It is, my blogging software informs me, a great many months since I published anything here online. I have officially been quiet since October last year. Which is, coincidentally, almost as long ago as my last ‘summer break’ (a break that extends from April to September is one of the great perks of studying in the Northern Hemisphere – school from September through April does, however, have its low points!). As I emerge from the cocoon of books, scarves, boots and papers that has been my head (and body) space of the last few months, consciousness of things apart from the-very-next-thing-I-must-do has been returning and have found myself looking at a rather old list of ideas for blog posts. However, there is something right about them too. The apple muffins I made and re-made when the trees were heavy with fruit last September I have made again with some, still-frozen, left over fruit in the bottom of the deep freeze (see the recipe below). Apples for muffins ‘in season and out of season’.
It is not apple season now. After an unseasonably cold Vancouver winter, we have been waiting for the clouds of blossom that have finally burst onto our streets for a very long time. Our slow-coming spring has brought yellow daffodils, a rainbow of tulips and a new flock of babies too – I can count six new additions to families connected to our college and church community with at least one more to come along later in summer (not counting those back at home in Australia!). We watched bellies grow, wrote due dates in our calendar and made baby blankets. Now, we watch on as our friends fall in love with these wee ones who have come along to join their families. We too are in awe of the labouring that brought them forth, their tiny limbs, the hours of sleep their new parents are doing without. We try to make dinners for families feeling the way through the fog of odd sleeping routines and the huge responsibility of keeping a new human being alive.
This is the season we are in now. A privileged season of watching on as our friends become parents. A precious season of sunshine after many months of winter. A time to celebrate beginnings and the end of labours past (both physical and academic!).
And so below I am sharing the recipe for apple muffins, out of season but right in time for feeding some families with new arrivals (they make good school snacks too – whether or not your classes are done for the year yet!).
2 cups of grated raw apple
¼ cup sugar (I used brown but I am pretty sure it would work with white, castor/berry or even coconut)
¼ cup applesauce
¼ cup milk (cows/almond/rice … you choose!)
¼ cup oil (I used avocado this time, something relatively neutral in flavour is ideal)
1 tsp vanilla
½ cup wholemeal flour
½ cup quick oats
1 cup plain/all purpose flour
4 tsp baking powder
¼ tsp baking soda
2 tsp cinnamon
(Approximate amounts of) Extras for topping:
½ cup oats
2 tbsp oil
1 tbsp milk
2 tsp of cinnamon
1-2 tbsp of sugar
1. Preheat the oven to 200oC and grease the muffin pan well with butter or oil, a layer of flour over the grease also makes popping them out at the end easier.
2. Gently combine all ingredients in a large mixing bowl.
3. Spread the muffin mixture evenly between the 12 pans, saving about ¼ cup in the bowl.
4. Mix the ‘extra for topping’ ingredients into the remaining mixture and then spread over the tops of the muffins.
5. Bake for 20-25 minutes or till golden and cooked through.
This recipe is a modified version of one from Diana Linfoot’s Muffin Magic Book.