Healthy and delicious snacks: Apple & Cinnamon Muffins recipe.

Busy? Hungry? Fighting the temptation to have an unhealthy, quick fix?  Apple and Cinnamon muffins to the rescue.

These delicious little muffins contain only 140 calories and 8 grams of fat so yes, they are still a little bit naughty but not as naughty as that packet of crisps or that chocolate bar that you find yourself reaching for.

Quick and easy to make, Apple and Cinnamon Muffins can be enjoyed breakfast, dinner and tea and will be much more satisfying than the sat-fat-alicious treats you normally divulge in.

Here’s what you need:

  • 1 cup of whole-wheat flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp nutmeg
  • 1 egg
  • 4 tbsp rapeseed oil
  • 1/4 cup of sugar
  • 1/3 cup of apple sauce (odd, but makes the muffins moist)

There were several more ingredients but they are unnecessary to the recipe and a little more expensive. When you’re pinching your pocket until next pay day like me, it doesn’t help when you want a cheap healthy snack and have to fork out more to make your own than it would be to just simply buy them.

Follow these 4 easy steps to make your own:

1. Preheat oven to 175 degrees C

2. In a large bowl whisk together the flour, baking soda, baking powder, cinnamon, and nutmeg.

3. In a separate bowl, whisk together egg and oil until smooth. Stir in applesauce and sugar. Combine both mixtures.

4. Spoon batter into paper-lined muffin cups. Bake for 22 to 25 minutes or until tops spring back when lightly touched. Cool on a wire rack.
Done! Thank me later when you notice your pants starting to fit better.
John Elsworth

THE IMPOSSIBLE MADE POSSIBLE! How you too can make your Impossible Pie.

Last week, I went around Heysham Village absorbing the history and culture, but also enjoyed a slice of Impossible Pie at Tracey’s Cafe. (If you haven’t read my post already, here’s a quick reminder: Heysham Village: History, Scenery and a slice of Impossible Pie) The concept intrigued and excited me: why is this pie called the Impossible Pie when I was looking at it right there in front of me? Like an Egg Custard Tart with a coconut topping, I decided this pie was well worth trying out myself as I am partial to an Egg Custard Tart.

You will need:

2 cups of semi-skimmed milk

2 cups of plain flour

1 cup of caster sugar

2 cups of margarine

4 eggs

1 cup of coconut

2 teaspoons of vanilla extract

10′ Pie Dish of Flan Dish

Impossible Pie ingredients

Impossible Pie ingredients. Yes I am aware there is only one egg here, I’d cracked the other three before taking this photograph.

1. Before you start anything, make sure that you have set your oven to preheat at 180°C.

2. Whisk your eggs in a large mixing bowl. It is advised to use an electric whisk but because I am a student I just put some elbow grease in and used a fork.

3. Add your milk and whisk again until it looks like you’ve made a really nice scrambled egg mix. Now, add your cup of sugar! It’s best adding your sugar after the eggs and milk as you can see it dissolving and will know when it is fully mixed in.

4. Sieve your flour into the mixture, mixing as you go along to ensure there aren’t any lumps. No one should have to eat a lumpy pie.

5. Now I tried buying a coconut from Tesco but a) They’re not in season and b) It just seems like an unnecessary bother preparing a coconut. As they also didn’t have any coconut shavings on the bakery isle, I had to buy chunks of fresh coconut from the fridge section which at £1, I didn’t think that was too bad and was just the amount I needed. As they are pretty big chunks, I found it best to dice them into smaller pieces like this:

Roughly dice your chunks of coconut to look something like this

6. Having diced your coconut, just throw it into the mix and give it a little stir.

7. I found it easier to melt my margarine before adding it to the mixture, a lot less hassle to mix. Finally, add your two teaspoons of vanilla extract and it’s all systems go. Gently pour your mixture into your dish and it’s ready to put into the oven for 1 hour. Don’t worry if you think the mixture is too runny, it’s supposed to be like that. It should look something like this:

IMG-20140307-00366

8. If you’re anything like me, you will look into the oven every five minutes or so just to make sure that it’s working. After an hour of doing this, your pie should be ready!

