29 October 2013

Bookshelf:What Katie Ate’s Strawberry, Apple & Coconut Muffins

The other weekend it was a lazy Sunday brunch. And alongside the crispy bacon, Spanish tortilla, fried mushrooms & Worcestershire sauce roasted cherry tomatoes there was room for a little sweet treat.

The first strawberries had caught my eye at the local veggie shop & then this recipe for strawberry, apple & almond muffins from What Katie Ate followed suit & presented themselves as the perfect sweet companion for brunch.  It really is a wonderful cookbook; the photos making you want to cook & eat everything right away. Her photos just draw you in & make you very, very hungry.

It is good, honest, down to earth food with big flavours & bright colours.  It  makes me want to invite over some good friends & pile the table high with all sorts of plates of deliciousness to share & linger over, alongside good conversation & general good times.  There is not much better than that, really.

Strawberry, Apple & Almond* Coconut Muffins from What Katie Ate

*a strange & unusual  lack of almonds in the pantry meant they were replaced with coconut flakes.


1 1/2 cups /185g / 6.5oz self raising flour
65g / 2oz almond meal
130g  / 4.5oz caster sugar
2 teaspoons baking powder
1 1/2 tsp ground cinnamon
Finely grated zest of one lemon
Pinch of salt
1 tsp vanilla essence
1 stick / 113g / 4oz butter, melted & cooled
2 eggs, lightly beaten
3/4 cup / 180ml milk
1 apple, peeled, cored & cut into 1cm 1/2 inch cubes 
6 strawberries, hulled & quartered
50g flaked almonds, coconut
1-2 tbsp brown sugar


Preheat the oven to 180C /350F & line a 12 hole muffin tin with paper cases.
Place the flour, almond meal, caster sugar, baking powder, cinnamon, lemon zest & salt in a large bowl & mix well.  In a separate bowl, mix together the vanilla paste, melted butter, beaten egg & the milk.  Make a well in the centre of the dry ingredients & pour in the wet ingredients, mix gently to just combine.  Add the apple & gently stir again to just combine.  Spoon the batter into the prepared muffin tins, filling each case to about three-quarters full. 

Sprinkle the tops with the coconut flakes & brown sugar, before baking for 25-30 minutes or until a skewer inserted into the middle of a muffin comes out clean.

Well these turned out to be tasty little morsels & also pretty as a picture.   Sweet strawberry, apples making them moist & that little hit of warmth from the cinnamon.

If you like this you might like this Pineapple & Toasted Coconut Muffins



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