I’ve been involved in a bit of facebook rant recently about Halloween and the fact that Scottish kids celebrate this as the American version (trick or treat) rather than holding onto the traditional Scottish celebrations I knew as a kid. It’s just one of those things, the world is becoming smaller with the advent of communications technologies. We grow up with American,
Pumpkin is everywhere at this time of year… now. It wasn’t a thing really when I was a kid, but these days Halloween and Autumn
Dookin for apples
Dookin for apples was simply lots of apples bobbing in a big tub of water, which you had to catch with only your mouth – hands behind your back. There was much hilarity and soggy kids. We also ate apples coated in toffee with a stick stuck into them to hold, a bit like a lollipop.
I have to tell you about treacle scones just for my baby sister Leigh (who turned 41 a couple of days ago – happy birthday Leigh! The game of treacle scones is basically, bits of scone, covered in black treacle, hanging from strings across the room (so they swing) and kids, again with hands behind their backs have to bite the scones. Imagine treacle all over your face, in your hair, on your clothes etc… My sister had long, thick curly hair and she was always a complete mess but the end of the game (it didn’t help that I worked out that I could nudge the scones just right so they’d swing right at her).
Lastly, in Scotland we go guising, not trick or treating. We made our costumes and go out prepared to “do a party piece” to earn our sweets. It could be you tell a joke, sing a song, show off your dance moves… or if you are my little brother, Arlen, tell an adorable cute poem when you are 3 – completely set up by myself and Leigh cause his cuteness got us extra sweets… We coached him well!
Anyways…. enough of my rant, you came here for a recipe..
Spiced Apple muffins (not pumpkin) for a warm autumn night treat
Ingredients for 12 large muffins
- 500g plain flour
- 3 tsp baking powder
- 2 tsp cinnamon
- 0.5 tsp nutmeg
- 1 tsp cardamom
- 1 tsp ginger powder
- 2 eggs
- 150g granulated sugar
- 180ml oil
- 150ml milk
- 400g jar of Bramley apple sauce (with chunks of apple in)
I am being completely lazy and using a jar of apple sauce, but feel free to use your own homemade sauce it will probably be sooooo much better.
Step 1. First, preheat your oven to 170 C for a fan oven or 190 C for a conventional oven & then prepare your muffin tin – if you aren’t using muffin wrappers as I do (see above), oil your tin.
Step 2. In a bowl, combine all your wet ingredients and sugar and then give it, really good mix to break up the egg and combine the egg and oil. Then add your applesauce and mix it through.
Step 3. Sift the flour, spices and baking powder into a big bowl and give it a good mix.
Step 4. Pour your wet into your dry, give it enough of a mix to combine but don’t over mix. How to know it’s right, it should drop thickly and easily off a spoonBaking can add more milk if it’s too thick and a little flour if it’s too runny.
Step 5. Add the batter to the muffin wrappers. They should be NO MORE than three-quarters full. Do not overfill, trust me, as they will rise heaps in the oven.
Step 6. As quickly as you can, get them in the oven and bake for 30 to 35 mins, until they are golden brown on top.
Step 7. Let them cool and then nom!