There are 3 things that are necessary to have a good weekend: chocolate, muffins and snoozes. They don’t have to happen in this particular order, but each one of them is a crucial element to happy days. Many peeps believe that 3 is a magic number…I couldn’t agree more.
Three was the number of attempts I had to take, before these muffins came out the way they should. My other half was watching me most of the Friday afternoon, loosing my temper in the kitchen, because muffins didn’t come out to be up to my standards, and he was in hysterics. Should I be getting so upset about the muffins? Should I cry because they didn’t raise enough or I forgot to add sugar to them? Looking at it now, I perhaps shouldn’t, but back then, it felt like a right and only thing to do. Poor Bae just happen to walk into the kitchen in the wrong time, and after seeing me and my tantrum, he evacuated from there quicker than a speed of light. Very wise…
Let’s start with the apple sauce. Sweet, creamy and smooth, super easy to make and ideal to use as a sugar substitute in sooooo many things! It’s perfect to use in muffins, cookies, pastries, cakes, etc, plus it works wonders as an egg replacement and is an awesome bonding agent for cake batters. I’ve been using it for ages, sometimes, I just eat it straight from the jar with a spoon (just as many other things…) because perhaps I have a ‘thing’ for pureed food.
I used to babysit for my neighbors, and I remember the most exciting thing about it was the fact I could invade their fridge and eat all the baby’s food in a form of puree. Pureed apples were my favorite! In case if you wondering about it, no, I’ve never admitted to eating it, I just told them they have one hungry baby.
This apple sauce can be stored in the fridge for up to 5 days, so you can always prepare some more in advance and just use it whenever you want. So you don’t have to stalk your neighbors fridge…Now, lets talk muffins.
As mentioned before, it took me 3 attempts to get them right. First time, they did not rise at all, what’s even worse, they totally collapsed! It never happened to me before, so I was just as surprised as the muffins were. I guess I took them out too soon, and forgot that my new muffin tin is bigger than it’s ancestor, and I should give them some extra time in the oven. With tears in my eyes, I was gently putting them in the bin, one by one, saying my goodbyes to each one of them. I can’t stand wasting food, especially good blueberries, so I hope you can appreciate my pain during that time. Second time around was much better, they came out super puffy and soft! Yayyy! The only thing that was missing, was sugar…
Yup, I forgot to add sugar to them, but I don’t want you to think they were left unattended. We’ve worked our way through them later, spreading berry jam all over them. Because you can never have too many blueberries.
Third time was lucky indeed. They came out so soft, sweet, and well risen, I was secretly giving a high five to myself. Juicy, fresh and sweet blueberries plus hints of lemon, I don’t know about you, but I do not need anything else to be happy! Sprinkling them with brown sugar on top is optional, but highly recommended, as it will give them nice, crunchy coating, but I guess you can skip it if crispy, sugary things are not your thing. Hope you will enjoy them (without having three attempts at making them) as much as I did! Now go on, and blueberry yourself up!
*Times quoted in the recipe below do not include apple sauce preparation.
- 1 small apple (peeled and cored, chopped)
- 2 tbsp maple syrup
- 1/2 tsp cinnamon (optional)
- 1 1/2 cup spelt flour
- 1/2 cup self-raising flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup almond yogurt
- 2/3 cup brown sugar (plus 2 tbsp)
- 2 tbsp rolled oats
- 1/3 cup cashew milk
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 2 cups fresh blueberries
- 1/4 cup apple sauce
- zest of one lemon
Place chopped apple in a saucepan with just enough water to cover it.
Cook for about 15 min, or until very soft.
Transfer to blender, add cinnamon and maple syrup and blend until smooth.
Preheat oven to 170 Celsius (350 F) and line a 12 muffin tin with muffin cases and spray lightly with cooking spray.
In a large bowl, mix together flours, baking powder and salt.
In a separate bowl, mix together sugar, yogurt, oil, apple sauce, milk and vanilla.
Fold wet mixture into dry until just combined, then fold blueberries and lemon zest.
Divide batter evenly into muffin cases.
Sprinkle with brown sugar and rolled oats.
Bake for 25 mins or until golden brown.