Tra-la-la-la (and other sounds of the suburbs)

Can you hear that tinkling of laughter? The crunching of leaves and the squirting of water? That’s my children out playing in their yard! Truly, it’s probably Miss Fruitarian up a tree in her home made treehouse, just big enough for her two zhu zhu pets, Jilly and Prince Dashington.

Mr Meat & Potatoes is under the house, whacking the piers with chopsticks and calling out ‘CAN YOU HEAR THAT MUM?’, then running around the side to come and check.

I am, of course, in my new north facing, sunny kitchen relishing a bit of sunshine and trying to ignore the fact that each time we upgrade our housing, I somehow end up with a crappier kitchen. This one is even complete with mouldy cupboards that smell like a vague mixture of wet dog, old vase water and forgotten socks. I’ve quickly learnt to hold my breath whenever I need to fetch anything.

Still, I’ve got an oven that cooks evenly (although it smells too) and I’m feeling very domestic and settled. The new school is going well and with all the walking (before we had to drive to school) and outdoor play, both the kids are eating like horses and falling exhausted into bed each night.

So to complete the happy family picture, here’s an apple muffin recipe that can be baked in either mini muffin tins, or patty pans. I’m opting for the patty pans – easier to clean up, and just like a whole batch of muffin tops (the good kind).

vegie smugglers apple and sultana mini muffins

Muffin tops of the delicious kind.

Apple & sultana mini muffins

1¼ cups self-raising flour
½ cup brown sugar
½ cup All-Bran
1 tsp ground cinnamon
½ cup sultanas
¾ cup milk
½ cup grapeseed oil
1 egg
1 apple, grated

Preheat oven to 180°C. Grease and line 24 mini-muffin holes with paper cases.
Sift the flour into a large mixing bowl. Add the sugar, All-Bran, cinnamon and sultanas and mix lightly.

Place the milk, oil, egg and apple in another bowl and whisk well.

Pour the wet ingredients into the dry. Fold in until just combined. Divide the mixture evenly between the muffin cases. Bake for 15–18 minutes until golden and springy.


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6 Responses so far »

  1. 1

    Antonia said,

    I made these a few hours ago. They were a huge hit! So they are sure to be repeated very soon….. I popped a grated carrot in the mix too, (which makes the milk go orange as you mix up the ‘wets’ – very exciting!). Thanks for this recipe!

  2. 3

    katy said,

    hi wendy – do you need to use grapeseed oil in this, or will olive oil do?

  3. 5

    Nikki said,

    Hi, these sound yummy! Have you ever made them using dextrose instead of normal sugar?

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