The other day it was my boyfriend’s birthday. Just as I wrote it hear: the day jumped upon us. I had hardly any time to find a appropriate present and no time to prepare a party. The week before, we were in Sofia – work-related and just came back on Sunday. Exhausted and overall anxious to start just another workweek without any rest. Normally we stay up until 12 am and we gratulate each other. Not this time.
It was even so bad that in the early afternoon of his birthday he complained that it doesn’t feel like a birthday at all. This was just right before I could finish his present and started baking a cake. The day ended much better but was a total hit-and-rush-action: he invited a few friends into the bouldering gym where we climbed, ate cake and had a great time. Happy end, I guess.
Also because the cake I made were a real hit and gone real fast. And because people kept asking me for the recipe (and surprisingly enough I did take a few pictures while baking *irony alert*), I wanted to share them here. First up the apple and oats muffins.
As I didn’t have time to create my own recipe, I followed one I found by Paule from Paules Ki(t)chen. As I mentioned before: a real hit and I could use some apples that I got from my parent’s garden.
- 100 g wholegrain flour
- 100 g plain flour
- 100 g fine oats
- 100 g brown sugar
- 1,5 tsp baking powder
- 1 pinch of salt
- 1 Tbsp cinnamon powder (or a spice mixture)
- 80 g sunflower seed oil (or another plain oil)
- 250 g butter milk
- 1 egg
- 2 apples
- some more sugar, cinnamon and oats to sprinkle on top
- Preheat the oven to 230° C.
- Line a muffin tray with baking paper.
- Cut the apples into small pieces and put them aside.
- Add all the dry ingredients (flour, oats, spices, sugar, baking powder and salt) into a large bowl and mix well.
- Pour the oil with the butter milk into a bowl, add the egg and mix well with a whisk.
- Combine the dry and wet ingredients very quickly. Try no to stir it too well while still combining it all.
- Finally add the apple pieces and mix again.
- Pour the mixture into the muffin tray and sprinkle some cinnamon, sugar and oats on top.
- Bake for 5 mins at 230° C, afterwards turn the oven down to 190° C and bake for another 15 mins.
- Let them cool and enjoy!
Paule even claims that they’re even as healthy to be a breakfast. I’m all for that (but I have a very sweet tooth and love sweets for breakfast, so my opinion might be biased). But they’re really not overall sweet and heavy and make a great treat – for your morning or as afternoon snack.
They are perfect for the fall season and will definitely become a staple in my fall recipe collection. Do you have any recipes that are for this season? Maybe some that you look forward too to make? Please share them in the comments!
Next week I’ll share the other cake I made for my boyfriend’s birthday: a salted caramel hazelnut brownie. It tasted as rich and delicious as it sounds – so stay tuned!
Now. Carry on.