Apple Oat Breakfast Muffins recipe | Champagne Twist

Apple Oat muffins | Champagne Twist

Using apples from my recent fruit and veg shopping trip at the Chiswick House Kitchen Garden sale, I decided to make something healthy and delicious for breakfast, making a welcome change from the usual cereals and scrambled eggs.

Apple Oat Breakfast Muffins

Ingredients

  • 1 1/2 cups plain flour
  • 1 cup medium stoneground oatmeal
  • 2 1/4 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 3/4 cup golden caster sugar
  • 2 large free range eggs
  • 125g unsalted butter, melted and cooled
  • 1/2 cup of semi-skimmed cow’s or plant based milk (almond milk adds a lovely nutty flavour which compliments the apple)
  • 2 large apples (approx 1 1/4 cups), peeled and diced

Method

  • Preheat oven to 350 F/ 177 C/ Gas Mark 4, then line a 12-cup muffin baking tray with cup cake cases.
  • In a medium sized bowl sieve the flour, oats, baking powder and cinnamon.
  • In a separate bowl, whisk together the sugar, eggs, butter and milk.
  • Add the wet ingredients to the dry ingredients, followed by the apple.  Using a folding motion, combine all the ingredients gently together to form a thick batter.
  • Divide the batter evenly between the muffin cups. I used an old fashioned ice cream scoop, but a 1/4 cup measure can also be used.
  • Place the tray on the middle shelf of the oven and bake for about 20 mins, or until the tops spring back when lightly touched. Allow the muffins to cool in the tray for 5 minutes, before removing them to a wire rack to finish cooling.
  • Serve warm for breakfast with a cup of your favourite brew, or for lunch with a cheese salad.

Let me know if you try this recipe, it would be lovely to hear your feedback.  Thanks for reading, and enjoy your baking.

Homemade Butter – Recipe | Champagne Twist

homemade butter

Homemade butter, like most homemade food, is simply better than any you can purchase in a store. For a start, it has a fresher, cleaner flavour, and you can control what goes in your butter.

It is so fun and easy to make, you only require a few tools and as an added bonus, there is minimum waste because the by product is buttermilk, so why not have a go?

Butter and Buttermilk – recipe by ChampagneTwist.com

Tools required:

  • Kitchen grade muslin cloth
  • Large sieve
  • Large bowl
  • Medium bowl
  • Wooden spoon
  • Electric hand or stand mixer (you can use a hand whisk if you prefer)

Ingredients:

Method:

  1. Pour the cream into a large bowl of a food mixer and whisk on medium speed for about 4 minutes until thickened.
  2. Increase the mixer speed to high and continue to whist until the cream separates into curds (solids) and whey (liquid). This will take about 5 more minutes.
  3. Place a sieve, lined with muslin over a large bowl.
  4. Pour the contents of the food mixer bowl into the lined sieve.
  5. After about 1 minute, gather up the corners of the muslin over the curds and twist so that you can squeeze out as much of the whey as possible.
  6. Set the whey aside – this is now otherwise known as buttermilk.
  7. In medium bowl half filled with chilled water, add the solids and stir fairly vigorously with a wooden spoon. This action ‘washes’ the curds in order to help remove as much of the remaining whey/buttermilk as possible.
  8. Place the curds back into the muslin, gathering up the corners and then squeeze as much whey out as possible. You now have butter.

butter homemade

Shape and wrap the butter in greaseproof paper and store and use as you would shop purchased butter. I ended up with over a pound of butter and 2 cups of buttermilk, which can be used in all sorts of recipes, including scones, bread and soups.

homemade butter wrapped

You can flavour your butter with salt, herbs, pepper, spices, even alcohol to make say brandy butter. Making your own butter can open up a wide range of culinary avenues. All you need to do is experiment and have fun.

Whole orange and fresh coconut cake recipe | Champagne Twist

whole orange and fresh coco nut cake | Champagne Twist - champagnetwist.wordpress.com

I fancied baking today, and spied a couple oranges in the fridge and a very tired looking coconut in the pantry which needed to be used quickly. However, I would recommend you use desiccated coconut instead, if you have a very sweet tooth, or wish to avoid hand grating a coconut.

