Kim’s Fall Muffins: Cranberry, Apple, Pumpkin, & Walnut

I just love fall an I love muffins so I decided to incorporate a few of my favorite fall foods apples, cranberry, walnuts  and pumpkins.  I am going to make Cranberry, Apple,  Pumpkin, Walnut Muffins with a Carmel Icing (dulce le leche).  The icing might be a bit overboard but it is optional.

For starters you will have to make up the apple sauce from scratch and the pumpkin cooked and squeezed.  When you have these made I took 2 cups apple sauce and 2 cups pumpkin and added 1 cup of dried cranberries to soften.

5 cups Flour 0 or all purpose flour
3/4 cup wheat germ (Germe di Grano, I found at Natura Si here)
1 tsp salt
2 tsp Baking soda (Bicarbonato di sodio)
1 whole package of Lievito per i dolci or 2 1/2 tsp Baking powder
2 tbsp of pumpkin spices (cinnamon, cloves, nutmeg) *this is if you like a lot of spices (cannella, chiodi di garofano, noce moscata)
2 1/2 cups sugar
4 eggs
1 tsp vanilla
1 cup chopped walnuts (optional)

Preheat the oven to 200 C or 325 F and line your muffin tin with wrappers or grease them

Mix in a medium bowel the dry ingredients (flour, baking soda, baking powder, salt, wheat germ, spices) set aside.  Now mix up the liquid ingredients apple/pumpkin/cranberry with sugar, eggs, vanilla.  Beat until well combined.  Then add the flour mixture beat until combined.  Mix in the walnuts.  Pour into the muffin cups and bake for about 20 minutes or until a toothpick comes out dry.

They are good without, but when they are cool you can add the dulce le leche or dulce le leche mixed with some cream cheese (no added sugar).

Chestnut Flour & Sweet Potato Muffins

Chestnut Flour & Sweet Potato Muffins

When I first found chestnut flour here in Italy it was an absolute revelation. It is amazing – naturally sweet with a real toasty flavour. In its honour, and paying homage to my adoration of sweet potato, I created these gorgeous gluten-free, sugar-free muffins – they’ll stop you in your tracks!

There’s no need for any sweetener as the potato and chestnut are naturally sweet…if you’ve got a particularly sweet tooth add a little honey –   get hold of chestnut flower honey you’ll be in heaven!.

Read more and the recipe here

Orange, Carrot, Ginger, Honey and Bran Muffins

Orange, Carrot, Ginger, Honey and Bran Muffins by Sarah (sorry no photo yet, but next time we make them).

Healthy Muffins (or so I would like to believe!). We haven’t used any sugar in this recipe, just honey, so try the mixture before you cook it as it may not be sweet enough for your taste buds. You can always add more!

Prep Time 15 mins

For the muffins:

250 g self raising flour

1 cube of fresh ginger, grated, or 1 tbsp ground ginger

1 tbsp mixed spice

3 tbsp honey (or more or less to taste)

1 tbsp treacle

100 ml milk

100 ml olive oil

2 large eggs (preferably home grown!)

3 carrots, grated

1 largish orange

1 cup of bran

For the topping:

125g sultans or raisins

1/2 packet cream cheese

small amount of icing sugar for topping

preheat oven to 180oC

1. Sieve flour into a large bowl. Add the mixed spices and ginger.

2. Beat eggs lightly and then beat in the milk, treacle, honey and olive oil.

3. Grate the carrots and orange zest and add to the dry mixture.

4. Stir in the bran and the sultanas.

5. Stir egg mixture into the flour mixture gently. The mixture should not
be too stiff or too runny, just add a little milk if too stiff.

6. Spoon out into 12 (approx) cake cases.

5. Bake on 180oC for about 20 minutes. You can test with a piece of
spaghetti to make sure they are cooked in the centre. It should come out
clean, with no bits of cake mixture stuck to it.

6. Mix the cream cheese with the icing sugar, or if being really healthy, more honey.

7. Leave muffins to cool and then ice with the frosting.

8. EAT!

We often substitute some of the ‘flavours’ for others. I think when in season, this recipe would be good with walnuts too.

PS If you can’t get treacle don’t worry, they are just as good without it, we just love the treacle flavour.