apple, cottage cheese & walnut muffins

Simple to make with simple ingredients that had almost reached its expiration date, these delicious muffins are definitely worth baking.
I had quite a few Granny Smith apples hanging around in my fruit bowl and a (half) tub of smooth cottage cheese that desperately needed saving. You can use natural yogurt as an alternative to the cottage cheese. In fact, i used half a cup of cottage cheese and half a cup of double cream natural yogurt.
Almonds, pecan or pistachio’s are also a great alternative if you don’t have walnuts. I love nuts and i love the crunch it adds.
I often bake muffins, savory or sweet, not only because i enjoy devouring it but also because it brings simplicity to every day life, especially when i am on a tight schedule or simply don’t feel like making breakfast or cooking lunch.
The perfect on-the-go snack, breakfast or light lunch for me and for my toddler.

ingredients | makes 12 regular or 6 jumbo | easy
1.5C all purpose flour
1/2C brown sugar
1t baking powder
1t baking soda
1/2t salt
1/2C smooth cottage cheese
1/2C double cream natural yogurt
1.5C grated granny smith apples
1/4C canola oil
1/2C milk
1t ground cinnamon (optional)
1 egg
1t vanilla essence
1/2C walnuts, roughly chopped
1/4C oats, garnish

how to
preheat the oven to 180 degrees C. Grease a muffin pan with melted butter or non stick spray and set aside.
Sift the dry ingredients except the walnuts, into a large bowl.
In a separate bowl, mix all the wet ingredients together until well incorporated and smooth.
Add the wet ingredients to the dry ingredients and mix until combined. Do not over-mix.
Gently fold in the walnuts.
Spoon the mixture into the prepared tray, sprinkle with the rolled oats and bake for about 25-30 minutes, until a skewer comes out clean.
Leave to cool in the tray for about 7 minutes before turning out onto a wire rack to cool.
Store in an air tight container.

Great on its own or served warm with butter, grated cheese and jam or preserves.

From my kitchen to yours, with love x


Oat & bran muffins

A tasty and easy breakfast, done in no time! I serve these with jam and cheese or only butter but they are also divine on their own as they are very moist and packed with cranberries and walnuts! To save time the batter can be made ahead to bake the next morning. I use my large muffin tray but a standard size muffin tray will also work…you will just be left with 12 muffins instead of 6. Who’s complaining? The muffins are a real treat for breakfast or quick bite and makes the perfect lunchbox snack!

Ingredients
1/3 C Canola oil
1 Egg
2 Tsp Vanilla essence
1 1/4 C Buttermilk
160ml Brown sugar
1 C Flour
1 C Wheat bran
1/2 C Oats
2 Tsp Baking powder
1 1/2 Tsp Baking soda
1/2 Tsp Salt
1/2 C Dried cranberries, chopped
1/2 C Walnuts, chopped

Preheat oven to 190 degrees and generously grease a muffin tray with non-stick spray. Using a handheld mixer, mix oil, egg, vanilla essence & brown sugar for about a minute. Sift flour, baking powder, baking soda & salt into the wet mixture and beat well. Add buttermilk, wheat bran and oats and beat until combined. Fold through cranberries & walnuts. Place the tray in the oven and bake for 35 minutes or until brown on top and a skewer comes out clean.

From my kitchen to yours, with love x