Spiced Apple Muffins

Apple and spices like cinnamon and ginger are a great combo.
I add the spices quite generously as I love the flavour of them.
Chopped apple pieces make the muffins moist but keep them light.
I found if I mix grated apple rather than chopped apples the muffins turn out quite dense. I prefer light muffins like these.
Make sure to add the apple pieces into the dry mixture first to stop the apple pieces sinking to the bottom.
These are great to enjoy when they are still warm.

Ingredients

• 200g Plain flour
• 100g Caster sugar
• 50g Soft brown sugar
• 2 teaspoons Baking powder
• 2 teaspoons Cinnamon powder 
• 2 teaspoons Ginger powder
• ¼  teaspoon Salt
• 90ml Milk
• 80ml Vegetable oil
• 1 large Egg, beaten
• 2 large Apples - peeled, cored and chopped

Method

1. Preheat oven to 200 C / 180 C (Fan) and add paper cases to a muffin tray.
2. Measure out flour, sugar, baking powder, salt and spices in a large mixing bowl. 
3. Mix the dry ingredients well and then add the chopped apples. Make sure the apple pieces are well coated by the flour mixture.
4. In a separate jug, mix milk, oil, and egg. Stir until just combined.
5. Pour the wet ingredients into the dry ingredients. Fold in but do not over mix.
6. Fill the muffin cases equally. 
7. Bake for 20 minutes or until golden brown on top.

Ginger Cupcakes

Somehow..... I like to eat warm gingerbread with a very milky cup of tea on a cold day. 

Well, these cupcakes are not in the shape of a gingerbread cake, but they are moist and spicy with all the goodness of gingerbread cake, but in a lovely little cupcake shape. I decorated them with lemon icing.  

They would be really nice with chopped apples, raisins or stem-ginger in the batter.  Yum. :) 

Ingredients  (8 cupcakes)

• 140g low-fat margarine
• 100g dark brown mascovado Sugar
• 70g caster sugar 
• 40g golden syrup
• 1 large egg, beaten
• 1 Tbsp milk
• 200g plain flour 
• 2 tsp baking powder
• 2 teaspoon ground ginger
• 1 teaspoon ground cinnamon

Method

1.     Preheat oven to 180 °C.

2.     Melt the margarine, sugar and golden syrup in a bowl in a microwave.

3.     Sieve the flour, baking powder, ginger and cinnamon into a mixing bowl.

4.     Stir in the milk, beaten egg and cooled liquid mixture.

5.     Mix everything together gently and then pour the mixture into the muffin cases.

6.     Bake in a preheated oven for 20 to 25 minutes.

Here are my "apple ginger cupcakes."
I grated 1 apple and mixed them into the wet mixture before adding the dry mixture.
This time, I decorated them with lemon and ginger icing.  (icing sugar + ground ginger + lemon juice)

They really are very moist.  :)

Very Sticky Upside-down Banana Ginger Cake

Here is a banana cake with a bit of attitude. 2 whole bananas are in a cake without being mashed. 

So if you like banana, this is your cake. :)   

Making caramel is a really tricky job and I made a very sticky mess in a sauce pan the first time I tried it. Unfortunately most of the unsuccessful caramel went down the sink :(   I think the key to making a good caramel is the timing.  You need patience to wait for the sugar to melt and quick action when adding water at the right time. When you have made a good runny caramel to cover the bottom of the cake tin, you are almost there. Making the sponge is the easy bit.  

Ingredients 

• 200g plain flour 
• 150g soft brown sugar
• 2 teaspoon baking powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 80ml vegetable oil
• 150ml milk
• 1 egg
• 2 Bananas sliced
• Caramel: 85g Caster sugar + 1 tablespoon water

Method

1.     Preheat oven to 170 °C.  Place greaseproof paper at the bottom of the cake tin.

2.     Mix the dry ingredients in a bowl.

3.     Mix the wet ingredients in a separate bowl.

4.     Stir the wet mixture into the dry mixture. Mix everything together gently.

5.     Make caramel sauce: 

•  Warm the pan gently over a medium heat for a few moments then place white caster sugar in the pan, still over a medium heat. Leave the sugar and keep an eye on it, until it begins to melt. After about 5 minutes the sugar will start to melt and turn liquid around the edges.  Do not stir.
•  Give the pan a good shake and leave it again until about a quarter of the sugar has melted. Using a wooden spoon, give it a gentle stir and continue to cook until the sugar has transformed from crystals to liquid and is the colour of dark runny honey – a dark amber colour.
•  Take the pan off the heat and add 1 tablespoon of tap-hot water – the caramel will splutter and steam so protect your hands with a cloth and take care. Stir well – you may need to return the pan to a gentle heat to re-melt any lumps of caramel that have formed. The caramel is now ready to use.

6.     Pour the caramel sauce into the cake tin.

7.     Place the sliced banana and then pour the cake mixture on top.

8.     Bake in the pre-heated oven for about 40 minutes. When the cake cools down turn the cake tin upside down and gently peel away the greaseproof paper.