Apple oatmeal muffins

 

Apple Oatmeal Muffins

Apple Oatmeal Muffins make a great breakfast or quick afternoon snack.  Filled with apples, cinnamon, and oatmeal, then topped with an easy oat streusel, these apple muffins are an easy grab and go breakfast.

Prep Time10minutes mins

Cook Time15minutes mins

Total Time25minutes mins

Course: Breakfast

Cuisine: American

Servings: 12 muffins

 

Calories: 225kcal

Author: Amy Nash

Ingredients

Muffins

• 1 1/2 cups all-purpose flour
• 1 cup quick cooking oatmeal
• 3/4 cup light brown sugar
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup milk or apple cider
• 1/2 cup unsweetened applesauce
• 1/4 cup oil
• 1 teaspoon vanilla
• 1 cup finely chopped apple

Streusel Topping

• 1/4 cup quick cooking oatmeal
• 2 Tablespoons all-purpose flour
• 2 Tablespoons brown sugar
• 2 Tablespoons melted butter
• 1/4 teaspoon cinnamon

Instructions

• Preheat oven to 400 degrees F.  Spray a 12 count muffin tin with cooking spray or line with paper liners and set aside.
• In a large bowl, combine the flour, oats, sugar, cinnamon, baking powder, baking soda, and salt.
• In a separate bowl, whisk together the eggs, milk, applesauce, oil, and vanilla.  
• Make a well in the center of the dry ingredients and add the wet ingredients, stirring just until combined.  Fold in the chopped apple, then divide evenly between the 12 muffin cups.  
• Combine all of the streusel ingredients together in a small bowl, then sprinkle over each muffin.  Bake the muffins for 15 to 20 minutes until a toothpick inserted into the center of the muffins comes out clean.  

Fruit custard recipe

 

This was enough for 5 of us and baba/ruski.  so multiply by 3 for a party 

INGREDIENTS (US CUP = 240ML )

• ▢ 2½ cups milk (can use almond milk or soya milk)
• ▢ 3 tablespoonscustard powder (or cornstarch or arrowroot powder)
• ▢ ¼ cup warm milk (to make dissolve custard powder)
• ▢ 4 to 5 tablespoonssugar (adjust to taste)

Fruits of your choice (about 2 cups, use as desired)

• ▢ 1 medium apple
• ▢ ½ large mango (ripe)
• ▢ 1 medium banana(ripe)
• ▢ ½ mediumpomegranate

INSTRUCTIONS

Preparation

• ▢ 
  Rinse the fruits thoroughly and chill them in the fridge. Refrigerating after chopping will let out juices from the cut fruits making the custard runny.

How to make custard

• ▢ 
  Heat 2½ cups milk in a wide heavy bottom pan or pot. Add sugar and stir until it dissolves.
• ▢ 
  Meanwhile add custard powder to a small cup and stir it with ¼ cup milk (warm or at room temperature). The mixture has to be smooth without any lumps.
• ▢ 
  When the milk turns hot (not boiling), pour 2 tbsp of the custard mix to the hot milk. Whisk well to incorporate it with the milk.
• ▢ 
  Repeat adding another 2 tablespoons custard mixture to the milk and whisk well. This way incorporate all of the custard mixture to the milk in 3 batches, whisking after each addition.
• ▢ 
  You may taste test it at this stage and add more sugar if needed.
• ▢ 
  Keep stirring and cook on a low to medium heat until the custard turns thick. The custard must coat the back of the spoon well but must be yet of runny consistency. (check video)
• ▢ 
  Take it off the heat and whisk it well to make it super smooth. Cover immediately. Cool this completely and chill it in the fridge.

How to make fruit custard

• ▢ 
  Whisk the custard well before serving. This ensures even and smooth fruit custard.
• ▢ 
  Peel and chop the fruits to bite size. Add them to serving bowl or individual serving cups.
• ▢ 
  Pour the custard over the fruits and gently mix. Serve fruit custard immediately.

Summer slaw (cabbage salad)

 

INGREDIENTS

 

• ▢ 2 cups shredded red cabbage
• ▢ 2 cups shredded green cabbage
• ▢ 1/2 red bell pepper, cut into bite-sized pieces
• ▢ 1/2 orange bell pepper, cut into bite-sized pieces
• ▢ 1/2 yellow bell pepper, cut into bite-sized pieces
• ▢ 1/2 English cucumber, cut into bite-sized pieces
• ▢ 1/2 cup sugar snap peas, cut on the diagonal
• ▢ 1 pint Sunburst tomatoes, sliced into halves

Vinegar Coleslaw Dressing

• ▢ 2 tablespoons sour cream , or plain Greek yogurt
• ▢ 1/4 cup red wine vinegar
• ▢ 1 tablespoon toasted sesame oil
• ▢ 1/2 teaspoon kosher salt
• ▢ 1/4 teaspoon fresh black pepper
• 1.5 tsp sugar 
• Eyeball olive oil 

INSTRUCTIONS

 

• In a small mixing bowl, combine the vinegar, sesame oil, sour cream and salt and pepper. Whisk until well combined. Set aside.
• Meanwhile, in a large mixing bowl, toss the cabbages, peppers, peas, cucumber, and tomatoes.
• If serving immediately toss with dressing. Otherwise, dress the slaw salad right before serving.

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Hot cocoa mug cake

 

1. Whisk together 1/4 cup flour, 2 Tbsp granulated sugar, 1/4 cup hot cocoa mix, 1/4 tsp baking powder, and a pinch of salt in a small bowl.
2. Add in 1/4 cup hot water, 2 Tbsp vegetable oil, and 1/4 tsp vanilla. Stir together with a whisk together until no clumps of flour remain.
3. Pour into a 12 oz or larger microwave-safe mug and sprinkle 1 Tbsp of chocolate chips over the top of the batter. 
4. Heat for 60 seconds then check the doneness by inserting a toothpick into the center of the cake. If it comes out mostly clean with a few moist crumbs (melted chocolate is ok too if you hit a chocolate chip), your mug cake is ready! If the batter is still liquid in the center, heat for an additional 15 seconds, then retest with a toothpick. Repeat until your mug cake is cooked through.
5. Let the cake cool for a few minutes