I read an article the other day entitled ‘The Thing More Couples Fight About Than Anything Else’ or some such, and I clicked through expecting to see some of the top suspects peering back at me. I thought I’d see a little financial tiff, or perhaps a chore eruption, or maybe even a differing opinion on parenting, but you know what life changing event this article was referring to?
Many of you, i.e. those not about to renovate their bathroom in T minus 7 days, would probably have skimmed the piece of trash article and gone on your merry way, but being as I’m in the ‘other’ category I thought I’d have a little read, accept it as gospel, and freak myself out for the impending ablution room face lift.
I imagine if we had been stealing happy moments comparing tiles and taps, catching glimpses of ourselves in showroom mirrors laughing gaily at each other and having sneaky public bum squeezes, the article wouldn’t have resonated worth a damn, but being as the cracks have already started to show before we even buy a tile then I’m inclined to wonder if perhaps said article holds a touch of merit.
Alas, I’ve decided I must disregard this journalistic trash and forge ahead with the tunnel visioned view of my sparkly new bathroom.
We are stronger than renovations. If we can do toddlers, and triathlons, we can handle a bit of wall rendering and plumbing, right?
I got myself a bit low over the whole business and really wanted to eat large amounts of cake to settle my nerves. I’ve always been more carrot than chocolate when it comes to cake, but I also didn’t want to undo ALL the good work I’ve been doing at the gym.
These muffins are possibly the best muffins I’ve not only made, but eaten. I was trying to harness apple, carrot and ginger goodness, but kept fantasising about crumble tops and then these were born.
Not too naughty, not too difficult and in my tummy in under an hour….. all four of them. Woops.
Apple Carrot and Ginger Crumble Muffs
Yield : 12 large or 16 medium muffins
- 1 cup white spelt flour
- 1 cup wholemeal spelt flour (if you don’t have these you can just use 2 cups of plain flour)
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 cup brown sugar
- 1 large Granny Smith apple, peeled and chopped
- 1 carrot, grated
- 1/4 cup glace ginger, finely chopped
- zest of 1/2 a lemon
- 125g butter, melted
- 2 eggs, lightly whisked
- 3/4 cup milk
For crumble topping
- 2 tablespoons LSA
- 2 tablespoons rolled oats
- 1/2 tablespoon butter
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
Preheat oven to 180C, and line your muffin tray with patty cases.
Put all dry ingredients into a bowl and mix to combine, add fruit, carrot and ginger and stir through.
Add your wet ingredients. Mix well and spoon into your muffin cases in your tray.
For topping, rub all together to create a crumbly texture and sprinkle on top of each muffin.
Bake for about 20 mins or until a skewer comes out clean.
OMG, nom nom nom. Eat while warm. Seriously. Then eat the rest cold.