This is Matt Stone‘s recipe for really delicious muffins! The recipe is from his great book “The Natural Cook Maximum Taste Zero Waste”, see here for link. He’s an interesting, sustainable chef, who has been involved in innovative kitchens such as the Greenhouse in Perth, Western Australia.
The recipe is full of grated apples and carrots, with walnuts and cinnamon, with an oaty crumble topping. What I liked too, was that Matt suggests making a big mixture, baking some straight away and keeping the rest of the mixture to bake in a day or two. Genius, if you want freshly baked muffins for breakfast, without having to make the mixture from scratch in the morning. He even suggests that it’s best to make the muffin mix the night before anyway, to let the flour and baking powder work overnight.
Matt’s recipe uses freshly milled flour and freshly rolled oats, as he is an advocate of using ingredients in the freshest possible state. I didn’t have access to these techniques, so I used regular plain flour and rolled oats. But I am seriously thinking about acquiring the equipment to mill and roll at home!
The first batch I made in a regular muffin tin but I made the second batch using a texas muffin tin. From one mixture I got 6 regular muffins and 4 texas sized ones. The recipe below refers to using a regular, 12 hole muffin tin. Obviously you can make different sizes, as I did, if you want.
100g nuts (I used walnuts)
280g raw sugar
200g carrots, unpeeled and grated
200g apples, unpeeled and grated
150ml vegetable oil
300g plain flour
2 tsp baking powder
2 tsp ground cinnamon
¼ tsp salt
50g cold butter
70g plain flour
50g rolled oats
50g sunflower seeds
1 tsp vegetable oil
3 tsp honey
Dry-toast the nuts in a heavy-based frying pan over medium–high heat for 3–5 minutes until fragrant and golden, then roughly chop.
Whisk the eggs together in a large mixing bowl and once things start to get foamy, slowly begin to pour in the sugar. Keep whisking until the sugar has dissolved and the mixture has doubled in size. Whisk in the carrot, apple, oil and toasted nuts. Use a spatula to gently fold in the flour, baking powder, cinnamon and salt.
The mixture can be baked straight away but Matt suggests leaving it in the fridge overnight. This will give the flour a chance to hydrate and the baking powder to activate, resulting in a more consistent muffin texture. The mix will keep for 3–4 days in the fridge so it’s not a bad idea to make a double batch and bake every second day so you can have fresh muffins all week with little fuss.
Preheat the oven to 180 degrees C. For the topping, place the cold butter and flour in a bowl and rub together with your fingertips. Add the oats, seeds and oil, mix well, then mix in the honey. You want a crumble-type mixture. If it’s too dry, add a splash of water to get it to a lovely, crumbly consistency.
Grease a 12-hole standard muffin tin and line the holes with squares of baking paper. Spoon in the muffin mixture and press it down to the level of the tin.
Cover the top of the muffins with the crumbly topping mixture. Place the tray in the oven and cook for about 25 minutes. Check the muffins at 15 minutes and every 5 minutes from there. The good ol’ skewer test is the perfect way to see if they’re cooked through.
Once cooked, remove the muffins from the oven and leave to cool in the tin for 5–10 minutes. Remove them from the tin, peel off the baking paper and place on a wire rack.
Serve warm, pretty much after baking, with butter!