It's time for The Home Bakers again! I know I've said it a lot of times, so I'm going to spare you guys the agony of reading all about it again. 😉 But, just in case you're wondering what's The Home Bakers, do hop over here for an introduction and on how to participate in our bake!
Our bake this time is an Apple-Walnut Mosaic Cake chosen by Mich from Piece of Cake. Mich is an amazing baker and cook, all her desserts are so pretty and yummy looking and all her savoury dishes make me drool every time I look at them! So do go over and check her blog out!
This is a very easy muffin (I'm calling it muffin because I made them mini in size and it doesn't have the characteristics of a cupcake) - no mixer, no butter again - which is a perfect treat for breakfast and for tea (and less worries about the waistline!) For this bake, I took the liberty to add in some frozen blueberries (to substitute for the dried cranberries) for a more wholesome treat (in reality, it's just to finish up the blueberries in the fridge... hah!). Like other Home Bakers, I also used lesser apples and walnuts than stated in the recipe, the batter is really too little for the amount of apples stated by the author.
In terms of taste, the cake is really, really moist, probably because of all the fruits in the cake. It is packed full with lots of goodies - soft apples and blueberries, crunchy walnuts and every bite comes with a hint of cinnamon. It's a nice treat, but didn't wow me as much as our previous Home Baker's' Bake, the Banana, Macadamia and Coconut Muffins.
Step-by-step in a collage - a whisk, a bowl and some elbow grease will get you some yummy muffins!
Here's the list of ingredients I used:
125 grams all-purpose flour (1 cup)
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ teaspoon cinnamon
1 large egg
150 grams light brown sugar (¾ cup firmly packed)
85 ml vegetable oil (⅓ cup)
35 grams walnuts, toasted, cooled and chopped (scant ¼ cup chopped)
2 Granny Smith (or other tart) apples, peeled, cored and diced (2 cups chopped)
50 grams frozen / fresh blueberries (⅜ cup), tossed in ½ tablespoon all-purpose flour
This amount yields 6 cupcakes which I baked at 175 degrees Celsius for 25 to 30 minutes.
For the original recipe steps, please visit Mich's blog (click here).
What a short post... (haha) but happy baking anyways!
Happy Thanksgiving to you all!