Today was one of those lovely kinds of Saturdays;
the
kind in which nothing truly wonderful or out of the ordinary happened,
but
was filled with the simple little things that make for a happy sort of day.
When
I got up early this morning to make a cup of coffee, it was pouring with rain,
so I spent the first half the morning updating my diary, writing in my travel
journal, and wrapping a few little gifts for sweet friends.
I
even did a spot of sewing – I am currently working on a few new bookmarks.
I
also thought I would put together a batch of apple and cinnamon muffins…
I
discovered this delicious recipe while with my family in China, and have made
them on several occasions.
I
have shared the recipe at the end of this post.
As
the falling rain subsided, and then eventually ceased somewhere during the
course of the morning,
I
decided I would set a pretty little tea table outside so Nancy and I could
enjoy some sunshine and fresh air…
It was lovely to sit and chat and enjoy
tea together after an industrious morning.
Jasmine is sweetly blooming in our
neighbour’s garden, spilling over their wall and into our yard.
We picked some to brighten our tea
table and afterwards, freshen our house…
I always love having an excuse to
use my pretty teacup collection.
These apple and cinnamon muffins
are wonderfully light and ever so delicious.
They are the perfect tea time
treat.
Even our kitty, Oscar, joined us
for tea in the garden…
He loved soaking up the warm winter
sunshine.
Apple
and Cinnamon Muffins
2
cups plain flour
¾
cup brown sugar
4
tsp baking powder
1
tbsp ground cinnamon
½
tsp salt
1
cup milk/yoghurt/buttermilk
½
cup oil
2
eggs
2
Granny Smith apples, peeled, gated and juice squeezed out
2
tbsp sugar
1
tsp ground cinnamon
Preheat
the oven to 180 degrees Celsius.
Grease
or line a muffin pan with baking paper.
In
a large bowl, sift together the flour, sugar, baking powder, cinnamon and salt.
Stir
through the dry grated apple.
In
another bowl, beat together the milk, oil and eggs.
Make
a well in the centre of the dry ingredients and pour in the wet.
Stir
until just combined – don’t overmix.
Divide
mixture evenly between muffin cups, being careful not to overfill.
Mix
the sugar and cinnamon together and sprinkle over each batter filled muffin
cup.
Bake
until a toothpick inserted into the centre of the muffins come out clean –
about 13-15 minutes.
Leave
to cool slightly before removing muffins from the pan.
~
And
now, dear friends, I am off to read a bit and maybe take a nap.
We
had a busy week catching up with friends and running errands and I feel quite
tired suddenly.
I
am hoping to do some piano practicing later this afternoon – Nancy has been
giving me lessons and I am thoroughly enjoying this new found hobby!
Have
a blessed weekend further!
Kelly-Anne
