Apple & cinnamon muffins with delicious crumb topping and baked with love

It's been about three weeks or more since I last time posted something. That's quite a long time, and today I thought it's the time to bake something. So I've been having little break in blogging, but now I think I'm ready to start again. It's a really pity that school and other things have taken so much time that there hasn't been any left for cooking!

Today I baked these lovely, moist and utterly delicious apple & cinnamon muffins. I know that it's not the "apple time" but I had a can of non-sweetened applesauce so I thought why not to use it and figured out the recipe for these muffins. I really love the dough, it's so moist and exuberant! And the wholewheat flour and the rape oil makes it a healthier choice! But if you think the taste of the wholewheat flour is too healthy, use only plain wheat flour. And the crumb is so amazing. I love this kind of big muffins, you can eat them as dessert, breakfast or an evening snack! They're irresistable. So bake these and have a unforgettable bite!

Ingredients:

about 11 muffins

For the dough:

4 dl wheat flour

3 dl wholewheat flour

1 dl oatmeal

1,6 dl brown sugar (for example muscovado)

1 tsp salt (himalaya)

2 tsp cinnamon

4 tsp baking powder

2 eggs

1,2 dl soymilk

1,2 dl rape oil (or some other oil, olive oil goes well too)

1 tsp vanilla extract

125 g can apple sauce unsweetened

1 big redyellow or green apple, diced into small chunks

For the crumb topping:

50 g butter

2 dl white sugar

2 tsp cinnamon

1 dl oatmeal

1 dl wholewheat flour

1. Preheat oven to 200°C.

2. Combine all the dry ingredients, then mix the wet ingredients and combine with the flour mixture. If the dough seems dry, add some more soymilk. Fold in the apple chunks (I think it's good to have plenty of them).

3. Fill 2/3 of the muffin cups, so there's some space for them to rise in the oven.

4. To make the crumb topping, melt the butter inthe microwave, add sugar, cinnamon, oatmeal and wheat flour and mix together well. Sprinkle over muffins before baking.

5. Bake in the oven for 20 to 25 minutes. Enjoy fresh from the oven!

To die for blueberry muffins

It's a beautiful day outside, and a perfect day for baking some delicious muffins. This is one of my favorite muffin recipes, with it it's impossible to fail and you can modify it by putting for example raspberries, strawberries or rhubarb instead of blueberries, or you can put different kinds of berries, like I did this time. I used blueberries and raspberries to make "Queen" muffins. They succeeded wonderfully, almost too delicious...I love the hint of cinnamon in this recipe, it gives an exciting taste to the muffins. For bigger muffins I recommend to double the recipe, and the topping crumb also. And of course you should use BIG muffin cups for these.

The recipe makes about 7 to 9 muffins when doubled, it depends on the cups. I recommend not to fill the cups very full, because the dough rises and it may burst out of the cups.

To die for blueberry muffins

Ingredients:

1 1/2 cups all-purpose flour

2/3 cup oatmeal

3/4 cup white sugar

1/2 tsp salt

2 tsp baking powder

1/3 cup vegetable oil (I use olive oil)

1 egg

1/3 cup alpro soya milk

1 cup fresh blueberries (or more if you want)

the topping:

1/2 cup white sugar

1/3 cup all-purpose flour

1/3 cup oatmeal

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

1. Preheat oven to 200 °C.

2. Combine all dry ingredients, and then mix the wet ingredients and combine with the flour mixture. Fold in blueberries.

3. Fill the muffin cups almost right to the top,

and sprinkle with crumb topping mixture.

To make the crumb topping mixture:

1. mix together sugar, flour, melted butter & cinnamon with fork and sprinkle over muffins before baking.

Bake for 20 to 25 minutes, or until ready.