Our freezer is broken which is turning out to be a bit of a nightmare…… We keep a lot of stuff in our freezer! I batch-bake bread and cakes regularly because we rely so much on home-baked goods and we still have stocks of fruit and veg that has been sustaining us until the next harvest.
This means that essentially, we are trying to eat our way through weeks of food at break-neck speed, so that it doesn’t go to waste and so that we can get the freezer fixed (if it can be fixed)…..
In some ways it is a good thing to be forced to clear out the freezer occasionally….. It is amazing what you find, forgotten and abandoned in the depths of the baskets and at the back of the shelves. The flip side, is that your meals become entirely dictated by what comes out and you have to be as innovative as possible in combining ingredients, without creating more food than you need (there’s nowhere to freeze the excess). And if you can’t eat it all yourself, find some willing victims to bake and cook for……. Nothing will last long once it has defrosted….
One of the things I seem to have stashed in abundance is a variety of fruit compotes, and roasted strawberries…… all in neat little portion pots (when did I ever find the time to be that organised?). With the school summer fair this term, I decided to put some of them to good use making one of my daughter’s old favourites….. a fruit crumble cake.
The original (glutenous) recipe came from a pack of Usborne children’s recipe cards – ’30 Yummy Things to Bake’, which we used to enjoy when my daughter was a pre-schooler and before she was diagnosed Coeliac. The other day, she pulled the cards off the shelf and looked longingly at a few of them, so it seemed a good time to revisit and adapt for gluten-freedom.
For the school fair, I made the cake as a tray-bake, but with plenty of fruit left over, I decided to treat my colleagues to a batch of the same, but in muffin form……. Actually, I preferred the recipe as muffins and they certainly went down well in the office.
The recipe can be made both gluten and dairy free, or just gluten free, depending on your needs, by replacing the butter and yoghurt with dairy free substitutes. Either way tastes as good, so there’s no missing out on flavour.
The star of the show is the fruity compote layer which is sandwiched between soft sponge and crunchy sweet crumble topping. I used my ‘pot-luck’ freezer strawberry-raspberry compote which I mixed with extra roasted strawberries……. but you can replace with any flavour thick fruit compote you fancy, or just replace with a good quality jam or fruit conserve, if that’s what you have to hand. It is worth using something with bits of discernible fruit for texture and to enhance the fruitiness of the experience.
The sponge base has extra strawberry compote mixed in to enhance the fruitiness even further and you could even try using fruit yoghurt instead of plain in the cake batter…… I ran out of plain yoghurt after my first batch and ended up pilfering from my daughter’s yoghurt stash in the fridge…….. Handily, she had a nice pot of strawberry yoghurt in there which worked perfectly!
The texture of the sponge is light and moist. The ground almonds add a lovely nutty texture and help to maintain freshness (should you have any left uneaten). Plus, I always think of cakes with almonds as relatively healthy, so there is less guilt attached to eating them.
Either way, these muffins are pretty delicious and as the recipe has already been requested by a couple of the office folk, it seems important to get them posted…..
I am sharing this recipe with the following this week/month :
Treat Petite – this month with Kat at the Baking Explorer (co-hosted by Cakeyboi). This month’s theme is ‘Let’s Get Fruity’……. these muffins certainly have!
Tea Time Treats with Karen at Lavender & Lovage (& The Hedge Combers). June’s Tea Time adventure is all about Muffins, Fairy Cakes and Cup Cakes, so these are a perfect offering.
Love Cake with Ness at Jibber Jabber, who is asking for cakes which speak of Midsummer Madness…… I have been tearing my hair out trying to use up freezer produce and these cakes (which are filled with summer deliciousness) were perfect for helping reduce my insanity.
I am also offering them as my second entry to the wonderful Dom over at Belleau Kitchen and his Simply Eggcellent ‘anything goes’ month. Cakes tend to be pretty reliant for the most part on eggs, and these contain a perfect ratio of three large free range ones!
And finally….. The No Waste Food Challenge with Elizabeth’s Kitchen Diary. I am doing a lot of food salvage at the moment and these muffins used up lots of frozen fruit….
Cook, Blog, Share with Lucy at Supergolden Bakes.
Strawberry Crumble Muffins (makes 18 large muffins)
- Make the compote first : Put the strawberries, sugar and water into a saucepan and bring to a simmer stirring. Leave to simmer for about 10 minutes, stirring frequently, until the fruit is soft and broken down and the liquid has reduced into a thick compote. Remove from the heat and set aside to cool.
- Make the crumble topping : In a large bowl, mix together the flour and oats and rub or blend in the spread/butter to resemble breadcrumbs.
- Add the sugar and hazelnuts and stir through. Set aside in the fridge to chill until ready to use.
- Make the Sponge : Pre-heat the oven to 180 C/350 F/Gas 4 and place muffin cases in a muffin tin ready to fill.
- In a large bowl, cream together the spread/butter, sugar and vanilla extract until light and fluffy.
- Add the eggs one at a time, beating well between each (don’t worry too much if they begin to curdle).
- Add the yoghurt and 1 tablespoon of cold compote/runny jam and beat again.
- In a separate bowl, mix together the flour, xanthan gum, baking powder, cinnamon, salt and polenta. Add to the wet mix and gently fold until just combined (be careful not to over-mix).
- Put a large spoonful of sponge batter in each muffin case (about half-full) and smooth the top.
- Mix a couple of dessert spoons of strawberry jam with the compote. Put a heaped teaspoon of the jam mixture on the top of the cake batter in each muffin case and use a knife or fork to swirl through the batter. (If you are using only jam and it is too thick, just warm slightly to make runnier to swirl)
- Top each muffin with crumble mix and an extra sprinkle of brown sugar.
- Bake for about 30 minutes (large muffins) until well risen and a skewer comes out clean.
- Remove from the oven and place on a wire rack to cool.