get a hairdresser coming to your house? How do you get anything DONE?