Fruit isn't just for decoration, it actually does get eaten

Fruit isn’t just for decoration, it actually does get eaten. But look at that pie! Perfect.

I tried a slice myself and can honestly say it tasted delicious. But obviously I’m going to say that because I made the thing. So I didn’t have a biased opinion, I tried it out on my flatmates and friend Kathryn to see if they too enjoyed eating the pie. And they did!

Kathryn eating my Impossible Pie

Kathryn eating my Impossible Pie

As the pie has quite an unusual texture, I would say it is best to eat it on it’s own. Although some strawberries can be quite refreshing as an after bite!

The pie is best on it's own but for extra decoration and a refreshing after bite, I served mine with Strawberries and Banana

The pie is best on it’s own but for extra decoration and a refreshing after bite, I served mine with Strawberries and Banana

Do you think you will try and make the impossible possible and try your hand at making the Impossible Pie? And if not, what other recipes do you find challenging that have a delicious outcome?

Leave your comments below.

And don’t forget, you can like us on Facebook , follow us on Twitter or email us at 5crumbybakers@gmail.com! Look forward to hearing from you,

John Elsworth

It’s a Bitter Sweet Relationship with Lemon Meringue Pie

This book may be old but it's certainly has lot of fab recipes.

This book may be old but it’s certainly has lot of fab recipes.

This tasty number will get you guys in the mood for spring, offering a rather sweet and zingy taste that is both a great pallet cleanser after a heavy meal or as a light dessert following a green salad. Now I have honestly never made a Lemon Meringue before but I decided to be adventurous and grabbed one of my mother’s old recipe books and decided to have a go. Well to my delight I found this recipe was rather easy and was very happy with my final dessert.

I mean who doesn’t like sharp, zesty lemon topped with fluffy clouds of meringue that offers a sweet, but yet tangy kick. This desert is great for those of you who don’t’ want to indulge in stodgy, heavy desserts or if you don’t want to spend hours in the kitchen slaving away.

Now this book was really old and I think it was given to my mother, I don’t think this edition is even in print anymore! But it was so delicious I definitely think you guys at home should try it.

Ingredients

Here's what you'll need.

Here’s what you’ll need.

• 175g (6 oz) Shortcrust Pastry made with 175g (6 oz) or you can buy readymade pastry if you are short on time.
• Finely grated rind and juice of 2 lemons.
• 100g (4 oz) granulated sugar.
• 75ml (5 level tbsp) cornflour.
• 2 eggs, separated.
• 75g (3 oz) caster sugar.
• Cream, to serve.

Method
1. Roll out the pastry on a floured surface and use to line a 20.5 cm (8 inch) flan ring or fluted flan dish. Chill in the refrigerator for 30 minutes.

2. Bake blind in the oven at 200◦C (400◦F) mark 6 for 10-15 minutes, then remove the paper and beans and bake for a further 5 minutes until the base is set.

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3. Put the lemon rind and juice, granulated sugar and 300ml (1/2 pint) water in a saucepan. Heat gently until the sugar dissolves.

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4. Mix the cornflower to a smooth paste with 90ml (6 tbsp) water and stir into the saucepan until well blended. Bring to the boil, stirring and cook for 1 minute, until thickened.s
5. Cool slightly, then beat in the egg yolks, one at a time.

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6. Pour the warm filling into the pastry case, levelling the surface. Whisk the egg whites until stiff. Whisk in half the caster sugar until completely incorporated, then carefully fold in the remaining sugar.

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7. Spoon the meringue on to the filling and spread with a pallet knife. The filling must be completely covered, but the meringue must not overlap the flan ring or removing the ring will ruin the final appearance of the pie.

Flick it up with the tip of a knife and bake in the oven at 150◦C (300◦F) mark 2 for about 35 minutes. Ease off the flan ring and serve the pie with cream.

This is what your final dessert should look like. Minus the hands.

This is what your final dessert should look like. Minus the hands.

As always please feel free to leave your comments below!

By James Busby

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