I’m suffering withdrawal symptoms. It’s pretty obvious. I wore leggings to work today despite 33 degreeC weather. Clearly I’m still getting used to being back in Singapore.
You see, Melbourne was cold. Chilly, wet, frosty type of cold. And the only thing I wanted to do was to pull on my fleece-lined leggings and bury my face in chicken stew and hot chocolate. Now, isn’t that what winter is all about?
And in case you were wondering…it was great being close to the boy again. Everything is fun in Melbourne, but it’s even better when he’s around. Well, unless of course I’m in the mood for hardcore shopping, then I’d definitely pick my sisters over him.
I managed to pick up a bag of crystallised ginger from the supermarket so I was itching to bake with them with I got home. I was slightly short on baking supplies and really, after an 8 hour flight, I didn’t feel up to a thousand steps of baking. Here’s a super super easy muffin recipe. Feel free to add other lovelies like chopped pears, raisins, a pinch of cinnamon or some dark chocolate chunks.
Apple and Ginger Muffin by Sweets by Vicky
1 large/ 2 medium Granny Smith apples, peeled and diced into 1 cm cubes
3/4 cup caster sugar*
2 tsp vanilla extract
3 3/4 cups GF flour blend
1/4 cup almond meal
5 tsp baking powder
3/4 cup canola oil
1 1/2 cup milk + 1 tbsp
50g crystallised ginger, diced really finely
1/4 cup white chocolate chunks
1) Preheat oven to 180 degreesC. Line 12 muffin holes with liners.
2) In a large bowl, blend the flour, almond meal, baking powder and caster sugar together.
3) In a medium bowl, whisk the eggs, milk, oil and vanilla until frothy.
4) Mix it into the flour mixture in 2 additions. When almost completely combined, add in the apples and ginger. Mix until just blended.
5) Divide evenly into muffin holes and top with chocolate chunks. The muffins will be big, fluffy and tall.
6) Bake for 25-30 minutes or until a skewer inserted comes out clean. Leave to cool for 10 minutes before removing to cool completely.