Most (but not all) Saturdays I make some sort of cake or treat to take into work. The shop is only open for a couple of hours on a Saturday and many customers that come have traveled a long way. It's nice to be able to offer a nice fresh cup of coffee and a cake....
This one was a bit of a last minute brainwave. So last minute that by the time they came out of the oven, I was running about 20mins late. Thankfully, Colin and Martin were already in the office. No one noticed I was late on arriving - they only noticed hot cakes !
We've got some new 12 cell HOT PINK silicone muffin / cup cake pan moulds in. This colour has been extremely popular over the last year in 24 mini muffin size and customers have been requesting the larger size so they can have a matching set.
Didn't I warn you it was bright ? Takes normal, standard muffin papers.
We also now have a large selection of paper cases in mini, standard and American Jumbo muffin papers in our online shop.
As you can see - the crumble topping worked really well and the hidden custard layer in the inside was really yummy. These are best eatem warm, but are perfectly nice cold too.
The muffins were very moist and this one kept 36 hours whilst waiting on being photographed (before being demolished this evening by the little cake tester....)
Apple Crumble Muffins
(base muffin recipe adapted from MUFFINS, FAST AND FANTASTIC)
250g plain flour
1 tablespoon baking powder
1/2 tsp salt
2 tsp cinnamon
160g caster sugar
1 egg
190g of chopped eating apple
150ml milk
90ml vegetable oil
ready made custard (omit if you don't fancy it)
crumble topping was soft brown sugar, butter and flour (almost equal amounts) - I didn't weigh any of this... just winged it ! Rub together until it starts to bind and form lumpy crumbs.
Preheat oven to 180deg C. Basically, mix wet ingredients into dry and mix just enough to combine.
Spoon 1/2 of the batter into the paper cases. Spoon on a couple of heaped teaspoons of the custard into each case before adding the rest of the batter. Cover with a generous amount of crumble topping - enough to cover the batter and a bit more for luck :-P
These are mine before baking. Bake for approx 20 > 25 mins until the top is taking on a little colour. Due to the custard, using a cake tester would be pointless. These came out the oven at 23mins.....
Enjoy !
Sarah-Jane Nash, a happy baker - http://www.siliconemoulds.com/ - the silicone bakeware cookshop, Norfolk, UK
Oh these look so inviting! I will need to sit down with a cup of coffee and go through your blog nicely :)
ReplyDeleteThey look delicious! Have ordered a few more moulds from you, I just want one of everything!Baking is giving myself and daughter Kate a new lease of life at the moment.Kate suffered brain damage in a terrible accident almost 8 years ago when she was 13 and is only now doing things that she should have been doing then and baking is making her very happy at the moment.She has a terrible memory now so we dare not leave the kitchen when something is in the oven and she is rather disappointed that we havent baked anything sweet today(Ive been up all night watching tennis in Australia,an Andy Murray fan!)Cant wait for her to see the new moulds I have ordered so we can concoct some happiness for her. Elizabeth x
ReplyDeletethese look delicious! Thanks for stopping by my blog ... I think you have guest blogged for Chef Dennis, haven't you? :) Nice to meet you!
ReplyDeleteMmm...muffins! They look fantastic in that cute pink muffin pan.
ReplyDeleteThanks for stopping by my blog so that I could discover yours!
Those look fabulous!! I love the topping! And I LOVE the hot pink moulds!!!
ReplyDeletesorry for my english, but I would like to say to you that I love this blog, and your muffins seem so delicious! I will follow you...
ReplyDeletehave never tried custard muffins looks delightful :)
ReplyDeleteCaramel Wings & Leslie - thank you both for visiting. Your blogs are lovely and it's so nice to have you visit here.
ReplyDeleteElizabeth - that's such terrible and sad news about Kate. Hopefully recovery over time may be good and I wish you both well. Such a tragic thing to happen and psychologically traumatic to you both. Stay strong. I hope Kate likes her new moulds. I'd love to hear what you make. Let me know if you have any questions about them.
Justine - oh - that made me laugh ! I don't think I'm good enough to guest post for Chef Dennis. I do love blogging though and he did a giveaway with one of my new mould designs before Christmas (Crown muffin mould). I hope my blogging and photos are getting better - I've got loads to learn.... but enjoying it loads. So lovely to have you visit too :-)
Jenn - I love the hot pink ones too. They're just in (been made to popular request) and we'll have them available to buy in a few days.
ReplyDeleteStrawberryblonde - your english is just fine :-) Thank you so much for visiting. I loved looking around your blog too.
Ananda - I'd never tried them either. It was a combination that actually worked really well though ! I'd definately make them again.
Oh, wish I had one of these now! They look delicious and I love the crumble topping!!!
ReplyDeleteOoo I've never thought of making my apple crumble into little muffins - so cute!! I will keep this in mind next time I bake an apple dessert. Thanks for sharing!
ReplyDeleteHow lovely to take in cakes for your customers - must remember to pop in when passing ;-)
ReplyDeleteI haven't tried a crumble topping on muffins yet and certainly not custard but what a great idea. Love that pink muffin tray.
Awesome moist and crumbly muffins!!! Great Blog, I love to bake a little!
ReplyDeleteFollowing your blog now so we can pop in on each other's blogs more often!! Love these crumble muffins.. they make such yummy little treats!!
ReplyDeletethank you everyone !
ReplyDeleteChoclette - it was carrot cake whoopie pies last week. Hope to post them up shortly !