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Tag Archives: Greenhouse

Apple and Rosemary Muffins with Lemon Glaze



My go-to recipe for muffins these days is Matt Stone’s wonderful Greenhouse muffin recipe, blogged here.  His book The Natural Cook Maximum Taste Zero Waste is one of my favourite reference cookbooks at the moment. This recipe works well, as Matt suggests letting the mixture sit in the fridge overnight to let the flour hydrate and the flavours deepen. The resulting texture and taste are exceptional!

I’m experimenting with different flavours for this recipe. This recipe features rosemary, a fragrant woody herb, which gives the muffins a lovely intense aromatic flavour. I’ve used  apples, and lots of cinnamon and ground ginger. I drizzled the muffins with a lemon icing, which complements the rosemary beautifully.

Ingredients

4 free-range eggs

280g raw sugar

200g apples, unpeeled and grated

150ml vegetable oil

10g chopped fresh rosemary

300g  or wholemeal plain flour

2 tsp baking powder

2 tsp ground cinnamon

1 tsp ground ginger

¼ tsp salt

Juice of 1/2 lemon

Enough icing sugar to make a lemon icing that will glaze the muffins, and drip a little over the sides

Method

Pre-heat the oven to 160 degrees fan-forced 180 degrees non fan-forced.

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 apple, oil and chopped rosemary. Use a spatula to gently fold in the flour, baking powder, cinnamon, ginger 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 too.

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.

I used my fancy new Silverwood molds instead – available pretty easily in the UK, but if you’re in Australia like me, you will need to go to Blackwood Lane in Melbourne to buy them. If you want to use a fancy mold, my advice is to butter and flour very carefully to avoid the muffins sticking. I actually butter the molds, stick in the fridge for 10 minutes, then butter again, and finally flour.

Here is a photo of the molds I used:


Place the tray in the oven and cook for about 20 minutes, checking with a skewer to see if the muffins are cooked.

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 to cool completely.

To make the lemon glaze, mix the lemon juice with enough icing sugar to achieve the desired consistency.

Spoon the lemon glaze over the muffins, allowing a little to drop down the sides.


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Nectarine, Zucchini and Apple Muffins

 

img_5282img_5280Here’s another riff on my latest muffin recipe, Matt Stone’s beautiful Greenhouse Muffins from his book “The Natural Cook Maximum Taste Zero Waste”, see here to buy the book.

Matt’s recipe uses carrots and apple. I substituted zucchini (courgettes) for the carrot, and added nectarine slices inside the mix and also as decoration on the top.

Ingredients

4 eggs

280g raw sugar

200g zucchini unpeeled and grated

1 apple unpeeled and grated

1 nectarine chopped into small pieces

150ml vegetable oil

100g nuts, roughly chopped –  pecans, walnuts, almonds would be good. I used pecans.

300g plain flour

2 tsp baking powder

2 tsp ground cinnamon

¼ tsp salt

Topping

50g cold butter

70g plain flour

50g rolled oats

50g sunflower seeds

3 tsp honey

1 nectarine cut into thin slices

Method

Whisk the eggs together in a large mixing bowl until they are frothy. Slowly pour in the sugar. Keep whisking until the sugar has dissolved and the mixture has doubled in size. Whisk in the zucchini , apple, oil and nuts. Using a spatula,  gently fold in the flour, baking powder, cinnamon and salt. Lastly gently fold in the nectarine pieces.

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.

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 and seeds and mix well, then mix in the honey to create a crumble-type mixture.

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 crumble  topping and place 2 or 3 nectarine slices on top of the crumble. Place the tray in the oven and cook for about 25 minutes. After  15 minutes check the muffins using a skewers and test  for “doneness”. My experience has been that they will need another  5-10 minutes, so keep checking until you are sure they are cooked.

When done, take the muffins out of the oven and leave to cool in the tin for 5–10 minutes. Then finish cooling on a wire rack. They keep fine in their paper wraps, making them easy to store  and transport.

 

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Greenhouse Muffins

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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.

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Ingredients

100g nuts (I used walnuts)

4 eggs

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

Topping

50g cold butter

70g plain flour

50g rolled oats

50g sunflower seeds

1 tsp vegetable oil

3 tsp honey

Method

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!

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