Granny-Smith apples are fucking filling!

[logansrogue]

I made some muffins today and it's ridiculous the amount of apple that the Australian Institute of Sport want you to put in a muffin mix. TWO apples for a six-muffin mix? Are they MAD? I altered the recipe, mainly because I was using slightly different ingredients. They are as follows:

- 2 cups of self-raising gluten-free flour
- 1/2 cup of psyllium husk
- 1 apple, peeled, cored and diced
- 2 teaspoons of cinnamon
- 3/4 cup of brown sugar (Why does it taste so gooood?!)
- 1/4 teaspoon of all spice
- 1/4 teaspoon of ground cloves
- 2 tablespoons of margarine
- 1 egg
- 1 1/4 cups of milk
- 1 teaspoon of vanilla essence

Making muffins is pretty easy. Preheat oven to 180C. Mix wet ingredients and apple pieces, mix dry ingredients and then mix both together until they're *just* combined. Don't mix too much or they'll be chewy. Spoon into oiled/margarined muffin cup or tray. Cook for twenty minutes. Et voila!

Piece of piss, really. Rachel Ray says she can't bake? What is her fucking damage - it's THAT EASY, people. I had to eat the second apple I cored because, well, it was cored and if I didn't eat it'd go off. I don't like eating Granny-Smiths without cooking them, though, they're too hard and dense. Nice and juicy, but not a good fresh apple. These ones weren't anyway, but they *were* the last of the apples. I prefer a nice pink lady. Crisp but sweet. It also called for sultanas but, leaving aside for the moment that I loathe dried fruits (except banana chips which is the ONLY way I'll eat bananas and dried apricots, they're okay), I can't have insoluble fibre and sultanas are CHOCKAS with the stuff.

Anyway, after that one apple I'm absolutely stuffed. I'd be good at being anorexic if I didn't love eating so much. Plus I like my big tits far too much. God I love having a good self image! *basks in the self love*

Original AIS Apple Muffin Recipe

Comments

[zzzzsleep.livejournal.com]

Pink ladies are good, as are sundowners. I imagine the AIS muffin mix is a little more filling than normal muffins because of the energy requirements of people at the institute.

[logansrogue.livejournal.com]

Well, it's what I needed. I wasn't after a desert muffin, I was after a muffin that I could eat with breakfast and lunch. :) It is a pretty dense muffin, actually.

[azinazelle.livejournal.com]

Sounds really tasty. I'll give it a try. And you're right, baking really is easy ... Those who say they can't are too lazy to try.

[rantmaster.livejournal.com]

Yay positive self image! In the words of Mary J Blige, work that! Work what you got! Love your big tits!

...yeah, okay, gonna shut up now. *^_^*

[logansrogue.livejournal.com]

ROFL! I have a photo of my big tits (in a bra) that I'm going to put up to show how big they've gotten. It's all the hormones, I think. The one good thing about endometriosis! LOL! They're a d-cup now!! The great thing is that I'm not really getting any fatter. I'm at about 66 kilos, which is only a kilo over my usual weight. I don't look bad so I'm not going to worry about it. It's probably all tit anyway! LOLOL!

[moirarogers.livejournal.com]

It's not odd at all for Rachael Ray to say she can't bake; most chefs I've met share the sentiment. Baking is typically very precise, and it rather goes against the laissez-faire "toss in a little of this and a little of that and see what tastes good" way a lot of trained chefs do their thing. My brother-in-law--who is a chef--makes some really exquisite dishes, but the man cannot bake for shit.

Donna

[logansrogue.livejournal.com]

But... baking isn't *hard*. I do it all the time. Cookies, cakes, muffins, pancakes - they're all so very easy to do! Baking bread is a bitch and I can't do it unless I have a kit or a breadmaker or something, but that involves yeast and timing and shit, that I can understand. But a cake?! You just chuck the ingredients together in a specific order, sometimes do something a little extra special with one of them, then chuck it in the oven.

Oh well. *shrugs* You learn something new every day I guess LOL.

[moirarogers.livejournal.com]

I guess it's different when you're trying to develop new ways to make something vs. following recipes. I can bake just fine (I made an apple pie from scratch tonight, actually), but I hardly ever veer away from recipes unless I know the science behind what each ingredient is supposed to do.

Hence the biggest reason why I want to have Alton Brown's babies. *hearts*

According to Eric, tossing random shit in becomes sort of a habit, and can ruin baked goods so easily. In actuality, I think it's the chef/confectioner rivalry at work; chefs are thugs, and confectioners are prissy bitches. (Obviously not MY opinion, since I am neither a chef nor a confectioner. I just put words together. LOL)

Donna

[logansrogue.livejournal.com]

Well, yeah, I only tend to try new things on top of old recipes. I fuck around with what you add, that's about it. I don't screw with the basic stuff cause I'm not au fait with the chemistry behind it all. I know a bit of it but not enough to mix it up.

Things I never knew about the cooking world. Wow. LOL!