Whole orange and fresh coconut cake

Ingredients:

  • 2 oranges, 1 to be used whole, 1 for decoration
  • 200g butter, softened
  • 3 extra large eggs, lightly beaten
  • 1 cup vanilla caster sugar
  • 1/2 cup freshly grated or desiccated coconut, plus extra for decoration
  • 1 1/4 cups self raising flour
  • 1/4 cup icing sugar, for decoration (optional)

 

Method:

  1. Preheat oven to Gas Mark 4 (180°C/160°C fan assisted).
  2. Grease and line with baking parchment a 22cm diameter round baking tin.
  3. Wash the oranges and pat them dry with kitchen paper. Set aside one of the oranges. Roughly chop the other orange, and then using a food processor, puree the orange until smooth. Set aside.
  4. In a food mixer, cream the butter and sugar until light and fluffy.  Slowly add the beaten eggs, followed by the orange puree.
  5. By hand fold in the coconut and flour to form a fairly loose batter.
  6. Pour the batter into the cake tin, and level off the top to help even baking.
  7. Place the tin on the middle shelf of the oven, and bake for 50 minutes. Check the cake is cooked with a skewer pushed into the centre. If it comes out clean then the cake is finished. If not, bake for a further 10 minutes and test again. You may need to cover the top of the cake with some foil to prevent burning.
  8. Remove the cake from the oven and leave in the tin for 5 minutes, before transferring  to a wire rack to cool.
  9. Zest long, thin strips from the 2nd orange. Juice the orange, ensuring any seeds are removed.
  10. Sift the icing sugar into a small, clean dry bowl. Stir in just enough orange juice to make a smooth icing and then drizzle over the cake.  Sprinkle the extra coconut and the orange zest on top. Allow to set and serve with a hot beverage, preferably a nice cup of tea!

 

Bergamot Lemon & Poppy Seed Loaf - Champagne Twist

Bergamot Lemon and Poppy Seed Loaf

Bergamot Lemon and Poppy Seed Loaf - recipe
Bergamot Lemons from Borough Market Champagne Twist -champagnetwist.wordpress.com

During a recent visit to Borough Market I came across a stack of Bergamot lemons. I knew that these lemons are a key ingredient in Earl and Lady Grey teas, but I had never seen them in the flesh, as it were.  So I thought I buy a couple to see what all the fuss was about.  I left with my purse £3 lighter, thinking that these lemons had better be the bee’s knees at that price.

They are!

Bergamot Lemon and Poppy Seed Loaf

Ingredients:

  • 225g butter or Stork margarine, softened
  • 225g vanilla golden caster sugar
  • 3 extra large free range eggs
  • 225g self raising flour
  • 2 tbsp milk or milk alternative
  • zest and juice of one bergamot lemon
  • 2 tsps poppy seeds

 Method:

  1. Preheat the oven to 180c, 160c Fan or Gas mark 4
  2. Butter and line a large loaf tin with baking paper or parchment.
  3. In a food processor or mixer, beat together the butter and sugar until the mixture if light and fluffy.
  4. Add the eggs one by one. I tend to beat the eggs separately before add to the butter sugar mix as this ensures that the egg white and yolk are fully combined.
  5. Add the milk, seeds, zest and juice  and stir until well incorporated.
  6. Sift in the flour and fold into the batter.
  7. Pour the batter into the loaf tin, making sure that it even.
  8. Place the tin on the middle shelf of the oven. Bake for about 40 – 50 mins. Check the loaf at 40 mins with a skewer, if it comes out clean the loaf is done. If not, then bake for another 5-10 mins.
  9. Allow to cool in the loaf tin for 1o minutes, then turn the loaf out onto a rack to continue cooling.  Serve with a cup of tea.
Bergamot Lemon & Poppy Seed Loaf
Bergamot Lemon & Poppy Seed Loaf Champagne Twist – champagnetwist.wordpress.com