An apple a day eaten another way...

'An apple a day keeps the doctor away', so the saying goes but if it's eaten another way then does this theory still apply?
Try these 'healthier' apple and muesli muffins for breakfast, a quick snack and as a lunch box filler for the kids.
The humble Apple is well known around the globe not only as a tart and at times sweet fruit it is also the name of Coldplays Chris Martin and actress Gwenyth Paltrow's baby girl; Apple.
The French do classics delightfully and their Apple Tarte Tatin is a favourtie, the Dutch adore their Spiced Apple crumble cake. If you are an Aussie as I am then you may have similar memories of this delightful ball of flavour as I do...
Stewed granny smith Apples served with vanilla ice-cream or custard or Apple sauce coupled with roast pork is simple and fond memory! For a serving of apple try these little Apple and muesli muffins, freeze and remove for school lunches or when your friends pop in next.

APPLE & MUESLI MUFFINS
prep 10-15 minutes
cooking 18-20 minutes
makes 12 lovely muffins

the ingredients
¼ cup/60ml vegetable oil
2 x 60g eggs
½ cup (125g) dark brown sugar
½ cup (125ml) milk
2 apples, peeled, grated
1 cup (150g) self raising flour
¼ cup muesli
1 teaspoon baking powder
½ teaspoon cinnamon
1 apple, thinly sliced, optional

a little fun
Pre-heat oven to 180ºC.
Combine oil, eggs, brown sugar and milk in a large bowl.
Beat for 2-3 minutes or until smooth and creamy.
Add apples and continue to mix until just combined.
Add flour, muesli, baking powder and cinnamon and fold the ingredients until just combined. Do not over mix.
Line a 12 cup muffin pan with muffin cases and spoon mixture evenly between cups. Top with apple slices.
Bake for 18-20 minutes or until golden brown and cooked in the centre.

Tip
For a healthier muffin, replace self raising flour with wholemeal self raising flour.

love amie x

a baguette on the go...

A quick walk at lunch saw us (Cassi and I) bypass the local Asian bakery in Botany shops! In need of a little sustenance we grabbed a baguette for $2 and headed back to work already envisaging a recipe for this crisp bargain baguette.
With 2 eggs already pre-boiled and cooling in their pot awaiting our arrival we decided on an Asian inspired recipe!

Asian-style egg and shallot rolls
feeds: 2 hungry ladies for a late lunch
cost: under $5

the ingredients
2 x 60g eggs
1 tablespoon whole egg mayonnaise
2 shallots, washed, peeled & thinly sliced

1 cucumber, sliced length ways

4 sprigs fresh coriander

a little fun
Place eggs in a small saucepan and fill with cold water until 3/4 full. Bring water to the boil and simmer for 5 minutes. Remove from heat and immediately run eggs under cold water. Set aside in water to cool.
Peel and then using a fork mash the eggs in a small bowl, add mayonnaise and shallots and mix through.
Slice baguette in half and layer cucumber, coriander and egg mix top with baguette half, slice and serve.

cucumber salad -deliciously light and fresh like a spring morning!
1-2 cucumber, de-seeded, chopped
1 teaspoon sesame oil
1 teaspoon vinegar
1/4 teaspoon salt

a little fun
Combine all the ingredients in a small bowl.
Serve with a sprinkling of sesame seeds for a summery and light salad.

This little salad was borrowed from Tessi, she came into the Test Kitchen in search of sesame oil and vinegar and we fell in love with the simplicity and deliciousness of this recipe. YUM!

love amie x