Especially pockets of time.
This weekend my rhythm has been in the kitchen.
Little bags filled with muffins have been frozen for the next few weeks of school lunches.
For a little bit I won’t need to hastily bake or be tempted to fill the lunch boxes with convenience food.
No doubt these new pockets of time will be filled, or not filled, the beauty is in the creation of time.
Apple and sultana muffins:
These are my easy go to. I need to try some new things, but for the purpose of getting organised I find it’s simplest to go with what you know and the ingredients you’re familiar with. And it’s apple season after all.
Slightly adapted from bestrecipes.com.au
- 125g butter melted
- 1/2 cup sugar (I prefer the unrefined raw kind) *
- 1 egg lightly beaten
- 3/4 cup of milk
- 1 tbs baking powder
- 1/2 tsp ground cinnamon
- 1 1/2 cup plain flour
- 1 1/2 cups diced apple (I used granny smiths)
- 1/2 cup sultanas
- Combine the butter, sugar, milk and the beaten egg.
- Sift in the flour, cinnamon and baking powder, mix.
- Fold in the diced apples and sultanas.
- Spoon mixture into lightly greased muffin tins until 2/3 full.
- Bake in a pre heated 200C (180C fan forced) oven for 15-20 or until muffins are lightly browned.
I made the recipe x 3, using a food processor for the apples (time saver).
I used paper cups as I was cooking one tray after another. I find it easier to flip out the muffins and get the trays straight back in the oven this way. If I’m only making the 12 I prefer nude food (no paper cups).
I do use plastic bags to freeze them in but they are reused. My kitchen window is often filled with the washed bags I’m drying ready to reuse.
* I’d love to be sugar free, but the kids know when I’ve used rice malt syrup! And then I get waste. So still a little sugar in baking, trying to balance it all.
Now off to enjoy a pocket of time.